Some may be asking why I've bothered with a page like this and the fact is that many people just don't want alcohol in their food. Whether someone shies away from alcohol for personal, health, or religious reasons, it's no reason not to enjoy an excellent recipe that may call for it. So before you throw out that amazing Irish Stew recipe because it calls for a bit of whiskey, discover some alternatives or ask for suggestions.
Remember, safety first when using alcohol in combination with flames or hot surfaces and pans and be mindful of children that may walk into the kitchen unexpectedly.
Alcohol Burn-off Chart
The following chart data comes from the U.S. Department of Agriculture with information on how much alcohol remains in your food with specific cooking methods. Keep in mind that this is the percentage of alcohol remaining of the original addition.
Alcohol Burn-off Chart
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Preparation Method
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Percent Retained
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alcohol added to boiling liquid & removed from heat
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85%
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alcohol flamed
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75%
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no heat, stored overnight
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70%
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baked, 25 minutes, alcohol not stirred into mixture
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45%
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Baked/simmered dishes with alcohol stirred into mixture:
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15 minutes cooking time
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40%
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30 minutes cooking time
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35%
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1 hour cooking time
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25%
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1.5 hours cooking time
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20%
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2 hours cooking time
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10%
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2.5 hours cooking time
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5%
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Cooking with alcohol tips and hints.
Alcoholic Ingredient
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Description
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Substitution
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Amaretto
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Italian almond-flavored liqueur
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Almond extract.
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Beer or ale
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Various types.
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For light beers, substitute chicken broth, ginger ale or white grape juice. For heavier beers, use a stronger beef, chicken or mushroom broth or stock. Non-alcoholic beers may also be substituted.
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Brandy
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Liquor made of distilled wine or fruit juice.
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Scotch or bourbon. If a particular flavor is specified, use the corresponding fruit juice, such as apple, apricot, cherry, peach, raspberry etc. or grape juice. Corresponding flavored extracts can be used for small amounts.
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Calvados
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Apple brandy
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Apple juice concentrate or juice.
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Black raspberry liqueur
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Raspberry juice, syrup or extract.
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Sparkling white wine.
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Sparkling white grape juice, ginger ale, white wine.
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Claret
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Light red wine or
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Non-alcoholic wine, diluted currant or grape juice, cherry cider syrup.
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Aged, double-distilled wine or fermented fruit juice.
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Other less expensive brandies may be substituted, as well as Scotch or whiskey, or use peach, apricot or pear juice.
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Cointreau
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French, orange-flavored liqueur.
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Orange juice concentrate or regular orange juice that has been reduced to a thicker consistency.
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Liqueur made from bitter
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Orange juice frozen concentrate or reduced fresh orange juice.
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Creme de menthe
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Thick and syrupy, sweetened mint liqueur. Comes both clear and green.
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Mix spearmint extract or oil with a little water or grapefruit juice. Use a drop of food coloring if you need the green color.
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Framboise
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French raspberry liqueur.
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Raspberry juice or syrup.
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Frangelico
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Italian hazelnut liqueur.
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Hazelnut or almond extract.
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Galliano
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Golden Italian anise liqueur.
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Licorice extract.
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Grand Marnier
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French liqueur, orange-flavored.
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Orange juice frozen concentrate or reduced fresh orange juice.
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Grappa
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Italian grape brandy.
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Grape juice or reduced red wine.
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Grenadine
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Pomegranate syrup, sometimes alcoholic.
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Pomegranate syrup or juice.
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Hard Cider
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Fermented, alcoholic cider.
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Apple cider or juice.
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Kahlua
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Syrupy Mexican liqueur made with coffee and cocoa beans.
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Strong coffee or espresso with a touch of cocoa powder.
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Kirsch (Kirchwasser)
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Colorless liqueur made of cherries.
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Black cherry, raspberry, boysenberry, currant, or grape juice or syrup, or cherry cider.
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Red
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Dry French wine.
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Non-alcoholic wine, red wine vinegar, grape juice.
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Red wine
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Sweet or dry wine.
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Non-alcoholic wine, beef or chicken broth or stock, diluted red wine vinegar, red grape juice diluted with red wine vinegar or rice vinegar, tomato juice, liquid from canned mushrooms, plain water.
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Rum
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Liquor distilled from molasses or sugar syrup.
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For light rum, use pineapple juice flavored with almond extract. For dark rum, use molasses thinned with pineapple juice and flavored with almond extract. Or use rum extract flavoring.
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Sake
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Fermented rice drink.
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Rice vinegar.
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Schnapps
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Flavored, colorless liquor.
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Use corresponding flavored extract such as peppermint, peach, etc.
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Sherry
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Fortified dessert wine, sweet or dry, some with a slightly nutty flavor.
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Southern Comfort
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Bourbon mixed with peach liqueur.
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Peach nectar mixed with a little cider vinegar.
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Tequila
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Liquor made of the agave plant.
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Cactus nectar or juice.
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Triple Sec
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Orang-flavored liqueur.
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