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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I had heard that foods that contain tomato or red peppers benefit from the addition of alcohol because some of the substances in peppers and tomatoes react with alcohol to form new flavorful compounds that you just can’t get without exposing the food to both alcohol and heat.
It seems to work. Maybe it’s the placebo effect, but my tomato sauces taste better when there’s alcohol involved in the recipe.
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