What’s the goal and why adding something like vodka if you’re just going to cook it out anyway? Why add it if it’s all going to evaporate in the end?
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Flavour.
It doesn’t always work, but when it does, there is a distinct flavour that comes with cooking some things with some alcohol. One that worked well for me recently was leaving some steaks to marinade in whisky (nothing outrageously expensive, £35/750ml) for a couple of hours. Cooked it and you could definitely taste whisky element – and was noticeably more tender than usual, which when you buy cheaper tougher steaks is a nice change!
Same as when I do red wine gravy, even with a cheaper bottle (£7/750ml); it’s distinctly flavoursome.
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