"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Reply
 
Thread Tools Display Modes
 
Old 02-14-2005, 07:02 PM   #1
Master Chef
 
-DEADLY SUSHI-'s Avatar
 
Join Date: Mar 2004
Location: NW Chicago Burbs'
Posts: 6,070
Send a message via Yahoo to -DEADLY SUSHI-
Vodka in Tomato Sauce????

I just found this. I really would like to hear what you guys think!

When making a tomato-based pasta sauce, use vodka to take the sauce to a new level. Simply saute a chopped onion and a couple of cloves of minced garlic in olive oil, then add some good canned tomatoes that you break up by hand as you squeeze them into the pot . Season with salt and pepper.
Then add the piece de resistance -- a splash of vodka. Mysteriously, the addition of vodka to tomato sauce gives the tomatoes a flavor jolt, even after the alcohol is cooked off. Add cream, if you want, for an amazing tomato cream sauce.

__________________

__________________
-DEADLY SUSHI- is offline   Reply With Quote
Old 02-14-2005, 07:03 PM   #2
Sous Chef
 
masteraznchefjr's Avatar
 
Join Date: Sep 2004
Location: UCLA
Posts: 785
Send a message via AIM to masteraznchefjr
i think ill try this. it never hurts to experiment
__________________

masteraznchefjr is offline   Reply With Quote
Old 02-14-2005, 07:14 PM   #3
Master Chef
 
-DEADLY SUSHI-'s Avatar
 
Join Date: Mar 2004
Location: NW Chicago Burbs'
Posts: 6,070
Send a message via Yahoo to -DEADLY SUSHI-
Awwww RATS! I posted this in the wrong section. :?
__________________
-DEADLY SUSHI- is offline   Reply With Quote
Old 02-14-2005, 07:45 PM   #4
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Vodka with tomatoes is a very good combination. There are flavor compounds in the tomatoes that are alcohol soluble meaning you will only taste these certain flavors in the presence of booze. Try it DS, I promise you will love it.

I will move this to the sauce section for you
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 02-14-2005, 09:35 PM   #5
Executive Chef
 
Join Date: Apr 2004
Location: Johnstown, Ohio
Posts: 2,525
So there really is something to Newman's Own Vodka Sauce? I like his sauces but that particular concoction makes me ill just thinking about it. I'd rather try your recipe GB and Sush, I'll take your word over Newman's.
__________________
DampCharcoal is offline   Reply With Quote
Old 02-14-2005, 10:00 PM   #6
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Check out this great tomato/vodka recipe. I promise you will become a fan. I find this one better the next day for some reason.

Penne Ala Vodka
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 02-14-2005, 10:56 PM   #7
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Vodka Sauce

Vodka Sauce has been around for a VERY long time. It does add a whole different layer of flavor - and is quite good. BTW - this is the right forum - or possibly Ethnic - but here is ok too.

1 cup vodka
1 teaspoon crushed red pepper flakes
2 tablespoons olive oil
3/4 pound prosciutto, chopped
1 large clove garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
salt and pepper to taste
1 (28 ounce) can roma tomatoes, with juice
2 (8 ounce) cans tomato sauce
1 cup heavy cream

Method:

In a small bowl, combine vodka and red pepper flakes. Set aside for 1 hour to let flakes infuse with the vodka.

Heat olive oil in a large skillet over medium heat. Saute prosciutto, garlic, parsley, basil, (pepper but you may not need salt for the prosciutto is pretty salty) until prosciutto is evenly brown. Pour in vodka and chili flakes, simmer 10 minutes. Crush tomatoes, stir in 2 cans of tomato sauce, and 1 (8 ounce) can water. Simmer 15 minutes. Stir in 1 cup heavy cream, and cook 2 minutes.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 02-15-2005, 12:06 PM   #8
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,281
Yep, vodka sauce has been around since the beginning of time.

Like GB said, alcohol is used in cooking for two reasons: (1) to flavor the food (eg, chicken marsala) AND/OR (2) because it releases flavor components in food that are not water or oil soluable.

Tomatoes, in particular, are enhanced by combining with alcohol. Thats why you see so many recipes where tomatoes are the star also use alcohol (mostly wine).

Vodka, being fairly tasteless, is used in this sauce only to bring out the additional flavor in the tomatoes.

Because you are using the alcohol for the purpose of bringing out the taste in tomatoes, it's better to add vodka to the tomatoes rather than the other way around. It doesnt make a lot of sense to evaporate part of the alcohol before adding the tomatoes. Do that while the vodka is doing it's magic on the tomatoes.

And remember that alcohol never fully evaporates. Between 10 and 80% usually remain, depending on cooking time and method.
__________________
jennyema is offline   Reply With Quote
Old 02-15-2005, 12:16 PM   #9
Master Chef
 
PA Baker's Avatar
 
Join Date: Sep 2004
Location: USA, Pennsylvania
Posts: 6,000
Here's another recipe to try, very similar to the others, just my TNT version.

1 Tbsp extra-virgin olive oil
1 Tbsp butter
2 cloves garlic, minced
2 shallots, minced
1 c vodka
1 c chicken stock
1 can crushed tomatoes (32 oz)
Coarse salt and pepper
16 oz pasta, such as penne rigate
½ c heavy cream
20 leaves fresh basil, shredded or torn.

Crusty bread, for passing

Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently sauté shallots for 3-5 minutes to develop their sweetness. Add vodka to the pan. Reduce vodka by half, this will take 2-3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until cooked to al dente.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
__________________
-A balanced diet is a cookie in each hand
PA Baker is offline   Reply With Quote
Old 02-20-2005, 03:18 PM   #10
Sous Chef
 
Join Date: Sep 2004
Posts: 509
Okay I tried making my shrimp fra diavolo with vodka but I didnt taste anything different. Can someone explain what jenny is saying here:


Quote:
Originally Posted by jennyema

Because you are using the alcohol for the purpose of bringing out the taste in tomatoes, it's better to add vodka to the tomatoes rather than the other way around. It doesnt make a lot of sense to evaporate part of the alcohol before adding the tomatoes. Do that while the vodka is doing it's magic on the tomatoes.
Now tell me what this means. add vodka to tomatoes not the other way around? what does that mean?

Do you mean to add it at the end of cooking because this about all I can figure when you say not to evaporate the alcohol before adding to tomatoes? Or do you mean to add it while the tomatoes are cooking?

I dunnno, please explain this.
__________________

__________________
jpinmaryland is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
History of sauces Leaf Storm Sauces 6 09-27-2014 11:14 AM
Moroccan Meatballs in Tomato Sauce Raine International Cuisines and Ethnic Cookery 1 02-02-2005 06:51 AM
MARINARA (TOMATO) SAUCE Raine Sauces 1 11-30-2004 11:05 AM
Tomato Sauce Base Lifter Sauces 7 11-13-2004 07:49 PM
Spicy Veal Meatballs w/ Tomato Sauce...LF + Exc Filus59602 Health, Nutrition and Special Diets 0 01-12-2003 07:28 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:41 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.