On 10 Feb 2004 12:12:35 -0800, (Barry Grau)
wrote:

>Rodney Myrvaagnes > wrote in message >. ..
>> On Tue, 10 Feb 2004 11:42:57 GMT, "Charles Gifford"
>> > wrote:
>>
>> >
>> >"Rodney Myrvaagnes" > wrote in message
>> .. .
>> ><snip>
>> >> I don't believe, without further evidence, that a large fraction of
>> >> the alcohol remains after cooking. If that were true, stills wouldn't
>> >> work in a reasonable period of time.
>> .
>
>Shankar posted a reference to a refereed, published article over ten years ago.
>Here's a pointer to his reference:
>
><http://groups.google.com/groups?hl=en&rnum=16&selm=43778%40rnd.GBA.NYU.EDU>
>
I looked at that link. I found no reference after reading through it
twice. Shankar's argument in that site is entirely verbal and
qualitative, and he never names the journal that the putative refereed
article could be found in. Nor does he summarize any quantitative
results.

His verbal arguments are reasonable, in that they suggest an
asymptotic approach to zero alcohol. I doubt ayone disputes that. The
operative question might be something like "When does a sauce have the
alcohol content of orange juice?"

*******************************

Pastorio provided links that actually answer questions:


This one:


http://www.cinnamonhearts.com/CookWithAlc.htm

gives a USDA table of retained percentage vs time for various cooking
methods.





Rodney Myrvaagnes J36 Gjo/a

"That idiot Leibniz, who wants to teach me about the infinitesimally small! Has he therefore forgotten that I am the wife of Frederick I? How can he imagine that I am unacquainted with my own husband?"