I have never tried to pair Penne w/Vodka sauce and wine. However, everything I read suggests white wines are the way to go.
Does anyone have specific suggestions for this pairing?
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I have never understood Vodka sauce. Vodka is a neutral spirit; it doesn't taste of anything. So why waste it in a sauce?
That's exactly what I was going to say! I just don't get it.quote:Originally posted by Dave Tong BBP:
I have never understood Vodka sauce. Vodka is a neutral spirit; it doesn't taste of anything. So why waste it in a sauce?
Adding vodka to a sauce that's being cooked makes little sense. It seems to me that the alcohol would cook off almost immediately, and what's left would be mostly water, which would also disappear in a few minutes, leaving behind only a few trace minerals.
Now, maybe a little vodka sprinkled over a dish might bring out some flavors, but adding it to a sauce that's going to be cooked strikes me as pure fashion, nothing more.
Am I wrong?
There are some compounds in tomatoes which are not water-soluble, they are however soluble in alcohol. In theory your sauce will be more flavorful if you add vodka, not sure if you could really tell the difference though.
quote:Originally posted by Dave Tong BBP:
I have never understood Vodka sauce. Vodka is a neutral spirit; it doesn't taste of anything. So why waste it in a sauce?
Really? Vodka Sauce is great and simple. A splash just kind of livens up the tomatoes.
Who has a good recipe? -mJ
VT2IT and PURPLE are exactly right. Certain compounds, for example, are alcohol soluble (vs water soluble), so the flavors won't be released unless they are mixed with alcohol.
People add wine to sauces, but the alcohol in vodka is cheap compared to wine. Hence, bottled vodka sauce.
People add wine to sauces, but the alcohol in vodka is cheap compared to wine. Hence, bottled vodka sauce.
Now where did I put that rubbing alcohol?
The catering halls are thrilled people like this stuff.
A notch (barely) above mac and cheese if you ask me.
A notch (barely) above mac and cheese if you ask me.
I can't locate the recipe, but I basically saute cherry tomatoes, diced onion and bell pepper in olive oil until the tomatoes pop, add vodka, reduce and then add basil and whipping cream.
Then probably had with pinot grigio because the hubbie was out of town. Love the sauce, don't remember the wine. This is something he wouldn't eat.
Then probably had with pinot grigio because the hubbie was out of town. Love the sauce, don't remember the wine. This is something he wouldn't eat.
quote:Originally posted by Hunter:
The catering halls are thrilled people like this stuff.
A notch (barely) above mac and cheese if you ask me.
Mac and Cheese is ok at best, Kraft Dinner on the other hand is gourmet.
They have pre-wrapped sausages but they don't have pre-wrapped bacon.
Well can you blame them?
Yeah
Well can you blame them?
Yeah
quote:Originally posted by markjahnke:
They have pre-wrapped sausages but they don't have pre-wrapped bacon.
Well can you blame them?
Yeah
If I had a million dollars...
...it'd be a half million now (or less)
quote:Originally posted by markjahnke:
They have pre-wrapped sausages but they don't have pre-wrapped bacon.
How about some Dijon ketchup?
Here's a link to an America's Test Kitchen recipe for Penne alla Vodka. Can't vouch for this specific recipe, but everything I've made following Cook's Illustrated recipes has been above average to excellent.
Clicky......... and then select the recipe on the upper left.
Here's an interesting recipe for Garlic Cheese Bread that might be an nice accompaniment.
Often these links are left active for a short period of time and then discontinued, so you may want to check it out sooner than later.
PH
Clicky......... and then select the recipe on the upper left.
Here's an interesting recipe for Garlic Cheese Bread that might be an nice accompaniment.
Often these links are left active for a short period of time and then discontinued, so you may want to check it out sooner than later.
PH
Saw that also.
What America's test kitchen brought up is that the sauce taste better with a premium, filtered vodka.
They didn't mention any specific brand but did say the more expensive the vodka, the better the taste results were.
What America's test kitchen brought up is that the sauce taste better with a premium, filtered vodka.
They didn't mention any specific brand but did say the more expensive the vodka, the better the taste results were.
vodka is a breakfast drink, keep it away from my evening pasta. 
quote:Originally posted by PURPLE:
Saw that also.
What America's test kitchen brought up is that the sauce taste better with a premium, filtered vodka.
They didn't mention any specific brand but did say the more expensive the vodka, the better the taste results were.
Actually, Kimball was holding a 750 of Grey Goose in the video, and they stressed that even compared to "good" vodka, that their blind testers preferred by far the "premium" super filtered vodkas.
PH