Originally Posted by
MythOfSisyphus 
Alcohol evaporates at a lower temperature than water which is why cooking will eliminate much of it. But in chemical terms alcohol is very hydrophilic (ie it loves water) so the chemical bonds can only be completely broken with something like a centerfuge.
But to put things in perspective after a few hours of simmering the majority of the alcohol will be gone.
[...]
In summary I agree it's something to consider but I don't think it's a big deal, at least to me. YMMV.
Ethanol and water form an azeotrope that prevents all of the alcohol from being driven off by boiling. There is always going to be a certain percentage of alcohol in food prepared with alcoholic beverages.
But yeah, if total abstinence is an issue than you should probably cook with something else.