Does the Alcohol in Wine or Sherry Truly Evaporate During Cooking?

Introduction

When cooking with wine or sherry, many believe that the alcohol content evaporates completely, leaving behind only the flavors. This belief is rooted in the idea that alcohol has a lower boiling point than water, thus all of it should disappear during cooking. However, modern research has challenged this conventional wisdom, revealing that not all of the alcohol truly evaporates, particularly in cases where dishes are not cooked for long periods.

The Science Behind Alcohol Evaporation

Alcohol has a lower boiling point (78.4°C or 173°F) than water (100°C or 212°F). In theory, prolonged and vigorous cooking should completely evaporate the alcohol. However, studies show that while alcohol does evaporate, not all of it does, especially when cooking times are shorter. Here are some examples:

When alcohol is added to a boiling liquid and then removed from heat, approximately 15% of the original amount remains.

In a flambé, around 75% of the alcohol remains.

If the dish is stored overnight without heat, about 70% of the alcohol is still present.

Baked dishes that are not stirred into the mixture retain about 25% of the alcohol after 25 minutes of baking.

Dishes where alcohol is stirred into the mixture, the percentage of residual alcohol varies depending on the cooking time. For example, a 15-minute cooking time leaves 40% of the original alcohol, while a two-hour cooking time reduces it to 10%.

Comparison of Cooking Methods

The effectiveness of alcohol evaporation varies depending on the cooking method:

Simmering: After simmering for 2.5 hours, a pot roast with burgundy retains between 5% to 78% of the original alcohol content.

Simmering briefly: A chicken dish simmered for 10 minutes after adding burgundy retains about 70% of the original alcohol.

Baking: Scalloped oysters made with dry sherry and baked for 25 minutes retain about 75% of the initial alcohol content.

Torching (Flambé): Cherry jubilee doused with brandy and ignited retains about 45% of the original alcohol after the flambé.

Myth vs. Reality

The common belief that all alcohol evaporates during cooking is a myth. Chefs and cooks should be aware that not all the alcohol in a dish evaporates, especially in shorter cooking times. This is important for both professional and home cooks to consider, as the flavors and potential alcohol content of a dish can significantly differ from the intended result.

Considerations for Special Diets and Ethical Concerns

For individuals who are recovering alcoholics, parents, or those with ethical and religious reasons to avoid alcohol, it is crucial to understand that even after cooking, a small amount of alcohol can remain in dishes. This knowledge can help these individuals make informed choices when dining out or preparing food at home.

For more detailed information, refer to the study conducted several years ago: Alcohol Retention Study.