Vodka as an ingredient: use in cooking and baking

Vodka is a neutral grain alcohol that has long since gone beyond the bars. The drink is not only used for disinfection in medicine, but is also widely used in cooking. For example, Penne alla pasta is the basis of Italian cuisine. Vodka emphasizes the taste of tomatoes, and also acts as a binding component between sour tomato juice, cream, olive oil and water. However, the list of possible applications is not limited to pasta.

How vodka works in cooking

On the shelves of supermarkets and in the catalogs of online stores, you can find flavored vodka that fits into the recipe of a classic or author's cocktail. But the choice is for neutral alcohol, which evaporates when heated, adding sharpness to the dish. It also acts as a natural emulsifier, which helps bring dressing or baking dough to the right consistency.

In what recipes to use vodka

Neutral alcohol will not overpower the taste, but it is important not to overdo it. Use vodka for:

1. Spicy main dishes. Prepare a vodka sauce, which includes tomato paste, tomato, vodka, cream and spices. Use ego as a dressing for pasta, rice, pizza, burgers. Also, with the help of basic grain alcohol, you can achieve an appetizing glaze on fish, using a gas burner. At the same time, it is not recommended to add alcohol to the meat marinade, as the structure of the protein changes.
2. Desertov. Vodka is added to the dough because alcohol prevents the breakdown of gluten compounds. The result is a delicate flaky texture, while the crust remains moist but rich in taste. Also, alcohol fits well into the recipe of creams or mousses, making the pie filling intoxicating and spicy.

If desired, you can make a tincture on vodka. Previously, it was used for medicinal purposes. Liqueur infused on grain alcohol with a mixture of herbs, berries, fruits or even candies is a great option for festive gatherings. Vanilla extract is also prepared with the help of vodka.

Notes on temperature indicators

Sometimes vodka is added to cold desserts, such as sorbet or fruit ice. Alcohol freezes at low temperatures. Too high a concentration of alcohol can melt the ice at the most unexpected moment. Be careful with heating. The remaining sugar crystallizes, so vodka is added at the last stage of cooking, reducing the heat to low or medium. The dish will not be as strong as the original alcohol, since the alcohol gradually evaporates.

Do not forget the main rule: if you do not want to drink vodka, do not use it for culinary purposes. The same is the case with the bottle, at the bottom of which sediment has appeared. Always choose quality products from proven manufacturers.