I made vodka sauce for dinner tonight, but after I was done I found
that the sauce was still really bitter. The recipe was basically 1qt
tomato sauce + 1 cup vodka simmered for 20 minutes, finishing with 1/2
cup cream and 1/2 cup parmesean. Everything I read seemed to suggest
that the alchohol would burn off and there would be little to no
bitterness. Any ideas on my possible error? I used a lower quality
vodka, does that matter? Or maybe just too much?