Lager-spiked beef chili, beer-broiled bratwursts, coq au vin, chicken marsala, pork brined in rum. Ah, nothing says delicious quite like alcohol-saturated dishes—especially when it comes to beer or wine-infused meat: tender, moist, and downright delectable. Of course, if you’ve ever watched a chef on TV or cracked open a cookbook to make one of these recipes, you’ve probably come across advice like, “Let the dish simmer for a few minutes to cook out any remaining alcohol.” This begs the question: does alcohol actually evaporate out of food when cooked? Yes and no. Read on for the skinny on cooking with booze... |