|Naga Chilli Vodka|
|Piercing blueberries to make Blueberry vodka|
|Love this picture ! Love this Flavour!|
And now for my favourite part. All these Vodka Infusions need not be relegated to the bar alone, flavoured Vodka also makes a great cooking ingredient. There are numerous ways vodka can augment the cooking process. In some recipes, vodka can cause a chemical reaction in a dish. When added to marinades, for example, it can help break down tough fibers and tenderize meats. When added to cheese and cream sauces it lowers the boiling point which prevents curdling. And just like wine, it is very effective for to deglazing pans in order to dissolve and impart alcohol-soluble flavor compounds to sauces. Vodka may also be added to a dish to provide a last minute burst of flavor, to complete the cooking process, or to enhance presentation – as in a flambé. But where I love it most is to add intense flavour. When vodka is cooked in a dish, it evaporates due to the heat but leaves behind all the flavours it leached out of the ingredients that were steeped in it along with a hint of its inherent subtle bitterness.
|My Drunken chicken - marinating in Naga Chilli Vodka.|
|Jus put down a bottle of Orange Anise Vodka.|
I was very honoured to be in the current issue of India Today this week. Also the new class schedule is up and we have a VEGETARIAN beginner cooking class for those of you who asked for them and a very special Tadka - spicy Cooking with Alcohol class. Details are here