Food containing wine or liquor retains alcohol even after cooking. According to the USDA, 75% of the alcohol remains after flambéing, 25% after one hour of baking or simmering, and 10% after two hours of baking or simmering.[5] However, the amount of alcohol consumed while eating a dish prepared with alcohol will rarely if ever be sufficient to cause even low levels of intoxication.[6]

https://en.wikipedia.org/wiki/List_of_common_misconceptions