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.
I'm interested in how you would make a risotto. Do you use the same methods and if so does that white wine bouillon mixture reduce too much when simmering while adding to the rice.
I had the distinct pleasure of dining with Julia back in the 80’s at a friend’s house, where they asked me to tend the bar cart. Julia asked for what she called “a reverse Martini,” which was 5 parts vermouth to one part gin. (She had several, btw) After she left and we were rehashing the evening, I made one of them for myself... it tasted vaguely like gasoline. There’s no accounting for taste!!
You have quickly become my favourite online chef/cooking person. You are very articulate and likable and all your videos are full of little tips and things which are genuinely useful on a daily basis as a home cook, just little things that save money or improve on commonly accepted methods (like approximating buttermilk by adding white vinegar to milk). You are inspiring home cooks around the world! much love from Manchester, UK.
I just realized the reason why Adam is already such a good presenter (without having to develop the talent over time like most youtubers) is because he's a university professor, so lecturing people about shit is his full-time job.
I'm just here to correct that people who think they boiled away all the alcohol. Nobody can achieve 100% distillation, and they won't get close if they're just boiling water and alcohol in a pot. Also, I'm willing to bet that next videos is about bread and some other yeast fermented stuff. Because yeast is the best known organism for ethanol fermentation. SCIENCE!
I love how technical you are when it comes to food, a lot of the youtube chefs just tell you what to do, but you explain the chemistry, and the techniques behind the recipes
@@brendanswords4659 You don't exactly need to be 21 to cook or eat food that has been made with alcohol. Restaurants will serve food that has been cooked in alcohol to practically anyone. There's even this one culinary class for high school students that I know of, and on occasion, the chef will let the students use alcohol in their cooking. Just make sure that you got someone 21 or over the owns the alcohol and you're fine. There isn't a law against cooking with alcohol, and eating the meal.
@@markjackson1989 Obviously though this was meant as "waiting to be 21 so I can get white wine to cook with myself". even if you could get it via someone just giving it to you, it's going to be a lot easier and more convenient to just buy it yourself.
It's weird to me that people seem to have this strange idea that Adam is some crazy person that invented the idea of putting wine (and alcohol in general) into food. Like bruh if you've ever eating at an even slightly nicer restaurant you've almost certainly had SOMETHING made with wine or bourbon or beer. It's really common
My mom has been cooking with white cooking wine for years, although because of our area's stupid laws forbidding grocery stores from carrying alcohol, she hasn't bought actual white wine.
Also what do they think goes into "beer battered" (onion rings, fish, anything you fry in batter). I'm no expert but probably beer is a main ingredient. I assumed it was well known that alcohol has a place in cooking and that most of it will evaporate away because it has a lower boiling point than the water litterally steaming out of the food. (And water makes up a much larger share of the fluid volume than booze does)
Robert H bruh I have never seen such a nerd in my life. And since when are we talking about me being original? We are talking about the comment. If you truly have nothing better to do than write the whole fucking Magna Carta I feel sorry for you.
Every time I watch this video I'm reminded of exactly why I love your videos, the pure analytical nature of them teaches me something new and enables me to up my game. It's a win/win scenario.
Man, I like your videos so much. There's not a whole lot of cooking youtubers who present their content the same way you do: precise, concise, no-bullshit and to the point. Much respect for that.
I love the way this guy thinks. His approach to learning about cooking seems to be based on using and developing his intuition. It's no surprise he's a fan of Marco Pierre White's cooking videos which have a very similar philosophy. Really good cooks seem to have a really clear idea of what they want a food to be like at the end, and can kind of tip-toe their way to that goal, even if they don't know the exact way, just following their intuition founded on a deep understanding of what's really going on in the pot / pan.
I've always cooked my Bolognese with red wine when I've had it to hand. I love the deep rich flavour, especially when you use something like a Malbec, I don't know why but this is my favourite for cooking and eating meat. However, I'm definitely going to be trying white wine, especially for deglazing, you can't use red wine to deglaze unless you specifically want that flavour. I'd recommend to anyone to get hold of a box wine of pinot if you can find one. Always more value for money and you don't need to worry about needing to use it within 2 days once it's opened. Grab a box wine, leave it on the side and you've got yourself some go to cooking wine
Great tips! Especially mentioning that the alcohol itself is a big deal as a lot of flavors out there are alcohol soluble but not water soluble, thus using alcohol in food gives you an additional way to extract flavor. and who doesn't want more flavor?! Funny to see you using that Bay Bridge wine, that's my go-to cooking wine!
True. But flavors which are insoluble in water will be more soluble in fats than in alcohol anyway. Many dishes to which you’d add wine already contain plenty of fats.
Modern day good eats. Educational, straightforward, engaging, and I can walk away from a video with a concept to take into the kitchen and really feel like I learned something. Not to mention you have the attention to detail and focus to reference your past videos (most of which I've seen) I really dig this channel, thanks for making the content you do, and I look forward to you having at least a million subs
White wine in steak marinade is amazing. Locks the flavor into the meat crust so every bite is an explosion of flavor especially the first and last bite which are mostly crust
Hey, I just found this channel trough TH-cam's recommendations. This video is really good: Clear, informative, well structured, and makes a lot of sense. Thank you for taking the time to share your knowledge with us, I'll subscribe for sure!
I'm a Muslim Amateur Cook, First I love your show following for weeks and can't get enough of your bold yet simple caulnry techniques 🌷 Second, I really try my best to skip alcoholic ingredients and test substitutes all the time And White Balsamic Vinegar and Pomegranate Molasses are our #Halal Alternatives for Red and White wine 😅
Good to know Ahmed. One of my friends is a devout Muslim and he won't even drink water out of a glass that once was used for alcohol! (true story). If balsamic is Halal, I'll use that instead of nothing.
@@ohger1 I'm really grateful for your concern for your friend's belief ❤️ #Respect Mr.Jhon 🌷 Tell him your brothers and sisters in Egypt, Syria, Jordan and Iraq use Balsamic Vinegar at Middle East Halal Cuisine 👍🏼 And Vinegars are generally Halal as we were taught
My favorite pastime of late is going back to the genesis of Adam Ragusea memes. White wine, vinegar leg is on the right, seasoning the cutting board, and now brownie skin. These will be the next generation's historic sites.
