好奇搜了一下： 1992 年，几位来自美国农业部的 Nutrient Data Laboratory 研究员做了一项关于烹调食物中酒精残留程度的深入研究，而他们发现了一些令人吃惊的讯息。这些研究结果显示，虽然烹煮过程酒精会挥发，但如果烹煮时间太短，料理呈盘上桌时大约仍有 70%-75% 的酒精残留在菜肴里。这其中的差距是受烹饪步骤的影响：酒精是在一开始就和食物混合烹煮，还是在沸点到达后才加入。含有酒精的菜肴过了 15 分钟之后可测得 40% 的酒精残留，30 分钟后剩 35%，而 2 小时 30 分钟过去，仍有 5% 的酒精残留。由此推论，一般炖煮食物要 3 个小时之后酒精才会完全挥发。 A study from the U.S. Department of Agriculture's Nutrient Data lab confirmed this and added that food baked or simmered in alcohol for 15 minutes still retains 40 percent of the alcohol. After an hour of cooking, 25 percent of the alcohol remains, and even after two and a half hours there's still 5 percent of it. In fact, some cooking methods are less effective at removing alcohol than simply letting food stand out overnight uncovered. https://www.nal.usda.gov/sites/default/files/fnic_uploads/Alcohol-Retention.pdf
