“Cooking removes alcohol.”
Mostly true. The rate by which alcohol is burned off depends on the method of cooking.
Studies show not all the alcohol is burned off: if a dish is left to simmer for hours, most of the alcohol will go away; but after 20 minutes of simmering, up to 50 percent of it can stick around. Flambéing leaves even more alcohol behind, and even less of it escapes during baking, because the alcohol has to work its way out of the batter.
See other: Mythconceptions?