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4.7 Cooking with alcohol |
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This article is from the Cooking and Conversions FAQ, by with numerous contributions by Victor Sack cooking.faq@mac.com others.
A 1990 study by E. Augustin et al. found evidence that alcoholic
beverages retain from 5 percent to as much as 85 percent of alcohol
after cooking. This study has been used in the following table
published by USDA (edited for readability).
COOKING METHOD ALCOHOL RETAINED (%)
No heat, stored overnight 70
Stirred into hot liquid 85
Flamed 75
Stirred in, then baked or simmered for:
15 min 40
30 min 35
1 hr 25
1.5 hr 20
2 hr 10
2.5 hr 5
Not stirred in, baked for: 25 min 45
Continue to:
food, cooking, conversion, substitution, equivalent, measure, glossary, culinary
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