Noah Vinter
Cooking with alcohol involves incorporating it into a dish as an ingredient, a cooking fuel, or for visual appeal. Alcohol is often used in cooking to add a burst of flavour and aroma to dishes. However, it is important to note that cooking does not completely eliminate alcohol from a dish. The amount of alcohol retained depends on factors such as cooking time, temperature, and the dish's other ingredients. For example, a dish cooked for 2.5 hours at the boiling point of alcohol (173 degrees Fahrenheit) will retain about 5% of its alcohol content.
| Characteristics | Values |
|---|---|
| Boiling point of alcohol | 173 degrees Fahrenheit |
| Boiling point of water | 212 degrees Fahrenheit |
| Alcohol content after 15 minutes of cooking | 40% retained |
| Alcohol content after 30 minutes of cooking | 35% retained |
| Alcohol content after 1 hour of cooking | 25% retained |
| Alcohol content after 2.5 hours of cooking | 5% retained |
| Alcohol content after 25 minutes of cooking without stirring | 45% retained |
| Alcohol content after 2.5 hours of simmering | 5% retained |
| Alcohol content after adding alcohol to boiling liquid and removing from heat | 85% retained |
| Alcohol content in beer cheese sauce, bourbon caramel and other similar sauces | 85% retained |
| Alcohol content in flambéed dishes | 75% retained |
| Alcohol content in vanilla extract | 35% |
| Alcohol content in vanilla cake (for 8 servings) | 1/24th teaspoon per serving |
| Alcohol content in vanilla cake (for 10 servings) | 1/30th teaspoon per serving |
| Factors influencing alcohol evaporation | Pan size, other ingredients, cooking temperature, cooking time, stirring, surface area, ABV of liquor used |
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What You'll Learn
Alcohol doesn't fully cook off
Alcohol has a lower boiling point than water, and its molecules evaporate not just when it reaches its boiling point but any time it is exposed to air. However, it is impossible to cook out all of the alcohol in a dish, and a small proportion of its molecules will remain bonded to other molecules in the mixture.
The amount of alcohol that remains depends on several factors, including the other ingredients, the cooking temperature, the cooking time, and the size of the pan. The higher the temperature and the longer the cooking time, the more alcohol will evaporate. The greater the surface area of the liquid, the more alcohol will escape. For example, a beurre blanc sauce simmered in a large stockpot will have less alcohol than one simmered in a small saucepan.
According to the U.S. Department of Agriculture (USDA), baked or simmered dishes that contain alcohol will retain 40% of the original amount after 15 minutes of cooking, 35% after 30 minutes, and 25% after an hour. After two and a half hours, these dishes will still retain about 5% of the alcohol content. Meats and baked goods that are cooked for 25 minutes without being stirred retain 45% of alcohol. Stews and other dishes that simmer for two and a half hours tend to have the lowest amounts, retaining about 5%.
It is important to note that even though the amount of alcohol left over after cooking is usually small, it can still be a concern for individuals in recovery, pregnant or breastfeeding women, and those who do not drink for religious, health, or other reasons. When cooking for these individuals, it may be preferable to use non-alcoholic alternatives or to avoid using alcohol altogether.
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Factors affecting alcohol evaporation
The process of cooking down alcohol is often referred to as "burning off" or "evaporating" the alcohol. This process involves heating the alcohol, causing it to change from a liquid to a gaseous state and dissipate into the air.
When cooking with alcohol, several factors influence the rate and extent of alcohol evaporation:
Temperature and Cooking Time
The higher the temperature, the faster alcohol molecules will evaporate. Cooking at or above the boiling point of alcohol, 173 degrees Fahrenheit, will accelerate evaporation. Longer cooking times also contribute to greater cumulative evaporation. For example, simmering a dish containing alcohol for 30 minutes may reduce alcohol content to 35%, while two hours of cooking can lower it to 10%.
