This is the only answer that makes sense to me. Ethanol vaporizes too fast, even if it solutes some stuff, it’ll just evaporate and the molecules will be back at how they were
@@joaquimgianini1234 the moleccules don't just go back to the same way they were before since they've been dissolved out of the food and spread to the rest of the sauce/dish. And not all of the ethanol dissapears at boiling point, some of it can still be left over.
I guess you could say this kind of relates to number two, but it also enhances flavors by dissolving all the flavor in the pan. We deglaze to dissolve all the spices and fat and browned/blackened goodness on the bottom of the pan, then reduce it down and evaporate off the alcohol. This can really help put more flavor back in.
You missed another which is that ethanol when added can incorporate the ingredients together in a larger volume but then evaporate leaving a smaller volume to have higher concentration of flavor
Another additional possibility - alcohol evaporates more easily than water, and can carry scents with it when it does. Since smell is a large part of taste, it can help to boost flavor by boosting smell
the faster evaporation can also help make fried goods basically fry in a shorter time when you use vodka instead of water, so it can make it crispier by evaporating faster
you probably forgot the most common reason... you use alcoohol to deglace the pan. Alcohol is known to extract flavor. maybe that's also what you meant with reason #1. this is why you marinate spices or so in alcohol. like bourbon-vanilla. they suck out the flavor and once the ethanol evaporates all that's left is yumminess. oh and of course it's just so satisfying to watch your dish burn...
Vodka is an amazing tool to utilize the second stated effect of making flavors accessible without Adding any New ones that you might not want. Penne alla vodka springs to mind, where you Enhance a pasta sauce by Adding vodka.
Adding alcohol to a dish doesn't make it alcoholic, it cooks away. If you have cooked with alcohol before and you don't like the flavor, then feel free not to use it. But if you haven't done it before, then don't knock it before you try it.
Ah, free at last. O, Gabriel. Now dawns thy reckoning. And thy gore shall GLISTEN! Before the temples of man. Creature of steel, my gratitude upon thee for my freedom. But the crimes thy kind have committed against humanity are NOT forgotten. And thy punishment... Is DEATH!
@@dingus42how can i tell if the alcohol cooks away when cooking? Fermented food and vinegar is basically past its alcohol state, thats why muslims can consume it
Alcohol in cooking is way overrated. Too many other things work better for any chemical reactions, and the taste of alcohol is just not worth adding to foods. Notice how no foods which do not have western European roots use alcohol and have never used it even though it was available in their cultures? Why is this? Who first decided to put alcohol in their foods while cooking? Why did they do it? Also, it is a myth that it "burns off".
@@xaden606yep you just can’t see, hear or question him. sounds real to me. I’ve got an invisible fire breathing dragon in my garage as well. also this video is about cooking with alcohol, not drinking it.
You missed one. Ethanol can react with certain organic acids (like lactic acid) to produce fruity esters.
That falls under the second category, surely
This is the only answer that makes sense to me. Ethanol vaporizes too fast, even if it solutes some stuff, it’ll just evaporate and the molecules will be back at how they were
@@joaquimgianini1234but you dont cook everything at temperatures where it does vaporise super fast, or add it at the same heat every time.
@@ifuckedurmom Ethanol boils at 78 C, what are you cooking under this temperature? You don’t even boil water at 78 C
@@joaquimgianini1234 the moleccules don't just go back to the same way they were before since they've been dissolved out of the food and spread to the rest of the sauce/dish. And not all of the ethanol dissapears at boiling point, some of it can still be left over.
I guess you could say this kind of relates to number two, but it also enhances flavors by dissolving all the flavor in the pan. We deglaze to dissolve all the spices and fat and browned/blackened goodness on the bottom of the pan, then reduce it down and evaporate off the alcohol. This can really help put more flavor back in.
You missed another which is that ethanol when added can incorporate the ingredients together in a larger volume but then evaporate leaving a smaller volume to have higher concentration of flavor
I imagined #3 but I FINALLY have an explanation for pasta Alla vodka. Thank you!
Another additional possibility - alcohol evaporates more easily than water, and can carry scents with it when it does. Since smell is a large part of taste, it can help to boost flavor by boosting smell
the faster evaporation can also help make fried goods basically fry in a shorter time when you use vodka instead of water, so it can make it crispier by evaporating faster
Because it gets you fucked up. And everything tastes better when you're drunk.
Hey Ethan, I was wondering why so many bread videos on your channel. I'm Polish and Chleb in your name means "bread". Great recipes BTW.
Ethan Breadowski
Great video, honestly very informative. Thank you!
you probably forgot the most common reason...
you use alcoohol to deglace the pan. Alcohol is known to extract flavor. maybe that's also what you meant with reason #1. this is why you marinate spices or so in alcohol. like bourbon-vanilla. they suck out the flavor and once the ethanol evaporates all that's left is yumminess.
oh and of course it's just so satisfying to watch your dish burn...
You don't have to use alcohol for deglazing, water is fine
@@Itcoy sure but it makes it better ^^
probably ye @@Kokujou5
Used wine for frying onions and beer for making batter but I don’t think I’ve ever used vodka in anything
Tequila for Carne Asada marinade.
