The holiday gathering featured family favorites v a twist. My girlfriend infused each recipe through the distinctive profiles the booze: beer cornbread, beef v wine sauce, carrots in bourbon sauce, salad greens tossed through a champagne vinaigrette, and also amaretto to apologize crisp. However, this feast worried among the guests.


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I overheard a young guy whisper apologetically to the hostess that he was headed out since he did no drink. She responded the there to be nothing to problem about—during food preparation the alcohol burns off. Luckily, he opted to leave.

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It is true that some of the alcohol evaporates, or burns off, throughout the cooking process. “Some” gift the operative word. Precisely how lot depends on countless factors. To find out more, a group of researchers, sponsor by a grant from the U.S. Department of Agriculture, marinated, flamed, baked, and simmered a range of foods with different sources that alcohol. The verdict: after cooking, the lot of alcohol remaining ranged native 4 percent come 95 percent.

Many factors influence the last alcohol content of homemade recipes. How long the dish is cooked in ~ the boiling point of alcohol (173 degrees Fahrenheit) is a huge factor (source: USDA Table that Nutrient Rentention Factors, relax 6:

Time Cooked at Boiling allude of alcoholApproximate lot of Alcohol Remaining
15 minutes40 percent
30 minutes35 percent
One hour25 percent
Two hours10 percent
Two and one-half hours5 percent

But yes more…

The other ingredients in the recipe influence the quantity of alcohol retained. Because that example, a bread crumb topping ~ above scallops cook in wine sauce have the right to prevent some of the alcohol native evaporating, increasing the quantity of alcohol in the last dish.

The dimension of the pan also comes into play. More alcohol remains in recipes do in smaller pans. The reason is that a bigger pot has much more surface area which lets an ext of the alcohol evaporate. In addition, recipes that require you to stir during the cooking process, have tendency to have lower quantities of alcohol due to the fact that this activity also disclosure evaporation.

Roughly speaking:

Beer cheese sauce, bourbon caramel and other sauces brought to a boil and also then gotten rid of from the heat generally retain about 85 percent of the alcohol.

Diane, cherries jubilee and also other recipes the flame the alcohol might still have 75 percent that the alcohol.

Marinades that room not cooked deserve to maintain as much as 70 percent of the included alcohol.

Meats and baked items that space cooked because that 25 minute without being stirred maintain 45 percent that alcohol.

Stews and also other dishes that simmer for two and also one-half hrs tend to have actually the lowest amounts, yet they retain around five percent the the alcohol.

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The takeaway: For individuals in recovery, females who are pregnant or breastfeeding, and those who pick not to drink for religious, health or various other reasons, all of the alcohol does not burn off. They may need come opt-out of holiday recipes that encompass alcohol as an ingredient. And, because that those of united state toasting in the holiday, some sauces may be contributing much more to our blood alcohol levels 보다 we realize.