Surface Area and Container Size
The greater the surface area exposed to air, the faster alcohol molecules will escape. This principle applies to both the cooking vessel and the food within it. For instance, a beurre blanc sauce simmered in a large stockpot will lose more alcohol than the same sauce prepared in a small saucepan. Similarly, dishes with a higher surface area-to-volume ratio, such as mini bourbon pecan pies, will have higher alcohol evaporation rates than a single large pie.
Stirring and Mixing
Recipes that involve stirring during the cooking process tend to have lower final alcohol content. Stirring promotes evaporation by increasing the interaction between the alcohol and the air.
Other Ingredients
The presence of other ingredients in a recipe can influence the evaporation rate of alcohol. For example, a bread crumb topping on scallops cooked in wine sauce may prevent some alcohol from evaporating, resulting in a higher alcohol content in the final dish.
Initial Alcohol Content
The initial alcohol content of the liquor used in cooking will affect the final alcohol content of the dish. When cooked under the same conditions, the alcohol molecules in beer (3.5–9% ABV) and rum (40–75.5% ABV) will evaporate at the same rate. However, the completed dish will be less alcoholic when made with beer due to its lower starting ABV.
Storage and Aging
Even in sealed bottles, alcohol can evaporate slowly over time due to the microscopic exchange of gases. The rate of evaporation depends on factors such as temperature, humidity, and storage time. In wooden barrels used for aging spirits, some alcohol naturally evaporates, a portion whimsically referred to as the "Angel's Share."
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Alcohol as a cooking ingredient
Alcohol is a common ingredient in cooking, often used to add flavour to dishes. It can be used as an ingredient, a cooking fuel, or for visual display. When used as a cooking fuel, alcohol stoves are an alternative to kerosene stoves, especially on boats and for camping, as they are safer and environmentally friendly.
Wine, spirits, and beer are commonly used in cooking to add a burst of flavour and aroma to dishes. Wine, for example, is used for its acidic properties, bitter tannins, and fruit components. It is a key ingredient in dishes such as coq au vin, chicken marsala, and boeuf bourguignon. Beer is also used in cooking, such as in beer-grilled chicken, bratwursts boiled in beer, and lager-spiked turkey chilli. Spirits like rum are used to brine meat, such as pork, before cooking.
Specialist cooking wines, liqueurs, vermouths, and eaux de vie are used by professional chefs to enhance the flavour of both traditional and modern dishes. These cooking alcohols are specially created to be used as ingredients in cooking rather than as beverages, offering value for money and a longer shelf life. They are also used in marinades to tenderise meat, especially game meat.
Additionally, alcohol is used in cooking techniques such as flambé, where warm alcohol is ignited to create a dramatic presentation. This technique is used in dishes like crêpes suzette and in Japanese teppanyaki restaurants, where the residue on the griddle indicates the hottest parts.
When cooking with alcohol, it's important to note that not all of the alcohol will evaporate. The higher the temperature and the longer the cooking time, the more alcohol will evaporate. The percentage of alcohol remaining depends on factors such as the recipe's ingredients, cooking temperature, and duration. According to the USDA, a dish baked or simmered with alcohol will retain 40% of the alcohol after 15 minutes, 35% after 30 minutes, 25% after an hour, and 5% after 2.5 hours. However, the size of the pan also matters, as a larger surface area exposes more alcohol molecules to the air, resulting in faster evaporation.
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Alcohol as a cooking fuel
Cooking with alcohol typically involves incorporating alcoholic beverages into a dish to enhance its flavour. Wine, for instance, is often used for its acidic properties, bitter tannins, and fruit components. Beer and liqueurs are also common ingredients in various recipes. However, cooking with alcohol can also refer to using alcohol as a cooking fuel.
Alcohol, specifically ethanol, can be used as a renewable, sustainable, and clean-burning fuel source for cooking. It is a simple and efficient cooking fuel option, as alcohol vaporises at room temperature, making it easy to ignite. Open-flame alcohol stoves are a popular choice for utilising alcohol as a cooking fuel, and they are commonly used in camping and boating scenarios. These stoves are relatively inexpensive and can also be homemade, although the production and use of fuel alcohol often require permits and compliance with regulations.
