Here’s another “common sense” myth that turns out to be false. Alcohol has a lower boiling point than water so it should all evaporate first, right? Nope – that’s not the way it works. The alcohol will evaporate faster than the water but there will still be some left after even extended cooking. The text below shows just how much alcohol is left after different methods and periods of cooking.
- Alcohol added to boiling liquid & removed from heat: 85%
- Alcohol flamed: 75%
- No heat, stored overnight: 70%
- Baked 15 minutes, alcohol stirred into mixture: 40%
- Baked 2.5 hours, alcohol stirred into mixture: 5%
The bottom line is that no one is ever going to get tipsy from alcohol in a cooked dish, but people who want to avoid all alcohol for religious or medical reasons need to be aware that some alcohol will remain even after long cooking.
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Do you have any stats on baking with alcohol? I have a recipe for pie dough that has vodka in it and am curious what percentage may be left after baking.
Oops just read some of your baking stats but do not see an application for the pie dough.
can you give some sources for this, please?
http://www.todayifoundout.com/index.php/2011/11/alcohol-doesnt-really-cook-out-of-food-in-most-cases/
Search for substitute then… Alcohol is bad in anyway…
thx u very much 🙂