Alcohol Evaporation Calculator
Estimate how much alcohol remains in a dish after cooking by entering the initial alcohol content and cooking time. Useful for recipe planning when cooking for children, pregnant guests, or those avoiding alcohol.
Last updated: September 2026
Formula below · 2 sources (fdc.nal.usda.gov, Wikipedia) · Updated Sep 2026
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About this calculator
When alcohol is added to a hot dish, it evaporates over time, but not instantaneously. This calculator uses the USDA Table of Nutrient Retention Factors for alcohol stirred into a mixture and baked or simmered: 40% of the alcohol remains after 15 minutes, 35% after 30 minutes, 25% after 1 hour, 20% after 1.5 hours, 10% after 2 hours and 5% after 2.5 hours; alcohol added to a boiling liquid and removed from the heat keeps about 85%. The calculator interpolates linearly between those points (and holds 5% beyond 2.5 hours, the last USDA figure). Result = initial alcohol content × retained fraction, which is the alcohol strength the original liquid would have if only its alcohol, not its water, had evaporated — a way to see what share of the alcohol is left. The actual alcohol percentage of the finished dish is lower still, because the liquor is diluted by the other ingredients. Flambéing removes less than many people expect (USDA: about 75% retained). Covered pots and short cooking times retain more alcohol; wide, uncovered pans and long simmers retain less.
How to use
You are making a wine sauce starting with 14% alcohol (a typical table wine) and you simmer it for 30 minutes. Enter 14 in the Initial Alcohol Content field and 30 in the Cooking Time field. USDA data put retention at 35% after 30 minutes, so the result is 14 × 0.35 = 4.9%. In other words, about a third of the alcohol from the wine is still in the sauce. Extend cooking to 60 minutes and the result becomes 14 × 0.25 = 3.5%; after 2.5 hours it is 14 × 0.05 = 0.7%.
Frequently asked questions
How long do you need to cook wine or beer to remove most of the alcohol?
According to USDA research, cooking times must be surprisingly long to remove most alcohol. After 15 minutes of simmering, about 40% of the alcohol remains; after 30 minutes, roughly 35%; and after 1 hour, around 25% may still be present. To reduce alcohol below 5% of its original level, you generally need more than 2 hours of uncovered simmering. Simply bringing a dish to a boil does not remove a significant amount — continuous evaporation over time is what drives the reduction.
Is food cooked with alcohol safe for children or pregnant women?
This is a topic where caution is warranted. Even after prolonged cooking, measurable amounts of alcohol can remain in a dish — sometimes 5–10% of the original content after two hours. For children and pregnant women, any alcohol intake is generally advised against by health authorities. Dishes flambéed briefly or baked in covered pots retain significantly more alcohol than dishes simmered uncovered for long periods. If serving high-risk individuals, it is safest to substitute non-alcoholic alternatives such as grape juice, apple cider, or broth.
Does the cooking method affect how quickly alcohol evaporates from food?
Yes, cooking method has a significant impact on alcohol retention. Uncovered pans with a large surface area allow steam — and alcohol vapor — to escape freely, accelerating evaporation. Covered pots trap vapor and dramatically slow alcohol loss; some studies show covered dishes retain up to 85% of their alcohol even after prolonged cooking. Flambéing, despite its dramatic visual effect, only burns off the alcohol on the surface for a brief period and may remove as little as 25% of the total alcohol content. Stirring frequently and using wide, shallow pans maximizes evaporation efficiency.