Alcohol is an important ingredient in many recipes. It adds flavor to a variety of dishes including soups, stews, sauces, marinades and even some desserts. It also provides the chemistry needed for certain foods to release flavors that do not emerge without the alcohol content; some alcohols (acidic fruits) will even break down tough meat fibers while you marinate.
But you need to correctly match the right kind of alcohol with the food you are making for it to have the right impact in foods. Remember, if it’s not good enough to drink, don’t use it for cooking.
Does alcohol “Burn off” During Cooking?
Contrary to popular belief, not all of the alcohol is “burned off” during cooking. According to the USDA the majority of alcohol is retained after cooking for short periods of time. You really have to have a simmering pot of food for several hours for the alcohol to almost entirely dissipate.
Here are the percentages that are retained after cooking:
- 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:
- 15 minutes 40%
- 30 minutes 35%
- 1 hour 25%
- 1.5 hours 20%
- 2 hours 10%
- 2.5 hours 5%
Of course, the less alcohol content to begin with, the less potency you’ll end up with in the final dish.
Cooking with Beer
Use the freshest beer you can get – remember it is not like wine and will not age well. The first 90 days are the best, although it is drinkable for up to one year. Beer can be used to add a nice flavor to chili and stew, and can also be used cook rice (instead of water). Beer also goes very well as liquid to boil clams or mussels and even corn on the cob, to make beer batter (for onion rings or shrimp) and adds a tangy flavor to yeast breads.
Cooking with Wine
It is important when using wine in recipes to match the flavor of the wine with the flavor of the food. In general, light wines do well in mild dishes (fish, vegetables, etc.), and red wines are best with dark sauces and hearty meats (stew and chili). Just about any wine you would drink is good to use for cooking. Do not buy a “cooking wine” since these wines are, oddly enough, not good to cook with, and are laden with salt. Add a small amount of wine to a dish at first (maybe 1 – 2 tablespoons) and see how it tastes. Do not add too much or it can overpower a dish. Use wine as a marinade for steaks and roasts.
Cooking with Liqueurs and Liquors
Many liqueurs (the sweet stuff, including Amaretto, Anisette, Irish Cream, Kahlua, Southern Comfort and fruit-flavored liqueurs of every stripe), can be used in a variety of recipes – from appetizers and main meals to desserts. Liquor (the hard stuff, like whiskey, rum, tequila, gin or brandy) can also be used can also flavor a variety of savory and sweet dishes.
Alternative to Cooking with Alcohol
There are times when you rather skip the whole cooking with alcohol altogether because of an alcohol allergy or you’d rather not have children eating dishes with alcohol. While you won’t get the full bodied flavor of using alcoholic beverages, you could try substituting nonalcoholic beer or wine in your recipes. To substitute rum or flavored liqueur in recipes, use extracts or juices/zests. Tomato sauce or juice mixed with Worcestershire sauce (or soy) can work as a substitute for heartier liquors.
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