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Old 03-22-2014, 02:19 PM   #11
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Even in a long simmer you are still left with quite a bit of alcohol. The is always some amount of alcohol left no matter how long you cook it. So the question is really moot as it just won't ever happen in reality.
I've seen recipes for pan sauces that say to add 1/4 cup of wine to the pan and let it evaporate completely, or almost completely, before adding broth or other liquids. I think this scenario is the one the OP is asking about.

PHYLAL, I do think the flavors will be left behind. I think they're dissolved in the alcohol, like salt in a brine, and if you allow the water in a brine to evaporate, the salt remains.

And btw, welcome to DC
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Old 03-22-2014, 02:35 PM   #12
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I've seen recipes for pan sauces that say to add 1/4 cup of wine to the pan and let it evaporate completely, or almost completely, before adding broth or other liquids. I think this scenario is the one the OP is asking about.
The OP said he/she was talking about a long simmering process, not a pan sauce where you let it all evaporate.
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Old 03-22-2014, 02:39 PM   #13
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The OP said he/she was talking about a long simmering process, not a pan sauce where you let it all evaporate.
I think GG meant that even in a pan sauce where it all evaporates, the flavour stays.
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Old 03-22-2014, 02:56 PM   #14
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The OP said he/she was talking about a long simmering process, not a pan sauce where you let it all evaporate.
Not in the original question, but in a follow-up and it was as an example: "... I was concerned about whether the unique flavors unlocked due to the use of alcohol would again be lost (lock up) as the alcohol is cooked out of the dish, say during a long simmer process."

Whether or not all the alcohol evaporates, I think the flavors it releases would remain in the dish.
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Old 03-22-2014, 03:00 PM   #15
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Not in the original question, but in a follow-up and it was as an example
I think it is pretty safe to assume that if the OP is clarifying their point with an example then that is what they are talking about. Otherwise why use that particular example?

In any case, I agree that the flavor is left behind.
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Old 03-22-2014, 03:06 PM   #16
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I think it is pretty safe to assume that if the OP is clarifying their point with an example then that is what they are talking about. Otherwise why use that particular example?
Clearly you must be right. Congrats!
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Old 03-22-2014, 03:10 PM   #17
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I think I will take the high road here and just wish you a good day GotGarlic.
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Old 03-22-2014, 03:35 PM   #18
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Old 03-22-2014, 07:25 PM   #19
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You're right that flavor components that aren't released by water or oil can be dissolved by alcohol.

In cooking, wine, beer or liquor is added to food and then cooked.

Think wine or vodka in tomato sauce.

The alcohol does it's magic and makes the tomatoes taste much deeper. That is now in the cooking liquid. It is not lost as the alcohol itself is burned off.

And others are right, alcohol never totally burns off. And depending on what you are making and how you are making it, quite a bit could be left at the end.
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Old 03-22-2014, 11:29 PM   #20
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Thank you all for the information (and a bit of humor), and jennyema, you nailed it, wine in tomato sauce.
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