586388 Thu Jan 08 23:29:10 -0800 2009 15 31 Home Cooking 0 4309961 Since vodka is supposed to be flavorless, what exactly is the effect of adding it to this sauce? Why not water - or stock or something with flavor? Thu Jan 08 23:29:10 -0800 2009 194027 nickblesch 1 4310082 alcohol extracts certain flavors that water won't. think of vanilla (or other) "extracts." that's my story, and i'm stickin' to it. ;-). Fri Jan 09 04:02:07 -0800 2009 4309961 105717 alkapal 1 4310705 There was a great article in the NY Times this week which offers a few explanations for the use of Vodka and other alcohols in cooking. http://www.nytimes.com/2009/01/06/science/06cook.html?scp=3&sq=science%20kitchen&st=cse The article mentions, "Ms. Corriher had an explanation. It was not the flavor of the wine that was important, but what it did. Alcohol is a solvent. “Some compounds dissolve in water,” she said. “Some dissolve in fat. But alcohol dissolves both fat-soluble compounds and water-soluble compounds. You’re pulling flavor compounds out of the fish so that they can contribute to the flavor in the sauce." Phoo-D http://www.phoo-d.com Fri Jan 09 08:41:19 -0800 2009 4309961 226727 Phoo_d 1 4310721 alkapal basically answered your question. Vodka is essentially a flavor enhancer. There are certain foods (i.e. tomato) with flavors that are only alcohol soluble. Vodka can help bring out these flavors without adding another flavor, as wine, sherry or brandy would. Also, as a sidenote, if you are stuck using flavorless (or unripe) tomatoes, add a bit of vodka to bring out the flavors of your tomatoes. Fri Jan 09 08:45:19 -0800 2009 4309961 11583 ipsedixit 1 4310788 Everyone's right - I just wanted to add one comment. If you're making vodka sauce, to get its effect, you need to add it early so that it can work its magic. It's not something to throw in at the end of the cooking process. Fri Jan 09 09:02:45 -0800 2009 4309961 87249 katecm 2 4311342 EXACTLY. And you need to add the vodka when the tomatoes are already in the pan. You don't want to add the vodka first and burn off the alcohol. Strangely, some recipes call for that, which negates the whole reason for using vodka in the first place. Fri Jan 09 11:55:51 -0800 2009 4310788 43893 C. Hamster 1 4310938 better than vodka, but definitely adding flavor, is ouzo, with tomato sauce for shrimp. to quote someone famous, "yum-o." the greeks do their version with feta cheese, too. Fri Jan 09 09:38:43 -0800 2009 4309961 105717 alkapal 2 4311028 No. You're kidding. Well, when you think about it, basil has a definite licorice overtone, so maybe thyat makes sense. I'll have to try! OPA! ipsedixit, I like the tip for vodka and unripe tomatoes. Now what can I do with tequila? Fri Jan 09 09:57:42 -0800 2009 4310938 90359 PattiCakes 3 4311056 patticakes, i'd use the tequila similarly -- or make a tequila sunrise! please pass the aspirin.... ;-). here's a recipe for the greek dish: http://www.foodnetwork.com/recipes/emeril-lagasse/shrimp-with-tomatoes-feta-and-ouzo-recipe/index.html this one with mixed seafood: http://greekfood.about.com/od/maindishes/r/penneouzo.htm Fri Jan 09 10:04:22 -0800 2009 4311028 105717 alkapal 4 4311165 Tequila shrimp! Briefly sweat chopped garlic and jalapeno in a pat of butter. Season shrimp with salt, pepper, chile powder. Throw into hot pan into almost cooked, deglaze with glug of tequila (it may ignite; don't worry), and serve. Yum yum yum. Fri Jan 09 10:39:06 -0800 2009 4311056 87249 katecm 3 4311170 What to do with tequila? Drink it! :-) Fri Jan 09 10:41:23 -0800 2009 4311028 11583 ipsedixit 4 4311195 Do body shots qualify as Home Cookin'?? Fri Jan 09 11:09:06 -0800 2009 4311170 80667 janetms383 5 4311380 jane, a "body shot" for me would probably involve a gun. LOL Fri Jan 09 12:04:11 -0800 2009 4311195 90359 PattiCakes 5 4311709 Eat the worm ... that'll count as home cookin' ... Fri Jan 09 13:31:08 -0800 2009 4311195 11583 ipsedixit 6 4312024 that would be my protein? Fri Jan 09 15:12:45 -0800 2009 4311709 90359 PattiCakes 1 4311332 Thanks for the chemistry lesson everyone. :D The NYT article was good. In particular, thanks for the tip on lower quality tomatoes, ipsedixit. I'm in Indiana, so we have great tomatoes for like 4 weeks every year (when it rains, it pours), and junk for the other 11 months of the year. There are some fairly tasty canned tomatoes out there - I like Muir Glen Fire Roasted - but they always seem to be missing something, and knowing to add alcohol might help me out. Fri Jan 09 11:52:36 -0800 2009 4309961 194027 nickblesch