As of: March 1, 2024, 4:33 p.m
By: Larissa Glunz
Alcohol in food provides an incomparable flavor that gives dishes that certain something.
Many people believe that it disappears completely when cooking.
A good shot of wine makes the food particularly delicious!
This short rhyme comes in handy as a cooking aid, because alcohol can't just be served in a glass with the finished dish.
Braised dishes such as coq au vin, side dishes such as a strong gravy or international classics such as risotto with red wine rely on the secret ingredient alcohol, which often rounds off the aroma and creates a harmonious dish.
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One of the most popular ingredients with a shot is undoubtedly wine, but other spirits such as whiskey, rum or beer can also refine meat, fish, etc.
In the kitchen we are busy stewing, cooking, deglazing and much more.
Many hobby chefs believe that you don't have to be too particular about the amount, after all the alcohol boils away straight away - or does it?
How much alcohol is left in the pot?
Cooking with wine etc. enhances many dishes.
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Does alcohol boil away or stay in the food?
The culinary myth that alcohol evaporates during the cooking process persists, but a simple “yes” or “no” answer is not enough.
The boiling point of pure alcohol (ethanol) is 78.3 °C, but of course this is not used in cooking.
Instead, red wine, cognac, etc. end up in pots, pans and roasters.
The most important information first: The fine wines do not evaporate completely during cooking, a certain amount remains.
However, it is not possible to say in general terms how much alcohol remains in the food, as it depends on several factors.
Among other things, the type of alcohol plays an important role, i.e. the alcohol content, which is stated in percent by volume on the bottle.
For example, white wine usually has an alcohol content of twelve percent, while beer has an average alcohol content of around five percent.
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Every gravy enjoys a generous splash of red wine, which is an important flavor carrier.
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The amount of alcohol and the method of preparation are also crucial
The amount of alcohol is also relevant for the later alcohol content in the food.
It makes a difference whether two tablespoons or two glasses of wine are added to the sauce, stew or sliced meat according to the recipe.
The method of preparation must not be forgotten under any circumstances; it is of considerable importance.
Is the alcohol added to the other ingredients right at the beginning or just before serving?
Does the dish only simmer briefly on the stove without a lid or can it braise in the oven for hours?
The University of Idaho has taken a closer look at the connection between preparation and alcohol content - with interesting results.
For example, a stew that simmers on the stove for about two and a half hours still contains five percent alcohol.
However, sauces that are only briefly brought to the boil and then served retain around 85 percent of the alcohol used.
When it comes to alcohol when cooking, the decisive factor is which dish is prepared and in which way.
To be on the safe side, pregnant women and children should avoid it, but luckily wine, beer and schnapps can easily be replaced in the kitchen.