Can cooking with liquor (wine, beer, etc.) get you drunk?

Answer 1

Unless someone comes back and changes their answer, every single person pretty much got this wrong.

Actually, the alcohol does not burn completely off, this is a myth. Unless you bake or sautee something for over 3 hours, alcohol will still remain. After 15 minutes of sauteeing, 40% of the alcohol is still left. That wine you dump in your spaghetti sauce? 85% is retained. So yes, you can get drunk cooking with alcohol. : )

Answer 2

No...
If the food is cooked properly the alcohol is cooked off by the temperature.

If you are for somereason not wanting any alchohol content in your blood stream cooked sauces and BBQ are fine

In restaraunts and sweet shopps be careful because sometimes brandy and other Liquor can be doused over a cake or injected in chocolates after the cooking proceess.

However if you are only worried about getting drunk you would have to eat an entire cake with at least 8 oz of lquor poured on it

Answer 3

No, alcoholic content evaporates, just the "flavoring" remains.

While the 1989 USDA database said the alcohol did not evaporate, the 1998 revision, says it does. See:

www.csrees.usda.gov/nea/food/efnep/ers/documentation/foods-database-rev98.pdf

As a chemist, I can tell you, it would have to, except in very short "cooking" procedures. Consider the distillation process, the liquid is heated to the appropriate temperature, and the chemical with the lowest boiling point evaporates first. Of course, this can be manipulated, but in the ordinary cooking process virtually all of the alcohol will boil off before the water reaches its boiling point. Unless, of course, you use a closed system, in which case nothing would escape (be lost), but that is not how I cook.

Answer 4

A lot depends on how the food is prepared. For ecample, you can get drunk on cherries jubilee or rum baba (my brother did once). Most dishes made with wine do not use very much in the first place, so what remains is too little to get you drunk, or if made with lots of wine (coq au vin, beef bourgignon) are cooked a very long time so that very little alcohol remains

Answer 5

Only if you are drinking from the bottle as you pour it into the food. Alcohol burns off during the cooking process leaving only the full bodied flavor. If, however, like the Galloping Gourmet, you swig a little from the bottle throughout the cooking process you will indeed end up tipsy.

Answer 6

it depends on how much alcohol, what alcohol, how long the alcohol has to boil/cook off, AND how much did you drink while your were preparing the meal.


some people are a lot more sensitive to alcohol than others - i have known people who say it takes them only a half glass of wine to feel drunk.

Answer 7

Only if you use 1/2 a cup in the dish and drink the rest of the bottle.

Alcohol evaporates when heated.

Answer 8

ingesting a million beer on the tip of the day facilitates to take a seat down back muscle tissue through psychological effect. ingesting a 12-%. of beers on the tip of the day facilitates to take a seat down back each and every little thing, even your ideas, you will sleep so marvelous. the suitable beer from a gasoline station is LandSharks. that's an mind-blowing comprehensive bodied beer. Budweiser is rubbish.

Answer 9

Cooking evaporates the alcohol; also, the amount of alcoholic beverage needed to properly flavour dishes is quite small.

Answer 10

No, the heat burns the liquor out. it's just a way of flavoring your food.. such as beer brats. that would be pretty cool though!