The thought occurred that the alcohol in red/wine wine etc which we use in various dishes may actually be effecting different foods in ways not thought of. Alcohol is used in many ways to aid in releasing oils in say herbs. Is alcohol actually interacting with the proteins and vegetation we use in cooking? For instance if you take a steak and marinade it in vodka does something happen to the protein strands for better or worse? I know we don't want the taste of alcohol in some foods but that's different than the possible effect it has at a cellular level. Just wondering.