Howie Hart wrote:OK - so the purpose of the vodka is to introduce alcohol, which acts somewhat as a solvent to extract flavors from other ingredients in the sauce. And since it does not seem to used as a de-glazing agent, or reduced and not in the sauce for long before serving, very little of the alcohol is cooked off.
Paul Winalski wrote:Mark,
Couldn't one filter Everclear through calcium chloride or some other powerful hygroscopic material to remove the water?
Jeff Grossman/NYC wrote:Mark Lipton wrote:Who wants to drink their liquor in a glove box?
I've drunk in worse places. At least I've got a flashlight and some maps to keep me busy in there.
Bill Spohn wrote:Max - hilarious story!
Mark - only thing I ever used EtOH for from the lab (other than its intended functions) was injecting it into oranges when we went to public events. They'd stop you and check for bottles, but didn't care about fruit!
Bill Spohn wrote:On cooking with vodka - never been convinced it does much. If you cook awhile it is all gone, and if you don't, you are just adding some bite when some other sort of spice bite would probably suit me better.
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