MNN Galleries

11 food rules you should ignore

By: Mary Jo DiLonardo on Feb. 15, 2017, 11:02 a.m.
Emeril Legasse cooking with alcohol

Photo: Larry Busacca/Getty Images for NYCWFF

4 of 13

Alcohol burns off during cooking

You may owe apologies to your teetotaling dinner guests. Contrary to what you may have heard, that wine you used for simmering your stew or beer you used for basting didn't necessarily burn off in the oven. Home chefs may assume that alcohol dissolves or evaporates, leaving the flavor without any actual alcohol. But depending on your cooking method, temperature, the amount of time, and even the type and size of your pan, anywhere from 5 to 85 percent of the original alcohol can stick around in the finished dish. (And that will, as Emeril Lagasse would say, kick your dish up a notch.)