"Dave Smith" > wrote in message
...
> 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.

No what you are looking for is the residual flavor left after the alcohol
has burned off. With Gin for example it would be the juniper berry
flavors. With French vermouth it is the herbs. Chardonnay the sweetness.

If there is enough wine you can get a small flame as the concoction boils.
However most table wines are 12 to 25% alcohol and most spirits are 40%
alcohol.