Vodka is an amazing tool to utilize the second stated effect of making flavors accessible without Adding any New ones that you might not want. Penne alla vodka springs to mind, where you Enhance a pasta sauce by Adding vodka.
Add a little vodka to your fish and chips batter. On top of it being a beer batter, it makes it super crisp.
Vodka is crazy good with tomato sauce! Brings out some lovely flavors (:
remind me where I can find this recipe you used for the sauce?
thought he was gonna tell me why food tastes so much better when im drunk
Adding alcohol to eggnogs kill salmonella if let sit for a few days in the fridge
Oh he meant adding alcohol when cooking. I thought he meant to explain why drunk 3:00am food always tastes better.
Thanks for that. I thought it was just alcoholic in me that made me like those dishes better with wine lmao
Ethan talking about ethanol is top
I put meatballs in my cup of Hennessy once. would recommend
you will pay for your crimes
@@guillaumeguinard4470Least based italian
In my native country, we have a very popular dish for children which uses rum as one of the key ingrediences 🤣😭 No wonder kids love it so much 😅😅
I want the vodka in my pasta sauce
I don't really drink these things, so what I could I replace then with?
Adding alcohol to a dish doesn't make it alcoholic, it cooks away. If you have cooked with alcohol before and you don't like the flavor, then feel free not to use it. But if you haven't done it before, then don't knock it before you try it.
to add, soy sauce is technically an alcoholic ingredient and like the others it cooks away too!
a dash of vinegar, any vinegar for extra brightness
add it at the end
Because it gets me drunk
Pro tip. If you have enough alcohol, you don't have to waste money on food.
"Ethanol tastest bitter, therefore we will boil off the ethanol so its no longer in the dish" great
Is that why? When I’ve been drinking food always taste amazing. Or on pills but we’re not going to go there right now lol
A alcoholic human favorite foods be like:
I thought this was going to address why food tastes better when I'm shithoused.
I just thought it makes you drunk so you can't tell even when the food is bad
are u like 8 years old
i mean, since alcohol makes driving a lot more fun, the same logic can be applied to cooking!
Just figured out that 7 Days croissants have ethanol in them. I’m heartbroken - especially because children eat them a lot
Haaaaaaaarrrrrrrrraaaaaamammmmm❤❤❤
Does it make children drunk if they eat it?
Gabi Spring
amazing advice! which I will proceed to not use because I'm muslim😭
Alcohol does fully evaporate during cooking process though. No one eats boozy sauce or rague
Only matters if you are consuming it as a drug. This is culinary and fine
@@yeezet4592 common misconception but actually not true
@@FatemaFantom oranges are harem then.
@@yeezet4592 how the fuck is an orange a harem? who is the harem protag? who is the girls
I’m making red wine mushroom gravy with polenta asap after watching this
This vodka will take you to hell
Bro forgot to upload the RUclips video
Yeah I've always though adding alcohol makes it taste like sht
What the heck is a bananas foster?
Same with driving. Alcohol makes it better
😂wtf
Ah, free at last. O, Gabriel. Now dawns thy reckoning. And thy gore shall GLISTEN! Before the temples of man. Creature of steel, my gratitude upon thee for my freedom. But the crimes thy kind have committed against humanity are NOT forgotten. And thy punishment... Is DEATH!
Astaghfirullah brother
MSG
Yeah good usually tastes good when you’re shitfaced
im sorry but if you have acidity in your wine it's not wine
Your just addicted.
Haram bro
not everyone is muslim bro
Nah alcohol cooks away, if you think food alcohol is haram then you can't even eat soy sauce or other fermented foods bro
@@dingus42how can i tell if the alcohol cooks away when cooking? Fermented food and vinegar is basically past its alcohol state, thats why muslims can consume it
@@werewoof4056because it's boiling point is 78°C?
@@dingus42 Doesn't make it halal.
Alcohol in cooking is way overrated. Too many other things work better for any chemical reactions, and the taste of alcohol is just not worth adding to foods. Notice how no foods which do not have western European roots use alcohol and have never used it even though it was available in their cultures? Why is this? Who first decided to put alcohol in their foods while cooking? Why did they do it? Also, it is a myth that it "burns off".
HARAM!!!!
so msg? its vegan
both hindus and muslims cant drink so msg is the way to go
and it takes out more the of the flavour of food like alcohol
4: You're just an alcoholic
Yup, add alcohol to cook!
It doesn’t
Multiverse?
Those poor Muslims...
Muslims be like:
Alcohol is a no bueno Jesus loves you all!
It’s cool that you have an imaginary friend 😊
@@JohnHausser not imaginary brother, He’s real!
@@JohnHausser💀💀
@@xaden606yep you just can’t see, hear or question him. sounds real to me. I’ve got an invisible fire breathing dragon in my garage as well. also this video is about cooking with alcohol, not drinking it.
@@spitfire3311 do you claim to show love to people? like would you say you’re respectful of others?
muslims punching air rn lol