Friend of mine in recovery pointed out recently that this isn't true. In fact depending on the other ingredients and cooking duration, there may well be quite a bit of alcohol by volume in any 'wine sauce' or similar dish. It's the water that will evaporate first
"Meats and baked goods that are cooked for 25 minutes without being stirred retain 45 percent of alcohol."
I guess I can update towards "most of it will probably be cooked off" but 45% is still non negligible for a lot of scenarios. And even 5% remaining after 2.5 hours of boiling means that I should probably expect some alcohol no matter what.
That's slightly misleading. The final ABV is what really matters in the end. So, even though maybe only half of the wine alcohol evaporated, the fact that it's so diluted means the end ABV is probably going to be way below wine or even beer. I think a table with the actual ABV of all the common dishes that take any form of alcohol would be far more useful.
By the way, I'm pretty sure alcohol evaporates before the water. That's the reason you evaporate and collect the alcohol in distillation instead of evaporating the water and keeping the alcohol.
> beef with wine sauce, carrots in bourbon sauce, salad greens tossed with a champagne vinaigrette, and amaretto apple crisp.
these are all very different kinds of alcohol.
for example "beef with wine sauce" it's cooked using one small glass of wine (usually red) at around 10% (so not a good one to drink, typically more like 12% and up, but one specifically used for cooking) for 4 people.
One glass of wine at 10% contains ~10 grams of pure alcohol. Even if the dish retained 45% of it it would mean 4 grams of alcohol for 4 persons, while eating, which is a well known fact, considerably reduces the amount of alcohol absorbed and its potential dangers.
Even though based on my research cooking the meat for 2 hours, like you usually do for "beef with wine sauce" retains at max 5% of the alcohol.
So it's more like zero.
edit: I guess people are downvoting because in USA people are obsessed by the 12 steps or whatever they are called and cannot use moderation, they either drink to death or do not drink at all, because they are "clean" now and their body is a tremple.
So here it is the data
Meats and baked goods that are cooked for 25 minutes without being stirred retain 45 percent of alcohol. Stews and other dishes that simmer for two and one-half hours tend to have the lowest amounts, but they retain about five percent of the alcohol
"Meats and baked goods that are cooked for 25 minutes without being stirred retain 45 percent of alcohol."
https://www.isu.edu/news/2019-fall/no-worries-the-alcohol-bu...