[Shazam]

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.

Alcohol in finished food

A study by a team of researchers at the University of Idaho, Washington State University, and the US Department of Agriculture's Nutrient Data Laboratory calculated the percentage of alcohol remaining in a dish based on various cooking methods. The results are as follows:

• alcohol added to boiling liquid & removed from heat - 85% alcohol retained
• alcohol flamed - 75% alcohol retained
• no heat, stored overnight - 70% alcohol retained
• baked, 25 minutes, alcohol not stirred into mixture - 45% alcohol retained
• baked/simmered, alcohol stirred into mixture:
  • 15 minutes 40% alcohol retained
  • 30 minutes 35% alcohol retained
  • 1 hour 25% alcohol retained
  • 1.5 hours 20% alcohol retained
  • 2 hours 10% alcohol retained
  • 2.5 hours 5% alcohol retained. [1]

Anyhoo, type "cooking with alcohol" into Google.