What are the remains of alcohol contents when cooking?

The amount of alcohol remaining in food after cooking depends on several factors, including:

* Type of alcohol: Different alcohols have different boiling points. For example, wine has a higher boiling point than vodka.

* Cooking method: Simmering or baking for longer periods allows more alcohol to evaporate than quick cooking methods like stir-frying.

* Amount of alcohol used: Naturally, the more alcohol you add, the more will remain.

* Dish: The type of dish can affect evaporation. For example, stews and sauces tend to retain more alcohol than dishes with higher surface areas like stir-fries.

General guidelines:

* Most alcohol evaporates after 30 minutes of cooking at a simmer. This is especially true for recipes using high-proof spirits like vodka or rum.

* Wine and beer retain more alcohol. They have lower boiling points and are often added at the end of cooking, leaving less time for evaporation.

* Even after 30 minutes, some alcohol may remain. This is especially true for dishes with high alcohol content and cooked for a short time.

Important considerations:

* Safety: It's important to be mindful of the risks of serving alcohol-containing dishes to children, pregnant women, or individuals who abstain from alcohol.

* Taste: Alcohol can contribute to the flavor profile of a dish, so it's a matter of personal preference whether you want it to remain or evaporate.

If you're concerned about alcohol content, here are some tips:

* Choose recipes with minimal alcohol content.

* Cook for a longer time at a lower temperature.

* Use a high-proof alcohol. Higher-proof alcohols evaporate more quickly.

* Add alcohol at the end of cooking. This allows less time for evaporation.

* Use a splash of alcohol for flavor, not as a main ingredient.

Ultimately, the decision of whether to use alcohol in cooking is up to you. If you're concerned about the alcohol content, it's best to err on the side of caution and choose recipes that minimize the risk.