"Rodney Myrvaagnes" > wrote in message
...
> On Tue, 10 Feb 2004 13:09:43 -0500, 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.
> >
> Thanks, Adam. You actually contributed something helpful to the
> discussion.

That sounds like a major put-down Rodney. And after I shared my favorite
recipe with you. Tut.

Charlie

>
>
>
> Rodney Myrvaagnes J36 Gjo/a