I hear conflicting statements about the propriety of using alcohol in cooking. For example, chicken marsala, which is one of our family’s favorite dishes.
Some members say that alcohol evaporates during the cooking. I am sure that at least some of the alcohol evaporates during cooking. At the same time, I am doubtful that it all evaporates. I also hear that some de minimus amount is probably allowable, since homemade bread contains trace amounts of alcohol (from the yeast fermentation) and that’s a Mormon staple. Again, I’m not sure of the veracity of this tale.
Does anyone know of an official statement about this? Alternatively, does anyone have information to support or discredit the Mormon myths about cooking with alcohol? What think ye?
By the way, the chicken marsala recipe I use is more or less:
1. Brown the chicken breasts
2. Remove from pan, add mushrooms and onions and butter, sautee.
3. Add wine and lemon, simmer with mushrooms and onions till it makes a nice sauce. (Some people add cream or capers here).
4. Add chicken back in, cook together for a bit.
So you’ve got simmering wine for ~10 minutes. There’s certainly a lot of fluid evaporation going on, as it reduces to a sauce, but there’s also quite a bit of fluid left as well (if there wasn’t any fluid left, you wouldn’t have much of a sauce).