What happens if you try to get mashed on potatoes and sauced on sauce? It's a sobering insight into what really happens to the booze we cook with
I LOVE cooking with wine. Sometimes I even put it in the food.
Ah, the old ones are the best. But here's an oldie that is well past its sell-by date: if you cook with wine, all the alcohol is "burned off" by the heat.
When I started telling people about my plan to see if I could eat myself drunk, I heard this piece of kitchen folklore again and again. And no wonder: it seems so plausible. The boiling point of ethanol is about 78.5 °C, significantly lower than the boiling point of, say, a casserole. So if you add wine to a hot pan, the alcohol evaporates.
Not so. In 1992, a team of food scientists at the University of ...
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