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Vodka has a great many cooking applications as well. Most liquid "extracts" like vanilla extract are just vanilla beans that have been left to soak in a bottle

Vodka has a great many cooking applications as well. Most liquid "extracts" like vanilla extract are just vanilla beans that have been left to soak in a bottle of vodka for awhile. You could easily make your own that way. The same method works for homemade liquers. Orange peel submerged in vodka for a month will make a flavorful orange liquer. And vodka added to a simple syrup (equal parts water and sugar boiled until the sugar dissolves) and coffee, left to age, will make a yummy homemade Kahlua. Vodka's versatility is its greatest strength.

kevinconaway 9y ago
You can even use it to make a great pie crust https://www.cooksillustrated.com/articles/37-foolproof-pie-dough https://www.cooksillustrated.com/articles/37-foolproof-pie-d...
- MegaDeKay 9y ago
  Kenji now steers away from this method: "But to be completely honest, it's one that I don't really use at home that often. With the fat/flour all-butter technique, it's really not necessary—the dough is easy to roll out as-is—and in fact, I've even heard some folks complain that the additional liquid that vodka allows you to add makes for a dough that's too sticky to roll out. If you're a pie crust veteran, you'll find it very odd to work with. There's also the fact that the recipe violates Rule #1 of my home: don't waste alcohol." http://www.seriouseats.com/2015/03/science-of-pie-7-myths-that-need-to-go-away.html http://www.seriouseats.com/2015/03/science-of-pie-7-myths-th...
dpark 9y ago
Pure grain alcohol, such as Everclear, will generally do those jobs better. I make limoncello with Everclear, which does a much better job of extracting oils and flavors than regular vodka. And it does the job much faster, especially if you have access to 190 proof. Of course you have to dilute down to the proper strength when the extraction is complete.
- jotm 9y ago
  I don't get it, Everclear is literally vodka (pure grain alcohol), maybe a bit stronger?
  - harryh 9y ago
    Vodka is typically 40% ABV. Everclear is sold in 75.5% ABV and 95% ABV varieties. So, quite a bit stronger.
    - jotm 9y ago
      Ah damn, missed the 1 in front of 90, 90 proof would be 45% :)
  - refurb 9y ago
    A lot stronger with the 190 proof (95%) Everclear. Ethanol works well to extract flavors due to it's lipophilic character (oil-loving). The more dilute it is, the less oil-dissolving power it has. 190 proof alcohol will pull a lot more from something like orange peels than 80 proof.
  - mirimir 9y ago
    I believe that Everclear contains even less contaminants (higher alcohols, esters, ketones, etc) than typical vodka does. I know that 95% reagent-grade ethanol does.
  - abritinthebay 9y ago
    It literally isn't vodka. Everclear is a rectified spirit (pure grain alcohol) Vodka isn't anywhere near as distilled. It's less pure, a lot less. Plus vodka has a ton more water. Any time you create a liqueur you should use rectified spirits (Everclear/Crystal Clear/Golden Grain/etc) not vodka.
    - georgecmu 9y ago
      There's quite a bit of a confusion here. Everclear is a rectified spirit (pure grain alcohol) 'Rectified' refers to the method of distillation, not purity or source. 'Rectified spirit' is not equivalent to 'pure grain alcohol'. The latter can be the former, depending on the type of distillation. The former can be the latter if it's derived from grain (rather than from e.g. potatoes). Vodka isn't anywhere near as distilled. Russian state standard for vodka specifies use of rectified alcohol. This statement doesn't make much sense, as vodka is simply diluted ethanol. Before dilution it has been distilled just as much as any other rectified ethanol. It's less pure, a lot less. Alcohol used in high-grade vodkas typically undergoes extensive filtration beyond distillation. Industrial rectified alcohol will typically contain significantly more contaminants (e.g. fusel oils) unless it's UHP lab grade and is what's used in the crappy cheap vodkas. Any time you create a liqueur you should use rectified spirits (Everclear/Crystal Clear/Golden Grain/etc) not vodka. Depends on the liqueur. Some formulations call for grappa, some for brandy, and clearly will not tolerate a substitution with a rectified spirit.
MegaDeKay 9y ago
Indeed, but we use brandy for vanilla extract to add a little more flavor. Back to liquer: fill a jar half full with pitted sour cherries or grapes. Fill the jar the rest of the way to the top with sugar cubes. Add vodka until everything is covered, put on the lid, leave in a dark place, and forget about it for about six months. The liquer you get is spectacular, and the boozy fruit is phenomenal on something like ice cream.

kevinconaway 9y ago

You can even use it to make a great pie crust https://www.cooksillustrated.com/articles/37-foolproof-pie-dough https://www.cooksillustrated.com/articles/37-foolproof-pie-d...

