How Wine Evaporation Affects Your Fondue's Taste

Fondue is a Swiss dish that combines wine, cheese, and bread. The dish is cooked and served in a communal pot, with diners dipping in pieces of bread or vegetables. The wine in fondue is added to lower the boiling point of the cheese, preventing curdling, and to enhance flavour. However, the alcohol in the wine does not completely cook out and evaporate. The amount of alcohol that remains depends on factors such as cooking time, temperature, and the size of the cooking vessel. For those who are sensitive to alcohol or have religious or health reasons for avoiding it, the presence of alcohol in fondue is an important consideration.

Alcohol is added to fondue to prevent curdling

Fondue is a true mountain tradition that likely comes from the Savoy Alps. It is a classic of Swiss cuisine and can be varied in countless ways. Different cheeses, added flavours such as tomato paste, alcohol, and herbs and spices can give the experience an entirely new taste.

A classic fondue is made from one or more varieties of strong cheese and an alcoholic spirit such as white wine, beer, fruit brandy or cider. The alcohol has to evaporate from the open caquelon. The opening reveals the same evaporation surface even when the amount of fondue mixture is greater, including the alcohol component.

If you want to make a fondue without alcohol, you can use milk or a 50/50 mixture of milk and chicken or vegetable stock. However, the fondue will be less stable without wine, so heat very gently to reduce the risk of curdling. You may get better results by using a mix of harder cheeses and omitting the soft cheeses. The flavour will also be much milder so you may need to add some extra seasoning or spice.

Alcohol doesn't cook out of food

Alcohol doesn't fully cook out of food. While it's commonly believed that dishes made with alcohol become non-alcoholic through cooking processes like sauteing, broiling, or boiling, this is a myth. Even after extensive heating, a small proportion of alcohol molecules will remain bonded to molecules like water in the mixture.

The percentage of alcohol that is retained depends on several factors, including the cooking method, temperature, length of time cooked, the recipe's other ingredients, the amount and type of alcohol used, the size of the container, and whether the dish is covered or open. For example, a roast cooked in a covered slow cooker with wine or beer broth will retain more alcohol than a dish cooked uncovered for two hours in a hot oven.

According to the U.S. Department of Agriculture (USDA), dishes baked or simmered with alcohol will retain about 40% of the alcohol content after 15 minutes of cooking, 35% after 30 minutes, and 25% after an hour. Even after 2.5 hours of cooking, 5% of the alcohol will remain. The higher the temperature and the longer the cooking time, the greater the evaporation will be.

The size of the pan also matters. Alcohol cooked in a large stockpot will have greater exposure to air, causing the molecules to escape faster than if cooked in a small saucepan. Therefore, a beurre blanc sauce or mini bourbon pecan pies will retain less alcohol than their larger counterparts.

The ABV (alcohol by volume) of the liquor used also affects the amount of alcohol remaining in a dish. For instance, beer typically has an ABV ranging from 3.5% to 9%, while rum's ABV is usually around 40-75.5%. So, a dish cooked with rum will be more alcoholic than the same dish cooked with beer, even when all other conditions are the same.

While it is unlikely that dishes cooked with alcohol will cause intoxication, it is important to consider the preferences and needs of those who will be consuming the food. For example, some individuals in recovery with alcohol-use disorder may be triggered by the taste of alcohol in food, and experts advise against serving them food cooked with alcohol. Additionally, pregnant or breastfeeding individuals should be aware if their food has been cooked with alcohol, as the Centers for Disease Control and Prevention states that there is no safe level of alcohol during pregnancy.

Alcohol lowers the boiling point of the fondue

Alcohol has a much lower boiling point than water, sitting at 173° F (78.5° C) compared to water's 212° F (100° C). This means that when alcohol is added to fondue, the mixture's boiling point is lowered.

Fondue is a Swiss dish that traditionally consists of cheese, wine, and bread. The alcohol added to the fondue mixture is usually an alcoholic spirit such as white wine, beer, fruit brandy, or cider. The alcohol is added to the fondue to enhance the flavour and to prevent the cheese proteins from curdling. By lowering the boiling point of the mixture, the cheese is less likely to curdle and become stringy.

