So many favourite dishes, especially ones made to match our favourite bottles, actually call for wine in the cooking as well - whether as moisture, to deglaze, or maybe to create an emulsion.
How much do you know about that process? Particularly if you are cooking for a family meal as opposed to a dinner party.
Here’s a quick poll for the wine-loving chefs out there.
What percentage of the alcohol content added to a dish remains in that dish after you’ve cooked it?
1. 2 1/2 hours of baking or simmering dishes with alcohol mixed in
2. adding the alcohol to a boiling liquid and then removing from the heat
After you have voted, you can click on the spoiler here for the answer (no cheating!)
A 2003 study by the USDA’s Nutrient Data Laboratory shows that the amount of alcohol retained in food can range from 5 to 85 percent, depending on the preparation method. For baked or simmered dishes with alcohol mixed in, after 2 1/2 hours of cooking time, 5 percent of the original amount of alcohol is left. But when the alcohol is added to a boiling liquid and then removed from the heat, 85 percent of the alcohol remains. (https://www.chowhound.com/food-news/54140/does-cooking-alcohol-really-burn-it-all-off/) - Were you surprised?