Questions about the culinary use of vodka.
5
votes
1answer
333 views
Vanilla Extract Vodka Quality
Most of the recipes and guides I have read for making vanilla extract say to use cheap vodka or whatever is available; however, if I am going to have it on my shelf for the next few years, I want to ...
4
votes
2answers
160 views
How can I save this vanilla extract?
I tried making my own vanilla extract a few months ago. Normally, it should be pretty dark (almost black). Mine isn't, as you can see:
(full-size image)
What I did was (after sterilizing it) ...
4
votes
3answers
6k views
Is there any difference between cheap and expensive vodka?
Vodka is supposed to be odorless and flavorless (with the exception of flavored vodkas). So if I switch to a dirt-cheap vodka, can I save some money?
Is there any difference between cheap and ...
21
votes
1answer
1k views
Shaken, not stirred…but why?
Most people are probably familiar with line from James Bond, "Vodka Martini, shaken not stirred." What I have never figured out is "why would it make a difference?"
I have tried making martinis both ...
2
votes
1answer
2k views
Can you make strawberry extract at home?
I know you can make vanilla extract, using vodka and vanilla pods. But can you replace the vanilla pods by pieces of strawberry? I'm not sure whether the vodka would absorb the strawberry flavour, but ...
5
votes
1answer
728 views
Making Pepper-Flavored Vodka
I'm interested in infusing pepper flavor into vodka like in Naga Chili Vodka.
Are there any peppers I should specifically avoid and how should I infuse the flavor/spiciness? In addition, other than ...
0
votes
1answer
357 views
Are substitutions for vodka allowed when making a vodka cream sauce
If I am making a vodka cream sauce and I realize that there is no vodka (or not enough) to make the recipe, what would an acceptable substitute be?
7
votes
3answers
1k views
why add a shot of vodka to a cream sauce?
I don't understand what reason there would be to add vodka to a cream-based pasta sauce.
Vodka is allegedly tasteless, and the alcohol burns off. So why?
Is it to make the recipe 'nouveau' or ...
