How much alcohol actually stays in food when baked/sautéed?
I grew up mormon, so alcohol was never used in my household. As a 21 yo who drinks very occasionally and would like to experiment cooking with it more, im having a hard time figuring out at what point the alcohol cooked out.
A great example, I found cutwater "margaritas" to make a dope ass marinade for chicken/pork. And i made oven baked porkchops; with a marinade using cutwater as the base.
I covered the pork when I baked it. Then panicked once it was done. Since I covered it would the evaporated alcohol condence on the tinfoil, dripping back into the pork? Or would it fully evaporate into the air? Do I now have mildy alcoholic pork that HAS to be dinner instead of lunch because now I cant drive???????
I tried googling it, it hasnt been helpful. I know this is kind of a dumb question, I just dont know what im doing. 😭
Thank you much for the help