What percentage of alcohol is left when different methods of cooking are used?

Question

The answer to this question is very important. So much so that I went to the internet to do the research. There were so many conflicting stories that it made my head spin. The last information I read was studies that Einstein did on the same thing. From what I read...his findings were inconclusive. As long as I am unsure, I'll not be using it in my cooking and that's a shame because it gives a wonderful flavor to many things.

I am in recovery and have a need to know such details to make an informed decision. This may be too much information, however it might explain things as well. The answers all have given are very good, however I was wondering if there were any research documents regarding this?

Answer 1

As long as you cook it for a non-trivial amount of time, and don't use a closed container (like a pot with a lid), it evaporates rather quickly. Most flavor extracts (like almond and vanilla) are made with alcohol. And even if some remains, what's the problem? It takes a lot more than used in cooking to cause any harm. The liver is quite effective at metabolizing it, as long as it's not overloaded.

Answer 2

Most alcoholic drinks are a mixture of ethyl alcohol and water, with some additional flavor chemicals mixed in. Alcohol is a more volatile liquid than water, so it evaporates faster. If your cooking method involves an uncovered pot or pan, a greater portion of the alcohol will evaporate, compared to the water that evaporates.

If you boil off all the liquid, then no alcohol remains.

Answer 3

It all depends on how much you put in and how long you cook it. If it worries you that much, I think leaving it out will be fine. Maybe you can find alternate recipes that use things like red wine vinegar or spices instead. : /