MegaDeKay 9y ago
Kenji now steers away from this method: "But to be completely honest, it's one that I don't really use at home that often. With the fat/flour all-butter technique, it's really not necessary—the dough is easy to roll out as-is—and in fact, I've even heard some folks complain that the additional liquid that vodka allows you to add makes for a dough that's too sticky to roll out. If you're a pie crust veteran, you'll find it very odd to work with. There's also the fact that the recipe violates Rule #1 of my home: don't waste alcohol." http://www.seriouseats.com/2015/03/science-of-pie-7-myths-that-need-to-go-away.html http://www.seriouseats.com/2015/03/science-of-pie-7-myths-th...

dpark 9y ago

Pure grain alcohol, such as Everclear, will generally do those jobs better. I make limoncello with Everclear, which does a much better job of extracting oils and flavors than regular vodka. And it does the job much faster, especially if you have access to 190 proof. Of course you have to dilute down to the proper strength when the extraction is complete.

jotm 9y ago
I don't get it, Everclear is literally vodka (pure grain alcohol), maybe a bit stronger?
- harryh 9y ago
  Vodka is typically 40% ABV. Everclear is sold in 75.5% ABV and 95% ABV varieties. So, quite a bit stronger.
  - jotm 9y ago
    Ah damn, missed the 1 in front of 90, 90 proof would be 45% :)
- refurb 9y ago
  A lot stronger with the 190 proof (95%) Everclear. Ethanol works well to extract flavors due to it's lipophilic character (oil-loving). The more dilute it is, the less oil-dissolving power it has. 190 proof alcohol will pull a lot more from something like orange peels than 80 proof.
- mirimir 9y ago
  I believe that Everclear contains even less contaminants (higher alcohols, esters, ketones, etc) than typical vodka does. I know that 95% reagent-grade ethanol does.
- abritinthebay 9y ago
  It literally isn't vodka. Everclear is a rectified spirit (pure grain alcohol) Vodka isn't anywhere near as distilled. It's less pure, a lot less. Plus vodka has a ton more water. Any time you create a liqueur you should use rectified spirits (Everclear/Crystal Clear/Golden Grain/etc) not vodka.
  - georgecmu 9y ago
    There's quite a bit of a confusion here. Everclear is a rectified spirit (pure grain alcohol) 'Rectified' refers to the method of distillation, not purity or source. 'Rectified spirit' is not equivalent to 'pure grain alcohol'. The latter can be the former, depending on the type of distillation. The former can be the latter if it's derived from grain (rather than from e.g. potatoes). Vodka isn't anywhere near as distilled. Russian state standard for vodka specifies use of rectified alcohol. This statement doesn't make much sense, as vodka is simply diluted ethanol. Before dilution it has been distilled just as much as any other rectified ethanol. It's less pure, a lot less. Alcohol used in high-grade vodkas typically undergoes extensive filtration beyond distillation. Industrial rectified alcohol will typically contain significantly more contaminants (e.g. fusel oils) unless it's UHP lab grade and is what's used in the crappy cheap vodkas. Any time you create a liqueur you should use rectified spirits (Everclear/Crystal Clear/Golden Grain/etc) not vodka. Depends on the liqueur. Some formulations call for grappa, some for brandy, and clearly will not tolerate a substitution with a rectified spirit.

MegaDeKay 9y ago

Indeed, but we use brandy for vanilla extract to add a little more flavor. Back to liquer: fill a jar half full with pitted sour cherries or grapes. Fill the jar the rest of the way to the top with sugar cubes. Add vodka until everything is covered, put on the lid, leave in a dark place, and forget about it for about six months. The liquer you get is spectacular, and the boozy fruit is phenomenal on something like ice cream.