The Big Myth about Cooking Foods with Alcohol

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!!!
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