The Big Myth about Cooking Foods with Alcohol
Posted by David on 2/8/2020 to
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How
many times have you read or heard that the alcohol in vanilla extract bakes out
in a cake? Or that all that red wine in your spaghetti sauce or boeuf
bourguignon leaves only its flavor after cooking? Or that when you flambé your
crepes Suzette with Cointreau or your bananas Foster with rum, that the flames
are burning off all the alcohol in it? WRONG!!!