I personally like to substitute white wine for dry vermouth in a lot of recipes, for the simple reason that it's fortified so can stay open so much longer without spoiling. As a student with a limited budget, buying a bottle of vermouth every few months beats buying a fresh bottle of wine every time I want to make a sauce. I haven't noticed any major differences in flavour between the two, but I'd actually say that I slightly prefer the vermouth in most things as it seems to impart a more savoury and less acidic note. Just my two cents, but imo its a good tip for keen cooks on a shoestring
That's because not only is dry Vermouth fortified, it's also seasoned with herbs and spices like Wormwood. This adds an extra depth of flavor that you're noticing. Personally, I like dry vermouth sometimes, but if a recipe calls for a specific wine I'll use that, and drink whatever doesn't go into the food when I eat it.
@@alexandermoorehead3200 This is true. As I say, from my experience the difference is very subtle, but it does definitely improve the flavour of some dishes. Of course it does need to be cooked off a little longer to account for the higher alcohol content, but that's not an issue for me. Like you I wouldnt tend to use it if a specific wine is called for (e.g chicken marsala needs marsala, duh), but for simple cream sauces especially, it's my go to
Before anyone thinks I'm being a bit dramatic, it's probably worth pointing out that you simply cannot get a bottle of wine in my country for $3, more like the equivalent of $7 or $8 at the very low end. Anything cheaper is likely to be low-alcohol, full of sugar, or perry masquerading as wine, none of which I'd like to cook with. Having said that, I notice Adam has added a comment claiming that white wine should stay fresh for 2-3 weeks once opened. I shall concede that this surprised me, as I had always been told that the limit was more like 2-3 days. So i'll need to experiment with this and see what I think
Not gonna lie, your videos have been popping up more and more on my feed and for every video I watch, I find that I really enjoy your content and the way you present it! Thank you!
Kind suggestion, you can try adding more lights or a light softener to make the light less sharp to achieve a smoother feel on your face. A homemade one is parchment paper dont count on it professionally though.
yeah, but cooking any type of alcohol gets rid of the alcohol if you do it right. thats why teenagers are able to order a vodka penne pasta at a restaurant since the alcohol is all gone
I've started using the liquid from various pickles to deglaze pans or just to bring brightness to my dishes. Saves me money by using everything that's in the can but also gives good flavour if you have various different pickles of good quality.
you are a relatable, entertaining, and informative man, man. i feel like i've learned more from a baker's dozen of your videos than i ever did from the many gordon ramsay (et al) videos i've consumed. They make the easy parts look unrealistically precise and the hard parts deceptively simple; often contributing to disappointing personal results. Whereas, in contrast, your technique vids are pragmatic and enlightening and the recipes inspiringly manageable. just super great stuff! so glad i subbed.
1:12 I've been wondering for the LONGEST time why wine is great for cooking,and if it gets you drunk or not(I'm not a drinker),you answered both of those questions Adam,thank you!
I'm even a muslim that's not allowed to drink wine "even by 1%" and i still watched your video. And you gave us substitute. Thanks man. Much love for you
@@yousufmiah8388 being born randomly to somewhere and you are applied with rules such as "don't drink wine and watch TV" that's some dumbass shit if you ask me sorry
I really appreciate the inclusion of an alternative. It's not that I don't want alchohole in my food (I don't), it's more that I don't have access to it since I live in Kuwait. So thank you for the tip at the end 👍🏻
i tried adding whiskey to my stews lately, and it had a amazingly great result. in most cases bay leaf could of done the same thing. but because i chopped up raw chilies and other raw ingredients. the alcohol not only help balance out the flavors, it helped break down and extract juicy flavors from the raw chills
I absolutely love how you run this channel. Easy meals fit for a home cook, and you explain the reasoning behind the things that you do, and provide genuine research from trusted sources. And even then, you aren’t telling people “oh, this is the only way to do this thing so you should follow this exactly.” No, you tell people that they can do whatever they are comfortable with! This is all exactly why I love your channel, I have no idea why people still find reasons to hate on it. But oh well, you can never make every person happy.
Adam ragusea : its ok to cook with white wine. Me: pours 3 bottles of white wine in a pot and stirring every 3 seconds and then eating it after a minute.
I've watched so many of these videos out of order that it only was recently that I came upon this one. Between this video and another (The one which addresses why we even cook at home anymore), I finally came to the understanding that you've been trying to help us with: Knowing what the stuff does that you're putting in lets you swap things in and out to achieve the desired effect. How to swap flavoring ingredients, where to derive moisture and how much. My chilis *always* came out too thin because I was following the directions as best I could (except for the extra cans of beans I threw in because I like beans in my chili). Then, one day, I started a chili while the water was out in my building because they were fixing some plumbing leaks, and instead of the 8oz can of tomato sauce followed by 8oz of water, I just threw in another 8oz can of tomato sauce and it came out *fantastic.* It was thicker and more flavorful than any chili I'd made up to that point. I didn't take notes on how much other stuff I added yet, because I'm always just shaking and stirring to taste, but that one change with the tomato sauce, replacing 8 ounces of runny liquid with 8 ounces of thick, flavorful, delicious liquid? MMph, that was fantastic. No more waiting for it to steam off with the lid cracked; it's already thick enough. So, thank you. I still don't love to cook, but I do love my crockpot, and now I love it even more. Edit: In case anyone was wondering, I used -2 lb of 80/20 hamburger, slightly gray from heating in a pan to get it started (I knew I was going to get hungry a lot sooner than the crockpot takes otherwise) -4 16oz cans of red kidney beans (the weight of the beans is actually less than that because of the liquid in the cans) -A chili powder pack rated for 4 lb of meat (I'm not at the level of making my own powders yet) -2 8oz cans of tomato sauce with basil, oregano, and garlic mixed in. I stirred (and mashed a little) every half hour or so for two hours. Then I added additional garlic powder, onion powder, basil, oregano, and ground in some black pepper. Two more half-hour stirs and It was past ready to eat. It came out thick enough to serve with a wooden spoon, and I salted and peppered a little more at the end. It didn't come out very hot, but I prefer it that way; spicy food gives me heartburn, but I do like the warm feeling of pepper when there's just enough. Anyway, thank you again, and thank you for all this quality content.
Adam I hope you see this! You were right about your wrong (heh) reasoning to mix wine with dough. In Greece, a secret that traditional cooks use is the addition of raki (or tsikoudia, tsipouro in northern Greece), a drink with about 40% alcohol! The dough then gets extremely crumbly (and crispy if you fry it).
