When the bottle is tightly sealed, those processes also occur, but it all happens at a snail’s pace. Why doesn't the water just evaporate too? How quickly does alcohol in liquor in a glass evaporate? The third is about how much of the calories in the alcoholic beverage remains after cooking. General Questions. Pure isopropyl alcohol would normally evaporate completely at room temperature in our standard atmosphere. Oh and lastly, why does the alcohol part evaporate out and the other liquid part not go away so fast? And since alcohol evaporates faster than water, the rum gradually becomes milder. While this is not a new technique (cooking with alcohol has been around for hundreds of years), concerns about alcohol are becoming more common. What is the rate of evaporation of the alcohol? Well, actually maybe a better way of phrasing it would be why does water evaporate slower than other liquids. Here in the Test Kitchen, we receive questions about cooking with alcohol at least once a week. The idea that alcohol cook out of food and evaporates in cooking is nothing but a myth. Who says the water doesn't evaporate? Also, the process of oxidation takes place. Trace amounts of rubbing alcohol will evaporate almost immediately. If there is a residue, it is due to dissolved or suspended impurities, including anything it may have dissolved from the surface that it is evaporating on. The first about the evaporation of alcohol. janebob77 November 28, 2010, 2:47am #1. So long as you're good about wiping away what you apply, the rest will evaporate quickly and you'll be good to go almost immediately. I baked a rum cake. Those two processes combined slowly change the taste of the liquor. Or, at least, it does not evaporate as quickly as we may have been led to believe . 1/2 cup of rum went into the batter then was baked for 1 hour. glaze was put on top using 1/2 cup rum, 1/4 water, and 1 cup sugar. Let’s start with the evaporation of alcohol. The second is about whether the “bitterness” in the alcohol gives the cooked dish a bitter taste. Many people mistakenly believe that alcohol used in cooking evaporates, leaving behind nothing but flavor. Why does alcohol evaporate faster than other liquids? Will the cake have active alcohol presents or does cooking the rum take out the alcohol leaving only the rum flavor? Scientists next turned to other forms of food preparation to study The truth is that the amount of alcohol that remains in your pastries, cakes, pies and other desserts after cooking ranges from 5 to 85 percent, depending on the amount and type of alcohol used and the cooking time and process. If I pour a glass of 100 proof liquor in a glass and let it sit on the counter for an hour, is it still 100 proof (or 50%) alcohol when I return? Water is among the slowest evaporating liquids for its mass because of hydrogen bonding, where the oxygen and hydrogen in water (H-OH) molecules form bonds with other water molecules Contrary to what most people believe, the entire alcohol content doesn’t always evaporate or boil away before the food is served.