Richard Periut wrote:
> Recently I tasted a vodka sauce recipe from a local Italian Ma & Pa
> place. The place is very good; byob, quick service, and the best Italian
> food in the area.
>
> I ordered a Penne a la Vodka as a side dish, and found it quite good.
> However, my questions a
>
> 1 Vodka is pretty much tasteless, so what does it give the dish?
>
> 2 The ETOH of the vodka evaporates during cooking; and considering that
> vodka is 40% ETOH by volume, what is left is H20 and some residual
> unfermentable sugars, et cetera.
>
> 3 I can see adding a nice splash to a sauce already made; but the
> recipes I've seen, don't call for that.
>
> Any opinions on the matter?
>
> Regards,
>
> Rich

Rich,

The vodka is present courtesy of a local contest in Italy where recipes
were to contain some vodka (guess who sponsored the contest?). Stop
trying to rationalize what was never intended. It was never designed to
do anything. And it does it so well!!!
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener