- Is it safe for people for people with alcoholism to eat food cooked in alcohol?
- What about those wanting to limit their intake because of loosing weight, or driving?
- What about those with religious prohibitions?
Is there any alcohol left in food cooked with alcohol?
Despite the old wives tales – and old chefs too, many who are top chefs – it’s repeatedly said ‘burn the alcohol off’ on TV cooking shows or in recipe books) in fact alcohol is NOT removed in ANY cooking process!
If this a surprise to you – it was to me too – and to the USA team studying it.
As someone with an allergy to alcohol this concerns me. Often, at top restaurants I have found that although there is alcohol in a recipe, they often or usually, don’t put it on the menu! Desserts are the worst, but even soup or jus (gravy/sauce) is not safe from the addition of a slurp, slosh or little tipple of alcohol.
This is a real concern for those with religious, moral, health, or any other reasons for wanting, or needing, no alcohol residue in their food.
So, check this out . . . it is a study conducted by the US Department of Agriculture’s Nutrient Data Laboratory which calculated the percentage of alcohol remaining in a dish – based on various cooking methods
Does Alcohol Really Boil Away or Burn Off in Cooking?
Q How long does it take for alcohol to burn off during cooking? Is this time the same for all forms of alcohol? Boil? Simmer? How about in baking?
A Yours may be the question of the year. We thought it was pretty cut and dried. We were wrong. And it has taken a while for us to accept what we’ve found out.