Wearing sexy like a suit ([info]onebrownman) wrote in [info]food_porn,
@ 2006-04-16 12:55:00
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No juice like Goose
Am I wrong for using Grey Goose vodka to make a Vodka Sauce, recipe below.

1/2 cup butter
1 onion, diced
1 cup vodka
2 (28 ounce) cans crushed tomatoes
1 pint heavy cream

DIRECTIONS:
In a skillet over medium heat, saute onion in butter until slightly brown and soft. Pour in vodka and let cook for 10 minutes. Mix in crushed tomatoes and cook for 30 minutes. Pour in heavy cream and cook for another 30 minutes.

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[info]saeculorum
2006-04-16 08:02 pm UTC (link)
Wrong? No. It will work. However, I suspect using Grey Goose is a waste of your money.

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[info]onebrownman
2006-04-16 08:04 pm UTC (link)
It was just something I tried out, it won't be something that I'll continue to do.

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[info]infamousone
2006-04-16 08:08 pm UTC (link)
I would think that the better quality of vodka would make the sauce better

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[info]onebrownman
2006-04-16 08:09 pm UTC (link)
I thought the same but it was almost like using no sauce at all because of the smoothness.

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[info]karohemd
2006-04-16 08:09 pm UTC (link)
Some chefs say you should only use wine you would also be willing to drink with a meal so I guess the same applies to vodka. I guess it depends on the depth of your pockets. ;o)
That's one rich sauce but sounds nice indeed. :o)

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[info]onebrownman
2006-04-16 08:12 pm UTC (link)
*digs in pockets*

Yeah mine aren't that deep, so I probably wont be using anymore Goose for a sauce.

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[info]infamousone
2006-04-16 08:14 pm UTC (link)
Yeah mine aren't that deep

Whatever....the fact that you have grey goose to begin with says that's a lie.

*grabs bottle of Aristocrat*

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[info]onebrownman
2006-04-16 08:19 pm UTC (link)
The one bottle I have from Sams Club is $45 and it's 1.75 liters and it'll last me about 6-8 months. I should probably buy something cheaper anyway since it all ends up at the bottom of cranberry juice.

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[info]_nicolai_
2006-04-16 08:17 pm UTC (link)
No, never cook with booze you wouldn't drink.

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[info]onebrownman
2006-04-16 08:21 pm UTC (link)
I hear a lot of chefs say that but i make sauces with wine often and I don't really enjoy wine. I think that's just one of those sayings that caught on and people ran with.

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[info]_nicolai_
2006-04-16 08:26 pm UTC (link)
It does rather refer to absolute quality rather than your personal preference. I do notice a difference cooking with, say, very cheap brandy or wine compared to something that's at the low end of the sort of quality I would actually drink.

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[info]szkradz
2006-04-16 08:32 pm UTC (link)
i think one of the main reasons this was (at least initially) said was to make people avoid "cooking wine," which is full of sodium and, i hear, quite gross.

personally, i'm happy to use two-buck chuck whites for cooking, though they're not something i'd ever get excited about drinking out of the glass.

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[info]misteropinion
2006-04-16 09:27 pm UTC (link)
Right, and if you had to, you could drink that. It can make a difference, I made a batch of beef burgundy with a $28 bottle of real French burgundy for the ex wife way back in the day, and it was noticably better and subtle. OTOH, I'll bet that a $12 bottle would have been so close she couldn't have told the difference. I do a lot of my cooking with $3-6 bottles, and I'm happy with that. In food it's good, and I can afford it.

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[info]onebrownman
2006-04-16 10:14 pm UTC (link)
That's the other thing, not many people (not the people I cook for anyway) will notice the difference between a very high end brand or something that was butt naked cheap.

