# Naked Science Forum

## General Science => Question of the Week => Topic started by: Stevie Bain on 19/09/2017 09:47:50

Title: QotW - 17.09.17 - What percentage of alcohol remains in food after cooking?
Post by: Stevie Bain on 19/09/2017 09:47:50
Zettie would like to know:

When you cook food with alcohol, how much of the alcohol is left behind and what effect does this have on alcoholics?

Can you help?
Title: Re: QotW - 17.09.17 - What percentage of alcohol remains in food after cooking?
Post by: chris on 21/09/2017 08:34:37
Now this is an important question!

I volunteer to eat lots of alcohol-infused delicious foodstuffs that anyone would like to send me to... er... evaluate this scientifically!  :D
Title: Re: QotW - 17.09.17 - What percentage of alcohol remains in food after cooking?
Post by: terryj1517 on 22/09/2017 17:45:10
The amount of alcohol left when cooking depends on the type of drink being used and how long it is cooked, the longer it is cooked the less alcohol remains. Example: If cooking with brandy making a flaming dish after the flame is gone there is still about 75% of the alcohol left.
Title: Re: QotW - 17.09.17 - What percentage of alcohol remains in food after cooking?
Post by: chris on 22/09/2017 19:39:01
Thanks @terryj1517 - is this based on personal experience, or a reference?!
Title: Re: QotW - 17.09.17 - What percentage of alcohol remains in food after cooking?
Post by: alancalverd on 23/09/2017 23:02:30
Boiling, frying or baking will evaporate alcohol (b.p. 78°C) to almost zero at the surface of the food, though marinated meat or cakes containing booze will be fully cooked before the interior reaches boiling point.
Title: Re: QotW - 17.09.17 - What percentage of alcohol remains in food after cooking?
Post by: Colin2B on 24/09/2017 07:12:01
As you might guess it depends how and for how long you cook. Cooking a sauce as a thin layer in an open pan gives a large surface area compared to volume and so virtually all alcohol will evaporate very quickly on the other hand a stew in a covered pan will require a lot longer for the reduction of alcohol.
I can't find the original study, but at the time I did clip this table. The lower part is for a stew with red wine.

Alcohol Burn-off Chart - US Dept of Agriculture
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%

PS found the original study will try to post a copy, can't do it from ipad

Title: Re: QotW - 17.09.17 - What percentage of alcohol remains in food after cooking?
Post by: chris on 24/09/2017 15:37:35
PS found the original study will try to post a copy, can't do it from ipad