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Cooking question - 6/13/2010 2:04:39 PM   
MissAsylum


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Status: offline 		i'm currently reading "Quick from scrath pasta cookbook" by Food & Wine Magazine, and i see the most delicious recipe for past bolognese(anybody know how to pronouce that?). well the recipe calls 1/2 dry white wine. Since i'm not turning 21 for a couple of months, is there a cooking version of white wine(like cooking sherry) i could use instead of somehow getting my hands on a bottle of it?

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RE: Cooking question - 6/13/2010 2:06:38 PM   
lusciouslips19


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Status: offline 		I do but if I type it, it will still sound the same!

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RE: Cooking question - 6/13/2010 2:15:20 PM   
MissAsylum


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Status: offline 		lol. i sort of meant like how the pronunciation is given in the dictionary(its not in there :/ ), sort of like "Eskimo"- \'es-ke-mo\ "

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RE: Cooking question - 6/13/2010 2:18:26 PM   
sunshinemiss


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Status: offline 		http://www.youtube.com/watch?v=NUT2nUwTZl0
English accent.

http://www.youtube.com/watch?v=yaaWNwaKLKg
Hungarian accent.

http://www.youtube.com/watch?v=tsQlTncOwVs
Australian accent

I don't know that you can buy wine although I bet if you offered to make the dish for someone over 21, they could hook you up with wine!

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RE: Cooking question - 6/13/2010 2:18:34 PM   
mnottertail


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Status: offline 		Bowl yan ace

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RE: Cooking question - 6/13/2010 2:24:06 PM   
gungadin09


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Status: offline 		If you can't get your hands on some white wine, this is what i would do:

deglaze with plain water instead
then, at the end, taste it and season with a little lemon juice to bring the acid up

It won't taste the same. Using the wine would be better. But, please do not use cooking grade wine. It is shit, and it will ruin the dish you worked so hard to make from scratch.

pam

< Message edited by gungadin09 -- 6/13/2010 2:25:47 PM >

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RE: Cooking question - 6/13/2010 2:25:09 PM   
DesFIP


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From: Apple County NY
Status: offline 		The g is silent.

Substitute a mix of lemon juice and chicken broth.


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RE: Cooking question - 6/13/2010 2:32:51 PM   
lusciouslips19


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Status: offline 		Its simple my dear. White grapejuice!

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RE: Cooking question - 6/13/2010 2:33:09 PM   
mnottertail


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Status: offline 		what fuckin vinegar?  white grape juice or white sugar water is closer to that than vinegar.

you are cooking down and concentrating the sugars with the pasta, and butter and garlic.  

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RE: Cooking question - 6/13/2010 2:34:33 PM   
LadyAngelika


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quote:

ORIGINAL: MissAsylum

i'm currently reading "Quick from scrath pasta cookbook" by Food & Wine Magazine, and i see the most delicious recipe for past bolognese(anybody know how to pronouce that?). well the recipe calls 1/2 dry white wine. Since i'm not turning 21 for a couple of months, is there a cooking version of white wine(like cooking sherry) i could use instead of somehow getting my hands on a bottle of it?


A bolognese (pronounce bolo nyeh zeh if you are Italian) with white wine sounds odd. Are you sure it did not state red?

Are you making the traditional Italian version with pork, beef, pancetta, onions, mushrooms and cream, etc or are you making it American style, that is a simple meat sauce?

Though the red wine will add a flavour and refinement to the sauce, it isn't an essential element to your sauce being a success. As said earlier, if you are using it to de-glaze, you can do so with a substitute.

I got this from a site called Gourmet Sleuth which I quite like, though I can't vouch for any as I have never tried:

Wine, Red
Substitute - General
Note: add water, white grape juice, apple juice, or broth, if necessary, to get the specified amount of liquid called for in the recipe.

orGrape juice; vegetable stock; cranberry juice; tomato juice; or concord grape jelly.

