Red wine in cooking

[Dumpling]

I'm planning on BLW and I'm wondering if I can still put red wine in my bolognaise, stew, shepherds pie etc? I only put a splash in and I'm under the impression that the alcohol cooks off? Obviously I don't want to go giving her any alcohol at all!

 

[freckleonear]

No, cooking does not get rid of all the alcohol.

Percentage of alcohol retained if stirred into food and baked or simmered:
15 minutes - 40%
30 minutes - 35%
1 hour - 25%
1.5 hours - 20%
2 hours - 10%
2.5 hours - 5%

 

[Dumpling]

OK thank you. What about 8hr slow cooked stuff?

 

[My_First]

No cooking doesn't entirely get rid of the alcohol but the table above is a good indication. I have always still used red wine because the amount they would have of it would be so insignificant also I'm guessing you would be using a glass of rather than a bottle of, therefore percentage of alcohol that little one would get is minimal. I won't cook without wine for those types of food as I find them so bland without.

If you are really worried, remove a portion before you as wine?

 

[albs]

I'd say a splash in slow cooked food would be just fine on occasion. The amount of alcohol would be tiny.