Etiole: I have been thinking some more about alcohol in cooking, and back to what I learned in chemistry class about liquids. When you cook food with alcohol flavoring in it, the food contains 2 different liquids, alcohol and water.
Now, what happens when you heat a mixture of 2 liquids, is that the temperature of the mixture (or in this case, the food), will first rise to the temperature of the boiling point of that liquid which has the lowest boiling point. It will then REMAIN at this temperature, until all of the first liquid has boiled away and turned into gas (or steam, which is what gaseous water is called).
Then, and only then, after the first liquid is completely boiled away, will the temperature of the liquid then rise again, until it reaches the temperature of the boiling point of the second liquid, the one with the higher boiling point.
In the case of food which is cooked with a flavoring that has alcohol in it, what you have in the food is a mixture of alcohol and water. Now, alcohol has a lower boiling point than water. So what will happen when you cook the food, is that the temperature will go up to the boiling point of the alcohol, which is a lower temperature than the boiling point of the water, and remain there for a while, until all the alcohol is boiled away. Then, after all the alcohol is boiled away, will the temperature rise again, to the boiling point of water, and the food will cook. So, if you have cooked your food properly, for the proper length of time, even if you added flavoring containing alcohol at the start, the alcohol should all have boiled away once the cooking is done.