Mason Delacroix
Bourbon is a type of whiskey that is frequently used in cooking savoury dishes. When cooked, the alcohol evaporates, leaving behind a sweet, flavourful glaze. While some people may be concerned about serving dishes cooked with alcohol to children, pregnant women, or those avoiding alcohol for personal reasons, it is important to note that cooking does reduce the alcohol content in bourbon. The amount of alcohol removed depends on various factors, including the cooking method, temperature, and duration. To completely remove alcohol from bourbon, methods such as vacuum distillation and reverse osmosis are required, which are typically used in commercial settings. This article will provide a guide on how to cook bourbon to remove most of the alcohol content while retaining its flavourful qualities.
| Characteristics | Values |
|---|---|
| Time taken to cook out alcohol | Several hours if not flamed; 2-3 hours if flamed |
| Method | Heat source; flamed |
| Amount of alcohol burnt off | Not 100%; depends on cooking method |
| Factors affecting amount of alcohol burnt off | Cooking time, stirring, type of dish |
| Dishes with lowest alcohol content | Stews and dishes that simmer for 2.5 hours |
| Dishes with highest alcohol content | Beer cheese sauce, bourbon caramel, and other sauces brought to a boil |
| Safety | Keep a fire extinguisher nearby |
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What You'll Learn
Cooking with bourbon for children
Cooking off Alcohol:
To cook off the alcohol in bourbon, you can use heat. Cooking alcohol in a pan over medium heat or in an oven will reduce most of the alcohol through evaporation. However, it is important to note that not all alcohol will evaporate, and the longer you cook it, the more alcohol will cook off. For example, you can simmer a sauce for about 10 to 13 minutes and then add the bourbon, lighting it with a match to ignite the alcohol. Let the flame die out on its own, and then simmer for a few more minutes. This process will ensure that most, if not all, of the alcohol is cooked off.
Bourbon Glaze:
A bourbon glaze or sauce can be made using the above method and used on roasted chicken, baked ham, grilled steak, seafood, and even mashed potatoes. You can adjust the thickness of the glaze by adding more or less brown sugar. This glaze adds a delectable touch to your dishes without the harshness of uncooked bourbon.
Bourbon in Marinades:
Bourbon can also be used in marinades for meats such as chicken and ham. The alcohol will cook off during the grilling or baking process, leaving behind a sweet and flavorful note. Just be mindful of the amount of bourbon used and the cooking time to ensure most of the alcohol evaporates.
Alcohol Content in Recipes:
When cooking for children, it is essential to consider the amount of alcohol used in the recipe and the portion size served to the child. For example, adding a small amount of bourbon to a large batch of sauce or marinade will result in a minimal alcohol content in the final dish. The alcohol will also be further diluted by the other ingredients and the child's eating pace.
Alternative Recipes:
If you are hesitant to use bourbon in your cooking for children, there are alternative recipes that use other flavor enhancers. For example, you can create a chocolate pecan pie inspired by the Kentucky Derby, which uses creamy chocolate and crunchy nuts for a gooey filling without the need for bourbon. Or, you can experiment with bread pudding recipes that use bagels instead of traditional bread, creating a unique and tasty treat without alcohol.
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Flambéing bourbon
Flambéing is a French technique that involves igniting food that has liquor or liqueur added. This method is used to create a dramatic effect and develop a rich flavour without the harshness of uncooked alcohol.
To flambé bourbon, start by combining soy sauce, ketchup, brown sugar, and garlic powder in a skillet over medium heat. Simmer this mixture for 10 to 13 minutes, until slightly thickened. Next, increase the heat to medium-high and add half a cup of bourbon whiskey to the skillet. Do not stir the mixture. Carefully ignite the alcohol with a match or barbecue lighter, standing at a safe distance. Allow the flame to die out on its own, cooking off the alcohol. After this, simmer the mixture for three to five minutes, stirring occasionally, until thickened.
Alternatively, you can flambé a cut of meat with bourbon. First, sear the meat to your desired doneness and remove the pan from the heat. Add butter and herbs, allowing the butter to melt. Next, add broth and bourbon to the pan and return it to medium heat with a lighter or barbecue match ready. Let the pan sit on the heat for five seconds, then remove it from the heat. Light the side of the pan to create a tall flame and, while holding the pan at a slight angle away from you, vigorously shake it to extinguish the flame.
When flambéing, it is important to exercise extreme caution as you are dealing with a flammable liquid. Keep a fire extinguisher nearby and do not carry the dish while flaming.
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Simmering and boiling bourbon
Simmering and boiling are two ways to cook the alcohol out of bourbon. However, it is important to note that boiling bourbon will change its flavour. In addition to driving off alcohol, boiling will drive off the volatiles that provide much of the flavour. Therefore, simmering is generally recommended over boiling.
Simmering bourbon for around twenty minutes will evaporate most of the alcohol content. However, this method will not remove all of the alcohol, and a small amount will remain. To ensure all alcohol is removed, the mixture must be simmered for at least two hours.
To simmer bourbon, pour it into a hot pan or skillet over medium-high heat. If making a sauce or glaze, cook the other ingredients first and add the bourbon last. Do not stir the mixture. Light a match and quickly touch the flame to the surface of the liquid, then remove your hand from the pan. The alcohol will ignite quickly, and the pan will become aflame. The alcohol will be cooked out of the bourbon once the flames die down and go out.
