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Old 07-27-2012, 11:55 AM   #11
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Buonasera,

There was a prior post in the Pasta Section during March of April ...

Vodka pairs lovely with smoked salmon and cream fraîche over a bed of your preferred linguini or tagliatelli ...

Have lovely wkend,
Margi.
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Old 07-27-2012, 01:32 PM   #12
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The vodka needs to be added to tomatoes and not before.

The only reason vodka is added to a tomato-based sauce is because the alcohol in the vodka releases flavor components in the tomatoes that water and oil cannot. Vodka is used instead of wine because of its neutral flavor. The vodka is only being used as a chemical agent, not as a flavoring.

Adding the vodka first or flaming it is counterproductive to releasing those flavors.

I wanted to add that this is true for wine, as well. Tomatoes in pan first, then wine. Dont cook wine off first.
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Old 07-27-2012, 02:24 PM   #13
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Buonasera,

I cannot say this is the best salmon & vodka sauce, however, it is quite tasty.

Here is a recipe of which I have several :

200 g smoked salmon
50 g butter room temperature
15 grams of shallots minced
2 shot glasses of vodka brand you prefer
1 cup + liquid light cooking cream
black pepper freshly grounded
salt ( cautious here )
fresh parsley sliced finely and snipped chives

1. melt the room temperature butter
2. add the shallots and sauté until transparent
3. place the vodka and flambéar and add the cream right away to combine
4. salt and pepper
5. add strips of smoked salmon and the herbs sprinkle on top of pasta of choice

Kind regards.
Margaux. Ciao.
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Old 07-27-2012, 04:20 PM   #14
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Quote:
Originally Posted by jennyema View Post
I wanted to add that this is true for wine, as well. Tomatoes in pan first, then wine. Dont cook wine off first.
I am curious. Does this theory apply to any hard liquor or just vodka?
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Old 07-27-2012, 04:57 PM   #15
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I am curious. Does this theory apply to any hard liquor or just vodka?

Any type of alcohol. The alcohol dissolves certain flavor components that water and oil can't.

And it works with other foods, too, but especially tomatoes. That's why you see so many wine/tomato recipes. Wine adds flavor, too.
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Old 07-27-2012, 07:15 PM   #16
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Quote:
Originally Posted by jennyema View Post
Any type of alcohol. The alcohol dissolves certain flavor components that water and oil can't.

And it works with other foods, too, but especially tomatoes. That's why you see so many wine/tomato recipes. Wine adds flavor, too.
Sorry, I don't get it. It must be because I am Italian, and we have always cooked that way: shooting the alchool first and then add the tomatoes.
In my opinion, and in many of Italian cookbook writers, that it is the best way to do it.
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Old 07-28-2012, 05:35 AM   #17
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Z. Franca,

My Milanese Grandmom Margherite prepared it the same way you do ... and I do same. I live in between Madrid Capital Centre of City in rental loft and our condo is in Gargano, Puglia on Adriatic ...

We just do things differently culturally especially over in the Mediterranean countries.

Have lovely wkend.
Ciao,
Margaux Cintrano.
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Old 07-28-2012, 09:41 AM   #18
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Sorry, I don't get it. It must be because I am Italian, and we have always cooked that way: shooting the alchool first and then add the tomatoes.
In my opinion, and in many of Italian cookbook writers, that it is the best way to do it.
Do it any way you want to.

I was just making a point about the science behind using vodka in a tomato sauce. The only reason is because of the reaction between the alcohol and the tomatoes. The less alcohol you use the less flavor extracted from the tomatoes.
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Old 07-28-2012, 11:08 AM   #19
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I would like to be more specific on using wine in cooking, since we are on this subject.
I have two methods:
1) cooking with wine
2) cooking in wine
I use the first method for preparing sauces: shooting the wine first and then add moist ingredients; cook over moderate heat in a skillet, uncovered. I do my Bolognese sauce this way.
I use the second method for preparing stews: adding all ingredients at the same time, after browing the whole piece of meat first, in a pot, bring to boil and simmer (covered) for several hours. I cooked dishes like "Manzo Brasato",whole piece of eye of round, or top round, known as "Brasato al Barolo"
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Old 07-28-2012, 12:12 PM   #20
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Do it any way you want to.

I was just making a point about the science behind using vodka in a tomato sauce. The only reason is because of the reaction between the alcohol and the tomatoes. The less alcohol you use the less flavor extracted from the tomatoes.
Less is more (re the vodka) imo. I've seen recipes/methods that employ cooking the vodka down or flaming (by chefs) to adding it to the sauce & simmering.

What makes a tomato-based sauce successful, to me, is using the best ripest tomatoes (w/o the seeds), & a decent brand of vodka (& it doesn't have to be the best). Additions are up to you - cappicola, pancetta, prosciutto. For the creamy (pink) version - half-and-half, to cream cheese. Serve it with shrimp, on its' own, or sprinkled w/ parm. Have fun playing with it, & make it to suit your personal taste.
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