Cooking with wine or liquor can make for some decadent and flavorful dishes. But contrary to popular belief – it doesn’t all burn off...
A study from the USDA’s Nutrient Data Laboratory, says a significant percent of alcohol remains in the dish, depending on how it was cooked:
Alcohol added to boiling water and removed from the heat: 85%
Alcohol flamed: 75%
Alcohol added to dish and stored overnight: 70%
Baked or simmered 15 minutes: 40%
Baked or simmered 1 hour: 25%
Baked or simmered 2 hours: 10%
The amounts might not sound like much - but they are considered significant for anyone trying to avoid alcohol for health or religious reasons.
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