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re: ETG Testing
06-21-2006 1:12 PM
Joined on 06-07-2006
"The boiling point of ethanol is 78'c, so even if a sauce is simmered for just a few minutes, the ethanol boils"
Not quite right. Most of the alcohol boils off, but water and ethyl alcohol form an azeotrope, making it impossible to boil off the remaining alcohol. The azeotropic mixture is 96% water, 4% ethyl alcohol.
Put "water alcohol azeotrope" in Google and you'll get some interesting articles.
(I'm not a lawyer, just a humble chemist.)