Adam I totally agree with everyting in this video.Have said much of this for years myself.Once people get used to cooking with wine it becomes almost second nature.Its getting them to take that first step.This video will help people be less intimidated for sure.Have you ever thought about doing a vid on Fortified wines and how to use them?I like rainwater madeira.Thanks again God bless
I'm still experimenting with what brands I like. I always go for apothic red wine, (mostly cause the labels are cool) but with what white wine I like, I actually tend to prefer the sweeter ones. I accidentally got a suuuuper sweet white wine that was basically a desert wine. Put it in my shepherds pie and that was the best Shepards pie I ever ate. Then after that was gone I went back to a dry wine and I find my food just isn't quite as good as with the sweet wine. Long story short, I keep both sweet and dry wines in my kitchen now depending on what I'm cooking, lol
Im constantly and slowly, trying to up my cooking skills a bit, been thinking about cooking with wine or alcohol and stumble across this video. I love how you described the vodka sauce.
Actually, most cooking can't get all the ethanol out. There was a study where they pour alcohol into soups and some other dishes. Here is a shoddy article since I can't find the real deal. That is why we have distilleries, and even those aren't perfect. www.eatthis.com/does-alcohol-cook-out/ But still not enough to get drunk. I think most controversy around alcohol revolves around getting drunk? Not like people had a fully scientific conception of alcohol back then.
@@bobbywhite5319 but a lot of fermented & pickled foods have alcohol in them - canned & pickled vegetables, some marinated meats, fruit juices & fermented dairy products for example. So don't stress about the 1-3% remaining from vine, you're having alcohol more often than you think...
@@turquoisegreene9625 I'm a biology major. I know how plentiful the organic substance known as "alcohol" is. I was trying to get the science straight. Sadly, most people fudge the science, you and the OP included. I already said that it was fine not to worry about the alcohol content in cooking. However, most fermented foods like pickled vegetables and diary don't have alcohol. They are lacto-fermented, meaning that a lactic acid bacteria break down the sugars into lactic acid. It's why those foods taste sour. Anything fermented by *yeast* will have alcohol. Those would be bread, mead, beer, etc. Now, I'm sure you've never had yeast-fermented cheese/yogurt or something like that. Hopefully, that proves my point. Fruit juices typically are pasteurized before any natural yeasts have time to ferment. No real alcohol there either.
@@bobbywhite5319 You can explain stuff without coming off as an ass. I'm not gonna just whip around ~*my chem major*~ and get into semantics. Sure, alcohol is a broad term for more than ethanol, but that's obviously not what we're talking about here.
I've been making cassoulet since about March. I make a big batch up on Sunday or Monday, then eat it the rest of the week. Having watched this video before I started, I've been making it using that Better Than Bullion/White Wine combo you recommended. It amounts to about 3TBS of the BTB to a bottle of white. It definitely adds a little something to the cassoulet that isn't there otherwise (though like with bay leaves, I can't really put my finger on what). Thank you for the suggestion and the video.
@@aragusea Basically a Marvel joke for Avengers. If you wanna understand it, you might have to watch at least 15 whole movies in a franchise to understand the plot and jokes of one single movie.
Very interesting, and while I'm not a fan of adding sweetness to most things, I can see how cooking with white wine could lead to some amazing results if it fits the cook's palate.
i only recently started cooking with wine just to see if i could tell the difference, and i'm shocked by how much better the food tastes with red wine in comparison to white. i used white mostly because it's the one everyone uses, but after trying red i noticed such a striking difference in flavor and smell I just never went back, white wine is way too subtle/mild for me.
Hmm I’ll try it. Here’s a tip in return: I almost always add bacon bits (real) to my sauces or anything else. Yum. I also add stock to sauces, exactly the kind you showed (Better than Bullion).
2:50 You took the words out of my mouth. My cooking wines are a bottle each of red and white wine for $3.99 at whole foods -- I literally call it "cheap ass wine" on my grocery list. And because this is whole foods, their vegetable stock is exactly the same price lol.
Heres a fact as well, in Italian cooking less is more for a-lot of sauces for example pasta al pomodoro the traditional recipe contains simply:tomato puree, sea salt, fresh basil and olive oil. The point is to make a fresh clean tomato flavor not sweetness, not everything MUST be sweet so its not "better" as you assume it's just different and a lot of the time unnecessary. If you're gonna use wine in tomato sauce, the better option is always red wine too, it melds better because of the higher acidity and low tannins that part isn't an opinion thats a fact of chemistry as those two aspects enrich the tomatoes further. You can't always assume one flavor you like is "better" because it's sweeter, a lot of dishes don't call for that, I don't want sweet sushi, so guess what? I don't add white wine, or any wine, if you want to make better italian food, always assume not to add in unnecessary crap thats going to get in the way of the dominant flavor.
It's literally a matter of taste. If he likes white wine in certain dishes that you don't, meh. Live and let live. His opinion isn't fact and neither is yours. I'm not arguing the chemistry here, just saying that REGARDLESS of the chemistry, the final arbiter in food will always be personal taste. Traditional cooking methods and ingredient combinations are all still subject to taste. Personal preference rules all when it comes to cooking in my book.
@@jon9828 But that was my point, I agree with you, Adam throws personal preference out the window in favor of what the "science says" but that has noting to do with art, science can't dictate what will taste good, only explain why something tastes the way it does. Its all preference cause it's an art.
Wow. Another good one. Whenever I've thrown bourbon, vodka or scotch into something like cottage pie or blognaise it did seem to be deeper and richer. Now I know why. Thanks for clarifying which white wine to use.
I've recently found your channel and I'm really enjoying learning the little tricks to improve the things I'm trying to make . I appreciate the educational side and the reasoning behind adding certain things to food.
@@aragusea yes, it's on the window. The tiny dot. Probably just a particle. I doubt its a dead pixel because pixels can't be transferred from a screen to another screen.
I absolutely adore 'better than bouillon'. I thought it would be trash but it's genuinely fantastic stuff. Plus I love to get crunk, so this video is my heaven.
I just noticed this video and it attracted my attention because I've recently started using dry sherry into lots of recipes with positive effects. It started with me needing a substitution for shaoxing wine or some chinese recipe and liking the result so much I started including it into lots of other things. What surprised me most how it effects the flavor without it actually tasting like wine/sherry. Definitely going to try to include vodka into my tomatosauce.
