https://oureverydaylife.com/alcohol-coo ... 41245.html Are they a pastry chef? https://whatscookingamerica.net/Q-A/AlcoholEvap.htm https://www.epicurious.com/expert-advic ... ng-article There aren't any scientific sources debating this. They're all just cooking websites and stuff giving recipes because they've all baked with alcohol and know that it works. That's why there are so many recipes for it. Alcohol just takes time to evaporate. It doesn't do it instantaneously.
The conventional wisdom accepted by just about everyone in the food world is that all the alcohol you add to a dish evaporates or dissipates during cooking. It is wrong. In fact, you have to cook something for a good 3 hours to eradicate all traces of alcohol. Some cooking methods are less effective at removing alcohol than just letting it stand out uncovered overnight. (see chart below) Chefs and cooks can not assume that when they simmer, bake, or torch (flambé to the more sophisticated cook) with alcohol that only the flavor remains when they are ready to serve. A study conducted several years ago showed that alcohol remained in several recipes after the preparation was complete. In the study, a pot roast was simmered with burgundy for 2 1/2 hours; a chicken dish was simmered for only 10 minutes after the burgundy was added; scalloped oysters made with dry sherry baked for 25 minutes; and cherries jubilee was doused with brandy, then ignited. The results showed that anywhere from 4 to 78 percent of the initial amount of alcohol remained when the dishes were done. The study’s authors concluded that cooking will result in the removal of some, but not all, of the alcohol. Actually I did find some academic sources actually discussing it, but they probably weren't necessary. http://www.sciencedirect.com/science/ar ... 0X16300427 https://en.m.wikipedia.org/wiki/Cooking_with_alcohol https://www.oasas.ny.gov/admed/fyi/fyi-cooking.cfm Augustin J, Augustin E, Cutrufelli RL, Hagen SR, Teitzel C (1992). "Alcohol Retention in Food Preparation". Journal of the American Dietetic Association. 92 (4): 486–8. PMID 1556354 https://www.goodfood.com.au/recipes/doe ... 918-gjmpoz https://www.cakecentral.com/forum/t/311 ... l-cook-out
Depends how long the item needs to bake. I'm sure there are ways to increase the alcohol content to actually make it inibriating. You get a little bit drunk as soon as you consume alcohol, and it depends on a person's body mass. Babies can get drunk from eating over-ripened bananas. I bet that eating a few slices of some cake, baked with the sole intent of having a high alcohol content, could make an adult "feel drunk". But I haven't tried, nor do I know of anyone who has.
I see my self in a hospital starting my residency to become a Doctor, I have been afraid for the longest to do it, but with all that fear, I want whats on the other side of that. The greatest reward is truly helping people and being a doctor who actually cares about a person & their health rather than looking at them like a currency symbol.