Cooking And Alcohol – How Much Alcohol Is Burned Off When You Cook?

Cooking and Alcohol

Which method and how long does it take to burn off alcohol?
Most of us simply take it for granted that when we cook, that the alcohol gets burned off when we heat it, but is it really that simple?

By cooking, I mean, boiling, simmering, broiling and baking etc.

Somebody contacted me about cooking and alcohol.

My husband is with AA and it’s important to him and for other family members to learn about this, so any answers would be much appreciated.

A Major Misconception About Cooking And Alcohol

Many chefs and cooks believe alcohol evaporates quickly when heated, and thus that food items cooked with wine or liquor are non-alcoholic.

And it’s far from the truth!

It can take 3 hours or longer to dissipate or burn off all the alcohol, depending on how it is added.

Not only is it “not that simple”, but it’s incredibly difficult to find detailed information on the subject too.

But you came to the right place, because we found out all that you need to know on the US Department of Agriculture’s website.

But only after a lot of digging!

Preparation Method
Percentage of alcohol retained
Alcohol added to boiling liquid and then removed from heat.
85%
Flamed alcohol
75%
Stored overnight – no heat
70%
Baked for 15 minutes
40%
Baked for 30 minutes
35%
Baked for 60 minutes
25%
Baked for two and a half hours
5%

*Note that the above is the amount of alcohol “retained” and not removed.

So there you have it, but just to summarize, if you want or need to remove all traces of alcohol, then you’ll need to cook the food for at least three hours and even more if you use one of the less effective methods.

Comments are very welcome and you don’t need to log in to post them.

Posted in AA, AAA, alcohol, cooking, food, health | 1 Comment