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blake murphy[_2_]

On Mon, 18 May 2009 15:21:21 -0700 (PDT), wrote:

> On May 18, 2:12Â*pm, Darren > wrote:
>> Greetings all,
>> I have a question regarding something I see alot where I live, Long
>> Island, NY.
>> Most Italian restaurants have a pasta dish served with "Vodka Sauce",
>> such as penne a la Vodka, etc.
>> I have also noticed many bottled and jarred versions of "Vodka Sauce"
>> in the supermakets.
>> I have never tasted it, but I was wondering why Vodka is used in the
>> sauce?
>> Vodka doesn't (or shouldn't) have any real taste of it's own, and the
>> alcohol would have Â*presumably been cooked off.
>> What then, does adding Vodka contribute to the sauce?
>>
> The theory I've read is that while most flavor agents are water
> soluble there are others that are alcohol soluble and they are brought
> out by the vodka. A food writer in the Washington Post added this:
>
> "When an alcohol-containing tomato sauce is simmered, the alcohol
> can react with the tomato's acids to produce compounds called esters,
> which add fruity flavor notes. Some of the alcohol may also be
> oxidized to form traces of aldehydes, which have potent flavors as
> well. Thus, adding the vodka before the sauce is simmered can well
> develop flavors beyond the (negligible) flavor of the vodka itself. In
> many recipes, however, the vodka is added near the end of cooking, in
> which case I still maintain that its contribution to flavor would be
> nil. Long heating is what makes these chemical reactions happen."
>
> It's easy to show that something happens, whatever the theory. Divide
> a pot of simmering tomato sauce in two, add flavorless vodka to one
> half, simmer some more, taste test. I did this some twenty years ago
> and thought I could tell the difference. -aem

i was wondering why i only seem to have seen it used in italian cooking and
this turned up when googling [cooking with vodka]:

There are numerous ways vodka affects the cooking process.

In some recipes, vodka is used to achieve a chemical reaction in a dish.
Vodka added to marinades, for example, can help break down tough fibers and
tenderize meats. Vodka added to cheese and cream sauces lowers the boiling
point to help prevent curdling. It is also very effectively used to deglaze
pans during the cooking process in order to dissolve and impart
alcohol-soluble flavor compounds to foods or sauces. And sometimes vodka
may be added to provide a last minute burst of flavor, to complete the
cooking process, or to enhance presentation €“ as in a flambÃ©.

for what it's worth, as i don't use vodka in cooking other than as a
preparation for the cook.

but the business about drawing out non-water-soluble flavors does make me
wonder why you don't see it much in other cuisines. (of course, other
spirits are used, but they also tend to have flavor of their own.)

your pal,
blake