You already know that vodka is one of the most popular drinks in the world. Whether pure or in cocktails, it is always present. However, there is another very interesting way to use vodka: in gastronomy.
If vodka is the favorite on bartenders’ shelves, it is in the kitchen that it shows its versatility. In the same way we do with wines or beers, vodka can be used in the preparation of a more elaborate dish. Vodka enhances the flavor of the ingredients. When evaporating with the heat of the fire, vodka leaves its strong flavor in the food, making it even better.
About vodka
The distillate appeared in Russia in 1893, created by scientist Dmitri Ivanovich Mendeleev, who decided to mix water and alcohol in different proportions. After a year of studies, he reached the balance he wanted so much: 60% water and 40% alcohol.
In a short time, the colorless drink, with an alcohol content between 35% and 60% and a striking flavor, won the world. Currently, vodka is one of the most important drinks in the hands of bartenders, widely used in preparing drinks and also in culinary recipes, as well as being a great option to pair with certain dishes.
Drinks in gastronomy
The practice of using alcoholic beverages in gastronomy aims to transfer the flavor of the liquid ingredients to the food, since the alcohol completely evaporates during cooking. Even so, it is necessary to accurately measure the amount of drink when preparing it, so as not to lose your hand and overdo it. Each dish requires a different amount in its recipe. To marinate meat, for example, the ideal is for it to be submerged in the liquid. For flambéing or preparing a sauce, one glass is enough.
As with fermented beverages, distilled spirits imprint striking personalities on the creation of dishes due to the sensorial characteristics of their ingredients. However, to obtain the best result, in perfect harmony with the ingredients, it is important to pay attention, because all the alcohol must evaporate from the pan.
Many cooking techniques, such as flambé, are capable of transforming a simple dish preparation into a show in itself. It is worth noting, however, that despite being a very common method among chefs, it is a dangerous movement, so be careful. You can put the vodka in a ladle, set it on fire, and pour the burning liquid into the pan, rather than pouring the drink directly into the flame. It’s a simpler and even safer method – you’ll still put on a show!
Speaking of flambé, this is a cooking procedure in which alcohol is added to a hot pan to create an explosion of flames over the food. Flambar reduces the alcohol content of the dish, maintaining the flavors of the added drink.
In addition to recipes, vodka can be paired as a drink with various dishes. Some good options are salmon, caviar, almonds, preserved vegetables and fruits, sausage and feijoada.
Using vodka in gastronomy
Nothing better than practical examples of how we can use vodka in gastronomy, do you agree? So let’s look at some recipes with Kalvelage.
Penne with vodka sauce
Ingredients:
- 1 spoon of olive oil
- Garlic and salt to taste (to sauté the sauce)
- 1 glass or can of ready-made tomato sauce
- 1 can or box of cream
- 1 package of hard grain penne pasta
- Parsley to taste
- Parsley to taste
Method of preparation:
In the oil, add the garlic seasoning and salt, then add the tomato sauce and sauté. Leave on low heat, cooking for about 10 minutes, to thicken. Then add the vodka and cook for another 20 minutes. After 10 minutes of cooking with the vodka, cook the pasta for about 12 minutes (or follow the instructions on the package). Once cooked, drain the pasta and return it to low heat, adding the cream and parsley. Mix until the cream is very hot. Turn off the heat and add the red sauce. Serve very hot and, preferably, without grated cheese
Raspberry cheesecake with vodka
Ingredients:
- 500g cream cheese;
- 5 eggs;
- 2 cups of sugar
- 300g cornstarch biscuits;
- 250g unsalted butter;
- 300g raspberries;
- 10ml of vodka.
Method of preparation:
Preheat the oven to 180º. Using a blender, beat the cornstarch biscuit until it forms a flour. Add the butter to make a homogeneous dough. In a 26 cm round pan with a removable bottom, take this dough and cover the entire bottom of the pan. Bake for 20 minutes or until lightly golden. Remove from the oven and let it cool slightly.
Using a mixer, beat the egg yolks with 1 cup of sugar until a uniform, light cream forms. Add the cream cheese until everything is incorporated. Reserve. Beat the egg whites at low speed, mix with the egg yolks and cream cheese. Pour the contents of this cream on top of the pre-baked biscuit base and return everything to the oven for approximately 50 minutes or until the top is golden and firm. Remove and let cool.
In a pan, place the raspberries and vodka. Once the heat has subsided, add the rest of the sugar and stir over low heat until a thicker syrup forms, for about 25 minutes. Wait for the syrup to cool a little and cover the entire pan with the already baked cheesecake. Put everything in the fridge for 3 hours. Remove from the mold and serve.
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