What’s the goal and why adding something like vodka if you’re just going to cook it out anyway? Why add it if it’s all going to evaporate in the end?
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It’s a misconception that all the alcohol disappears. It really depends how you are cooking it and for how long. If you add brandy to a peppercorn sauce in a pan and simmer for 5 mins your going to have more left than if you leave it simmering for 30 mins. Even burning off the alcohol, say, on a Christmas pudding, leaves you with a decent whack of booze. It flavours the food, can aid cooking if you flambe and is a good solvent for sneaking ingredients into sauces.
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