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emkay99 t1_itpge0h wrote

I don't think I've ever had vodka sauce. But I've drunk vodka and (unless it's flavored) it really has no taste. So if you burn off the alcohol in the cooking, what's left?

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JTibbs t1_itpwfmk wrote

Iirc alcohol will alter the flavor of some foods by dissolving some compounds into solution that are not necessarily water soluable, so some vodka added to a totatonsauce can enhance or bring out new flavors.

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emkay99 t1_itqa3uv wrote

Okay, thanks. I wasn't aware of alcohol acting as a deeper chemical catalyst. I cook with wine frequently, and I've cooked with rum (though I don't really like the taste of rum from a glass), and those, of course, add an extra taste to the dish -- but it's a taste of "themselves," if you follow what I mean. It's like adding any other ingredient. This is a whole different issue that I hadn't considered.

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JTibbs t1_itqb3bm wrote

Vodkas used in a tomato cream sauce like that because of the lack of flavor, so it only serves to enhance and not impart a wine taste or additional sugars/caramel/etc.. a dry, very clean tasting white rum might be a substitute though.

Honestly, the purer the better. Ive had some white rums before that were basically indistinguishable from vodka.

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ZtephenGrackus OP t1_itpxwnm wrote

It melds with the acid in the tomato, the bite of the garlic, the spice from the red pepper. Really a great combo. Really enhances the other flavors. It also helps blend the cream in so it doesn't break.

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