Whats the point of cooking with alcohol, like vodka, if the point is to boil/cook it all out? What is the purpose of adding it then if you end up getting rid of it all?
In: Other
Aside from the aromatic and flavor compounds in alcohol (including acidity), the alcohol itself acts as a solvent whiich can help free up flavor molecules that are harder to release during normal cooking. Apparently cooking a tomato sauce with vodka makes it more “tomato-ey” in flavor than if you’d just used the same volume of water.
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