On 12/6/2012 2:39 PM, Mark Thorson wrote:
> "Pete C." wrote:
>> My suspicion is that the alcohol in the vodka serves to bring out some
>> of the alcohol soluble flavor compounds in other ingredients in the
>> recipe before cooking off. A bit like the alcohol based extracts like
>> vanilla.
> That's what I was going to say. It seems
> like the only reasonable explanation.
I wonder if it does extract the flavor; I'll have to try. Like others, I
could not see what vodka would add, especially since the "best' vodkas
are just about flavorless.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.