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Beer and Alcohol Burn-Off
Beer and Alcohol Burn-Off
The premise that all the alcohol cooks out of the dish during the cooking process is not necessarily a true one.

Alcohol is indeed sensitive to heat, and the longer the dish cooks and the higher the cooking temperature, the less alcohol in the finished product. For example, take a look at this chart compiled by the U.S. Department of Agriculture using wine as an example. Keep in mind that wine has a higher alcohol content than beer, and the chart shows percentages of percentages.
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