Timeline for What would convert this chili recipe into a Russian chili?
Current License: CC BY-SA 2.5
6 events
| when toggle format | what | by | license | comment | |
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| Feb 18, 2011 at 17:25 | comment | added | mfg | @SaU actually, forego the vodka since its a thick sauce and hit it up with an Imperial Stout when youre done blooming the spices and as your finishin carmelizing onions | |
| Jan 6, 2011 at 12:59 | comment | added | justkt | Cook's Illustrated did a study on alcohol and cooking a while back. The exact amount varies, but their general conclusion was that only about 60% of alcohol cooks off unless you do a flambe. | |
| Jan 5, 2011 at 2:06 | comment | added | Cold Oatmeal | Actually, using a little vodka isn't a bad idea either. There are certain flavor compounds in tomatoes and chiles that are alcohol soluble (this is one of the reasons vodka is used in vodka cream pasta sauces). If you wanted to use vodka, I'd recommend adding the tomatoes, tomato paste, and peppers just before you add the beef broth, beans, and dairy ingredients. Then add a little vodka (like 2 Tbls to a quarter cup at most), let that boil up for just a minute while you give it a stir, then continue with the other ingredients. The alcohol will boil off entirely during the remaining cook time. | |
| Jan 5, 2011 at 0:46 | comment | added | Vladimir Oselsky | Well i could always soak beets in Vodka before doing chili. Would that qualify as Russian? | |
| Jan 5, 2011 at 0:11 | history | edited | Cold Oatmeal | CC BY-SA 2.5 |
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| Jan 5, 2011 at 0:06 | history | answered | Cold Oatmeal | CC BY-SA 2.5 |