Dimitri wrote:

> "Richard Periut" > wrote in message
> ...
>
>>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?
>
>
> Nope - There are many flavors of vodka athough the basic flavor for me is
> lemon zest (very subtle).
>
>

Sure, if you are drinking Citron : )


>
>>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.
>
>
> see above - The et cetra is where the flavor is.
>
>
Gee, I wish I had your superbuds, that can detect these nuances mixed in
a cream sauce.


>
>
>>3 I can see adding a nice splash to a sauce already made; but the
>>recipes I've seen, don't call for that.
>
>
> IMHO One of the advantages is you can make a tomato cream sauce with a lemon
> background withoug breaking the cream.
>
>


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