why vodka in "vodka cream sauce"?
 

Tonight I made a vodka cream sauce (well, sort of...instead of cream I use
flour in skim milk for a fat free substitute). Anyway, I used about 1/2 cup
vodka, 1 large can of tomato sauce, and a little more than a cup of the
"cream". I could not taste the vodka at all. I never tried vodka cream
sauce in a restaurant because of the cream so I do not know what is should
taste like. Are you supposed to taste the vodka? What does the alcohol do
if your NOT supposed to taste it?

Thanks!

Eddie G

why vodka in "vodka cream sauce"?
 

"Eddie G" > wrote in message
. ..
> Tonight I made a vodka cream sauce (well, sort of...instead of cream I use
> flour in skim milk for a fat free substitute). Anyway, I used about 1/2
> cup vodka, 1 large can of tomato sauce, and a little more than a cup of
> the "cream". I could not taste the vodka at all. I never tried vodka
> cream sauce in a restaurant because of the cream so I do not know what is
> should taste like. Are you supposed to taste the vodka? What does the
> alcohol do if your NOT supposed to taste it?


Some flavor components are soluble in water, some are soluble in oil and
others are soluble in alcohol.

Hasta,
Curt Nelson

why vodka in "vodka cream sauce"?
 

Shirley O. Corriher provides a good explanation of why alcohol
will make many dishes tastier. I strongly recommend reading her.
However you don't need 1/2 cup of vodka. A teaspoon has the full
flavor-enhancing effect.

Steve

why vodka in "vodka cream sauce"?
 

On Mar 27, 7:34 pm, (Steve Pope) wrote:
> Shirley O. Corriher provides a good explanation of why alcohol
> will make many dishes tastier. I strongly recommend reading her.
> However you don't need 1/2 cup of vodka. A teaspoon has the full
> flavor-enhancing effect.
>
> Steve

Well it doesn't all go into the sauce, silly!

why vodka in "vodka cream sauce"?
 

Eddie G > wrote:

> Tonight I made a vodka cream sauce (well, sort of...instead of cream I use
> flour in skim milk for a fat free substitute). Anyway, I used about 1/2 cup
> vodka, 1 large can of tomato sauce, and a little more than a cup of the
> "cream". I could not taste the vodka at all. I never tried vodka cream
> sauce in a restaurant because of the cream so I do not know what is should
> taste like. Are you supposed to taste the vodka? What does the alcohol do
> if your NOT supposed to taste it?

See <http://www.arthurschwartz.com/radiorecipes/penne.html>.

Victor

why vodka in "vodka cream sauce"?
 

"Curt Nelson" <X> wrote in message
. ..
>
> "Eddie G" > wrote in message
> . ..
>> Tonight I made a vodka cream sauce (well, sort of...instead of cream I
>> use flour in skim milk for a fat free substitute). Anyway, I used about
>> 1/2 cup vodka, 1 large can of tomato sauce, and a little more than a cup
>> of the "cream". I could not taste the vodka at all. I never tried vodka
>> cream sauce in a restaurant because of the cream so I do not know what is
>> should taste like. Are you supposed to taste the vodka? What does the
>> alcohol do if your NOT supposed to taste it?
>
>
> Some flavor components are soluble in water, some are soluble in oil and
> others are soluble in alcohol.
>
> Hasta,
> Curt Nelson

There are only two 'basic' types of liquid solvent - polar, and non-polar.
Water and the alcohols are polar solvents, oils/petroleum fraction spirits
etc. are non-polar. metals salts and certain other 'salts', are mostly
soluble in polar types, while waxes/oils and similar, tend to only dissolve
in non-polar solvents.

Some polar (kinda meaning 'actively ionic' in this case, IIRC) solvents such
as alcohol, are able to dissolve/keep in solution, some things which are
already in non-polar/oily solution, because they are also capable of holding
non-polar compounds in solution, and therefore are able to sort of cross the
barrier.

Then we go further on to 'miscibles', but now we are going too far into
chem. territory...

Shaun aRe - HI!!! again BTW <G!> - just a quick little nipping back into the
group for a nosey and a wave ',;~}~