[NAFEX] wine content after cooking
6ducks at gmail.com
Fri Dec 7 12:03:12 EST 2007
Hi Donna & all,
Cooks Illustrated Magazine studied what happened to wine added to a stew, to
see if the alcohol evaporated completely or not during the cooking process.
(I have become a real fan of cooksillustrated.com because the explanations
of why things happen in the kitchen are super--I heartily recommend it)
At any rate, the answer in this instance is that not all of the alcohol
Here is part of the article:
When alcohol and water mix, they form a solution called an azeotrope—a
mixture of two different liquids that behaves as if it were a single
compound. Even though alcohol evaporates at a lower temperature than water,
the vapors coming off of an alcohol-water azeotrope will contain both
alcohol and water. While using a wider pan hastens the reduction process
(simply switching from a 10-inch to a 12-inch pan can speed things up by 25
percent to 50 percent), as long as a liquid starts with an alcohol content
higher than 5 percent, the final alcohol content will remain at about 5
percent. Theoretically, to lower the alcohol content we would need to first
reduce the wine on its own before diluting it with broth.
MIchele in SW Ohio
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