@@Accuaro Something like that :D So many nice tips for cooking whilst opening a bottle like that. Maybe the plasticy wrap gives some additional flavour I dont know about lol
@@redingitel I'm usually opening up a bottle as fast as possible because my fond is about to burn and I gotta deglaze that shit ASAP and I forgot to open a bottle in advance.
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.
Sorry about all the stupid comments Adam. Unfortunately all of TH-cam is like that, even for great and professional channels.
Verjuice ?
I'm interested in how you would make a risotto. Do you use the same methods and if so does that white wine bouillon mixture reduce too much when simmering while adding to the rice.
@@spadoboy8685 oh, nonono, too much wine in risotto is really overpowering. risotto is one of the few things for which i buy a carton of stock.
@@qmass i've heard good things! not widely available in the states; never had it.
the virgin tomato sauce vs the chad boozy sauce
Hahahaha
get the fuck out of here with that shit
@@Nocturne22 Timothy detected
@@Nocturne22 virgin
Nocturne22 you should get out of our Christian Minecraft server with that language
vinegar leg is on the right
Just so we never forget
Vodka tomatoes on the right.
vinegar leg is on the right
Ha! I get it...
This hasn't gotten old yet. Love it.
“I enjoy cooking with wine. Sometimes, I even put it in the food.”, Julia Child, the Queen of cooking videos.
I had the distinct pleasure of dining with Julia back in the 80’s at a friend’s house, where they asked me to tend the bar cart. Julia asked for what she called “a reverse Martini,” which was 5 parts vermouth to one part gin. (She had several, btw) After she left and we were rehashing the evening, I made one of them for myself... it tasted vaguely like gasoline. There’s no accounting for taste!!
good one 😂
One of the top 10 quotes ever.
Hmm. That quote is actually hanging on my kitchen wall, but it's attributed to WC Fields....
You have quickly become my favourite online chef/cooking person. You are very articulate and likable and all your videos are full of little tips and things which are genuinely useful on a daily basis as a home cook, just little things that save money or improve on commonly accepted methods (like approximating buttermilk by adding white vinegar to milk). You are inspiring home cooks around the world! much love from Manchester, UK.
I thought Papyrus was the one to cook:)
@@grehta Hahaha! I bet Papyrus used Adam's bolognese recipe
His channel is gonna grow fast
Same here pal from Glasgow
Did you guys see the chicken parm video? Thats my stuff!!
"white wine is perfectly balanced as all things should be" - Adam Ragusea
Adam is Thanos confirmed?
Adam Ragusea The Mad Cooker
**half the bottle disappears**
perfectly balance, yo. it's how things should be, yo
Internet explorer he basically just taught us the circle of life
Others at 21: DRUNK TIME
me at 21: Sweetness and acidity
Non-Americans: IM 16 BISH, BEER AU NAEET, YEE YEAH
Wut
I just realized the reason why Adam is already such a good presenter (without having to develop the talent over time like most youtubers) is because he's a university professor, so lecturing people about shit is his full-time job.
What does he teach?
Qu I need to know lol
@@grassmowermo7438 I know he has a degree in journalism, so it could be something related to that, like a communications class?
@shadrock99 and ur the biggest intellectual on the planet right?
shadrock99 what the freak???
“Why I season my wine, not my food.”
Why I get my food drunk, not me
Why i season my mouth, not my food.
Zylon lol I saw that coming
Why I season the soil I grow plants in INSTEAD of my vegetables
Ancient Romans drank seasoned or spiced wine.
"animal solids plus wine", is going in my next tattoo.
Hopefully in chinese sign letters
No no, that's the name of my new beastial doom metal band!
@@iskandertime747 right on!😂🤘
LOL
did you get it?
*meanwhile in a mirror universe*
Chef John: A little white wine for Chef Ragusea
Long live the empire!
More like, "A little white wine, but that's up to you. After all, you're the Ragusea of your lamb and yogurt mullah."
@@ObitoSigma omg nice
Boy, these comments are really revealing who watched all the way to the end and who didn't!
Adam Ragusea lol
peepee poopoo doodoo stinky heeha
poopoo kaka
I LOVE YOU
IS THAT A MOTHERFUCKING JOJO REFERENCE??
I'm just here to correct that people who think they boiled away all the alcohol.
Nobody can achieve 100% distillation, and they won't get close if they're just boiling water and alcohol in a pot.
Also, I'm willing to bet that next videos is about bread and some other yeast fermented stuff.
Because yeast is the best known organism for ethanol fermentation.
SCIENCE!
"Why I season the Italians who stomp the grapes to make wine and NOT my food"
Would he end up seasoning the soil?
@@motazfawzi2504 season the seeds
@@BossuJmek2k18 season the SUN
okay you went too far this ain't funny
Season the Big Bang
Gordon Ramsay: Olive oil
Binging with babish: Kosher Salt
Adam Ragusea: White wine
usmani.ebaad it's kosher salt for Andrew rea
KOSHER SALT
David King
kosher salt on Palestinian chicken
It's Kosher salt
You suck at cooking : pepper pepper pepper
“I don’t drink alcohol.”
Okay, that’s fine, but do you *eat* alcohol?
Technically the alcohol is burned off. But I get it. It's a joke.
@@oneautumnleaf5270 But it still has trace amounts of alcohol
I breathe in alcohol vapour, truly a superior way to experience liquor
Drinking cigarette
@@oneautumnleaf5270 Alcohol is not burned of
Adam has another video where he mentions this.
Mum comes down at 8am
Me: *Pouring white wine into my cereal*
🤣😂🤣
My ribs hurt now. Thanks!
Why I put cocaine in basically everything
hahaha
A line in the morning is great for the rest of your day really wakes you up
More pump
Zack ñø omg same
Zack ñø
Thanks I hate your pfp
*_VODKA TOMATO IS ON THE RIGHT_*
How did ya make that font?
*- Try adding hyphens and asterisks at the beginning and end of your comment. -*
*-wait really?-*
*oh sweet*
-test-
I love how technical you are when it comes to food, a lot of the youtube chefs just tell you what to do, but you explain the chemistry, and the techniques behind the recipes
Why? It’s pretentious bollox for wannabe TH-cam intellectuals. 😂😂😂 Like you👍
His eye contact is so good that it’s scary
Life hack:
Don't look at eyes if they scare you.*
*Or cause you any other kind of discomfort, there are enough hacks out there to fake it.
i hate it, i cant even jerk off to his videos anymore because he's judging me
@@Goldie_Roger i feel you bro, my dick wont get hard
@@Goldie_Roger that escalated Quickly
@jared, 19 same unfortunately I can't get erect when someone's making eye contact, sad because I enjoy wanking to white wine porn 😔
Most teens: *waiting to be 21 so they can go out and get wasted*
Me: *waiting to be 21 so i can finally cook with white wine*
...That's not exactly how it works.
