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Lager-spiked beef chili, beer-broiled bratwursts, coq au vin, chicken marsala, pork brined in rum. Ah, nothing says delicious quite like alcohol-saturated dishes, especially when it comes to beer or wine-infused meat: tender, moist, and downright delectable.
Of course, if you’ve ever watched a chef on TV or cracked open a cookbook to make one of these recipes, you’ve probably come across advice like, “Let the dish simmer for a few minutes to cook out any remaining alcohol.”
This begs the question: does alcohol actually evaporate out of food when cooked? Yes and no. Read on for the skinny on cooking with booze.
Why You Might Get Burned by Your Next Flambé
In 1992, a team of researchers from the US Department of Agriculture’s Nutrient Laboratory took part in an in-depth study exploring alcohol retention during food preparation. They started by examining perhaps the most iconic alcohol-based dish of them all, the flambé.
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