Is a French chef making sauce with brandy able to burn off the alcohol leaving just flavoring?

It's a common misconception that cooking burns off all the alcohol in a dish. While some alcohol does evaporate during cooking, it's not completely eliminated.

Here's why:

* Boiling point: Alcohol has a lower boiling point (173°F / 78°C) than water (212°F / 100°C). While some alcohol evaporates during cooking, especially when the sauce is simmered or boiled, much of it remains.

* Time and heat: The amount of alcohol remaining depends on the cooking time and temperature. A quick sauté might leave more alcohol than a long simmer.

* Sauce type: Thick sauces trap alcohol better than thin sauces.

* Alcohol concentration: The higher the alcohol content in the ingredient (like brandy), the more alcohol will remain.

So, while some alcohol evaporates, the French chef's sauce will still contain some alcohol.

Important Note: If you are concerned about alcohol content in your food, consider:

* Using a low-alcohol alternative: Some recipes allow substituting non-alcoholic options like white wine or chicken broth.

* Cooking for a longer time: Extending the cooking time can help reduce the alcohol content.

* Choosing recipes with low alcohol content: Many recipes use small amounts of alcohol for flavor, and the impact on the final dish is minimal.

Ultimately, it's up to the individual to decide their comfort level with alcohol in food.