# @munchies on Instagram

- **Type:** Image
- **Original URL:** https://www.instagram.com/p/Ct_4N1-tkNd
- **Gondola URL:** https://gondola.cc/posts/17382808-munchies-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/8589361dba.jpg
- **Posted:** 2023-06-27T15:01:38.000+00:00
- **Account Owner:** MUNCHIES (@munchies) — https://gondola.cc/munchies

## Caption

From pasta alla vodka to lamb chops in red wine, turns out alcohol doesn't actually burn off when you cook. I decided to put that to the test.⁠
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I love cooking with alcohol. Whether it’s pouring a quarter-bottle of shit red into a pasta sauce or mixing leftover bubbles into pancake batter (a hack that will forever change your brunch game, you’re welcome), there isn’t a single recipe I haven’t tried to booze up over the years. Subjectively, it always makes a recipe better; more complex, more intense. Of course, that could be the alcohol talking. ⁠
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While recently preparing my not-remotely-famous boozy bolognese for a friend (“god, we’re going to get drunk off that!” she half-joked), I felt the need to explain the science behind alcohol getting “cooked off” as it’s heated. Only I don’t actually know anything about science, so I googled it. Then, to my genuine surprise, I discovered I had it all wrong. ⁠
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Alcohol doesn’t, in fact, “burn off” when heated. And scientists have been trying to get the word out for years. According to the US Department of Agriculture (USDA), dishes or sauces containing alcohol will retain 40 percent of their alcohol after 15 minutes of cooking, 35 percent after 30 minutes and 25 percent after an hour, but never – and I really mean never – does the alcohol disappear completely. ⁠
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Finally: A conspiracy I can get behind! One I could even put to the test! ⁠
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A few days later, breathalyser in hand, I set out on a mission to see if I could get drunk on boozy foods. ⁠
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✍️: lelalondon⁠
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#booze #liquor #food

## Stats

- **Views:** 0
- **Likes:** 618
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- **Comments:** 17

## Tags

liquor, booze, food

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