Does alcohol cook out?
Whether alcohol remains in a finished dish, and how much, depends on the cooking method. When foods are cooked under high heat for a long period of time, such as soups and stews, the majority of the alcohol evaporates out.Pure alcohol boils at 173 degrees F., a lower temperature than water (212 degrees F.). Thus, you will find that recipes intending for some of the alcohol to remain will have instructions to add the alcohol near the end of the cooking process so it will not boil out. Obviously, uncooked recipes will retain the vast majority of the alcohol.
Some may be worried about serving a dish cooked with alcohol to a child, yet alcohol is a naturally-occurring substance in many foods, particularly fruits with a high sugar content such as very ripe apples. Keep in mind that the amount used in a recipe is usually very minimal and is spread out over a large volume of food, comparatively-speaking. It is a personal decision, of course. Still, it is a good idea for those on anti-abuse medication for alcohol problems to avoid foods cooked with alcohol.
When using spirits for flambé purposes, the alcohol should be heated to 130 degrees F. before applying to the hot, not warm, food, and then ignited quickly. Otherwise, you may have difficulty getting it to ignite, resulting in the spirit soaking into the food and not properly burning off, not to mention lending an often unpleasant, overpowering flavor to the food.
More About Bourbon Whiskey and Bourbon Recipes:
• Bourbon History• Bourbon Lore and Legends
• What is bourbon?
• Bourbon Laws & Regulations
• Bourbon Cooking Tips
• Bourbon Alcohol Content in Recipes
• Alcohol Burn-Off Chart
• Bourbon Recipes
Cookbooks
| • | Jack Daniel's The Spirit of Tennessee Cookbook |
| • | The Kentucky Bourbon Cookbook |
| • | Splash of Bourbon: Kentucky's Spirit: A Cookbook |
| • | Cooking with Booze |
| • | More Cookbooks |
