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Hi everyone, my name's Matt Stiles, and today I learned about the myth that cooking your
food removes all the alcohol. A study done in 1992 by the US Department of Agriculture
along with the University of Idaho and Washington State University showed how much alcohol was
left after various methods of cooking.
So if you want about a quarter of the alcohol to be gone, all you have to do is let it sit
overnight. But if you want a only a quarter of the alcohol left, you'll have to bake or
simmer it for an hour.
For example, say you want to bake a chicken with one serving of your alcohol of choice.
That's one can of beer, one glass of wine, or one shot of bourbon. If your divide it
into 8 servings, then you're left with 12% of the alcohol. If you're not too worried
about it, you could leave it right there. But if you have the kids involved and want
to get it down to 5%, that'll take 15 minutes to bake or fry out, assuming you don't eat
multiple servings. If you want there to be less than 1% alcohol left, you'll have to
bake it for 2 1/2 hours.
So bottom line, if you're at a restaurant and you wanna try the bourbon chicken, but
you're worried about being drunk for the drive home, it would probably take several servings
for that to happen. Whereas if you want practically no alcohol in your food, don't even even think
about bourbon, because they're going to cook that stuff as fast as they can.