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By the time the food hits your mouth, the ethanol molecules are long gone. The moment you put it in hot pot/pan ethanol vanishes in seconds.
My question is if vodka has this effect why is it not regularly used in other entrees. I only ever seen it in penne al la vodka.
The ethanol burns off. Vodka is a marketing ploy. No matter what you say it does nothing.
Excellent video but your explanation is incomplete. I think you must also include the fact that there are flavor compounds found in tomatoes that are not water or fat soluble, but they are alcohol soluble. The whole purpose of bringing alcohol, I.e. vodka into a tomato base sauce to get access to those flavors. Without some alcohol those flavors remain unreleased into the sauce.
Wow. Atk such great educators that I kinda feel like I "know it all" sometimes. But then once in a while they crank out a new tech (or in this case, explanation for a old one) and I'm flabbergasted again.
I remember adding vodka but nothing else
Ethan chebowski does a solid video. I highly recommend watching his video on the subject as it's a deep dive and as a summary or final point, you can make the sauce without any alcohol and it'll taste amazing. Sometimes better than adding any alcohol.
It's nasty don't do it.
if is just the ethanol doing work, can I use like everclear or other 'neutral' alcohol?
so, can I just add vodka to any sauce or ??
If you don’t do alcohol, you can get away with a mild acid a little vinegar a little lemon juice will give you a similar effect vodka is often used because it adds no other flavors
Vodka does add a flavor note that is distinct. Saying otherwise makes you sound like a lover of cilantro.
Vodka makes penne alla vodka taste metallic. I’ve heard gin is better but I have yet to try it
My scientist friend – alcohol evaporate at 40°C, so at over 100°C it won't be there to do anything. But probably there is another motiv, i didn't say adding votca don't do anything.
Would love to see more "Does x do anything?" videos! Another channel did a video on the effect of bay leafs on a dish that was interesting.
LOVE this break down. Once you know what the vodka does, it can be applied in many other recipes!
If you serve the vodka on the side not it’ll definitely do something.
Plus you used my fave pasta which is rigatoni , vodka does kick up flavor
I used to work in a kitchen and my boss set his hair on fire trying to make vodka sauce. He did not actually have any vodka and substituted his homemade moonshine. It was a hot day and the vapor combusted.
Doesn't most of the ethanol cook out of the sauce? In that case is it more effective to add the vodka last? Also, try gin instead of vodka.
Panchetta is not standard in vodka sauce if it was I'd be dead long ago due to severe allergies to pork. Correct, your error is not standard.
I understand the science, but I've never liked any vodka sauce I've tried. I find it gives the sauce a slightly nauseating air. Perhaps the retronasal sensation is a negative for me.
adding vodka to myself definitely does something
First