@@markjackson1989 not how what works?
It's so ridiculous that Americans have to be 21 to buy alcohol
@@brendanswords4659 You don't exactly need to be 21 to cook or eat food that has been made with alcohol. Restaurants will serve food that has been cooked in alcohol to practically anyone. There's even this one culinary class for high school students that I know of, and on occasion, the chef will let the students use alcohol in their cooking.
Just make sure that you got someone 21 or over the owns the alcohol and you're fine. There isn't a law against cooking with alcohol, and eating the meal.
@@markjackson1989 Obviously though this was meant as "waiting to be 21 so I can get white wine to cook with myself".
even if you could get it via someone just giving it to you, it's going to be a lot easier and more convenient to just buy it yourself.
It's weird to me that people seem to have this strange idea that Adam is some crazy person that invented the idea of putting wine (and alcohol in general) into food. Like bruh if you've ever eating at an even slightly nicer restaurant you've almost certainly had SOMETHING made with wine or bourbon or beer. It's really common
My mom has been cooking with white cooking wine for years, although because of our area's stupid laws forbidding grocery stores from carrying alcohol, she hasn't bought actual white wine.
Also what do they think goes into "beer battered" (onion rings, fish, anything you fry in batter). I'm no expert but probably beer is a main ingredient.
I assumed it was well known that alcohol has a place in cooking and that most of it will evaporate away because it has a lower boiling point than the water litterally steaming out of the food. (And water makes up a much larger share of the fluid volume than booze does)
hardly anyone has ever thought that when watching his videos; the way he constructed the video just makes it seem like it
I'm not sure it's ethical to cook with bear. Too intelligent imo.
It's like how Chef John has cayenne pepper. It's become kind of humorous to me, like, "When's the white wine coming?", lol.
And Townsends' nutmeg.
Or Boris and mayonnaise
Babish's dill.
FFFFFreshhhhly grated nutmeg. And a pinch of cayenne.
Why I marinate my cutting board before I season my knife.
Senpai why I season my white wine NOT the knife
lol
and then I cook my pot
Why I eat my fork not my food
@@scall4 so basically smoking pot
"Dad,why did you name my sister Rose?"
"Because your mother likes roses."
"Thanks Dad."
"No problem,White Wine."
I had to read this several times before I got it, but it was really funny.
Adam S he didn’t even come up with it tho
@@rizzy6087 but like who actually cares besides you
BlockheadRed shut up weeb
Robert H bruh I have never seen such a nerd in my life. And since when are we talking about me being original? We are talking about the comment. If you truly have nothing better to do than write the whole fucking Magna Carta I feel sorry for you.
Ya know, I could see you having a cooking channel on youtube or something
Screw water. I'll cook my pasta in Wine
BonSarciss, hahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahaahahahahahahahhahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahaha
*screams in Italian*
I'ma install a wine tap just for white wine in my house
PsychoWraith
Wow... wine fee be like: $10000/month
@Dio Brando why are you here?
"You're not going to get drunk of food cooked with wine"
I think this depends on cooking time, and how many gallons of wine you add...
@@DoctorX149 That is the joke.
*a whole bottle of white wine goes into the pan*
How many gallons hahahhahahahahaha
GALLONS??!!
I cook with White Wine aswell.
Actually I just drink the wine while cooking.
Because it dulls the horror of whatever I'm producing xD
LeonidasGFX, that killed me haha 😂😂
You stole that from James may you phony !!
DONKerhonker And you’re stealing comments about stealing a comment.
Every time I watch this video I'm reminded of exactly why I love your videos, the pure analytical nature of them teaches me something new and enables me to up my game. It's a win/win scenario.
Man, I like your videos so much.
There's not a whole lot of cooking youtubers who present their content the same way you do: precise, concise, no-bullshit and to the point.
Much respect for that.
knuckztve Binging with Babish is another cooking TH-camr that does it right as well!
Dude, right? I love this man.
Weissman is absolutley top notch
Try chef alex
I love the way this guy thinks. His approach to learning about cooking seems to be based on using and developing his intuition. It's no surprise he's a fan of Marco Pierre White's cooking videos which have a very similar philosophy. Really good cooks seem to have a really clear idea of what they want a food to be like at the end, and can kind of tip-toe their way to that goal, even if they don't know the exact way, just following their intuition founded on a deep understanding of what's really going on in the pot / pan.
I am very proud of myself because I have watched every single video of this channel.😀😀
Same I just really love the way he's talking and easy recipes.
He doesn’t have too many videos
@@camm5981 shhhh
It’s not that many
@@hailahong3021 SHHHHH
"Vinegar leg is on the right"
*upgrade*
"Vodka tomatoes are on the right"
F U C K G O B A C K
I've always cooked my Bolognese with red wine when I've had it to hand. I love the deep rich flavour, especially when you use something like a Malbec, I don't know why but this is my favourite for cooking and eating meat. However, I'm definitely going to be trying white wine, especially for deglazing, you can't use red wine to deglaze unless you specifically want that flavour.
I'd recommend to anyone to get hold of a box wine of pinot if you can find one. Always more value for money and you don't need to worry about needing to use it within 2 days once it's opened. Grab a box wine, leave it on the side and you've got yourself some go to cooking wine
Great tips! Especially mentioning that the alcohol itself is a big deal as a lot of flavors out there are alcohol soluble but not water soluble, thus using alcohol in food gives you an additional way to extract flavor. and who doesn't want more flavor?! Funny to see you using that Bay Bridge wine, that's my go-to cooking wine!
True. But flavors which are insoluble in water will be more soluble in fats than in alcohol anyway. Many dishes to which you’d add wine already contain plenty of fats.
Modern day good eats. Educational, straightforward, engaging, and I can walk away from a video with a concept to take into the kitchen and really feel like I learned something. Not to mention you have the attention to detail and focus to reference your past videos (most of which I've seen) I really dig this channel, thanks for making the content you do, and I look forward to you having at least a million subs
White wine in steak marinade is amazing. Locks the flavor into the meat crust so every bite is an explosion of flavor especially the first and last bite which are mostly crust
I agree with this statement.
