In article
>,
Max Gutfeld > wrote:

> 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

Then you need to read the RFC FAQ, which says that the alcohol doesn't
just 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?

--
Dan Abel
Petaluma, California USA