an asset for the cook, it can also be a liability.
Alcohol has its own pungent, slightly
medicinal qualities, and these qualities are
heightened and can become harsh in hot
foods. Cooks may therefore simmer or boil
sauces for some time to evaporate off as much
alcohol as possible. In the showy preparation
called the flambé, from the French for “to
flame,” they ignite the heated vapors of spirits
and high-alcohol wines into flickering,
ghostly blue flames to burn off the alcohol
and give a lightly singed flavor to a dish.
However, none of these techniques leave a
food free of alcohol. Experiments have shown
that long-simmered stews retain about 5% of
the alcohol initially added, briefly cooked
dishes from 10 to 50%, and flambés as much
as 75%.
Alcoholic Liquids and Wood Barrels
The great good fortune of wine and beer is