Does vodka lose it's alcoholic potency when baked? If so, is there another alcoholic beverage that retains it?

Question

I'm hoping to retain the alcoholic properties. Thanks.

Answer 1

Alcohol vaporizes below the boiling point of water on the stove or in the oven. Any alcohol!

To retain the alcohol add it after cooking. A rum cake is baked first and laced with rum after it is fully cooked and cooled. My mother used to bake bundt cakes which had additions of Southern Comfort and also Galliano.

So if the alcohol cooks out, you might ask yourself ... What is the big deal about Vodka Sauce for pasta? After all isn't all the alcohol gone (well mostly gone ... it is difficult to remove all the alcohol or all the water from an alcohol water mixture, but that's a lot of complicated chemistry)?

The answer is that while the alcohol does cook out, and even though Vodka has virtually no flavor itself to add to the sauce, the alcohol itself does work a little "magic" when it in the pot. The alcohol "extracts" flavor compounds from the tomatoes which otherwise can not be "liberated". Once these flavor elements are extracted they remain in the sauce enhancing the taste. This may in fact be what is happening in your recipe.

Answer 2

All alcoholic beverages lose their potency with baking. This is because the alcohol evaporates at a lower temperature than water. Really the only way to retain the alcohol effect is to pour it on after the cake is done.

Answer 3

The boiling point of alcohol (ethanol) is 78°C/172°F, so when you are cooking something, the alcohol will start to evaporate when it reaches that temperature, though of course it will not all go away instantaneously. If you need to keep the potency, your best bet is to add the alcohol in a sauce, topping or glaze that has not been cooked, or has only been briefly heated, to the dish after cooking.

Answer 4

All alcohol loses it's alcoholic potency when cooked in any manner. The heat causes the alcohol to evaporate but concentrates the flavor.

Answer 5

I even have the comparable subject and have confidence it has to do with alterations in how your physique handles alcohol as you become previous. I had to stop ingesting caffeine 5 to ten years in the past. Even a million cup of coffee in the morning meant i may well be up all nighttime. Then got here the alcohol problems a pair of year in the past. After 2 beverages, i might have what I evaluate a migraine that injury so undesirable i could no longer sleep. Now i'm getting them after a million drink. i'm in my mid 50's and that i think of it somewhat is an age proper skill of my physique to technique the alcohol. in case you went to the physician to invite what to do approximately it, a physician might in all probability enable you already know to no longer drink and value you for an workplace bypass to. I even have regular it simply by fact the hot fact for me and that i'm now the sober motive force for acquaintances and kin...yet i myself omit tequila!

Answer 6

no alcohol will boil off at 172 degrees no matter what alcohol you choose to use. Cooking with alcohol is for flavor like rum or brandy. Beer is also used to flavor turkeys but even it looses it's alcohol level while cooking.

Answer 7

You can bake a cake and soak it in rum or kaluha after to retain the alcohol (and it makes it nice and moist and tasty)

Answer 8

Any alcohol will loose its alcoholic properties once heat is applied.