Everyone says you should deglaze with wine but I found out most of the alcohol doesn't actually cook off in under 30 minutes, which matters when you're serving kids

I read a USDA study last month that said after 15 minutes of simmering, 40% of the alcohol is still in the pan, so now I'm just using broth for my pot roasts and saving the wine for my glass; how do you all handle cooking for kids or non-drinkers without losing flavor?

2 comments

2 Comments

david56211d ago

That "40% still in the pan" stat is why I just buy the cheap cooking wine now and treat it like a seasoning. My sister-in-law once made a chicken marsala for a family dinner and her kid got dozy after two helpings, turned out she'd dumped half a bottle in and barely simmered it for ten minutes. I figure if you want the flavor without the buzz, just use broth and add a splash of vinegar or lemon juice to mimic the acidity.

rileyb6111d ago

Ha, yeah that kid getting dozy is a pretty good sign the booze was still in there... But just a heads up, the alcohol content thing gets a little oversimplified. Even with a long simmer it's not like all of it burns off, studies show you still have maybe 5% left after two and a half hours of cooking. Your sister-in-law's quick simmer definitely left a lot of punch in there, but the cheap wine trick is smart since you're just after the flavor anyway.