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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Tonight I made a vodka cream sauce (well, sort of...instead of cream I use
flour in skim milk for a fat free substitute). Anyway, I used about 1/2 cup vodka, 1 large can of tomato sauce, and a little more than a cup of the "cream". I could not taste the vodka at all. I never tried vodka cream sauce in a restaurant because of the cream so I do not know what is should taste like. Are you supposed to taste the vodka? What does the alcohol do if your NOT supposed to taste it? Thanks! Eddie G |
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![]() "Eddie G" > wrote in message . .. > Tonight I made a vodka cream sauce (well, sort of...instead of cream I use > flour in skim milk for a fat free substitute). Anyway, I used about 1/2 > cup vodka, 1 large can of tomato sauce, and a little more than a cup of > the "cream". I could not taste the vodka at all. I never tried vodka > cream sauce in a restaurant because of the cream so I do not know what is > should taste like. Are you supposed to taste the vodka? What does the > alcohol do if your NOT supposed to taste it? Some flavor components are soluble in water, some are soluble in oil and others are soluble in alcohol. Hasta, Curt Nelson |
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Shirley O. Corriher provides a good explanation of why alcohol
will make many dishes tastier. I strongly recommend reading her. However you don't need 1/2 cup of vodka. A teaspoon has the full flavor-enhancing effect. Steve |
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On Mar 27, 7:34 pm, (Steve Pope) wrote:
> Shirley O. Corriher provides a good explanation of why alcohol > will make many dishes tastier. I strongly recommend reading her. > However you don't need 1/2 cup of vodka. A teaspoon has the full > flavor-enhancing effect. > > Steve Well it doesn't all go into the sauce, silly! |
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Eddie G > wrote:
> Tonight I made a vodka cream sauce (well, sort of...instead of cream I use > flour in skim milk for a fat free substitute). Anyway, I used about 1/2 cup > vodka, 1 large can of tomato sauce, and a little more than a cup of the > "cream". I could not taste the vodka at all. I never tried vodka cream > sauce in a restaurant because of the cream so I do not know what is should > taste like. Are you supposed to taste the vodka? What does the alcohol do > if your NOT supposed to taste it? See <http://www.arthurschwartz.com/radiorecipes/penne.html>. Victor |
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![]() "Curt Nelson" <X> wrote in message . .. > > "Eddie G" > wrote in message > . .. >> Tonight I made a vodka cream sauce (well, sort of...instead of cream I >> use flour in skim milk for a fat free substitute). Anyway, I used about >> 1/2 cup vodka, 1 large can of tomato sauce, and a little more than a cup >> of the "cream". I could not taste the vodka at all. I never tried vodka >> cream sauce in a restaurant because of the cream so I do not know what is >> should taste like. Are you supposed to taste the vodka? What does the >> alcohol do if your NOT supposed to taste it? > > > Some flavor components are soluble in water, some are soluble in oil and > others are soluble in alcohol. > > Hasta, > Curt Nelson There are only two 'basic' types of liquid solvent - polar, and non-polar. Water and the alcohols are polar solvents, oils/petroleum fraction spirits etc. are non-polar. metals salts and certain other 'salts', are mostly soluble in polar types, while waxes/oils and similar, tend to only dissolve in non-polar solvents. Some polar (kinda meaning 'actively ionic' in this case, IIRC) solvents such as alcohol, are able to dissolve/keep in solution, some things which are already in non-polar/oily solution, because they are also capable of holding non-polar compounds in solution, and therefore are able to sort of cross the barrier. Then we go further on to 'miscibles', but now we are going too far into chem. territory... Shaun aRe - HI!!! again BTW <G!> - just a quick little nipping back into the group for a nosey and a wave ',;~}~ |
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