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I have a question? I have for many years, when making pasta sauce, puréed the tomatoes roughly in a blender, screed out the skin and seeds through a chinoise, and allowed the purée to settle overnight in a 2 gallon container. The next morning the puréed pulp had risen to the top of the...

I have read several places that there are certain flavors that cannot be dissolved with water or fat (i.e. you cannot taste them), but will dissolve in alcohol rendering them available to your palate. My question is this: Must alcohol remain in the dish to taste these flavors, or are the...