Contrary to popular belief, alcohol does not completely cook out of foods — something recovering alcoholics and those with alcohol-related illnesses need to keep in mind.
A study published in the Journal of the American Dietetic Association found that recipes with added alcohol retained from 4% to 85% of the alcohol. The recipes ranged from chilled foods such as brandy Alexander pie to foods with a long simmering time such as pot roast.
The amount of alcohol that burns off depends on the cooking method used and how long the alcohol is cooked.
In the study, a flamed dish retained 75% of the alcohol, while a recipe simmered for 2½ hours retained 5% of the alcohol.
Always inform your guests when you’re cooking with alcohol.
Adapted from; HEART SMART of the Henry Ford Hospital Heart and Vascular Institute.