Spaghetti Bolognese
As a student I often liked to have a cheeky drink or two whilst cooking, so after pouring my third very large vodka and orange I thought I'd enhance the flavour of my bolognese by pouring a few 'glugs' of vodka into the mix.

Cooking was cut short because the steam of the evaporating alcohol started to burn my eyes and lungs. The bolognese sauce didn't taste too good either.

Kids, don't try this at home.
(ed-z, Fri 27 May 2011, 14:15, 5 replies)

I bought a mate a book on 'cooking with vodka'
as he'd long talked about cooking a 3 course meal with vodka in every course. I think the idea stalled after trying vodka chicken (just basically marinated in it) which wasn't in the book.
( M3rx likes the Asian ladies, Fri 27 May 2011, 14:22, closed)

you must have poured fuck loads in
because I've cooked with vodka and it is fine. in that it doesn't really affect a sauce much.

I can recommend putting Jack Daniels or tequila in a chilli though
( Vipros. clever got me this far, then tricky got me in, Fri 27 May 2011, 14:52, closed)

Hmmm
Thanks for the tip. The only bottle of JD I've ever had didn't agree with me (probably because I demolished it pretty quick) but I reckon it'd go nice in a chilli. Thanks for the tip.
(ed-z, Fri 27 May 2011, 19:37, closed)

You did it wrong.
I have enjoyed vodka-enhanced currys, chille dishes and pasta dishes and, to be honest, they didn't taste any different to the ones with no vodka.
After all, vodka is just water, ethanol (which generally evaporates during cooking, unfortunately) and a few trace flavours -- the cheap stuff is just water, ethanol and glycerine.
(Me, I'm not... in any way intoxicated, Fri 27 May 2011, 18:17, closed)

You don't say
By 'very large' vodka and orange I meant two pints down with one more on the go. Of course I did it wrong.
(ed-z, Fri 27 May 2011, 19:34, closed)