Why I Put White Wine In Basically Everything
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Date: 2019-08-15
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Comments and reviews: 9
Adam Ragusea
Q: I can't drink alcohol, so what can I use as a substitute? A: I addressed this question directly in the video at 4: 50. My recommendation is white balsamic vinegar diluted with water or stock, but there are lots of other options that people in these comments have been discussing. Q: Aren't you supposed to only cook with wine you'd want to drink? A: I've cooked with great wine, I've cooked with crappy cheap wine. In most dishes, I can't tell the difference. The subtle flavor distinctions just get drowned out by the other ingredients. Even in those dishes where I can taste the difference, it just isn't a big enough difference for me to care. I'm not a chef, and I am not striving for perfection. I'm a busy person trying to cook good, easy meals for my family on a budget. But you do you. Q: How long will wine last after you open it? A: In my experience, it'll stay good enough to cook with for 2-3 weeks if you close it back up again and put it in the fridge. It'll start to get more sour over time. Q: What about fortified wines like sherry or vermouth? A: Those are great. They taste good and they'll last a lot longer after you open them. But I don't think they are a perfect substitution for white wine. They're stronger, and they lack the bright fruity flavor that I really appreciate from wine. I like how white wine freshens up the taste of food, and I don't think fortified wines really do that. Q: What about mirin or hard cider? A: I love them both, and they're both great substitutes for white wine (provided that you get dry cider. Q: Does all the alcohol burn off when you cook it? A: It really depends how you cook it. I'll be showing some of the research that's been done on this question in next Monday's video. Q: Should I leave a comment making a joke about how you're an alcoholic? A: No. I'm not an alcoholic, and alcoholism isn't funny. Q: Should I leave a comment making a racial joke about the color white? A: No. Racism isn't funny.
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Q: I can't drink alcohol, so what can I use as a substitute? A: I addressed this question directly in the video at 4: 50. My recommendation is white balsamic vinegar diluted with water or stock, but there are lots of other options that people in these comments have been discussing. Q: Aren't you supposed to only cook with wine you'd want to drink? A: I've cooked with great wine, I've cooked with crappy cheap wine. In most dishes, I can't tell the difference. The subtle flavor distinctions just get drowned out by the other ingredients. Even in those dishes where I can taste the difference, it just isn't a big enough difference for me to care. I'm not a chef, and I am not striving for perfection. I'm a busy person trying to cook good, easy meals for my family on a budget. But you do you. Q: How long will wine last after you open it? A: In my experience, it'll stay good enough to cook with for 2-3 weeks if you close it back up again and put it in the fridge. It'll start to get more sour over time. Q: What about fortified wines like sherry or vermouth? A: Those are great. They taste good and they'll last a lot longer after you open them. But I don't think they are a perfect substitution for white wine. They're stronger, and they lack the bright fruity flavor that I really appreciate from wine. I like how white wine freshens up the taste of food, and I don't think fortified wines really do that. Q: What about mirin or hard cider? A: I love them both, and they're both great substitutes for white wine (provided that you get dry cider. Q: Does all the alcohol burn off when you cook it? A: It really depends how you cook it. I'll be showing some of the research that's been done on this question in next Monday's video. Q: Should I leave a comment making a joke about how you're an alcoholic? A: No. I'm not an alcoholic, and alcoholism isn't funny. Q: Should I leave a comment making a racial joke about the color white? A: No. Racism isn't funny.
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Chris Sandoval
agreed, i used to use vermouth but moved a few years back and my local grocer doesn't carry it so i've been using moscato. i'll be trying some pino next time though. curious if you have any thoughts between the two cooking wise and how they compare to the pino? as a recovering addict i can assure you no one has ever eaten enough sauce to get so much as a buzz. it's physically impossible, the stomach just isn't that big. once you consider how diluted a splash of 12% alcohol is mixed in with about a 4 lb. cook, it's but a peck on the cheek. at a pound of beef, a pound of sausage, pound of veg, pound of pasta plus herbs and spices, may be my sauce is hearty than some, but even still, wine in a lighter sauce isn't going harm anyone. get off you high horses and into the kitchen where you'll learn better.
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agreed, i used to use vermouth but moved a few years back and my local grocer doesn't carry it so i've been using moscato. i'll be trying some pino next time though. curious if you have any thoughts between the two cooking wise and how they compare to the pino? as a recovering addict i can assure you no one has ever eaten enough sauce to get so much as a buzz. it's physically impossible, the stomach just isn't that big. once you consider how diluted a splash of 12% alcohol is mixed in with about a 4 lb. cook, it's but a peck on the cheek. at a pound of beef, a pound of sausage, pound of veg, pound of pasta plus herbs and spices, may be my sauce is hearty than some, but even still, wine in a lighter sauce isn't going harm anyone. get off you high horses and into the kitchen where you'll learn better.
