Safe to cook with alcohol I want to cook with wine as the recipe I want to make calls for it. However I cannot have any alcohol in me because I have to drive and my country calls for a 0 BAC.
The recipe uses 750ml of wine, 1 cup of water and no other significant source of fluid. Most of the cooking time the dish is supposed to be covered tightly to reduce boil-off and around 250ml of the wine is only added 10 minutes before the end.
Will all of the alcohol evaporate in the 2 hours it simmers for? Or is there an alternative to using Chianti.
Recipe:
Ingredients

3 to 3 1/2 lbs boneless chuck roast, trimmed and cut into 2-inch pieces
2 1/2 tsp kosher salt
1 TB olive oil
1 bottle (750ml) Chianti
1 cup water
1 onion, thinly sliced
3 carrots, peeled and sliced into 1/2-inch thick rounds
3 stalks celery, sliced into 1/2-inch pieces
10 cloves garlic, chopped
4 sprigs fresh rosemary
2 bay leaves
1 tsp freshly ground black pepper
1 TB unflavored gelatin powder (I use Knox brand)
1 TB tomato paste
1 tsp anchovy paste (don’t skip this)
2 tsp cornstarch

Steps

Pat dry cut-up beef well, using paper towels.Toss beef with salt in a bowl and let stand at room temp 30 minutes. Preheat oven to 350F with rack on lower middle position.
In a large Dutch oven, heat oil over medium high heat until starts smoking. Add half of the beef in a single layer and cook until well browned on all sides, about 8 min total, reducing heat if it begins to burn.
Stir in 2 cups wine, water, onion, carrots, garlic, rosemary, bay leaves, pepper, gelatin powder, tomato paste, anchovy paste, and all remaining beef. Bring to a boil and immediately reduce to simmer. Cover tightly with foil, followed by lid (helps retain moisture.) Transfer to hot oven and cook until beef is tender, about 2 hours.
In a bowl, whisk the remaining wine with the cornstarch until dissolved. Add to the pot of braised beef. Place pot on stovetop and bring to a boil over medium high heat; immediately reduce to simmer. Simmer (low boil) uncovered, stirring,10 minutes. Should be somewhat thickened. Season with additional kosher salt and pepper to taste, if needed.
Serve with crusty bread, rice, noodles, or potatoes.
In general, we can assume that it will never boil off to zero. By a combination of reduction and dilution we can get to undetectable levels, less than in ripe fruit and some breads.  The &quot;zero BAC&quot; requirement has to be able to handle people eating normal foods, so tends to have some margin, just not enough to have a drink.
To do this you'd simmer the wine on its own until significantly reduced, top up with water to the original volume, then use. The amount of wine per portion in many dishes is low anyway - not in everything of course, but there's often more stock than wine, further diluting it.
If this doesn't go far enough, de-alcoholised wines vary with jurisdiction but are often 0.5% or even 0.05%, the latter being less than some fruit juices, and less than vinegar (link to a recent answer of mine, where I discuss a relevant scientific paper). The alcohol in those has been removed by a more effective process than simple simmering.