> beef with wine sauce, carrots in bourbon sauce, salad greens tossed with a champagne vinaigrette, and amaretto apple crisp. these are all very different kind

> beef with wine sauce, carrots in bourbon sauce, salad greens tossed with a champagne vinaigrette, and amaretto apple crisp. these are all very different kinds of alcohol. for example "beef with wine sauce" it's cooked using one small glass of wine (usually red) at around 10% (so not a good one to drink, typically more like 12% and up, but one specifically used for cooking) for 4 people. One glass of wine at 10% contains ~10 grams of pure alcohol. Even if the dish retained 45% of it it would mean 4 grams of alcohol for 4 persons, while eating, which is a well known fact, considerably reduces the amount of alcohol absorbed and its potential dangers. Even though based on my research cooking the meat for 2 hours, like you usually do for "beef with wine sauce" retains at max 5% of the alcohol. So it's more like zero. edit: I guess people are downvoting because in USA people are obsessed by the 12 steps or whatever they are called and cannot use moderation, they either drink to death or do not drink at all, because they are "clean" now and their body is a tremple. So here it is the data Meats and baked goods that are cooked for 25 minutes without being stirred retain 45 percent of alcohol. Stews and other dishes that simmer for two and one-half hours tend to have the lowest amounts, but they retain about five percent of the alcohol