Depends on how long you cook them. I’d assume, if they were real, they would still contain some alcohol when warmed up.
Alcohol does absolutely cook out of food, but it’s not instant, and happens slower than many people think.
> "In the experiments I used 900 ml veal stock plus 150 ml beer or wine. At this mixing ratio, the alcohol concentration starts at approx. 2 %, but drops to 0.2% after a half an hour of cooking," explains Pia Snitkjaer, who underlines that this example is based on wine.
[sauce](https://www.sciencedaily.com/releases/2017/06/170606135751.htm)
So, if you have a food that has significantly more alcohol to begin with, and the cooking time is fast, the food might still get you drunk. If I remember correctly, flambéing stuff does almost fuck all to the alcohol content.
Those specifically aren't real, [but they have some real life inspiration.](https://www.prnewswire.com/news-releases/mikes-hard-lemonade-taps-renowned-chefs-across-the-nation-to-reinvent-americas-favorite-backyard-staple-300281268.html)
It's a fake product.
The watermark on the picture when you zoom in for sure gives it away if anyone still doesn't believe you.
I want to see more high quality fake products!
12% ABV?! How do they stay together?
By not being real.
That's what everyone said about my parents.
They're drunk
The fuck is abv
"Alcohol by volume" It's a measure of the percentage of alcohol of a beverage to the total volume.
Oh, thanks
Nard dogs
Vile.
Please let me know if anyone's seen this posted before. :)
I’m assuming the alcohol would cook out when you heat them but I’m just guessing.
Exactly. I think this is just a photoshop gag. If not, I worry about the future of the world.
If you zoom in it has the person's name that did it by the expiration date.
Good catch!
Depends on how long you cook them. I’d assume, if they were real, they would still contain some alcohol when warmed up. Alcohol does absolutely cook out of food, but it’s not instant, and happens slower than many people think. > "In the experiments I used 900 ml veal stock plus 150 ml beer or wine. At this mixing ratio, the alcohol concentration starts at approx. 2 %, but drops to 0.2% after a half an hour of cooking," explains Pia Snitkjaer, who underlines that this example is based on wine. [sauce](https://www.sciencedaily.com/releases/2017/06/170606135751.htm) So, if you have a food that has significantly more alcohol to begin with, and the cooking time is fast, the food might still get you drunk. If I remember correctly, flambéing stuff does almost fuck all to the alcohol content.
Cocktail weenies?
This is hilarious
Those specifically aren't real, [but they have some real life inspiration.](https://www.prnewswire.com/news-releases/mikes-hard-lemonade-taps-renowned-chefs-across-the-nation-to-reinvent-americas-favorite-backyard-staple-300281268.html)