*A N D J U S T A G L U G A' W H I T E W I N E*
2 shots of vodka
Hey, I just found this channel trough TH-cam's recommendations.
This video is really good: Clear, informative, well structured, and makes a lot of sense.
Thank you for taking the time to share your knowledge with us, I'll subscribe for sure!
"why I season my mouth with white wine before cooking"
*haha i do that*
I'm a Muslim Amateur Cook,
First I love your show following for weeks and can't get enough of your bold yet simple caulnry techniques 🌷
Second, I really try my best to skip alcoholic ingredients and test substitutes all the time
And White Balsamic Vinegar and Pomegranate Molasses are our #Halal Alternatives for Red and White wine 😅
ok
Good idea man. Gonna try those next time as a substitute.
Also muslim, and i cook mostly asian cuisine, usually i replace mirin with grape or apple juice
Good to know Ahmed. One of my friends is a devout Muslim and he won't even drink water out of a glass that once was used for alcohol! (true story). If balsamic is Halal, I'll use that instead of nothing.
@@ohger1
I'm really grateful for your concern for your friend's belief ❤️
#Respect Mr.Jhon 🌷
Tell him your brothers and sisters in Egypt, Syria, Jordan and Iraq use Balsamic Vinegar at Middle East Halal Cuisine 👍🏼
And Vinegars are generally Halal as we were taught
The part at the end was a lifesaver. I'm not old enough to buy alcohol but I really wanted to try your bolognese recipe at home.
My favorite pastime of late is going back to the genesis of Adam Ragusea memes. White wine, vinegar leg is on the right, seasoning the cutting board, and now brownie skin. These will be the next generation's historic sites.
This guy is a legend, love his energy and the fact that he tests every claim be makes or reads. Have never been this motivated to start cooking before
I personally like to substitute white wine for dry vermouth in a lot of recipes, for the simple reason that it's fortified so can stay open so much longer without spoiling. As a student with a limited budget, buying a bottle of vermouth every few months beats buying a fresh bottle of wine every time I want to make a sauce. I haven't noticed any major differences in flavour between the two, but I'd actually say that I slightly prefer the vermouth in most things as it seems to impart a more savoury and less acidic note. Just my two cents, but imo its a good tip for keen cooks on a shoestring
That's because not only is dry Vermouth fortified, it's also seasoned with herbs and spices like Wormwood. This adds an extra depth of flavor that you're noticing. Personally, I like dry vermouth sometimes, but if a recipe calls for a specific wine I'll use that, and drink whatever doesn't go into the food when I eat it.
@@alexandermoorehead3200 This is true. As I say, from my experience the difference is very subtle, but it does definitely improve the flavour of some dishes. Of course it does need to be cooked off a little longer to account for the higher alcohol content, but that's not an issue for me. Like you I wouldnt tend to use it if a specific wine is called for (e.g chicken marsala needs marsala, duh), but for simple cream sauces especially, it's my go to
Before anyone thinks I'm being a bit dramatic, it's probably worth pointing out that you simply cannot get a bottle of wine in my country for $3, more like the equivalent of $7 or $8 at the very low end. Anything cheaper is likely to be low-alcohol, full of sugar, or perry masquerading as wine, none of which I'd like to cook with. Having said that, I notice Adam has added a comment claiming that white wine should stay fresh for 2-3 weeks once opened. I shall concede that this surprised me, as I had always been told that the limit was more like 2-3 days. So i'll need to experiment with this and see what I think
great tip, appeciate it
Not gonna lie, your videos have been popping up more and more on my feed and for every video I watch, I find that I really enjoy your content and the way you present it! Thank you!
Kind suggestion, you can try adding more lights or a light softener to make the light less sharp to achieve a smoother feel on your face. A homemade one is parchment paper dont count on it professionally though.
tf
Why I use white wine in everything:
I’m an alcoholic
Counter intuitive since cooked wine doesn't get you drunk.
yeah, but cooking any type of alcohol gets rid of the alcohol if you do it right. thats why teenagers are able to order a vodka penne pasta at a restaurant since the alcohol is all gone
@@jensclarberg6419 There is still alcohol left though, because it doesn't evaporate fully through the food.
Sam Burgess
He’s trynna make his kids sleep
No. True alcoholic don't waste even a drop. And cooking kills alcohol. He even proof he's not alcoholic.
I've started using the liquid from various pickles to deglaze pans or just to bring brightness to my dishes. Saves me money by using everything that's in the can but also gives good flavour if you have various different pickles of good quality.
I still can't think of a funny joke to get a lot of likes and a heart from Adam...
Yayo The Jowen there basically is Nothing to joke about in Adam’s videos.. haha
Yayo The Jowen Well you got one of them at least.
@@joshywashy3453 yeah...I guess
Or even a meme, but that's alright. I always send regular, positive comments to Adam after he cooks. He's a legend.
there ya go
you are a relatable, entertaining, and informative man, man. i feel like i've learned more from a baker's dozen of your videos than i ever did from the many gordon ramsay (et al) videos i've consumed. They make the easy parts look unrealistically precise and the hard parts deceptively simple; often contributing to disappointing personal results. Whereas, in contrast, your technique vids are pragmatic and enlightening and the recipes inspiringly manageable.
just super great stuff! so glad i subbed.
I feel so justified in nearly always cooking with (and drinking) pinot grigio now. Thx for the confidence boost. 😊
1:12 I've been wondering for the LONGEST time why wine is great for cooking,and if it gets you drunk or not(I'm not a drinker),you answered both of those questions Adam,thank you!
Thank you for making this entire move toward the Culinary Arts, a sweet, happy and fun one! Love Always!
I'm even a muslim that's not allowed to drink wine "even by 1%" and i still watched your video. And you gave us substitute.
Thanks man. Much love for you
That's sad. Those dumbass rules still exist for religions?
willy johnson woah that’s offensive
Just cause you don’t follow rules
Don’t chat shit about someone’s beliefs
sucks for you lmfao
@@yousufmiah8388 being born randomly to somewhere and you are applied with rules such as "don't drink wine and watch TV" that's some dumbass shit if you ask me sorry
@an nice law and random ass rules based on some imaginary dude on the skies is two different things dude 😂
I love how informative and fun this video is
I really appreciate the inclusion of an alternative. It's not that I don't want alchohole in my food (I don't), it's more that I don't have access to it since I live in Kuwait. So thank you for the tip at the end 👍🏻
i tried adding whiskey to my stews lately, and it had a amazingly great result. in most cases bay leaf could of done the same thing. but because i chopped up raw chilies and other raw ingredients. the alcohol not only help balance out the flavors, it helped break down and extract juicy flavors from the raw chills
"Is it good? Sip.sip. ...not really!" Had me chuckling.
