Bourbon is a popular spirit known for its sweet, oaky flavor and bold kick of alcohol. Many people enjoy sipping bourbon neat or on the rocks, but bourbon can also be used to add flavor to cocktails, sauces, marinades, and more. However, when cooking with bourbon, a common question is whether the alcohol cooks out of the dish or if some remains. This article will explore whether it’s possible to cook the alcohol out of bourbon.
Does alcohol evaporate during cooking?
Alcohol has a much lower boiling point than water. Pure ethanol boils at around 173°F (78°C), while water boils at 212°F (100°C). This means alcohol evaporates more quickly when heated. However, the ethanol in alcoholic beverages like bourbon is diluted with water. Diluted alcohol has a higher boiling point closer to that of water.
When cooking with an alcoholic beverage, some of the ethanol will evaporate. How much alcohol burns off depends on a few factors:
- Length of cooking time – The longer a dish cooks, the more alcohol will evaporate.
- Cooking method – Alcohol evaporates quickest when flambeing or baking uncovered. Simmering, braising, or baking covered dishes retain more alcohol.
- Alcohol concentration – Higher proof spirits like bourbon will retain more alcohol than lower proof wines or beers.
- Dish ingredients – Fatty, sugary, or starchy ingredients can prevent some alcohol from evaporating.
While some alcohol will always burn off during cooking, it can be difficult to remove all traces of ethanol through evaporation alone.
Factors that impact alcohol retention
Certain cooking techniques and dish characteristics have a significant impact on alcohol retention. Here are some key factors:
Cooking method
Cooking method greatly affects how much alcohol remains in the finished dish. Methods like flambeing, baking uncovered, or simmering allow alcohol to evaporate most efficiently. Covered methods like braising or baking covered dishes seal in more alcohol. Pressure cooking also retains more alcohol due to the enclosed environment.
Heat level and cooking time
Higher heats and longer cooking times allow more alcohol to evaporate. However, even lengthy cooking with high heat does not guarantee all the alcohol will burn off.
Ingredients
The other components of the dish can impact evaporation. Fatty, sugary, and starchy ingredients prevent some alcohol from evaporating. Dishes with a higher fat or sugar content will retain more alcohol than lean dishes.
Liquid volume
A lower volume of liquid in a dish makes the alcohol content more concentrated. Larger liquid volumes dilute the alcohol, though the total amount remains the same.
Enclosed environment
Covered pots or enclosed environments like ovens or pressure cookers prevent alcohol from evaporating efficiently. Uncovered cooking methods allow vapors to escape.
Alcohol proof
Higher proof alcohols like bourbon or whiskey retain more alcohol than lower proof wines or beers. Bourbon’s typical 80-90 proof means more alcohol remains even with lengthy cooking times.
How much alcohol remains after cooking?
It’s challenging to provide exact percentages of how much alcohol burns off during cooking. Testing by the U.S. Department of Agriculture found the following alcohol retention after various cooking methods:
| Cooking Method | Alcohol Retained |
|---|---|
| Alcohol added to boiling liquid & boiled 2.5 hours | 85% retained |
| Stirring alcohol into mixture during baking | 45% retained |
| Flambeing | 75% retained |
| Baked uncovered 25 minutes | 70% retained |
| Baked covered 25 minutes | 85% retained |
Testing by other entities found similar retention levels. The overall takeaway is that some alcohol always remains after cooking, but uncovered cooking methods for shorter times reduce retention the most.
Does bourbon retain more alcohol than other spirits when cooked?
Bourbon’s high alcohol content compared to wine or beer means it retains more ethanol even after lengthy cooking. Its 40-50% ABV is diluted when added to dishes, but still concentrated compared to 5-15% ABV for most wines or 4-6% for beer. Distilled spirits higher than 40% ABV like overproof rum or vodka would retain slightly more.
Bourbon’s potent 80-90 proof means around 35-45% of its content is pure alcohol. This high concentration makes it difficult to evaporate all ethanol, even with extended cooking times above 300°F. However, dishes prepared with 1/4 cup or less of bourbon likely retain little detectable alcohol.
What factors increase alcohol retention in cooked bourbon dishes?
Based on the evaporation dynamics, these factors lead to higher alcohol retention when cooking with bourbon:
- Using more than 1/4 cup bourbon per dish
- Fatty, sugary, or starchy recipe ingredients
- Covered cooking methods like baking, braising, or pressure cooking
- Shorter cooking times (less than 30 minutes)
- Higher liquid volume in the dish
Conversely, using a small amount of bourbon, lean ingredients, uncovered cooking, and longer cook times all help reduce the amount of alcohol remaining.
Tips for cooking with bourbon
If you want to minimize the bourbon kick in your recipe, here are some tips:
- Use 1/4 cup or less bourbon per dish
- Opt for uncovered simmering, baking, or flambeing
- Cook recipes for over 30 minutes once bourbon is added
- Add bourbon in the last 10-15 minutes of cooking if you still want the flavor
- Use bourbon primarily in sauces, not in marinades that will soak into ingredients
On the other hand, to retain that signature bourbon flavor and bite, opt for longer marinating times, baking in a covered dish, and adding earlier in the cooking process.
Should you avoid cooking with bourbon if avoiding alcohol?
People avoiding alcohol for religious, health, or personal reasons may want to refrain from cooking with bourbon. While much of the ethanol can evaporate, enough remains in most dishes to be detected by sensitive palates or alcohol tests. The safest option is to substitute bourbon for non-alcoholic vanilla or oak extracts.
Conclusion
It’s difficult to remove all traces of alcohol when cooking with bourbon. Its high proof and complex chemical composition mean it retains ethanol content even with prolonged heating. Bourbon’s distinctive flavor comes from these same compounds, so replacing with extracts does not provide the same depth.
The best options for those wanting to avoid alcohol are using minimal amounts of bourbon, choosing uncovered cooking methods, and prolonging cook times. However, amounts under 1/4 cup are unlikely to have a noticeable intoxicating effect. Cooked bourbon dishes can certainly be enjoyed in moderation by most people.