over salty chilli vodka

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over salty chilli vodka

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otatop

Joined: 01 Jun 2005
Posts: 1425
Location: North London

Posted: Wed May 06, 15 2:35 pm Post subject: over salty chilli vodka
Last year I tried a new recipe for chilli vodka. It looked interesting because it used salt and no sugar. I tried it the other night and found it to be far too salty. I'm reluctant to throw it away, and so far I can only think of using it in marinades. Does anyone have any suggestions?

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42207
Location: North Devon

Posted: Wed May 06, 15 3:07 pm Post subject:
In a bloody mary or a bullshot if you cut back on the other salty ingredients?

otatop

Joined: 01 Jun 2005
Posts: 1425
Location: North London

Posted: Wed May 06, 15 3:22 pm Post subject:
Thanks - but I should have said that I tried these ..... I was a bit stupidly naïve to have slavishly followed a recipe found on line ...

Falstaff

Joined: 27 May 2009
Posts: 1014

Posted: Wed May 06, 15 3:24 pm Post subject:
How much salt - to the bottle have you actually put in ?

Pilsbury

Joined: 13 Dec 2004
Posts: 5645
Location: East london/Essex

Posted: Wed May 06, 15 3:32 pm Post subject:
Buy another bottle amd mix it together with some more chilli

dpack

Joined: 02 Jul 2005
Posts: 45515
Location: yes

Posted: Wed May 06, 15 4:31 pm Post subject:

sean wrote:

In a bloody mary or a bullshot if you cut back on the other salty ingredients?

that sort of thing seems sensible

Falstaff

Joined: 27 May 2009
Posts: 1014

Posted: Wed May 06, 15 8:46 pm Post subject:

Pilsbury wrote:

Buy another bottle amd mix it together with some more chilli

Quite so - but bearing in mind he might have put in an amount of salt which may need half a dozen or more bottles to dilute to acceptable levels - hence my question !

dpack

Joined: 02 Jul 2005
Posts: 45515
Location: yes

Posted: Wed May 06, 15 10:08 pm Post subject:
stroganoff seasoning ? use frozen meat

Falstaff

Joined: 27 May 2009
Posts: 1014

Posted: Wed May 06, 15 10:29 pm Post subject:
re-distil it !

otatop

Joined: 01 Jun 2005
Posts: 1425
Location: North London

Posted: Thu May 07, 15 10:11 am Post subject:
Thanks to all. I didn't save the recipe and I can't remember how much salt. I think that it would take another 2-3 bottles to make it drinkable - and I don't think I like bloody Marys enough to get through that much. I do very much like the idea of stroganoff. Why frozen meat?

dpack

Joined: 02 Jul 2005
Posts: 45515
Location: yes

Posted: Thu May 07, 15 12:04 pm Post subject:

flambed as frozen strips avoids the inside drying out before the outside is browned and also prevents the "soggyness"that can happen if one browns at to low a temp to prevent the drying thing .

the story of discovering that trick is that chef the meat was all frozen (cold kitchen/russian winter)and decided that flambed in vodka might help get dinner ready on time .iirc times were a bit rough so waiting or missing dinner would have been extra bad .

otatop

Joined: 01 Jun 2005
Posts: 1425
Location: North London

Posted: Tue May 19, 15 3:44 pm Post subject:

Thanks for all suggestions. This is what I tried - and with great success (if I might say it myself!)

A couple of rump steaks marinated for about 4 days in approx. equal quantities of oil and said vodka with about a desert spoonful of crushed black peppercorns, a handful of chopped parsley, and 3 crushed garlic cloves. I pan-fried the steaks until slightly beyond bloody, then set them aside to rest while I reduced the (strained) marinade in the same pan with some beef stock. I sliced the steak into strips and tossed it into the sauce. It was really good with pasta.
I'm now playing around with an adaptation for pork.

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