2006-09-21 15:43:09 · 16 answers · asked by doriyaki 1 in Food & Drink ➔ Other - Food & Drink
It evaporates and leaves only the flavor
2006-09-21 15:46:27 · answer #1 · answered by Jeep Driver 5 · 1⤊ 0⤋
It evaporates. Alcohol has a lower boiling point than water (which is why it can be distilled).
When you're cooking with an alcoholic beverage (wine is popular, but steaks are great if marinated overnight in beer) -- think of it this way: the alcohol is a solvent for the flavor.
In other words, the flavor is suspended in the alcohol. As the alcohol evaporates, it carries the flavor with it throughout the food.
Water is a smaller molecule and not generally effective at transporting pleasant flavors (although, for some reason that escapes me at this time, it seems to do a pretty good job of transporting really bad flavors).
When cooking with alcohol, be careful: it's still flamable. Also, because it evaporates really quickly, you may want to wrap your food so that the juices condense back onto the food. The alcohol will still be driven off (evaporate), but a little more slowly.
Especially if you're cooking with an open food container (not wrapped in aluminum foil or covered with a lid, and not being cooked on a grill), be aware that the *food* will cook more slowly in alcohol -- however, after the alcohol evaporates, the food will cook at normal speed.
Normal speed, of course, means normal for the temperature that it starts from after the alcohol is gone. The quicker the alcohol boils away, the cooler the food is going to be when it's gone, and the less effective it's going to be at transporting the flavor.
At 1080 millibars of absolute pressure, the boiling point of an ethanol azeotrope is roughly 175.6 degrees Fahrenheit (degF); at 990 millibars of atmospheric pressure, the boiling point of an ethanol azeotrope is roughly 171.5 degF.
If the alcohol boils off quickly, and the food started out at 70 degF, it might only be 135 degF or even less when the alcohol is all gone. If the alcohol is driven off very slowly, the food might have warmed to 160-165 degF.
Basically, the temperature of the food at the instant the alcohol is gone is the temperature to which you've preheated the food -- so "cooks at normal speed" means "normal for food that has been preheated to that temperature."
2006-09-21 23:33:51 · answer #2 · answered by wireflight 4 · 0⤊ 0⤋
The alcohol evaporates quickly as it has a very low boiling/evaporation heating point and leaves only the flavor of the wine in the cooking.This goes for any type of alcohol used in cooking whether it is wine, beer or hard liquors.
2006-09-22 12:51:16 · answer #3 · answered by COACH 5 · 1⤊ 0⤋
If you cook it slowly it will be absorbed as well as evaporate,the trick is in low temperature. Take a look at this http://globalresearch.ca/
Now that's hot.x
2006-09-21 22:56:58 · answer #4 · answered by Tommy D. 5 · 1⤊ 0⤋
it gets cooked out so that only the flavor remains. Don't pour alcohol into a pan on an open flame unless you want fire fighters at your home.
2006-09-21 22:50:32 · answer #5 · answered by L.M.L 6 · 1⤊ 0⤋
Yes, the alcohol evaperates, actually the heat burns it out.
2006-09-21 22:51:43 · answer #6 · answered by Le' Chef 2 · 1⤊ 0⤋
It evaporates
2006-09-22 03:47:05 · answer #7 · answered by david429835 5 · 1⤊ 0⤋
it evaporates so there is only the flavour left no alcohol is left there
2006-09-21 22:51:56 · answer #8 · answered by Mrs Magoo 4 · 1⤊ 0⤋
If you have used it to marinate, or otherwise, infuse meat, it leaves the meat feeling very happy.
2006-09-21 23:17:50 · answer #9 · answered by Anonymous · 0⤊ 0⤋
the alcohol burns off
2006-09-21 22:50:27 · answer #10 · answered by drpsholder 4 · 1⤊ 0⤋