2006-12-19 15:55:24 · 14 answers · asked by Amanda 1 in Food & Drink ➔ Cooking & Recipes
Depends..
PREPERATION METHOD AND AMOUNT OF ALCOHOL CONTAINED:
alcohol added to boiling liquid & removed from heat 85%
alcohol flamed 75%
no heat, stored overnight 70%
baked, 25 minutes, alcohol not stirred into mixture 45%
baked/simmered, alcohol stirred into mixture:
15 minutes -40%
30 minutes -35%
1 hours - 25%
1.5 hours -20%
2 hours -10%
2.5 hours - 5%
2006-12-19 15:59:02 · answer #1 · answered by HarleeNicole 5 · 1⤊ 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 Guinness in a long-simmered stew is not going to leave a significantly measurable alcohol residue, but will add a rich, robust flavor. A quick flambe may not burn off all the alcohol, whereas a wine reduction sauce will leave little if any alcohol content. Heat and time are the keys. Obviously, uncooked foods with alcohol will retain the most alcohol.
2006-12-19 16:06:37 · answer #2 · answered by Cheryl D 2 · 0⤊ 1⤋
I don't think all of the rum is cooked out during baking.
A study conducted several years ago showed that alcohol remained in several recipes after the preparation was complete. In the study, a pot roast was simmered with burgundy for two and a half hours; a chicken dish was simmered for only ten minutes after the burgundy was added; scalloped oysters made with dry sherry baked for 25 minutes; and cherries jubilee was doused with brandy, then ignited. The results showed that anywhere from 4 to 78 percent of the initial amount of alcohol remained when the dishes were done.
2006-12-19 15:59:24 · answer #3 · answered by bobbie v 5 · 0⤊ 0⤋
Yes. Well the alcohol cooks out, anyway. This obviously isn't the case for rum poured on the cake after baking though.
2006-12-19 15:58:44 · answer #4 · answered by rainchaser77 5 · 1⤊ 0⤋
Generally, the potency of the Rum will cook out. In other words you cant get drunk off of cake. However, the flavor will still be there
2006-12-19 16:28:50 · answer #5 · answered by Anonymous · 0⤊ 0⤋
yes and no..depends on how much you put in...it cooks better if you add rum flavoring and then soak it in pure rum when finished cooking it..and then put back in a warm oven that is shut off..if you are thinking of making rum cake (i just use a basic yellow cake mix and rum extract) then soak it after it is cooked...and then put back in a warm oven....then I put rum frosting on top! yummie
2006-12-19 15:58:47 · answer #6 · answered by sleddinginthesnow 4 · 0⤊ 0⤋
No it doesnt take Tirramiseau (pardon my spelling) for instance its a type of cake that is cooked with rum
2006-12-19 15:58:17 · answer #7 · answered by Sean 3 · 0⤊ 1⤋
The alcohol evaporates but the flavour remains. In the case of Tira mi su, that dessert is not baked, it is soaked in espresso and (sometimes) rum and layered with mascopone and then chilled.
2006-12-19 16:01:54 · answer #8 · answered by schello 2 · 1⤊ 0⤋
Any alcohol or liquor that is used in baking or cooking will evaporate but the taste of remain. Unless of course it is added afterwords when the food has cooled down.
2006-12-19 16:00:39 · answer #9 · answered by vissenrivier 2 · 0⤊ 0⤋
Usually no, depending on your mixture consistency, ingredients and type of cake being baked.
In small amounts, and I mean small amounts, alcohol enhances the flavour and is absorbed into the ingredients nicely.
2006-12-19 15:59:55 · answer #10 · answered by LiverGirl98 7 · 0⤊ 0⤋