I absolutely love how you run this channel. Easy meals fit for a home cook, and you explain the reasoning behind the things that you do, and provide genuine research from trusted sources. And even then, you aren’t telling people “oh, this is the only way to do this thing so you should follow this exactly.” No, you tell people that they can do whatever they are comfortable with!
This is all exactly why I love your channel, I have no idea why people still find reasons to hate on it. But oh well, you can never make every person happy.
Chef John: Cayenne pepper
Adam Ragusea: White wine
Gordon Ramsay:Olive oil
Hotel:Trivago
Adam where did you learn to cook? You are an excellent teacher.
He's obviously Alton browns child
Kevin he`s a professor so yeah, professional teacher basically
@@kjehalv That does make sense as to why he's a good teacher. I reckon he'd be a good professor - straight to the point but not boring.
@@kjehalv not all professors are good teachers. My philosophy is anyone can learn the material but not everyone can teach it.
Kevin that is certainly true!
Your food logic is impeccable sir, you are the lever I use to elevate my cooking right now.
"I like cooking with wine, and sometimes I even put it in the food" -- Julia Child
Adam ragusea : its ok to cook with white wine.
Me: pours 3 bottles of white wine in a pot and stirring every 3 seconds and then eating it after a minute.
I've watched so many of these videos out of order that it only was recently that I came upon this one. Between this video and another (The one which addresses why we even cook at home anymore), I finally came to the understanding that you've been trying to help us with: Knowing what the stuff does that you're putting in lets you swap things in and out to achieve the desired effect. How to swap flavoring ingredients, where to derive moisture and how much.
My chilis *always* came out too thin because I was following the directions as best I could (except for the extra cans of beans I threw in because I like beans in my chili). Then, one day, I started a chili while the water was out in my building because they were fixing some plumbing leaks, and instead of the 8oz can of tomato sauce followed by 8oz of water, I just threw in another 8oz can of tomato sauce and it came out *fantastic.* It was thicker and more flavorful than any chili I'd made up to that point. I didn't take notes on how much other stuff I added yet, because I'm always just shaking and stirring to taste, but that one change with the tomato sauce, replacing 8 ounces of runny liquid with 8 ounces of thick, flavorful, delicious liquid? MMph, that was fantastic.
No more waiting for it to steam off with the lid cracked; it's already thick enough. So, thank you. I still don't love to cook, but I do love my crockpot, and now I love it even more.
Edit: In case anyone was wondering, I used
-2 lb of 80/20 hamburger, slightly gray from heating in a pan to get it started (I knew I was going to get hungry a lot sooner than the crockpot takes otherwise)
-4 16oz cans of red kidney beans (the weight of the beans is actually less than that because of the liquid in the cans)
-A chili powder pack rated for 4 lb of meat (I'm not at the level of making my own powders yet)
-2 8oz cans of tomato sauce with basil, oregano, and garlic mixed in.
I stirred (and mashed a little) every half hour or so for two hours. Then I added additional garlic powder, onion powder, basil, oregano, and ground in some black pepper. Two more half-hour stirs and It was past ready to eat. It came out thick enough to serve with a wooden spoon, and I salted and peppered a little more at the end. It didn't come out very hot, but I prefer it that way; spicy food gives me heartburn, but I do like the warm feeling of pepper when there's just enough.
Anyway, thank you again, and thank you for all this quality content.
I always cook with wine, sometimes I even add it to the food.
Lol
Adam I hope you see this! You were right about your wrong (heh) reasoning to mix wine with dough. In Greece, a secret that traditional cooks use is the addition of raki (or tsikoudia, tsipouro in northern Greece), a drink with about 40% alcohol! The dough then gets extremely crumbly (and crispy if you fry it).
Adam I totally agree with everyting in this video.Have said much of this for years myself.Once people get used to cooking with wine it becomes almost second nature.Its getting them to take that first step.This video will help people be less intimidated for sure.Have you ever thought about doing a vid on Fortified wines and how to use them?I like rainwater madeira.Thanks again God bless
I'm still experimenting with what brands I like. I always go for apothic red wine, (mostly cause the labels are cool) but with what white wine I like, I actually tend to prefer the sweeter ones.
I accidentally got a suuuuper sweet white wine that was basically a desert wine. Put it in my shepherds pie and that was the best Shepards pie I ever ate. Then after that was gone I went back to a dry wine and I find my food just isn't quite as good as with the sweet wine.
Long story short, I keep both sweet and dry wines in my kitchen now depending on what I'm cooking, lol
Q: Why I Put White Wine In Basically Everything
A: Cause I Like It
Roll Credits
Im constantly and slowly, trying to up my cooking skills a bit, been thinking about cooking with wine or alcohol and stumble across this video. I love how you described the vodka sauce.
Adam's doctor: You should stop drinking.
Adam: *Why I Put White Wine In Basically Everything*
Also, the alcohol in the wine will mostly (if not completely) evaporate. So just use the damn wine.
Actually, most cooking can't get all the ethanol out. There was a study where they pour alcohol into soups and some other dishes. Here is a shoddy article since I can't find the real deal. That is why we have distilleries, and even those aren't perfect.
www.eatthis.com/does-alcohol-cook-out/
But still not enough to get drunk.
I think most controversy around alcohol revolves around getting drunk? Not like people had a fully scientific conception of alcohol back then.
@@bobbywhite5319 but a lot of fermented & pickled foods have alcohol in them - canned & pickled vegetables, some marinated meats, fruit juices & fermented dairy products for example. So don't stress about the 1-3% remaining from vine, you're having alcohol more often than you think...
@@turquoisegreene9625
I'm a biology major. I know how plentiful the organic substance known as "alcohol" is.
I was trying to get the science straight.
Sadly, most people fudge the science, you and the OP included. I already said that it was fine not to worry about the alcohol content in cooking.
However, most fermented foods like pickled vegetables and diary don't have alcohol.
They are lacto-fermented, meaning that a lactic acid bacteria break down the sugars into lactic acid. It's why those foods taste sour.