When making fondue, it is important to heat the cheese mixture slowly and to avoid boiling it. Even when heating the alcohol at the start, it should only be simmered, not boiled. This is because too much heat will cause the fondue to become runny.

The size of the cooking vessel and the amount of surface area exposed also affect the rate of evaporation of the alcohol. A larger pot with a wider opening will allow for more surface area for evaporation, while a smaller pot will result in a higher alcohol retention rate.

While the alcohol does lower the boiling point of the fondue, it is important to note that the alcohol does not completely "cook out" of the fondue. A study by the U.S. Department of Agriculture found that the amount of alcohol remaining after cooking varied from 4% to 85%, depending on factors such as preparation method, cooking time, and the size of the cooking vessel. Therefore, it is important to consider the amount of alcohol added to the fondue and the cooking process to ensure that the desired level of alcohol retention is achieved.

The amount of alcohol retained depends on the cooking method

Alcohol is added to fondue to enhance the flavour and to lower the boiling point of the cheese, which helps to prevent curdling. The amount of alcohol retained in the fondue depends on the cooking method.

A study by the U.S. Department of Agriculture, the University of Idaho, and Washington State University found that the amount of alcohol retained after cooking varied from 4% to 85%. The variation depended on the cooking method, the other ingredients, and the size of the cooking vessel. Smaller vessels result in more alcohol retention due to a smaller surface area for evaporation.

The highest retention rates were found when alcohol was added to a boiling liquid and then removed from the heat, resulting in an 85% retention rate. The second-highest retention rate was achieved through the flaming method, which retained around 75% of the alcohol. When no heat was applied and the mixture was stored overnight, about 70% of the alcohol remained. Baking the mixture for 25 minutes without stirring resulted in a 45% retention rate.

The amount of alcohol retained also depends on the type of fondue being prepared. For example, a classic Swiss cheese fondue typically includes wine, while a Chinese fondue, or "hot pot," involves cooking meat, fish, or vegetables in a simmering pot of hot stock or water. A vintner fondue is created when half the liquid in the fondue pot consists of wine and spices.

When preparing fondue, it is important to note that the mixture should never be allowed to boil, as it can become runny. Instead, it should be simmered and regularly stirred to prevent the cheese from sticking to the bottom of the pot.

In summary, the amount of alcohol retained in fondue depends on various factors, including the cooking method, the ingredients used, and the size of the cooking vessel. Different types of fondues may also require different amounts of alcohol to achieve the desired flavour and consistency.

Alcohol is not essential for fondue

If you are looking to replace the alcohol in a fondue recipe, there are a few options to consider. Firstly, you can simply omit the alcohol altogether. This may result in a milder flavour, so you may need to add extra seasoning or spices. You can also toss the grated cheese with cornflour (cornstarch) before adding it to the fondue pot to help prevent curdling.

Another option is to replace the alcohol with a non-alcoholic alternative. A dry non-alcoholic white wine or light beer can be used, although this will still contain a very small amount of alcohol. Alternatively, you can use milk or a 50/50 mixture of milk and chicken or vegetable stock. These options will result in a less stable fondue, so it is important to heat the mixture gently to reduce the risk of curdling. Using a mix of harder cheeses, such as Gruyere or cheddar, and omitting soft cheeses, can also help improve the texture of the fondue when using non-alcoholic alternatives.

It is worth noting that while alcohol is not essential for fondue, it can play a role in the flavour and texture of the dish. If you are looking to include alcohol in your fondue, it is important to heat it gently and avoid boiling it, as this can cause the fondue to become runny. The type of cheese used in the fondue can also affect the texture, with harder cheeses being less likely to curdle than softer cheeses.

In conclusion, while alcohol is often included in fondue recipes, it is not essential. There are a variety of non-alcoholic alternatives that can be used to create a delicious and successful fondue. The key to a good fondue is finding the right balance of flavour and texture, whether alcohol is used or not.

Frequently asked questions