Adam Fineman wrote:
> 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?
>> <snip>
>
>
> As other people have said, tomatoes contain a few compounds that are
> alcohol-soluble. Adding alcohol to a tomato-based sauce will release
> those flavor compounds into the sauce. Vodka is commonly used because,
> while not completely tasteless, has a fairly neutral flavor. Other
> sauces might use white wine. I would avoid red wines as they often are
> too complex to just add to a recipe that is already fairly well
> balanced, especially if the sauce will be reduced further.
>
> You should try it yourself. When I first heard that tomatoes have
> alcohol-soluble flavors, I made a fairly simple tomato sauce and split
> it in half when it was done. I added a shot of vodka to one and let
> them both continue to simmer for another 5 minutes. I could definitely
> taste the difference, and it was not vodka I was tasting. The sauce
> just seemed to have a wider range of flavors.
>
> - Adam
>

I'm gonna give it a try. Thanks for the responses from you all.

Rich

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