Anything fermented by *yeast* will have alcohol. Those would be bread, mead, beer, etc.
Now, I'm sure you've never had yeast-fermented cheese/yogurt or something like that. Hopefully, that proves my point.
Fruit juices typically are pasteurized before any natural yeasts have time to ferment. No real alcohol there either.
@@bobbywhite5319 You can explain stuff without coming off as an ass. I'm not gonna just whip around ~*my chem major*~ and get into semantics. Sure, alcohol is a broad term for more than ethanol, but that's obviously not what we're talking about here.
@@bobbywhite5319 why are you so pedantic about the alcohol content in food?
I've been making cassoulet since about March. I make a big batch up on Sunday or Monday, then eat it the rest of the week. Having watched this video before I started, I've been making it using that Better Than Bullion/White Wine combo you recommended. It amounts to about 3TBS of the BTB to a bottle of white. It definitely adds a little something to the cassoulet that isn't there otherwise (though like with bay leaves, I can't really put my finger on what). Thank you for the suggestion and the video.
This is awesome! And thanks for the book recommendation!
0:23
"Perfectly balanced...As all things should be..."
Can someone explain this joke to me?
@@aragusea Basically a Marvel joke for Avengers. If you wanna understand it, you might have to watch at least 15 whole movies in a franchise to understand the plot and jokes of one single movie.
@@bigboyleader1540 a small price to pay for salvation
Very interesting, and while I'm not a fan of adding sweetness to most things, I can see how cooking with white wine could lead to some amazing results if it fits the cook's palate.
Adam Ragusea: Time to make some sort of sauce!
White wine: Ah f**k here we go again
i only recently started cooking with wine just to see if i could tell the difference, and i'm shocked by how much better the food tastes with red wine in comparison to white.
i used white mostly because it's the one everyone uses, but after trying red i noticed such a striking difference in flavor and smell I just never went back, white wine is way too subtle/mild for me.
I put the leftovers of wine in a bottle at home and use it when I want something between wine and vinegar... It is so good... White and red works!
“Whats that? You want me to put you in lucky charms?”
Hmm I’ll try it. Here’s a tip in return: I almost always add bacon bits (real) to my sauces or anything else. Yum. I also add stock to sauces, exactly the kind you showed (Better than Bullion).
2:50 You took the words out of my mouth. My cooking wines are a bottle each of red and white wine for $3.99 at whole foods -- I literally call it "cheap ass wine" on my grocery list. And because this is whole foods, their vegetable stock is exactly the same price lol.
Heres a fact as well, in Italian cooking less is more for a-lot of sauces for example pasta al pomodoro the traditional recipe contains simply:tomato puree, sea salt, fresh basil and olive oil. The point is to make a fresh clean tomato flavor not sweetness, not everything MUST be sweet so its not "better" as you assume it's just different and a lot of the time unnecessary. If you're gonna use wine in tomato sauce, the better option is always red wine too, it melds better because of the higher acidity and low tannins that part isn't an opinion thats a fact of chemistry as those two aspects enrich the tomatoes further. You can't always assume one flavor you like is "better" because it's sweeter, a lot of dishes don't call for that, I don't want sweet sushi, so guess what? I don't add white wine, or any wine, if you want to make better italian food, always assume not to add in unnecessary crap thats going to get in the way of the dominant flavor.
It's literally a matter of taste. If he likes white wine in certain dishes that you don't, meh. Live and let live. His opinion isn't fact and neither is yours. I'm not arguing the chemistry here, just saying that REGARDLESS of the chemistry, the final arbiter in food will always be personal taste. Traditional cooking methods and ingredient combinations are all still subject to taste.
Personal preference rules all when it comes to cooking in my book.
@@jon9828 But that was my point, I agree with you, Adam throws personal preference out the window in favor of what the "science says" but that has noting to do with art, science can't dictate what will taste good, only explain why something tastes the way it does. Its all preference cause it's an art.
Wow. Another good one. Whenever I've thrown bourbon, vodka or scotch into something like cottage pie or blognaise it did seem to be deeper and richer. Now I know why. Thanks for clarifying which white wine to use.
"Why I put white wine in everything"
Well, wine not?
Time for a Riesling! Greetings from Germany
that works too!
I've recently found your channel and I'm really enjoying learning the little tricks to improve the things I'm trying to make . I appreciate the educational side and the reasoning behind adding certain things to food.
short answer: Italian
What I was thinking.
FYI you have a stuck pixel of some kind. Look on the left side of the window frame
Don't think it's a stick pixel. Looks like a speck of dust
I think it's just a light glare. see how it disappears when my hair goes into the same spot at 1:06?
@@aragusea it doesnt go away lmao
@@MothafuckinAmerica ah right, i see it now. on the window frame, right?
@@aragusea yes, it's on the window. The tiny dot. Probably just a particle. I doubt its a dead pixel because pixels can't be transferred from a screen to another screen.
I just found this channel today and so far what I've learned is, out of all the food videos on youtube, these have the best memes in the comments.
very fgood videos bro
Gordon Ramsay: Touch of Olive oil
Adam Ragusea: Splash of White wine
TOIS TOIL also a glug of white wine
WHERES THE LAMB SAUCE
I absolutely adore 'better than bouillon'. I thought it would be trash but it's genuinely fantastic stuff. Plus I love to get crunk, so this video is my heaven.
I guess White wine is Thanos’ favorite drink.
Perfectly balanced
I just noticed this video and it attracted my attention because I've recently started using dry sherry into lots of recipes with positive effects. It started with me needing a substitution for shaoxing wine or some chinese recipe and liking the result so much I started including it into lots of other things. What surprised me most how it effects the flavor without it actually tasting like wine/sherry. Definitely going to try to include vodka into my tomatosauce.
calling it now. channel hits 500k within the next 2 months, Adam shows up on Binging with Babish as a guest.
Hope not, really like babish. The guy who seasons the board has no place in any kitchen.
I dont trust anyone who opens a bottle of wine like that 0:16
@@Accuaro Something like that :D So many nice tips for cooking whilst opening a bottle like that. Maybe the plasticy wrap gives some additional flavour I dont know about lol
@@redingitel I'm usually opening up a bottle as fast as possible because my fond is about to burn and I gotta deglaze that shit ASAP and I forgot to open a bottle in advance.
@@aragusea I understand your point! It just appeared funny to me yesterday. Nice video, keep em coming!