2007-03-22 09:50:57 · 5 answers · asked by lahyogapot 1 in Food & Drink ➔ Beer, Wine & Spirits
The truth is, it all depends...
-on the alcohol content of the wine
-how much wine
-how much heat is being used to simmer
-the surface area of the pot/pan in which it's simmering
Obviously, the higher the alcohol content, the longer it has to simmer to boil off.
Similarly, the more wine, the greater the total volume of alcohol is present to be boiled away.
How much heat is used (very gentle simmer, rolling boil, somewhere in between) also affects the rate at which the alcohol is cooked away.
Finally, the size of the cooking vessel (pot, pan, whatever) in terms of how big across the cooking surface is. The wider, the more area is exposed for the alcohol being cooked away to leave, thus making it faster.
For example: 1 quart of 12%abv wine in a 2 quart saucepan...maybe 8" across at a gentle simmer will take a whole lot longer to cook the alcohol away than 1 quart of 12% wine in a 12" frying pan at a rapid boil.
It's impossible to give a definitive answer without knowing more, but in general terms, give it about 7 minutes per cup in a saucepan, more or less depending on how much heat, and maybe 1/2 to 2/3 of that if it's done in a large frying pan/skillet.
Finally, yes, it is totally possible to cook away ALL the alcohol, especially if it ends up as a reduction. Saying it cannot is akin to saying you cannot boil all the water out of a pan no matter how long it sits on a hot stove...and I don't know anybody who hasn't accidentally boiled a pot dry at least once.
2007-03-23 21:16:33 · answer #1 · answered by Trid 6 · 1⤊ 1⤋
it is going to nevertheless have some yet little or no. Alcohol evaporates at a decrease temperature than water, so in case you simmer wine the alcohol is going out of it very immediately. a definite quantity continues to be at the back of and is lots harder to do away with, in step with possibility a million-2%.
2016-12-19 11:40:37 · answer #2 · answered by alisme 4 · 0⤊ 0⤋
The boiling point of alcohol (78.4 C) is much lower than that of water (100 C). You would only have to let it simmer a minute or so to remove the ethanol content and leave the flavor.
2007-03-22 10:00:54 · answer #3 · answered by phantomlimb7 6 · 1⤊ 0⤋
Since alcohol is very light, it only takes about a min or two for up to 3 cups of wine
2007-03-22 09:59:23 · answer #4 · answered by Anonymous · 0⤊ 1⤋
What most people don't know is that you can not truly remove the entire alcohol content. Even concentrated reductions have a minimal, but present content of alcohol.
2007-03-22 10:22:51 · answer #5 · answered by Living for today and a good wine 4 · 2⤊ 0⤋