Tilted Forum Project Discussion Community - View Single Post - Alcohol and Cooking -- Does it Really Evaporate?

frankdrebben · 02-16-2004, 07:09 PM

I am not sure about all of the chemistry, but I will tell you from first hand experience that #3 of rsl12's post is not completely correct. If you deglaze a hot pan with wine (which is less than 100 proof) and then turn the pan into the flame (if you are cooking with gas) or light it, it will flame up. I believe that regardless of the proof of the alcohol that you use, when the pan is hot enough, it must volatize the alcohol and allow it to flame up. I believe that whenever you add the flame to the equation, all of the alcohol is gone for sure...I am not sure when you do not add the flame. It seems only logical that it would slowly evaporate/volatize.

Let us know if you find anything out. Harold McGee's book, On Food & Cooking would have it, but I am at work and that book is at home.

02-16-2004, 07:09 PM	#3 (permalink)
frankdrebben Upright Location: California	I am not sure about all of the chemistry, but I will tell you from first hand experience that #3 of rsl12's post is not completely correct. If you deglaze a hot pan with wine (which is less than 100 proof) and then turn the pan into the flame (if you are cooking with gas) or light it, it will flame up. I believe that regardless of the proof of the alcohol that you use, when the pan is hot enough, it must volatize the alcohol and allow it to flame up. I believe that whenever you add the flame to the equation, all of the alcohol is gone for sure...I am not sure when you do not add the flame. It seems only logical that it would slowly evaporate/volatize. Let us know if you find anything out. Harold McGee's book, On Food & Cooking would have it, but I am at work and that book is at home.