Cooking and azeotropes

Subject: Cooking and azeotropes

Date: Mon Nov 9 14:41:59 1998
Posted by Alexis Belmont
Grade level: undergrad
School: University of Zurich
City: Zurich State/Province: No state entered.
Country: Switzerland
Area of science: Chemistry
ID: 910644119.Ch

Message:


A French recipe, the "coq au vin" (wine chicken) involves preparing a 
wine-based sauce, then cooking the chicken in the sauce for an hour. 
Knowing that ethanol is azeotropic with water at 95%, does water 
evaporate first until we finally get a sauce containing 95% alcohol ?

Re: Cooking and azeotropes

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