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NJTramcar

Drunken pasta

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I know when you make a vodka sauce the alcohol evaporates during cooking. When you make drunken pasta (half water, half wine) does the alcohol burn off or is it absorbed into the pasta like it does in fruit?

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Well, first of all, even though the boiling point is 172 F, not all of the alcohol is removed by cooking. even after a long cooking period, a water/ethanol mixture reaches an azetrope and it is impossible to remove 100% of the alcohol from the food.

 

Some cooking methods and amount of ethanol removed:

 

Preparation Method / Percent of Alcohol Retained

alcohol added to boiling liquid & removed from heat 85%

alcohol flamed 75%

no heat, stored overnight 70%

baked, 25 minutes, alcohol not stirred into mixture 45%

 

baked/simmered, alcohol stirred into mixture:

15 minutes 40%

30 minutes 35%

1 hour 25%

1.5 hours 20%

2 hours 10%

2.5 hours 5%

 

So the answer to your question is that some of the alcohol will evaporate off, but not all of it.

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Well, first of all, even though the boiling point is 172 F, not all of the alcohol is removed by cooking. even after a long cooking period, a water/ethanol mixture reaches an azetrope and it is impossible to remove 100% of the alcohol from the food.

Some cooking methods and amount of ethanol removed:

Preparation Method / Percent of Alcohol Retained

alcohol added to boiling liquid & removed from heat 85%

alcohol flamed 75%

no heat, stored overnight 70%

baked, 25 minutes, alcohol not stirred into mixture 45%

baked/simmered, alcohol stirred into mixture:

15 minutes 40%

30 minutes 35%

1 hour 25%

1.5 hours 20%

2 hours 10%

2.5 hours 5%

So the answer to your question is that some of the alcohol will evaporate off, but not all of it.

 

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Well, yeah, I looked up the exact numbers by using Google, but it is not like I was not aware of this beforehand. Sorry that I don't keep the ethanol/water fractionalization numbers memorized, but even in school we were allowed to look them up in the textbook for an exam.....:p

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