Myth – Studies show significant amounts remain even after lengthy cooking times.
Alcohol’s boiling point is 173°F (78.37°C), lower than water’s 212°F (100°C). However, in cooking, alcohol doesn’t completely evaporate for several reasons:
Time and temperature affect alcohol retention:
- After 15 minutes of cooking: 40% remains
- After 30 minutes: 35% remains
- After 1 hour: 25% remains
- After 2.5 hours: 5% remains
Factors preventing complete evaporation:
- Chemical bonds form between alcohol and other ingredients
- Surface exposure limitations in covered dishes
- Sugar and other dissolved solids raise the boiling point
- Alcohol vapors can get trapped in the food’s structure
Alcohol retention by cooking method:
- Flambé: 75% retained
- Quick pan deglazing: 50% retained
- Baked/simmered dishes (15 min): 40% retained
- Long-simmered stews: 5-10% retained
When cooking for those avoiding alcohol, consider substitutes or extended cooking times to maximize reduction.
