Q: My co-worker and I are having a debate: Does alcohol evaporate when it is cooked?

A: When alcohol is cooked, the general assumption is that it evaporates. Researchers at Washington State University put this assumption to the test. For the study, six recipes were prepared using various types of alcohol and a variety of preparation methods. The alcohols used included red wine, dry sherry, brandy, crÃme de cacao and Grand Marnier. Preparation methods included an unbaked pie refrigerated overnight; simmering for 30 minutes; simmering for 2 1/2 hours; oven baking; flambeing; and adding alcohol to a hot sauce.

Results indicated a variety of factors affected the rate of evaporation of the alcohol, including heat intensity, cooking time and surface area of the cooking pan. The bigger the pan, the more evaporation occurred. The food simmered for 2 1/2 hours had the greatest evaporation rate. Other factors included exposure to air, types of ingredients used, and when the alcohol was added.

When cooking with alcohol, some amount always remains in the food.

Q: How do I save turkey frying oil?

A: The National Turkey Federation recommends the following: Let the oil cool. Using a fine strainer, remove any large pieces of debris. Using cheesecloth, filter again to remove fine particles of debris. Pour into a covered container and refrigerate to prevent rancidity. Frying oil can be reused three to four times before discarding.