I love cooking with wine; sometimes I even put it in the food. One common myth is that all the alcohol in food is “burned off” by the heat. However, this is not entirely true.
In 1992, a team of food scientists at the University of Idaho tested several booze-laden recipes and found that they all retained some alcohol, regardless of the method of adding alcohol or the cooking time.
This experiment raises the question: can eating food cooked with alcohol get you drunk? The author aimed to find out if it was possible to reach the legal drink-drive limit just by consuming alcohol-laden food.
The author conducted an experiment to determine how much alcohol would be needed to push them over the limit. They found that even a small amount of alcohol in their system was enough to make them unfit to drive.
After conducting research and seeking menu suggestions, the author prepared a menu designed to deliver approximately 30 millilitres of alcohol, with the intention of determining its effects on their blood alcohol level.
The findings revealed that certain foods, such as flambéed chorizo and sherry trifle, instantly pushed the author over the legal limit. This demonstrates that even food cooked with alcohol can have a significant impact on blood alcohol levels.
The author concluded that even without consuming any alcohol as a drink, the consumption of alcohol-laden food alone could push an individual over the legal drink-drive limit. Thus, individuals should be cautious about the alcohol content in the food they consume, particularly when planning to drive.
Alcohol retained in cooked food
85% If alcohol is added to boiling liquid then taken off heat
75% Flambéed
70% No heat, stored overnight
Alcohol stirred into mixture then baked/simmered for:
15 minutes = 40%
30 minutes = 35%
1 hour = 25%
1.5 hours = 20%
2 hours = 10%
2.5 hours = 5%
STARTER: Chorizo flambéed in brandy
Alcohol added: 45 ml brandy, 36% ABV
Method: flambé
Alcohol retention: 75 per cent
Ethanol consumed: 12.15 ml
MAIN: Fish in white wine
Alcohol added: 180 ml wine, 12% ABV
Method: simmer, 30 minutes
Alcohol retention: 35 per cent
Ethanol consumed: 7.56 ml
DESSERT: Sherry trifle with syllabub topping
Alcohol added: 275 ml sherry, 17% ABV
45 ml brandy, 36% ABV
Method: no heat, refrigerated
Alcohol retention: 70 per cent
Ethanol consumed: approx 6 ml per portion
DESSERT 2: Long Island Iced Tea cake
Alcohol added: 255 ml spirits, 40% ABV
Method: baked, 30 mins
Alcohol retention: 35 per cent
Ethanol consumed: approx 4.5 ml per slice
EMERGENCY LIQUEUR CHOCOLATES
Approximately 0.06 ml alcohol per chocolate
This article appeared in print under the headline “Eat yourself drunk.”
