• If you cook a steak in alcohol, the alcohol burns away.
  • In nearly all cases no. The alcohol should evaporate entirely off of the food when cooked.
  • depends, how much alcohol was put in the food, is the food cooked all the way,what kind of alcohol are we speking about, the list can go on but assuming it was red wine, about 3/4 cup was put in, and the food was cooked throughly, then no.
  • i wouldnt think so. the alcohol burns off when its cooked in, if you use the alcohol as a sauce, then that could be bad!
  • Cooking with alcohol ... The alcohol burns away... However, the idea is the FLAVOR remains. I'm not sure what would happen if a recovering alcoholic got a taste of it.
  • no, most alcohol will burn off almost right away...You are talking about ethanol but there are also all kinds of other alcohols (OH radical) occurring naturally in most foods...the little bit ingested from these is not a problem. Sometimes alcohol is the only way to really get a flavour in a dish..example grand marnier and some strong flavours like anise and gin(juniper) only exist in that form....and don't forget even things like vanilla is stored in alcohol...I wouldn't worry about it.
  • No, not normally. But should you ask your alcoholic friend if they would prefer that you cook the food without it, they will undoubtedly say yes. So it's best to be a good host/ess.
  • I believe that if you see beer, wine, or other booze bottles laying around, can smell the alcohol in the marinate sauce before it is cooked, then taste the alcohol, it could trigger a craving. Anyone to cook with alcohol knowing that you are an alcoholic is showing no respect. Alcoholism is no laughing matter and should be taken very seriously. I believe yes, alcohol remaining in food cooked with alcohol can cause harm to someone struggling with alcohol addiction. Yes it can! Could a straw laying next to a line of cocaine cause a cocaine craving for a cocaine addict? Then you find out it is in the food (however cooked out) but you can taste the cocaine in the food. Hmm let me see.... Ya I think most likely so.
  • If it flames up and burns until the flame goes out the Alcohol should be mostly burned off. However the Flavor Remains, I would Imagine it may trigger a taste for it. I would tell them and let them decide for themselves.
  • I researched and this is as succinct a answer I can find. In truth, cooked food can retain from 5 to 85 percent of the original alcohol, depending on various factors such as how and at what temperature the food was heated, the cooking time and the alcohol source. Even the smallest trace of alcohol may be a problem for alcoholics and those with alcohol-related illnesses. I would not bring Alc within a mile of a recovering Alcoholic.
  • It really depends on how much alcohol you add, whether or not you cover it and how long it is cooked. Here is a chart used by the USDA: Alcohol Burn-off Chart 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% It is important to remember that the percentage listed is the RETAINED alcohol. If you add a lid to the equation, you will retain a lot more alcohol as it condensates on the lid and drips back into the food.
  • You cannot remove all of the alcohol. At best you will have at least 5% left. See Department of Agriculture. If you even think a guest is in recovery please let them know. After twenty five + years of sobriety I was strongly effected by one bite of beans made with beer. For more info go to:

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