We are often told that alcohol evaporates away in cooking. It seems that this is not the case.Does alcohol really burn away in cooking?http://www.ochef.com/165.htm
Excellent reference, Chris - thanks.
Another thing to consider is the total quantity of alcohol typically added to a dish, divided by the number of people consuming it.
For instance, I would normally add about 1/2 glass of wine to a stew, or 1/4 to 1/3 glass to a sauce, of a whole glass of beer to a stew, any of which will serve 4 - 6 people.
In baking, 1/4 cup spirits to a boiled fruit cake mixture or poured over the freshly-baked Christmas cake, for a similar number of people over several days.
Desserts might be the most alcoholic food group - trifles in particular, because none of it is lost in cooking or flaming.
But in all the other cases, each person is going to end up with only a tiny sip of the beer, wine or spirits. Heedlessness is therefore not going to be a problem.
Enjoy your meals - within reason
- without guilt.