John Gaughan wrote:

> 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.
>
I stand corrected; Vodka has some taste, but very subtle-and forget
about tasting it diluted in a sauce that has been heated (the ETOH
evaporates very quickly, and whatever compounds are left are I think not
appreciated.) I enjoy gray goose & Ketel One (very cold and straight)
every now and then, but I'm a scotch (single malt) guy.

Rich
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Dum spiro, spero. (Cicero) As long as I breathe, I hope.