Goomba wrote:

> PeterLucas wrote:
>
> > IIRC, the burning doesn't change the flavour, it just gets rid of the
> > alcohol, so you don't get shitfaced while you're eating.
> >
> Seriously? Oh. I just assumed there was more to it than that?
> Well, I don't ever strive to get "shitfaced" but... getting a little
> mellow is always welcome

You would have to add a lot of booze to a dish before you would have to
worry about getting shitfaced. There aren't many dishes that call for more
than a cup of wine .... two glasses, and those usually feed a half dozen
people.or more, When you flambe you usually use only an ounce or two.

I know there are supposed to be studies out there that say that the alcohol
does not all burn off ia flambe or boil off in a braised dish, but that
leaves me wondering. You have to use alcohol to flambe because there is not
enough alcohol in wine.