Richard Periut wrote:
> 1 Vodka is pretty much tasteless, so what does it give the dish?

Vodka is not tasteless, what brand do you drink? I do admit it has less
taste than whiskey, for example, but it is hardly tasteless.

> Any opinions on the matter?

I think if you're going to cook with alcohol, use it where it counts and
will be tasted. For example, I cook ground sirloin with a little bourbon
to add flavor. The meat absorbs some of the bourbon, and I can taste it
in the finished product (usually pasta sauce or chili). Vodka in cream
sauce has a unique taste, but it's nothing special, and certainly not
strong enough to matter.

--
John Gaughan
http://www.johngaughan.net/