Cooking with Beer

Is it true that cooking evaporates the alcohol in beer but leaves the flovor?Although these recipes for beer brats sound delicious, because we drive a semi-truck (we can cook in the truck) we must be careful when using beer or wine. Just wondering???

yes, cooking with alcohol will cook out the alcohol but keep the flavor.

No. A study conducted by the US Department of Agriculture’s Nutrient Data Laboratory in an articles called Alcohol retention in food preparation, by Augustin J, Augustin E, Cutrufelli RL, Hagen SR, Teitzel C., J Am Diet Assoc. 1992 Apr;92(4):486-8, calculated the percentage of alcohol remaining in a dish based on various cooking methods: Preparation Method (Percent of Alcohol Retained) - alcohol added to boiling liquid & removed from heat (85%) - alcohol flamed (75%) - no heat, stored overnight (70%) - baked, 25 minutes, alcohol not stirred into mixture (45%) - baked/simmered, alcohol stirred into mixture: * 15 minutes (40%) * 30 minutes (35%) * 1 hour (25%) * 1.5 hours (20%) * 2 hours (10%) * 2.5 hours (5%) http://www.ncbi.nlm.nih.gov/pubmed/1556354

It is also a good marinade/tenderizer for meat such as ribs, boston butt, etc. You can mix it with Dale's or Moore's marindae or a clear cola for perfectly tender meat.

You can never cook all of the alcohol out, but most of it does evaporate out.

What doesn't get cooked out is not enough to impair your judgement.

I always add a half a bottle of beer to my roast or beef stew as it really makes it tender. It hasnt impaired me yet. Maybe the ones I have while cooking might but not what I add to the beef.LOL