R
Richard Periut
Guest
Recently I tasted a vodka sauce recipe from a local Italian Ma & Pa place. The place is very good;
byob, quick service, and the best Italian food in the area.
I ordered a Penne a la Vodka as a side dish, and found it quite good. However, my questions are:
1 Vodka is pretty much tasteless, so what does it give the dish?
2 The ETOH of the vodka evaporates during cooking; and considering that vodka is 40% ETOH by volume,
what is left is H20 and some residual unfermentable sugars, et cetera.
3 I can see adding a nice splash to a sauce already made; but the recipes I've seen, don't
call for that.
Any opinions on the matter?
Regards,
Rich
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Dum spiro, spero. (Cicero) As long as I breathe, I hope.
byob, quick service, and the best Italian food in the area.
I ordered a Penne a la Vodka as a side dish, and found it quite good. However, my questions are:
1 Vodka is pretty much tasteless, so what does it give the dish?
2 The ETOH of the vodka evaporates during cooking; and considering that vodka is 40% ETOH by volume,
what is left is H20 and some residual unfermentable sugars, et cetera.
3 I can see adding a nice splash to a sauce already made; but the recipes I've seen, don't
call for that.
Any opinions on the matter?
Regards,
Rich
--
---------------------------------------------------------------------
Dum spiro, spero. (Cicero) As long as I breathe, I hope.