From dramatic experience, I learned that at least some
alcohol boils off.
Constantly on the prowl to improve my non-award winning pot roast
, I once substituted the 3/4 cup of of water normally used for the same amount of cooking sherry. After searing the meat on the stovetop in Grandmother Colson's dutch oven, I added the sherry/mix-of-seasonings blend, put the lid on it, and quickly put the whole works in my 325 degree oven preheated on convection bake.
A few minutes later, there was a muffled FWHUUUMP! immediately followed by the oven door popping open.
Although I still chuckle when I think about it, the oven door has never been the same.