After igniting the bourbon, simmer the mixture for around three minutes, stirring occasionally, until thickened. For a thicker glaze, increase the amount of brown sugar in the recipe, or decrease it for a thinner sauce.
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Using bourbon in baking
Bourbon is a versatile ingredient that can add depth and complexity to baked goods. Here are some tips and techniques for using bourbon in your baking:
Choosing the Right Bourbon:
Select a bourbon that you would enjoy drinking. The quality of the bourbon will impact the final product, so opt for a bourbon that has a pleasant flavour profile. Different styles of bourbon will also affect your bakes differently. Lower-proof spirits require less time to cook off the alcohol, allowing the flavours of the bake to shine through. Wheated bourbons, like Maker's Mark, are sweeter and can enhance desserts, jams, jellies, and sauces. Spicy, peppery high-rye bourbons, like Four Roses Single Barrel, work well with fruit-based dishes and can offset rich and creamy ingredients.
Cooking with Bourbon:
When cooking with bourbon, remember that it can affect your cooking methods and temperatures. Bourbon can be used as a multitasking tenderizer and marinade for meats. Create a marinade by mixing bourbon with brown sugar or sorghum, soy sauce or Worcestershire sauce, garlic, shallots, olive oil, and your choice of seasonings and spices. You can also use bourbon to make a delicious chutney by cooking down canned diced tomatoes with sugars, apple cider vinegar, ground ginger, ground cloves, and bourbon.
Baking with Bourbon:
Bourbon can add a unique flavour to your baked goods. When adding bourbon to your batter or dough, be mindful of the amount used and adjust accordingly. Remember that the alcohol in bourbon will not completely cook off, so use a minimal amount spread over a large volume of batter or dough. For example, you can add bourbon to your pie filling or cake batter for a subtle boozy note. Alternatively, you can create a bourbon glaze or sauce for your baked goods by cooking the bourbon separately and brushing it on top. To make a glaze, add bourbon to a hot pan or skillet over medium-high heat. Do not stir, and carefully ignite the alcohol with a match. Allow the flame to die out, then simmer until thickened.
Safety Considerations:
When working with bourbon, there are a few safety precautions to keep in mind. Always use a measuring cup when adding bourbon to your bakes to avoid overpouring. Do not pour bourbon directly into a pan over an open flame, as this can be dangerous. Additionally, consider your audience when using bourbon in baking. While the alcohol content is usually minimal and unlikely to cause intoxication, it may be preferable to use a non-alcoholic alternative when preparing treats for children, pregnant women, or those in recovery.
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Safety considerations
When cooking with bourbon, it is important to take certain precautions to ensure your safety. Here are some key safety considerations to keep in mind:
- Flammability: Alcohol is extremely flammable, and bourbon has a high alcohol content. When heating bourbon, be very cautious to avoid any potential fire hazards. Keep flammable objects away from the stove, and never leave the pan unattended.
- Ignition: If you are using a flame to cook off the alcohol, as in the flambe method, use long fireplace matches or a barbecue lighter to maintain a safe distance from the flame. Always keep a fire extinguisher nearby in case of accidents.
- Ventilation: Ensure that the kitchen is well-ventilated to prevent the buildup of alcohol vapors. Open windows or turn on the exhaust fan to maintain proper airflow.
- Stirring: Stirring during the cooking process can help promote the evaporation of alcohol. However, be careful when stirring a hot mixture, especially if it involves flammable liquids.
- Temperature and Time: The longer you cook the bourbon, the more alcohol will evaporate. If you are aiming to reduce the alcohol content, allow the mixture to simmer over a longer period. However, be mindful that cooking for an extremely long time may affect the taste and consistency of your dish.
- Individual Considerations: Keep in mind the needs of individuals who may be sensitive to alcohol. This includes those in recovery, pregnant or breastfeeding women, and people who abstain from alcohol for religious or health reasons. Even after cooking, a small amount of alcohol may remain in the dish. Offer alternative options or clearly communicate the presence of alcohol in the dish to your guests.
- Non-Alcoholic Alternatives: If you are concerned about the safety or preferences of your guests, consider using non-alcoholic alternatives such as non-alcoholic beer, wine, or spirits. These options can provide similar flavors without the alcohol content.
By following these safety considerations, you can effectively cook off the alcohol in bourbon while maintaining a safe and enjoyable cooking experience.
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Frequently asked questions
Cooking bourbon in a pan over medium heat or in the oven will reduce most of the alcohol through evaporation. To fully cook out the alcohol, you can set the bourbon aflame by heating it to 130°F and then igniting it with a match. Once the flame goes out, the alcohol will be cooked out.
The amount of time it takes to cook out the alcohol depends on the cooking method. Cooking bourbon for around 2 and a half hours will burn off almost all the alcohol, but it will take about 3 hours to fully erase all traces of alcohol.
Removing alcohol from bourbon can be useful if you are serving the dish to someone who does not drink alcohol, such as a child, someone who is pregnant, or someone in recovery from alcohol abuse.
