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texmexdaysex t1_itp87dc wrote

Reply to comment by MsChrissikins in [Homemade] Pasta with vodka sauce. by ZtephenGrackus

What does the vodka do for the sauce? Thinner?

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yummyyummybrains t1_itq1uli wrote

Someone already answered, but a deeper answer is: alcohol does change the way flavors are expressed. Some substances are water soluble. Some are fat soluble. Alcohol does a pretty good job of breaking down some substances that don't break down in water -- but maybe aren't fat soluble (but they could also be). You may notice that many/most degreasing products in your kitchen contain a non-potable form of alcohol -- for this very reason.

So, if you introduce alcohol into food, the alcohol can react with the other ingredients, and introduce subtle changes to the flavor -- because of what I described above. There may be a chance that it can also help as an emulsifier (i.e. helps to blend oil/fat and water) to better combine the cream and tomato.

Additionally, if the booze you use has its own flavor profile (like wine, or bourbon), you'll be adding those flavors as well. Risotto absolutely needs white wine (or verjus) or it tastes "flat". Same with beef bourguignon.

Vodka is a neutral spirit (for the most part), so the flavor profile will be secondary to any other property its inclusion brings.

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KoloHickory t1_itqf0in wrote

this seems so well written i feel like a chimp in comparison

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UEMcGill t1_itqqlu8 wrote

Grrat explanation so I'll add to it. Lycopenes specifically are alcohol soluble and vodka helps in getting them into the flavor profile. (alcohol is a not an emulsifier though, here its a solubilizer) The ethanol extracts it, then evaporates leaving it suspended in the sauce.

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MsChrissikins t1_itp8988 wrote

There is a tanginess added to it that pairs really well with the acidic tomato! Highly recommend giving it a try :)

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