If you’re worried about getting boozy in front of your fiancée’s parents over the holidays, it’s not just the eggnog you should be watching.
As it turns out, many popular foods prepared with wine or liquor never have the alcohol completely cooked out. New Scientist deputy editor Graham Lawton tried it out for himself by eating several dishes sautéed, flambéed, or baked with booze. After each plate he consumed (an appetizer, a main course, and a dessert), Lawton measured his blood alcohol content.
There’s a handy chart in the article to compare how much alcohol content is retained in certain foods using various cooking times and methods. A previous post covers non-alcoholic substitutions.