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[info]chez_margot
2006-04-17 04:58 pm UTC (link)
Heh. I just came up with a pet theory on that nasty cooking wine tainted with salts, etc! It's gotta be to keep other household members from drinking from the cooking cabinet. As a cook there's nothing worse than being in the middle of a recipe only to find that my cheap but otherwise drinkable *cooking* wine was drained because we were all out of other booze!

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[info]lotus_n_my_hair
2006-04-16 08:55 pm UTC (link)
You ain't gonna put any seasoning in there?

*runs*

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[info]onebrownman
2006-04-16 10:15 pm UTC (link)
If someone is cooking and doesn't know to at least use salt and pepper I feel sorry for them.

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[info]mopalia
2006-04-16 10:03 pm UTC (link)
Got a Brita filter? Here's a solution for cheap vodka - http://www.ohmygoditburns.com/wordpress/index.php?p=4 It works, I've done it. Now I have a dedicated vodka filter ;)

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[info]onebrownman
2006-04-16 10:16 pm UTC (link)
A friend and I were just talking about this, Trying an "experiment" were we filtered the cheap stuff enough to taste like the good stuff. I'm glad to see it really works.

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[info]mopalia
2006-04-16 10:29 pm UTC (link)
I made a lot of liqueurs the last couple of years, and the ones I made with filtered vodka mellowed much faster than the ones with plain cheap vodka. I think I did about 3 passes, which was good enough for my uses.

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[info]insectraptures
2006-04-17 01:01 am UTC (link)
My roommate and I buy twelve-dollar handles of Vladimir vodka (vile stuff alone) and put it through the Brita filter seven times. It gets it up to Grey Goose quality.

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[info]mopalia
2006-04-17 08:01 am UTC (link)
Wow, 7 times - you are more dedicated than I am. But then, I don't drink the stuff as vodka - I turned it into raspberry, black currant and wild blackcap raspberry liqueur.

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[info]wldrose
2006-04-16 11:01 pm UTC (link)
at the 1/9 ratio your using and the fact that your cooking it so long I dont really think it makes any differance.

One of the italian joints I worked at made a vodica sause that used the standard ingreadants but rather than lots of vodica, they used chicken broth and about a teaspoon of vodica per cup right at the very end just before it was plated, (I think that would be about a third of what your using)

The owner of the place said the vodica basicly didnt matter it was the cream that made the diff but if you tried to sell tomato cream sause few people wouldd try it becase everyone is so weight concious.

Also last year when the New York times tested Vodkas in the plain vodka group plain old Smirnoff (sp?) came out top.

So to save your pennies you might try it and just putting less in at the end, more for the kick than anything else.

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[info]onebrownman
2006-04-16 11:08 pm UTC (link)
good lookin out

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[info]fiercecupcake
2006-04-16 11:24 pm UTC (link)
I second the suggestion to add some in just at the end. Also, I would agree that it's a waste to use Goose in the sauce. I tend to like something like Smirnoff for that very odor that I don't like when drinking it.

My secret vodka rose cream sauce ingredient is........ pink peppercorns!

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[info]onebrownman
2006-04-17 08:01 pm UTC (link)
thanks for the advice, like you I think I will go with the smirnoff and it's for the same reason you listed above.

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[info]xlagartixax
2006-04-16 11:30 pm UTC (link)
Considering vodka by its legal definition must be tasteless (smoothness isn't one of those things, I would think, that comes out in cooking), I don't think Grey Goose would add anything to the meal that a cheaper vodka would leave out.

I'd keep the Grey Goose in the shot glasses. ;-)

Alternately, if you cook with it be sure to tell your guests so they know how much they're being pampered. ;-)

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[info]apokalypse
2006-04-17 01:23 am UTC (link)
I am crying over the wasted Grey Goose *sniff*

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[info]onebrownman
2006-04-17 07:59 pm UTC (link)
don't worry, that was only a one time deal.

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[info]bunyip
2006-04-17 03:03 am UTC (link)
My rule of thumb for booze in cooking...

if I won't drink it, I won't cook with it. :)

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