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davekachel
I'm personally digusted by white wine. It smells and taste like piss. I'm not joking, I drank a lot diffrent white whines. Which is expectable, because I'm born in a region thats main product is wine. Also my brother is a wine grower and throws constantly wine at me. All people arround me are like oh white whine is the best, omfg this is sooooo delicious, best whine ever, you just had bad whines in your past this will make the diffrence and I say dude. This smells like the station underpass. White wine makes me sick. I love red wine. So its not a wine problem. HOWEVER I agree absolutly with white wine and cooking. This pee smelling piece of crap turns magically into a great ingredient. Thankfully it isn't important if it (officially) tastes good so I can use the cheapest whines.
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I'm personally digusted by white wine. It smells and taste like piss. I'm not joking, I drank a lot diffrent white whines. Which is expectable, because I'm born in a region thats main product is wine. Also my brother is a wine grower and throws constantly wine at me. All people arround me are like oh white whine is the best, omfg this is sooooo delicious, best whine ever, you just had bad whines in your past this will make the diffrence and I say dude. This smells like the station underpass. White wine makes me sick. I love red wine. So its not a wine problem. HOWEVER I agree absolutly with white wine and cooking. This pee smelling piece of crap turns magically into a great ingredient. Thankfully it isn't important if it (officially) tastes good so I can use the cheapest whines.
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Teddy 2
Hi, friendly neighborhood brewing and drinks enthusiast here. You can also make vinegar out of the wine yourself as the bacteria that makes vinegar needs air and alcohol. The alcohol will get consumed and your wine will get turned into vinegar. This is a dread for many novice (and even some seasoned) alcohol brewers because it will turn into vinegar if you introduce alcohol into your brew after the yeast fermentation is done. The paranoia really isn't too excessively warranted, though. If you take the right precautions, everything will be fine. Not that it relates specifically to any of the talking points in the video, but I thought it would be an interesting thing to throw out there.
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Hi, friendly neighborhood brewing and drinks enthusiast here. You can also make vinegar out of the wine yourself as the bacteria that makes vinegar needs air and alcohol. The alcohol will get consumed and your wine will get turned into vinegar. This is a dread for many novice (and even some seasoned) alcohol brewers because it will turn into vinegar if you introduce alcohol into your brew after the yeast fermentation is done. The paranoia really isn't too excessively warranted, though. If you take the right precautions, everything will be fine. Not that it relates specifically to any of the talking points in the video, but I thought it would be an interesting thing to throw out there.
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Paddy Gg
Your points in your are really good and well thought. But the boozy tomato sauce comparison lacks a bit of power. If f. e. your wife would have done a blind comparison, your argument would have been arguments cemented and confirmed by another party. Nonetheless, keep up the good work. But I still gonna stay with the vinegar gang. :)
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Your points in your are really good and well thought. But the boozy tomato sauce comparison lacks a bit of power. If f. e. your wife would have done a blind comparison, your argument would have been arguments cemented and confirmed by another party. Nonetheless, keep up the good work. But I still gonna stay with the vinegar gang. :)
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kevtino
I liked the video. Simple to understand explanations as to why cooking with wine is good. However, it would have added nothing to the production time to explain that the boiling point of alcohol is so far below water that if you see the food hot enough to steam up the alcohol is likely gone already.
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I liked the video. Simple to understand explanations as to why cooking with wine is good. However, it would have added nothing to the production time to explain that the boiling point of alcohol is so far below water that if you see the food hot enough to steam up the alcohol is likely gone already.
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Neil Patel
Does white wine really contribute that much sweetness? I'm thinking you're saying it adds sweet and sour because you're assuming the wine has sugar. Usually, unless it's a sweet wine, a white wine is fully fermented and won't have too much residual sugar. What do you think of that thought?
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Does white wine really contribute that much sweetness? I'm thinking you're saying it adds sweet and sour because you're assuming the wine has sugar. Usually, unless it's a sweet wine, a white wine is fully fermented and won't have too much residual sugar. What do you think of that thought?
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Darren Howse
The cheapest bottle of wine where I am in Nova Scotia is around 12. I wish I could get white wine for 3. This is why we, excluding Quebec, because we always exclude Quebec, don't generally cook casual meals with wine up in most parts of Canada. Especially rural parts.
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The cheapest bottle of wine where I am in Nova Scotia is around 12. I wish I could get white wine for 3. This is why we, excluding Quebec, because we always exclude Quebec, don't generally cook casual meals with wine up in most parts of Canada. Especially rural parts.
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no one
I beg to differ - bolognese is one of my favourite dishes and I always use sweet red wine on the meat. I don't think it's overkill at all, it gives the whole thing just the extra pep it needs. And I don't use dry wine because it makes the meat taste like cardboard.
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I beg to differ - bolognese is one of my favourite dishes and I always use sweet red wine on the meat. I don't think it's overkill at all, it gives the whole thing just the extra pep it needs. And I don't use dry wine because it makes the meat taste like cardboard.
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