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The alcohol is evaporated. That is not chemical. And it doesn't matter if the chef is french - in fact it evaporates even if the person making the sauce is NOT a chef.

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Q: Is a french chef making a sauce with brandy able to burn off the alcohol from the brandy leaving just the brandy flavoring a chemical change?
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Is a French chef making a sauce with brandy able to burn off the alcohol leaving just the brandy flavoring?

physical change.


How many milliliters of alcohol are present in 1250mL of brandy?

If it is a 40 % alcohol brandy the answer is 500 mL.


Does Brandy contain alcohol?

Yes. Brandy is a distilled spirit made from grapes and is often around 40% alcohol.


Brandy alcohol content?

Brandy is known as a spirit, and that comes from distilling wine. The alcohol content is around 35 - 60 percent.


When using brandy in a noncooked filling for cookies is there concern with children and recovering alcoholics?

It would obviously depend on the amount of Brandy in the dish, however, if it isn't being heated/cooked, NONE of the alcohol will evaporate. You not only need to worry about children and alcoholics, but the elderly and other people on medications, as they are just as susceptible as children or alcoholics. I recommend a "flavoring", instead, or to heat and cool the Brandy before putting it into the dish.


What are the French alcohol?

Wine, beer, brandy.


What is the alcohol percentage in brandy?

Usually around 40%.


What alcohol can a tincture be made with?

Brandy, gin, or vodka


What is inside plant extracts?

A fruit extract is a concentrated flavoring made by steeping the fruit in a carrier. Most fruit extract are made similarly to pure vanilla extract, by leaving crushed fruits in a carrier alcohol (usually vodka or brandy) for a period of days, weeks or months. When finished, the alcohol will contain the concentrated flavor of the fruit and can be used in small amounts for baking or cooking.


Is the distillation of wine to produce brandy a physical or chemical change?

The change involved in the distillation of wine is chemical. The original chemical make up of glucose changes: (C6H1206 + Zymase = 2C2H5OH + 2CO2 + Zymase). The change is chemical because the glucose chemically changes into alcohol and carbon dioxide.


How is cherry brandy distilled?

Cherry brandy is distilled using copper tubing that makes a chemical reaction through the distillation causing aromatic enhancement as well as ester hydrolysis. It is distilled twice to increase alcohol content then aged in barrels for at least one year.


How does brandy work in a thermometer?

Brandy is basically a 40% solution of coloured alcohol which boils at about 80 degrees Celsius. It will expand when heated just like pure alcohol, but rather less so.