LogFAQs > #980843929

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Topic	Chefs and chemists: does cooking alcohol break down alcohol...
LightHawKnight 06/14/24 9:48:27 AM #13:	Xenogears15 posted... Can you elaborate? Especially on pan size, that one doesn't make sense to me. I assume larger surface area allows for faster evaporation of the alcohol. LonelyStoner posted... You cook most of the alcohol out during the process, if Im not mistaken. I watch a lot of cooking shows and contestants get reamed if they dont cook the alcohol out properly. No one wants straight bourbon on their proteins. Only if the cooking process is long enough. There are charts you can google for how you are cooking and how long to get rid of most of the alcohol and it is usually over an hour to get below 10%, or whatever you want to call most. --- The Official Odin of the Shin Megami Tensei IV board. "You know how confusing the whole good-evil concept is for me." <cite>LightHawKnight posted [p:980843929] in Chefs and ... [t:80789377]...</cite> <quote>Xenogears15 posted... </cite><quote>Can you elaborate? Especially on pan size, that one doesn't make sense to me.</quote>I assume larger surface area allows for faster evaporation of the alcohol.LonelyStoner posted... </cite><quote>You cook most of the alcohol out during the process, if Im not mistaken. I watch a lot of cooking shows and contestants get reamed if they dont cook the alcohol out properly. No one wants straight bourbon on their proteins.</quote>Only if the cooking process is long enough. There are charts you can google for how you are cooking and how long to get rid of most of the alcohol and it is usually over an hour to get below 10%, or whatever you want to call most. --- The Official Odin of the Shin Megami Tensei IV board."You know how confusing the whole good-evil concept is for me."</quote> ... Copied to Clipboard!
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