I don't drink anymore - for health reasons and to not mix alcohol and medication. The other night I had dinner with Mrs. Beau at a Manhattan Scandinavian restaurant. I asked if the creme brulee dessert had booze in it. They said yes. Unfortunately, I assumed the Swedish meatballs did not have alcohol in the preparation. I later learned they marinated it with Brandy before mixing the meat and cooking it.
So how long does it take for alcohol to actually burn off in a dish? I've read that it can take up to 3 hours in a casserole or stew. I really enjoy a delicious Coq au Vin (chicken in red wine sauce) and a Boeuf Bourgeonne (beef in red wine sauce) but I'm leery about the alcohol content.
I can exactly smell the alcohol when a dessert is flambed so I never order that for dessert.
Can anyone dispel information about how long it takes for alcohol to burn off. I'm sure the amounts that are in the recipe also have a lot to do with the answer. Thanks,