in the evening, eat a dick? It is harmful, the lid of the yogurt Cup to lick? There are sweet blood? The star takes in a loose order, everyday myths under the magnifying glass. First of all, we let you, the readers, to vote on it.
Vaporized alcohol completely during cooking? Yes, after cooking, no alcohol is included in the court. No, alcohol does not evaporate. Much of it remains in the court. That depends on many factors, such as the alcohol content, the Preparation time and the temperature. Vote on Facebook Twitter Pinterest
read below, whether and how much alcohol in cooking evaporates.
Whether wine, beer or liqueur: Alcoholic drinks are not only pure enjoyment, you can also Refine your dishes a special flavour, such as sauces and soups, or a Roast and goulash. Hobby chefs argue about whether the alcohol evaporates when you cook or not. “The little bit of alcohol overcooked but quickly,” many say, while others sound a note of caution, such as when children eat.
Now, caution is all well and good, and that children should not drink alcohol, is out of the question. But what if, in a sauce recipe a little wine as an ingredient? Would harm the children? Or Pregnant and dry alcoholics? What is actually alcohol?
Many of the variables
This question is not as easy to answer as one would wish, but there is a kind of rule of thumb. But after the series. It is true that the residual amount of alcohol depends on many factors, such as the concentration and the amount. It is, therefore, wine or liquor? A glass of wine or a Liter? It is also important when the beverage is added to the beginning or the end? How long to cook it, at what temperature?
evaporated So that the alcohol at all, he needs heat and time. The boiling point of pure alcohol (Ethanol) is equivalent to 78.3 degrees Celsius, of the water-alcohol-mixtures between of 78.3 and 100 degrees, because more water is contained as the alcohol. You can say: The stronger and longer the alcohol is heated, the more of it goes into steam, and the less remains at the end in the pot.
“When a liquid is boiling properly, will evaporate more alcohol than water because alcohol is volatile,” says Ralf Kölling, Professor of fermentation technology at the University of Hohenheim in Stuttgart. “Would that be not so, could you distill.” At his University, he leads the only research and teaching distillery in Germany. “If we distill here, we cook large quantities of liquid, 150 litres, with an alcohol content of about five percent,” says the biochemist. “After three hours, the Ethanol is gone. In the case of a significantly small volume of a half or a whole litre of this will go much faster.”
Between four and 85 percent
many years Ago, in 1992, researchers from Idaho, USA investigated the Whole thing a bit more. They analyzed six recipes, which differed among others in the drinks, the cooking method and duration. In the process, they came to a little surprising result: In the case of a very short cooking time (a few seconds) a lot of alcohol left over, up to 85 percent. With prolonged cooking time is less. Stew, the köchelte two and a half hours, contained four percent of the original alcohol used. In an oven dish with the remaining amount of alcohol was after 25 minutes at a speed of just 40 to 50 percent.
The truth is somewhere between four percent to 85 percent. Unsatisfactory. More helpful is to look at what that actually means.
the example of the Bolognese Sauce
we Take a universally popular dish: Spaghetti Bolognese. A recipe for four requires a small glass of wine, let’s say, for the sake of simplicity, 100 milliliters of wine, in addition, minced meat, vegetables, a can of tomatoes, broth. The proportion of the wine in the Sauce, hence, is rather low. The wine itself contains twelve per cent, alcohol, would be included in the whole of the Sauce, therefore, twelve milliliters of pure alcohol. That would be three milliliters per Serving, and because it is heated nothing and boiled down. The Sauce is simmering two hours or longer to open, would be to the account of the U.S. researchers in the Sauce contain four percent of the originally employed alcohol: 0.48 in milliliters total, or 0.12 milliliters per Person.
“in the end, such low residual alcohol play levels no role”, says Kölling. “They are in the range of what can you take natural foods.” Kefir, bread, or fruits and fruit juices, due to natural fermentation processes comparable to low amounts of alcohol, if not even more.
it would be Different with a Roast burning in the oven when the lid is closed only in red wine. The alcohol vapor can not escape, it is condensed on the lid and drips back into the pot or roasting pan – the alcohol stays where he is. Usually this liquid is boiled, but at a later point. “To alcohol disappears almost completely, would have to evaporate about a quarter to half of liquid,” says Kölling.
A red wine roast not a court, and perhaps none of that is necessary to give necessarily to children, Pregnant women or dry alcoholics. In everyday life is taken when cooking little of the alcohol to Deglaze, because of the taste. And even if the alcohol evaporates and the flavors remain the same, that is, finally, the meaning and the purpose of doing. A dry alcoholic can be a Problem. Because the taste reminds him of the effect of the alcohol, the noise, and he could be tempted. Not because of so much alcohol would be included.
A clear answer to the question of whether and how much alcohol is contained in a Sauce or in a court of law, it can not be, as this depends on very many factors. Rule of thumb: The stronger and longer the alcohol used, is heated, and the more steam is formed, the less alcohol remains in the pot. If you can not assess, for example, because he has not cooked itself, but in the Restaurant eating and concerns should rather order something else.
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