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?
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There are a number of flavour molecules that are only alcohol soluble, and if you don’t have alcohol present in the cooking those flavours will remain locked up in the ingredients and not spread to the whole dish.
A tomato sauce is probably the easiest and clearest example. If you do a sauce of just tomatoes and water it will be ok. But if you just add 30ml of vodka to the cooking process it will taste a LOT more tomatoey and be significantly nicer.
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