Quote:
Originally Posted by bcb
No alcohol evaporates at a lower temperature than water, so it's gone pretty easily, but the flavor does remain. When you make veal Marsala (as an example), you can add copious amounts of Marsala wine; however, you won't get drunk. You are only tasting the flavor of the wine, provided you cook it long enough.
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Actually the chemistry of mixtures is quite a bit more complex-- as the percentage of alcohol decreases, the vapor point (where it will evaporate) approaches that of water. So only if you boil for a while will you remove most of the ethanol. I'm no cooking connoisseur, but I'd imagine this to be highly dependent on the dish. So very low levels of alcohol are possible from food-- probably not enough to even feel, and certainly not enough to get you drunk. But remember, 0.08 is chosen as a functionally normal limit, so 0.01 is really, really low.