Today I'm feeling all quotsy , it's seriously not a word but maybe it's because of all the buzz going on in my head. Harold McGee “The alcohol molecule bears some resemblance to
a sugar molecule, and indeed it has a slightly sweet taste. At high
concentrations, those typical of distilled spirits and even some strong wines,
alcohol is irritating, and produces a pungent, "hot" sensation in the
mouth, as well as in the nose. Its chemical compatibility with other aroma
compounds means that concentrated alcohol tends to bind aromas in foods and
drinks and inhibit their release into the air...” So what am I going on about here? Well there is always a debate going on about using Alcohol in cooking so I just somewhat wanted to put it all into perspective before you start asking, Vodka in Pasta? How Now? There goes your answer, so to put it simply Harold McGee is saying that low concentrations of alcohol enhance flavor and aromas... in food. Enough said, let's get to cookin' Check out this other amazing Pasta Dish.
