This was given to me last night, and I am glad they told me! I had no idea! Forward this to everyone you know who cooks with alcohol but doesn't drink it.
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Contrary to belief, and that includes most professionals, when using beer, wine or other alcoholic beverages in recipes, a lot of alcohol is left over after cooking.
Facts from the agricultural research service of USDA (1989).
remaining after preparation:
100% immediate consumption
70% overnight storage
85% boiling liquid, removed from heat
75% flamed
remaining after baked or simmered:
40% 15 minutes
35% 30 minutes
25% 1 hour
20% 1 hour 30 minutes
10% 2 hours
5% 2 hours 30 minutes
Substitutions:
for white wine: apple/carrot juice, vegetable/chicken stock straight or with white wine vinegar, 1/2 c rice vinegar and 1 tbs white grape juice
red wine: 1/2 c grape juice and 2 tsp red wine vinegar, 1/2 c water and 2 tsp balsamic vinegar, beef/chicken stock straight or with a little red wine vinegar
champagne: ginger ale, sparkling grape juice
brandy: apple juice, peach juice, white grape juice, pear juice
marsala: orange juice, peach juice, pear juice
orange liqueur: frozen orange juice concentrate
beer: chicken broth, beef broth, ginger ale
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