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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Beer is also useful in casseroles and stews as it adds a lot of flavour, and most of the alcohol is boiled away.
If you watch the top chefs on TV, they usually make a point of getting rid of the alcohol as it gives the food an off-taste that isn’t very pleasant.
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