So where did the alchy go?
Not a recipe, but hopefully an interesting post regardless.
I’ve got ‘interesting’ taste buds. Born in the year of the dog (according to the Chinese astrology), my family have always kidded that I’ve got heightened senses - my eyes are quick to pick up on small details (interestingly, I’m the only member of my family not to wear glasses), I can smell the tiniest traces of definable smells such as perfume and celery, and my tastebuds can usually pick up certain flavours with uncanny accuracy.
In fact, the test of whether something in the fridge is not quite right is for my family is to stick it under my nose for me to smell, or if I’m unsure after that, dip a chopstick in it and give it to me to taste (feel sorry for me yet??).
Anyway, I digress.
One thing that I can nearly always pick up is if alcohol has been used the preparation of a dish. Despite people and cookbooks swearing that X amount of time will have burnt off the alcohol in whatever recipe, I can usually taste it’s presence. Not that there’s anything wrong with that - I used to be a girl who thought that a hot chocolate without a shot and a half of Frangelico in the bottom was just wrong - it’s just that its a bit of a distraction when I’m trying to enjoy the other flavours of a dish, to have the alcohol stomping on my tongue going “HEY! HEY YOU! LOOK AT ME! I’M HERE, I’M HERE!”
For someone who belongs to the Google generation, it’s honestly kinda surprising to me that I’d never googled this question before. Does alcohol actually burn off in cooking? I set off on my googl-y journey to try and find out.
According to a few different sources, it does, but not nearly as quickly as we may think.
| Preparation Method | Percent of Alcohol 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, alcohol stirred into mixture: | |
|
40% |
|
35% |
|
25% |
|
20% |
|
10% |
|
5% |
According to that table, that is probably the reason that I can taste alcohol in most instances that I’ve encountered it as part of a dish. I’ve rarely picked it up in a stew or slowly simmered broth that’s been awhile on the stove-top, but in other things such as use in a jus or batter and my tongue picks up on it instantly.
And incidentally, if you’re interested in trying to replace the alcohol in your cooking, this website has a rather interesting list. Of course, like any substitution, it won’t work perfectly, but it’ll do to impart some of the flavour without the dancing tongue-mule 
Hopefully will have a food-related post for you tomorrow 
Technorati Tags: alcohol, cooking, recipe, science, spirits, substitutions
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Comments
Susan from Food Blogga No wonder why I can always taste the red wine in certain dishes. Thanks for sharing. BTW, you’re one of a select few whose digressions I really like.
Terry B You’re exactly right that not all of the alcohol cooks off. So if you’re cooking for teetotalers, leave it out. On the other hand, I really love how adding wine to a sauce immediately elevates it from tasting like gravy to saucedom.
Tanna Ellie I’m always surprised when I Google something like this. Most times I don’t think to do it when I’m at the computer. It’s difficult to think the flame doesn’t burn off more. Interesting to consider in the future.
Bruno Wow, that’s surprising news! I would have never imagined so much alcohol would remain. Now that’s food for thought…
Anh Ellie. I can’t take alcohol, except in stew after long braising! The chart above is very good reference Thanks you.
steamykitchen haha! and I’m always trying to KEEP the alcohol flavor and add more than necessary in my dishes!!
Ellie Mooncrazy - So would I! I was really surprised to see this chart, and it will definitely make me think twice about using alcohol in dishes that are being served to those with sensitivities or children :/
Susan - Awwww, thanks hon
Tanna - it is quite an interesting thing, as you’d think the open flames would just eat up the alcohol till it was gone, but apparently not so :/
Bruno - Glad to have piqued your interest with this
Anh - I don’t mind a bit, but if there is too much alcohol that I can taste then I definitely find it difficult to enjoy a dish 
My pleasure for the reference
Jaden - Ahh, whatever makes you happy I like white wine dishes, but I find that too much red tends to distract my tastebuds from the meal itself 
That is amazing. I would have thought flaming a dish would burn off the alcohol. If you are serving a dish to someone with an alcohol problem it is best to know this. Thanks!