Cooking alcohol?
I would like to get SR's opinion on cooking with alcohol (specifically, cooked alcohol).
I ask this because I have a bottle of Mirin (Japanese cooking sake) in my fridge, and I still put it in my Japanese noodle soup broth every now and then (the alcohol is, of course, cooked out -- boiled for 10-20 minutes or so).
Is this enough to get rid of the alcohol?
What are your thoughts on cooking alcohol? Is it cheating?
I bought the Mirin when I still drank (1-2 years ago), and think that it would be a waste to throw it out, so I still continue to use it every now and again... but I started to wonder today about any ill effects it might have on me...