My Vodka sauce was too bitter

[Max Gutfeld]

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?

[Paul M. Cook]

"Max Gutfeld" <m.gu...@gmail.com> wrote in message
news:576f79be-1676-4074...@z14g2000yqa.googlegroups.com...

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

[John Kuthe]

On Jun 16, 11:32 pm, "Paul M. Cook" <pmc...@gte.net> wrote:
> "Max Gutfeld" <m.gutf...@gmail.com> wrote in message

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...

[Dan Abel]

In article
<576f79be-1676-4074...@z14g2000yqa.googlegroups.com>,
Max Gutfeld <m.gu...@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

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
da...@sonic.net

[Kris]

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

Kris