The Myth of Evaporating Alcohol
For years, authoritative cookbooks and chefs have taught that alcohol added to a dish evaporates almost immediately. The general consensus was that because alcohol boils at 172°F (lower than water’s 212°F), it must vanish quickly once the pot gets hot. Some sources even suggest that 20 to 30 seconds of boiling is sufficient.
However, this conventional wisdom is largely incorrect. While the harsh flavor of raw alcohol may mellow out quickly, the intoxicating substance itself hangs around much longer than most cooks realize. If you are cooking for children, recovering alcoholics, or anyone avoiding alcohol for religious reasons, this distinction is vital.
USDA Data: How Much Alcohol Actually Stays?
A study by the US Department of Agriculture’s Nutrient Data Laboratory tested various cooking methods to see exactly how much alcohol remained. The results were surprising. Even after flaming a dish, a significant amount of alcohol stays behind. To get the alcohol content down to negligible levels (around 5%), you essentially need to cook a dish for two and a half to three hours.
Here is the breakdown of alcohol retention based on cooking method and duration:
| Preparation Method | Alcohol Retained |
|---|---|
| Alcohol added to boiling liquid & removed from heat | 85% |
| Alcohol flamed (e.g., flambé) | 75% |
| No heat, stored overnight | 70% |
| Baked, 25 minutes (alcohol not stirred into mixture) | 45% |
| Baked or Simmered (stirred into mixture): | |
| 15 minutes | 40% |
| 30 minutes | 35% |
| 1 hour | 25% |
| 1.5 hours | 20% |
| 2 hours | 10% |
| 2.5 hours | 5% |
Flavor vs. Alcohol Content
It is important to distinguish between the taste of alcohol and the presence of alcohol. Culinary experts like Madeleine Kamman and James Peterson note that the “harshness” burns off quickly. They are correct in terms of flavor profile; a sauce simmered for 10 minutes will taste smoother than one where the wine was just added.
However, if your goal is chemical removal rather than flavor improvement, a quick simmer is not enough. The data shows that after 15 minutes of simmering, 40% of the alcohol is still there. If you need a dish to be virtually alcohol-free, you must commit to a long, slow cook or avoid using spirits entirely.
FAQ
Does lighting food on fire remove the alcohol?
No, not significantly. Flaming a dish (flambé) looks dramatic, but it only burns off about 25% of the alcohol. This means roughly 75% of the original alcohol content remains in the food after the flames die out.
How long does it take to remove all the alcohol from a stew?
To reduce the alcohol content to a negligible amount (about 5%), you need to simmer or bake the dish for at least 2.5 hours. Shorter cooking times, such as 30 minutes, leave about 35% of the alcohol behind.
Is there a difference between baking and simmering for alcohol removal?
The method matters less than time and airflow. However, stirring alcohol into a mixture and baking or simmering it generally follows the same timeline: the longer it cooks, the more evaporates. Alcohol merely poured over a solid (like a baked cake) and not stirred in retains more alcohol than a stirred sauce.