When compared to other fuel options, alcohol stoves offer advantages in terms of safety and environmental friendliness. They are considered safer alternatives to kerosene stoves, which can be dangerous and challenging to relight. Additionally, alcohol is a preferred fuel choice for marine stoves due to its safety characteristics. The use of alcohol stoves has also gained popularity among campers because alcohol burns cleanly and is environmentally friendly.
It is important to note that the quality of alcohol fuel matters. "Green" denatured alcohol, which typically has a higher ethanol content, is often recommended. The higher the ethanol content, the better the fuel's performance. However, it is crucial to be cautious when using denatured alcohol, as some varieties may contain harmful substances. Lab-grade ethanol is highly effective but tends to be expensive and restricted in terms of purchase.
In conclusion, alcohol serves not only as an ingredient in cooking but also as a viable cooking fuel option. Its ease of ignition, clean-burning properties, and environmental benefits make it a popular choice for camping, boating, and other outdoor cooking scenarios. However, it is essential to be mindful of the relevant regulations and safety considerations when using alcohol as a cooking fuel.
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Alcohol for visual display
Cooking with alcohol involves using alcohol in the preparation of food either as an ingredient, a cooking fuel, or for visual display. When used for visual display, alcohol is often ignited to create a flambé. This technique not only adds drama and flair to the cooking process but also leaves behind a residue that indicates the hottest parts of the cooking surface.
To achieve a flambé, a distilled spirit with a higher alcohol content is required. Brandy, for instance, is a popular choice for flambéing, where it is poured over a dish and ignited to create a visually stunning presentation. The process of flambéing not only adds a touch of theatre to the dining experience but also enhances the flavour and aroma of the dish.
While cooking with alcohol can add depth and complexity to dishes, it is important to note that the alcohol does not completely evaporate during the cooking process. The belief that all alcohol evaporates during cooking is a common misconception. In reality, a small proportion of alcohol molecules will remain, bonded to other molecules in the mixture. The amount of alcohol that remains depends on various factors, including cooking time, temperature, the volume of alcohol, the size of the pan, and the presence of other ingredients.
For individuals who are sensitive to alcohol, pregnant or breastfeeding, in recovery from alcoholism, or choosing not to consume alcohol for personal reasons, it is crucial to be mindful of the presence of alcohol in cooked dishes. While the amount of alcohol in a dish after cooking is typically negligible, it can still pose risks to certain individuals. Therefore, it is advisable to opt for non-alcoholic alternatives or refrain from consuming dishes prepared with alcohol.
When substituting alcohol in recipes, it is important to consider the intended role of the alcohol in the dish. Alcohol can contribute to flavour enhancement, tenderising meat, or creating a visually appealing presentation. By understanding the purpose of the alcohol in the recipe, appropriate substitutions can be made. For example, non-alcoholic beer, wine, or spirits can be used to replicate the intended flavour profile without the alcohol content. Additionally, alternative liquids such as orange juice, water, or coffee can be used as substitutes in some cases.
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Frequently asked questions
Cooking with alcohol is called using alcohol in the preparation of food either as an ingredient, a cooking fuel, or for visual display.
Alcohol is a volatile substance and its molecules will evaporate when it reaches its boiling point of 173 degrees Fahrenheit. However, it is impossible to cook out all of the alcohol in a dish.
According to the USDA, a dish that contains alcohol will retain 35% of the original amount after 30 minutes of cooking.
The amount of alcohol that remains in a dish depends on the recipe's ingredients, cooking temperature, length of cooking time, size of the pan, and whether the dish is stirred during cooking.
Yes, you can substitute alcohol in a recipe with a non-alcoholic alternative such as non-alcoholic beer, wine, or spirit. Alternatively, you can omit the alcohol or replace it with another liquid such as orange juice or water.
