Where can I find an authoritative list of times required for alcohol to cook off under different techniques?

i.e. sautee, stews, baking, etc.

Please read the question and note I am not asking for times. I am looking for a source that lists the times.

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2 Responses to “Where can I find an authoritative list of times required for alcohol to cook off under different techniques?”

  1. Steve G said:

    I don’t think there is a “time chart” for that because alcohol does not “cook off” or evaporate completely no matter how you cook it. Even in a flambe it still is present after the flame goes out.

  2. stuarthbbs said:

    contary to steve g’s answer, you can cook off the alcohol present in say wine, dependant on the heat of the pan your using, if very hot say for saute the alcohol will cook off quickly and just the flavour remains. a good test to do yourself is to smell it, if you can feel the alcohol against the back of your throat then the wine needs cooking more. in pastry it’s quite difficult to cook out that alcohol and as liquers are used more in pastry that shouldn’t be a problem;
    for braising, you should de-glaze your frying pan after sealing your prefered meats. hope this was helpful!




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