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OobleCaboodle t1_itoyosc wrote

Why vodka? It's famously devoid of any taste, what does it bring to a dish?

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baa_ram_ewe t1_itp4h2d wrote

helps to emulsify the tomato and cream parts of the sauce, so they don't separate. enhances the flavor of the other ingredients, and gives the sauce a little extra kick.

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OobleCaboodle t1_itpdidg wrote

Ooh, interesting. I'll have to try it. How many bottles would go into a two person serving? Bottle each?

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JoneeJonee t1_itpg40x wrote

You know what, try it. It could be a great pasta!

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aaronblue342 t1_itpw37b wrote

As much as you can handle /s

Like a 1/4 cup, if im doing the math right from my recipe as I remember it. Also make it top shelf so it wont impart any unwanted flavors.

Fun fact, it doesnt boil off, its just so diluted you wont get drunk.

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ZtephenGrackus OP t1_itpctrc wrote

Baa below got it! It adds a great bite with the tomato (and garlic and red pepper yum) and helps the cream mix.

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JimiChangazz t1_itpqerl wrote

Hey this might be a stupid question but how did you get that garnish (basil?) to look like that, the thin strips?

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KrumTheBarbarian t1_itpravj wrote

Place a buncha leaves on top of each other, roll them up, slice. It's called something but I can't remember what.

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ZtephenGrackus OP t1_itpvcu2 wrote

Not stupid at all! It's called chiffonade. You stack the leaves on top of each other and roll then cut into strips.

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KayBee94 t1_itpx63a wrote

It's called a chiffonade, for those wondering.

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Poldi1 t1_itp1tox wrote

I want to know as well

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S_Radders t1_itp3ars wrote

Brings out the flavours from the other ingredients.

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