Does Alcohol Really Boil Away in Cooking? Looks like the answer may not be as clear cut as many had thought:
A study conducted by the US Department of Agriculture’s Nutrient Data Laboratory calculated the percentage of alcohol remaining in a dish based on various cooking methods.
After 2.5 hours of simmering there was still 5% alcohol remaining.
2 replies on “Does Alcohol Really Boil Away in Cooking?”
It is impossible to get the ethanol content below 5% in water due to the azeotropic effect of water and ethanol mixtures. The only way to get rid of the alcohol is to boil the water off, in which case your food will become a dry hard lump and presumably not very palatable 😛
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