How do I make vodka sauce? Does vodka really bring out flavors from tomatoes that otherwise wouldn't be present?
It makes them taste like vodka
>>8646595
You put vodka in the sauce. That's how you make it.
Vodka prevents the milk from curdling
Alcohol makes soluble some flavors that are insoluble in water. This is why red sauce often has wine in it and vodka sauce is particularly tomato. And as some kind anons said, is a good emulsifier
>>8646595
>Does vodka really bring out flavors from tomatoes that otherwise wouldn't be present?
No.
>>8646595
>https://youtu.be/OMJvrjWEjC0
>>8646595
yes, but to me it enhances the flavor of the parm most. turning it from the fatty/cheesy taste of parm to the sharp/aged taste of parm, if you get what i mean.
>>8648668
This. The alcohol cooking off neutralizes some of the acid in the tomatoes so the cream doesn't curdle when you pour it in. That's the purpose of the vodka.
>>8649280
There's no alcohol in vodka sauce. It's the act of the alcohol burning off that neutralizes the acid. But not burning off all the alcohol is the trick. The last little bit emulsifies the sauces and amplifies the tomato flavor.
>>8649391
>no alcohol
meant to say "almost no alcohol"
>>8646595
The alcohol molecule bears some resemblance to a sugar molecule, and indeed it has a slightly sweet taste. At high concentrations, those typical of distilled spirits and even some strong wines, alcohol is irritating, and produces a pungent, "hot" sensation in the mouth, as well as in the nose. Its chemical compatibility with other aroma compounds means that concentrated alcohol tends to bind aromas in foods and drinks and inhibit their release into the air.
But at very low concentrations, around 1% or less, alcohol actually enhances the release of fruity esters and other aroma molecules into the air.
>>8649470
Nice copypasta.
>>8649478
He's not lying though. For example, glucose has five alcohol groups.
>>8649598
The info is correct, but I like to see better posts than a quick google search and ctrl-c, ctrl-v.