- Joined
- Dec 16, 2023
I really question how true that FDA chart is, like they make something like Coq Au Vin, but did they reduce everything at once to a liquid and examine the chemicals in the solution. Or sample random portions of the prepared dish over a reasonable amount of time? Simulating someone eating the meal.
Since in the real world, you portion the meal out, it steams, it fills the room with flavour, it's magic, but the boiling point of alcohol is lower than water, so I suspect there will be almost no ethanol remaining by the time CockAuVin/French Onion Soup/Marinated Leg of lamb etc, goes from kitchen, to plate, to fork, to mouth.
The amount of ethanol remaining depends on the starting amount of ethanol in the mixture and the time spent at the minimum temperature for boiling ethanol. If it is held at that temperature long enough, all the ethanol will be removed. So, at a minimum, how much ethanol remains is dependent on the interplay of 3 variables, the amount of ethanol in the solution at the start, the minimum temperature for boiling of alcohol, and the time spent at that temperature.