The holiday gathering featured family favorites with a twist. My friend infused each recipe with the unique profiles of booze: beer cornbread, beef with wine sauce, carrots in bourbon sauce, salad greens tossed with a champagne vinaigrette, and amaretto apple crisp. However, this feast worried one of the guests.
I overheard a young man whisper apologetically to the hostess that he was headed out because he did not drink. She responded that there was nothing to worry about—during cooking the alcohol burns off. Luckily, he opted to leave.
It is true that some of the alcohol evaporates, or burns off, during the cooking process. “Some” being the operative word. Exactly how much depends on many factors. To learn more, a group of researchers, funded by a grant from the U.S. Department of Agriculture, marinated, flamed, baked, and simmered a variety of foods with different sources of alcohol. The verdict: after cooking, the amount of alcohol remaining ranged from 4 percent to 95 percent.
Many factors impact the final alcohol content of homemade recipes. How long the dish is cooked at the boiling point of alcohol (173 degrees Fahrenheit) is a big factor (source: USDA Table of Nutrient Rentention Factors, Release 6:
| Time Cooked at Boiling point of alcohol | Approximate Amount of Alcohol Remaining |
|---|
| 15 minutes | 40 percent |
| 30 minutes | 35 percent |
| One hour | 25 percent |
| Two hours | 10 percent |
| Two and one-half hours | 5 percent |
But there’s more…
The other ingredients in the recipe influence the amount of alcohol retained. For example, a bread crumb topping on scallops cooked in wine sauce can prevent some of the alcohol from evaporating, increasing the amount of alcohol in the final dish.
The size of the pan also comes into play. More alcohol remains in recipes made in smaller pans. The reason is that a larger pot has more surface area which lets more of the alcohol evaporate. In addition, recipes that require you to stir during the cooking process, tend to have lower amounts of alcohol because this action also promotes evaporation.
Roughly speaking:
- Beer cheese sauce, bourbon caramel and other sauces brought to a boil and then removed from the heat typically retain about 85 percent of the alcohol.
Diane, cherries jubilee and other recipes that flame the alcohol may still have 75 percent of the alcohol.
Marinades that are not cooked can maintain as much as 70 percent of the added alcohol.
Meats and baked goods that are cooked for 25 minutes without being stirred retain 45 percent of alcohol.
Stews and other dishes that simmer for two and one-half hours tend to have the lowest amounts, but they retain about five percent of the alcohol.
The takeaway: For individuals in recovery, women who are pregnant or breastfeeding, and those who choose not to drink for religious, health or other reasons, all of the alcohol does NOT burn off. They may need to opt-out of holiday recipes that include alcohol as an ingredient. And, for those of us toasting in the holiday, some sauces may be contributing more to our blood alcohol levels than we realize.
FAQs
The science:
Is it true that alcohol burns off during cooking? ›
A study from the U.S. Department of Agriculture's Nutrient Data lab confirmed this and added that food baked or simmered in alcohol for 15 minutes still retains 40 percent of the alcohol. After an hour of cooking, 25 percent of the alcohol remains, and even after two and a half hours there's still 5 percent of it.
How do you burn alcohol when cooking? ›
You need to cook a sauce for at least 20 to 30 seconds after adding wine to it to allow the alcohol to evaporate. Since alcohol evaporates at 172°F (78°C), any sauce or stew that is simmering or boiling is certainly hot enough to evaporate the alcohol.
How long does it take to burn off alcohol? ›
The most commonly used estimate is that alcohol burns at a rate of 1 gram per hour per 10 kilos of bodyweight. For example, an adult weighing 80 kilos would burn 8 grams of alcohol per hour, while an adult weighing 60 kilos would burn 6 grams of alcohol per hour.
Why do you reduce alcohol in cooking? ›
And, when it comes to alcohol, such as wine, reducing it gives you the flavor, without subjecting you to the harsh alcohol taste. Reducing the liquid will increase the viscosity, or thickness, of what remains.
How long does it take for vodka to cook off? ›
It usually takes around 2 to 3 hours for the alcohol to evaporate completely when added to a dish that is cooking on a low heat. When cooking at high heat, e.g. frying or sautéing, it can take as little as 30 seconds for the alcohol to evaporate.
Can Muslims eat food cooked with alcohol? ›
Halal consumers should simply not cook with alcohol. In addition, for multiple reasons, it's not advised for Muslims to bring alcohol into their homes for cooking. When eating in restaurants, Halal consumers are advised to ask if the food contains alcohol and to avoid it.
Can kids eat food cooked with wine? ›
The choice is up to you. You may choose to use cooking methods that help to reduce the alcohol content and use less alcohol in a dish to make it safer for your child. Otherwise the safer option is to choose to leave out alcoholic drinks when preparing food for babies and children.
Can kids eat vodka sauce? ›
Yes, a vodka pasta sauce should be safe for children, if cooked thoroughly. Traditional vodka sauce uses such a small amount of alcohol that it should evaporate out during cooking.
Will alcohol cook off in a slow cooker? ›
Raw alcohol will evaporate at 78 C, importantly even with conventional cooking techniques, not all the alcohol will burn off. When using a slow cooker the internal temperature may only just get to this important temperature, and because of the lid any alcohol that does evaporate will return back into the cooker.
According to the U.S. Department of Agriculture (USDA), baked or simmered dishes that contain alcohol will retain 40% of the original amount after 15 minutes of cooking, 35% after 30 minutes and 25% after an hour. But there's no point at which all of the alcohol disappears.
Can you eat food cooked with wine while breastfeeding? ›
Alcohol added to food during cooking does evaporate, but some alcohol will still be left. So, if you are eating dishes cooked in alcohol, for example, red wine chicken, you may wish to refrain from breastfeeding your baby for the next 1-2 hours.
Why do chefs burn alcohol? ›
By partially burning off the volatile alcohol, flambéing reduces the alcoholic content of the dish while keeping the flavors of the liquor.
What is the science behind cooking with alcohol? ›
First, it helps carry aromas from the plate to our noses, which plays a larger role in our experience of “tasting” food than we might think. Secondly, alcohol bridges the gap between fat and water molecules. This means that alcohol helps us taste and smell things we wouldn't otherwise be able to perceive quite as well.
Why do chefs drink alcohol? ›
While alcohol may be used to help chefs relax in a stressful environment, exhaustion can lead to chefs seeking out stimulants instead. Cocaine and speed are the most common ones, which help to keep tired and overworked chefs on their feet throughout a busy day and night.
Can kids eat food cooked with alcohol? ›
The concerns are not just for acute intoxication and overdose, but also neurophysiological risks that can come with lesser amounts of alcohol—sleep disturbances, confusion, unsteady walking, for example." "The only way to be 100 percent safe is to avoid cooking [food for children] with alcohol," says Dr. Roman.
Why does alcohol catch fire when cooking? ›
For that to happen, three things are needed: a concentration of alcohol vapors between 3.3 percent and 19 percent by volume of air; a source of oxygen; and an ignition source (such as a hot coil in an oven). When alcohol is heated in an oven, as in our recipe, the alcohol evaporates and forms combustable vapors.
Does alcohol affect cooking? ›
Flavor Boost
Whether it's beer, sake, rum or Cabernet, using alcoholic beverages in cooking can act as a flavor enhancer. It can also be used to tenderize meat in marinades or concentrate flavor when simmered down into sauces. What's even more fun about cooking with alcohol is how versatile it can be.
I overheard a young man whisper apologetically to the hostess that he was headed out because he did not drink. She responded that there was nothing to worry about—during cooking the alcohol burns off. Luckily, he opted to leave.