cooking with alcohol

[Tuly]

We just had an RS meeting yesterday making marshmallows. We used a special vanilla from Mexico that has rum in its ingredient. Of course we hear don't worry the alcohol will burn off when you cook it. So I have been studying this and apparently it does not fully burn off. So be aware of those RS meetings or well meaning LDS chefs. Yes, I know all vanilla has alcohol, just don't get this special vanilla from Mexico. My research is from Wikipedia, I'm sure you can find better sources.

Alcohol in finished food
A study by a team of researchers at the University of Idaho, Washington State University, and the US Department of Agriculture's Nutrient Data Laboratory calculated the percentage of alcohol remaining in a dish based on various cooking methods.[1] The results are as follows:

alcohol added to boiling liquid and removed from heat: 85% alcohol retained
alcohol flamed: 75% alcohol retained
no heat, stored overnight: 70% alcohol retained
baked, 25 minutes, alcohol not stirred into mixture: 45% alcohol retained
baked/simmered, alcohol stirred into mixture: (see table)
Time (h) Alcohol retained[2]
0.25 40%
0.57 35%
1.1 25%
1.6 20%
2.0 10%
2.6 5.0%

[Ann]

We use extracts (like almond extract) on occasion in our baking for flavoring. I thought all of these had alcohol in them. I had not considered these a problem but would be interested to hear if some people avoid them for this reason. When I saw the title of this thread, I thought you were referring to cooking with wine which of course involves buying it at the store and using a much larger quantity (than of extract). I am assuming that the usual people will respond but most of you who typically respond to most posts don't actually cook or do the meal planning (that I am aware of) - what do the others say as well?

Caleb wanted me to include these: