Can Muslims eat food cooked with alcohol?

Coq au vin, beer-battered fish, tiramisu, wine sauces… The claim that “alcohol burns off in cooking” is scientifically false: measurements show alcohol remains even after hours of simmering (up to 5% after two and a half hours).

More importantly, for the majority of scholars the issue is not only the residual amount: deliberately using an intoxicating drink (khamr) in food is impermissible whatever the dose. Dishes cooked with alcohol are therefore to be avoided.

Distinguish this from involuntary technical traces (flavour carriers, natural fruit fermentation), which most certification bodies deem negligible. In restaurants, always ask whether sauces contain wine — routine in French and Italian cooking.