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Thread: My Vodka sauce was too bitter

  1. #1
    Max Gutfeld Guest

    Default My Vodka sauce was too bitter

    I made vodka sauce for dinner tonight, but after I was done I found
    that the sauce was still really bitter. The recipe was basically 1qt
    tomato sauce + 1 cup vodka simmered for 20 minutes, finishing with 1/2
    cup cream and 1/2 cup parmesean. Everything I read seemed to suggest
    that the alchohol would burn off and there would be little to no
    bitterness. Any ideas on my possible error? I used a lower quality
    vodka, does that matter? Or maybe just too much?

  2. #2
    Paul M. Cook Guest

    Default Re: My Vodka sauce was too bitter


    "Max Gutfeld" <[email protected]> wrote in message
    news:5[email protected]..
    >I made vodka sauce for dinner tonight, but after I was done I found
    > that the sauce was still really bitter. The recipe was basically 1qt
    > tomato sauce + 1 cup vodka simmered for 20 minutes, finishing with 1/2
    > cup cream and 1/2 cup parmesean. Everything I read seemed to suggest
    > that the alchohol would burn off and there would be little to no
    > bitterness. Any ideas on my possible error? I used a lower quality
    > vodka, does that matter? Or maybe just too much?


    1 cup per quart sounds a tad much, try 2/3rd cup. Maybe you should cook it
    longer. Add it after the sauce has cooked for a while. It's usually added
    last, then cooked off.

    Paul



  3. #3
    John Kuthe Guest

    Default Re: My Vodka sauce was too bitter

    On Jun 16, 11:32*pm, "Paul M. Cook" <pmc...@gte.net> wrote:
    > "Max Gutfeld" <m.gutf...@gmail.com> wrote in message
    >
    > news:[email protected]...
    >
    > >I made vodka sauce for dinner tonight, but after I was done I found
    > > that the sauce was still really bitter. *The recipe was basically 1qt
    > > tomato sauce + 1 cup vodka simmered for 20 minutes, finishing with 1/2
    > > cup cream and 1/2 cup parmesean. *Everything I read seemed to suggest
    > > that the alchohol would burn off and there would be little to no
    > > bitterness. *Any ideas on my possible error? *I used a lower quality
    > > vodka, does that matter? *Or maybe just too much?

    >
    > 1 cup per quart sounds a tad much, try 2/3rd cup. *Maybe you should cook it
    > longer. *Add it after the sauce has cooked for a while. *It's usuallyadded
    > last, then cooked off.
    >
    > Paul


    Why do people make vodka sauce? Vodka adds no flavor. Does the 40%
    ETOH content extract some water insoluble flavor materials out of the
    tomatoes, or what? I just don't get it.

    John Kuthe...

  4. #4
    Dan Abel Guest

    Default Re: My Vodka sauce was too bitter

    In article
    <[email protected]>,
    Max Gutfeld <[email protected]> wrote:

    > I made vodka sauce for dinner tonight, but after I was done I found
    > that the sauce was still really bitter. The recipe was basically 1qt
    > tomato sauce + 1 cup vodka simmered for 20 minutes, finishing with 1/2
    > cup cream and 1/2 cup parmesean. Everything I read seemed to suggest
    > that the alchohol would burn off


    Then you need to read the RFC FAQ, which says that the alcohol doesn't
    just burn off.

    > and there would be little to no
    > bitterness. Any ideas on my possible error? I used a lower quality
    > vodka, does that matter? Or maybe just too much?


    --
    Dan Abel
    Petaluma, California USA
    [email protected]

  5. #5
    Kris Guest

    Default Re: My Vodka sauce was too bitter

    On Jun 16, 10:18*pm, Max Gutfeld <m.gutf...@gmail.com> wrote:
    > I made vodka sauce for dinner tonight, but after I was done I found
    > that the sauce was still really bitter. *The recipe was basically 1qt
    > tomato sauce + 1 cup vodka simmered for 20 minutes, finishing with 1/2
    > cup cream and 1/2 cup parmesean. *Everything I read seemed to suggest
    > that the alchohol would burn off and there would be little to no
    > bitterness. *Any ideas on my possible error? *I used a lower quality
    > vodka, does that matter? *Or maybe just too much?


    1 cup seems a bit much. Most recipes I've seen use a fraction of that.
    Maybe that was it.

    Kris

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