Does alcohol really boil away in cooking?
Posted 30 September 2007, 18:04. (Filed under: Common-sense by Andrew)
“Don’t worry, there’s no alcohol in this red wine sauce – it’s cooked.”
Heard that before? It’s the accepted wisdom about hot food made with alcoholic drinks. However, all is not as it seems – the accepted wisdom is wrong.
In this article, it’s explained that baking or simmering for 15 minutes leaves 40% of the alcohol. 1 hour of cooking leaves 25% of the alcohol.
The raw taste of the alcohol very quickly fades when the food is heated, but a large amount of alcohol remains.
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