The_Finn
Well-Known Member
Just read another interesting use for vodka in cooking. Pie Crust... one of the major problems you run into while making pie crust is that if you add enough water to make it easy to work with it ends up not being flaky and instead gets doughy but if you don't add enough water it is really hard to work with without tearing and crumbling. Enter premium or ultra premium vodka. because it is basically water and alcohol with a very neutral taste you can use it to add liquid to the pie crust dough allowing it to be easily handled and then the alcohol bakes off leaving a nice flaky crust without any adverse taste.
[url="http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-pie-dough-recipe.html']Linky[/url]
[url="http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-pie-dough-recipe.html']Linky[/url]