How much alcohol is left on a plate if I add a little wine?

How much alcohol is left on a plate if I add a little wine?

Some dishes taste a little better with a little alcohol. Think risotto or tiramisu. But does alcohol evaporate when heated? And how much alcohol is left on a plate?

If you use alcohol while cooking, there will always be some residue on the plate. The amount depends on the preparation method and how long the food is heated up, says Wieke van der Vossen, food safety expert at the Nutrition Center. “The longer you heat a dish, the more the alcohol evaporates,” explains Van der Vossen. “If you cook a dish for two hours, you can assume that more than 90% of the alcohol has evaporated.”

Food technologist IJsbrand Velzeboer says that alcohol does not just go away. “This is not an immediate reaction,” says Velzeboer. If you cook a meal with the lid on, most of it will disappear. If you leave the lid on the pot, the alcohol condenses and falls back into the pot,” explains Velzeboer. The boiling point of alcohol is 78.3 degrees, above these temperatures the alcohol evaporates from the board.

“After 15 minutes of cooking, slightly more than half of the alcohol remains in the total meal. A glass of wine in the whole pan.”

Wieke van der Vossen, food safety expert at the Nutrition Center

However, there is always a residual percentage, reaching 0 is almost impossible. “Maybe after a day of cooking or on a very high setting, but then you ruin the food,” says Velzeboer. Shaking too much can cause more alcohol to evaporate. By mixing you create more surface where the alcohol can disappear.

More alcohol remains in dishes that have been on the stove for less time. In a risotto that is done in about twenty minutes, a little more than half of the alcohol should remain. If you use 200 milliliters of wine in a risotto, about 60% is left. “With a wine of 12 percent, 200 milliliters, you add a total of 24 milliliters of alcohol. After 15 minutes of cooking, a little more than half of the total plate remains, so about 14 milliliters of alcohol. A small wine glass. all in the pan,” says the food technician.

Flambe burns a lot of alcohol

Little alcohol evaporates during flaming because flaming lasts so short. Also flambe usually uses drinks with a higher percentage and also burns a lot of alcohol.

Alcohol also often comes into play when baking bread, says Velzeboer. Bread is made from baker’s yeast, which converts glucose into carbon dioxide and alcohol. Baking bread requires an oven temperature of 220 degrees. At this temperature, the inside of the bread reaches temperatures of about 90 degrees. This causes all the alcohol to evaporate. The product itself has come into contact with alcohol. This is why some strict believers eat sourdough bread. In this bread, glucose is converted into lactic acid and carbon dioxide (no alcohol).

According to food safety expert Van der Vossen, there is usually little alcohol left behind on dishes after preparation. “If you prefer not to use alcohol at all, it is better to omit these dishes. Meals prepared with alcohol are not suitable for pregnant women and children, because a percentage of residue is always left behind.”

If you prepare dishes with alcohol, it is better not to make too much of it. Velzeboer warns that too much alcohol in the dishes numbs the taste buds. A little alcohol can enhance the taste, especially liqueurs often have a nice aroma. “When you add wine, it’s usually a matter of acidity and taste. If you add the wine last and the boiling temperature is 100 degrees, the alcohol will disappear immediately. food technician You can also use some vinegar or lemon for acidity if you prefer to keep your food at 0.0.

Source: NU