Q & A

Q: Is it true that the alcohol in liquor added to recipes all evaporates during cooking?

A: Only if the food is cooked for a substantial period after the alcohol is added, according to research by the U.S. Department of Agriculture. If liquor is added to boiling liquid, which is then removed from the heat, 85% of the alcohol remains behind. If the food is flamed, 75% remains. And if the liquor is stirred in and baked or simmered, the amount remaining depends on the time. After 15 minutes, 40% remains. After one hour, 25% remains. Even after two hours, 10% of the alcohol is still present.