According to authors Bruce Weinstein and Mark Scarbrough, it's not. "Every dish made with booze still has ethanol in it," they write in their forthcoming book, Lobsters Scream When You Boil Them: And 100 Other Myths About Food and Cooking.
In fact, one minute into a full simmer, your braise, stew, or sauté will still have 85 percent of the alcohol's ethanol left behind. To get that number down to five percent, you'll need to cook your dish for a whopping three hours!
Ethanol isn't without its benefits, which include tenderizing meats and making flavors more accessible. But if you want to cater to those with personal, social, or religious conflicts, sub in white grape juice or vegetable broth instead.
Source: Flickr User enersauce