Cooking has become a hobby of mine since going Paleo. I always come across great French sauces with booze in them. I've heard Alton Brown say that alcohol never cooks away completely. But I wonder what effect a glass of wine or shot of two of brandy reduced in a sauce would have? Or a bottle of wine in a stew for that matter?
A little bit of alcohol is not likely to cause an issue for anybody. I know from past experience that you can put a whole bottle of wine in a pot of boeuf bourgignon, eat about half of it, and not get so much as the tiniest buzz, even as a lightweight.
Now, if you cook with beer, and have problems with gluten, then that might be an issue.
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