Mythbuster: Alcohol + Cooking

Contrary to popular belief, alcohol doesn’t completely burn off when added to a recipe and cooked

Alcohol is a popular addition to recipes, imparting richness, flavor and moisture. Many people assume that after cooking, those benefits are all that remain, with the alcohol completely burning off.

 

Not so. How much remains in the dish depends on several factors, including the cooking method, the type of food cooked, whether the pot or pan was covered, and the length of cooking.  For example, a quick flambé will burn off far less alcohol than an hours-long simmer. Basically, the longer a dish is cooked, the more alcohol content will be removed from it. 

 

No matter how long a dish cooks, though, the chemical makeup of the alcohol used remains. When preparing food for anyone with an alcohol aversion, it’s best to omit or find a substitute (see chart below).  

 

You can produce perfectly delicious results by substituting alcohol with non-alcoholic alternatives, but the flavor will vary slightly from the original recipe. For recipes where alcohol is dominant (think bourbon-chocolate pecan pie or coq au vin), it’s best to change the menu--substitutions don’t work as well in these types of dishes. But, if a recipe calls for just a splash of booze here or there, it’s helpful to know your options.

Alcohol Substitution Guide

If the recipe calls for ... You can use ...
   
Beer Non-alcoholic beer, apple cider or beef or mushroom broth. Chicken broth for lighter beers.
   
Brandy Whatever fruit juice would fit best with the recipe, such as apple, apricot, cherry, peach, raspberry, etc. Corresponding flavored extracts can be used for small amounts.
   
Brandy, Apple-Flavored Apple juice concentrate or juice
   
Champagne Sparkling white grape juice, ginger ale or white wine
   
Coffee-Flavored Liqueur Strong coffee or espresso with a touch of cocoa powder
   
Hard Cider Apple cider or juice
   
Orange-Flavored Liqueur Orange juice frozen concentrate or reduced fresh orange juice
   
Rum For light rum: pineapple juice flavored with almond extract. For dark rum: molasses thinned with pineapple juice and flavored with almond extract. Or use rum extract flavoring.
   
Tequila Cactus nectar or juice
   
Vermouth For sweet vermouth: non-alcoholic sweet wine, apple or grape juice or balsamic vinegar. For dry vermouth: non-alcoholic white wine, white grape juice or white wine vinegar.
   
Whiskey Small amounts may be eliminated from recipe. Large amounts cannot be effectively substituted.
   
Wine, Red Non-alcoholic wine, apple cider, beef broth, tomato juice or water. Avoid using cooking wine.
   
Wine, White Non-alcoholic wine, white grape juice, apple juice, chicken broth or water. Avoid using cooking wine.
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