2006-11-04 01:38:18 · 17 answers · asked by Karasu 1 in Food & Drink ➔ Cooking & Recipes
Yes..the alcohol evaporates
2006-11-04 01:39:19 · answer #1 · answered by crystal lee 5 · 0⤊ 0⤋
Alcohol not only evaporates without heat, but the majority also burns off during the cooking process. How much remains in the dish depends on the cooking method and amount of cooking time. Those bourbon-soaked fruitcakes would have to turn into bricks before the alcohol evaporates. A bottle of beer in a long-simmered stew is not going to leave measurable alcohol residue, but will add a rich, flavor. A quick flambe may not burn off all the alcohol but, a wine reduction sauce will leave little if any alcohol. Heat and time are the keys. Uncooked foods with alcohol will retain the most alcohol.
2006-11-04 09:42:13 · answer #2 · answered by Smurfetta 7 · 0⤊ 0⤋
Yes because alcohol evaporates when heated by cooking since alcohol boils off at a much lower temperature than does water. However, the flavor remains which is the whole point of using alcoholic drinks in your cooking.
2006-11-04 13:24:34 · answer #3 · answered by COACH 5 · 0⤊ 0⤋
It depends on how much alcohol and what temperature you cook it at - if you have a small drop of brandy to flambe then all will be cooked off whereas a large bottle of wine in a casserole or slow cooker will leave a large level of alcohol.
Any liquid will evapourate when heated but higher heat speeds up this process.
2006-11-04 09:53:50 · answer #4 · answered by Anonymous · 0⤊ 0⤋
Depends on the alcohol...wines infuse into the cooked food, beer has a high yeast content so it acts as a coating on cooked foods.
2006-11-04 09:52:05 · answer #5 · answered by billyboysblue 3 · 0⤊ 0⤋
Yes, they get cooked out provided that you cook it above 78.3 C and enough time.
If you are adding a cup of wine to a stew, usually the alcohol gets cooked out completely since a stew takes a longer period of time. But if you are adding brandy to a flambe, there is usually some residue alcohol since there usually isn't enough time for ALL the alcohol to evaporate.
2006-11-04 09:48:16 · answer #6 · answered by minijumbofly 5 · 0⤊ 0⤋
Yes, the alcohol burns out when it is cooked, and leaves the flavor or taste of the wine.
2006-11-04 11:22:36 · answer #7 · answered by Stefanie K 4 · 0⤊ 0⤋
Depends on the recipe. If you add alcohol to something that's cold, like trifle, then it doesn't go anywhere. If it is cooked, the alcohol content will be 'burned off', leaving the flavour behind.
2006-11-05 09:39:47 · answer #8 · answered by Father Ashley 4 · 0⤊ 0⤋
Alcohol evaporates when heated. Beer is a great meat tenderizer, (I use it all the time when barbecuing steaks) and wine is a great enhancement to many dishes. (you can also buy "cooking wine" if your not comfortable) in your grocery store.
2006-11-04 10:29:00 · answer #9 · answered by Anonymous · 0⤊ 0⤋
Yes... ETOH (ethyl alcohol) boils at 78.4 °C and is therefore mostly removed from cooked foods...
Time and heat just simmer the alcohol off... and leave the delicous flavor behind !! Whether it's wine, beer, or liquor...
2006-11-04 10:20:22 · answer #10 · answered by mariner31 7 · 0⤊ 0⤋
Alcohol boils out at 71.4 degrees F, If it's cooked, it's gone and just some of the flavor is left behind.
2006-11-04 15:57:30 · answer #11 · answered by iknowtruthismine 7 · 0⤊ 0⤋