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Cooking with Alcohol Print E-mail

November 23, 2009
Denise Simmons, MG Corporate Executive Chef

With the holidays rapidly approaching, many will see an increase in socializing - and for some this can mean an increase in alcohol consumption. I thought it would be a good reminder to all (but particularly those serving in academic settings) that all alcohol added to recipes is not cooked off.  Below is a chart of how much alcohol is retained in a recipe, depending on cooking method.

Alcohol Burn-off Chart

The following chart data comes from the U.S. Department of Agriculture with information on how much alcohol remains in your food with specific cooking methods. Keep in mind that this is the percentage of alcohol remaining from the original addition.

For more detailed information and explanation, consult the full article on

Alcohol Burn-off Chart

Preparation Method

Percent Retained

alcohol added to boiling liquid & removed from heat

85%

alcohol flamed

75%

no heat, stored overnight

70%

baked, 25 minutes, alcohol not stirred into mixture

45%

Baked/simmered dishes with alcohol stirred into mixture:

15 minutes cooking time

40%

30 minutes cooking time

35%

1 hour cooking time

25%

1.5 hours cooking time

20%

2 hours cooking time

10%

2.5 hours cooking time

5%

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