Do sulfites cook out when you reduce wine?
The main cooking mode I'm thinking of is a braise: coq au vin or beef Bourguignon, but would also be interested in the shorter cooking time recipes, e.g. a wine reduction pan sauce.
hmmm... I know that cooking (wine and other) alcoholic beverages will burn off the alcohol content, but according to this article, Hydrogen Peroxide will remove sulfites through oxidation. Go figure.