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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What makes you think the alcohol would just be boiled away?
We add broth, soy sauce, cream, and many other liquid ingredients into food for flavors. When water evaporate, the sauce thickens. They don’t become air. The same is true for alcohol.
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