Substitute - Measured
1/4 cup or more red wine, substitute the following: equal measure of red grape juice, cranberry juice, apple cider, chicken broth, clam juice, flavored vinegar, or nonalcoholic wine. If you use nonalcoholic wine, add a tablespoon of vinegar to cut the sweetness

Also, the traditional bolognese goes nicely with Tagliatelle (you didn't specify which pasta you were using).

- LA

< Message edited by LadyAngelika -- 6/13/2010 2:44:47 PM >

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RE: Cooking question - 6/13/2010 2:47:20 PM   
MissAsylum


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Status: offline 		yep it says dry white wine, which is a bit different from when i tried it before, which was very heavy bodied- like something that would have red wine. but its from "food & wine", which is a rediculous modernised conceptual cooking read. on and its just plain spaghetti being used.

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RE: Cooking question - 6/13/2010 3:01:12 PM   
LadyAngelika


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quote:

ORIGINAL: MissAsylum

yep it says dry white wine, which is a bit different from when i tried it before, which was very heavy bodied- like something that would have red wine. but its from "food & wine", which is a rediculous modernised conceptual cooking read. on and its just plain spaghetti being used.


I'm not familiar with that publication. To be honest, when wanting to find new recipes, I find them on 3 Websites:
http://www.gourmet.com/
http://www.epicurious.com/
http://www.foodnetwork.com/ (of foodtv.ca, the Canadian version which has more recipes with local ingredients).

- LA



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RE: Cooking question - 6/13/2010 3:08:59 PM   
frazzle


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Status: offline 		Ive always used dry white wine in bolognaise, but as others have said, it isnt a neccesity.
Grape juice or alcohol free wine will work just as well.
I also add smoked bacon and worcestershire sauce, so prob not authentic, but tastes great.

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RE: Cooking question - 6/13/2010 3:10:48 PM   
mnottertail


Posts: 60698
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Status: offline 		white wine and lasagne bolognese?

maybe scampi with hamburger, but goddam.....bolognese is red wine, even Aileen after a night of sucking ass would eat white lasagne bolognese and say ---non farò.

Io volio unaltro quartto di L'Ambrusco, per favore.

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RE: Cooking question - 6/13/2010 3:14:12 PM   
xxblushesxx


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Status: offline 		The best place I've found for recipes is www.recipezaar.com. Really awesome stuff!

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RE: Cooking question - 6/13/2010 3:22:52 PM   
LadyAngelika


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quote:

ORIGINAL: mnottertail

white wine and lasagne bolognese?

maybe scampi with hamburger, but goddam.....bolognese is red wine, even Aileen after a night of sucking ass would eat white lasagne bolognese and say ---non farò.


I did say red wine, did I not? I'm as surprised as you are that it calls for white.

quote:

Io volio unaltro quartto di L'Ambrusco, per favore.


Lambrusco et Fragola!! :-)

- LA

< Message edited by LadyAngelika -- 6/13/2010 3:24:20 PM >

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RE: Cooking question - 6/13/2010 3:54:37 PM   
DomKen


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From: Chicago, IL
Status: offline 		I've made it with both red and white wine. White results in a lighter taste. Since it is primarily used as a deglazing agent and as a source of alcohol to dissolve alcohol soluble compounds the choice of red or white is pretty much a toss up. I personally prefer red but I like my bolognese to have as complex a flavor as possible.

As to the original question, never ever use cooking wine (or cooking sherry for that matter). If you don't want or can't have booze use water and add some lemon juice at teh end of cooking. If you want to keep something on the shelf for use as a substitute for opening a bottle of wine for cooking buy a bottle of dry vermouth (it is alcohol fortified wine and is shelf stable even after being opened).

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RE: Cooking question - 6/13/2010 3:55:06 PM   
servantforuse


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Status: offline 		gungadin is right. Don't use cheap cooking wine. If you can't drink it, you certainly don't want to cook with it.

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RE: Cooking question - 6/13/2010 4:23:33 PM   
kallisto


Posts: 1185
Status: offline 		The grocery stores here carry a cooking "white wine". It's in the same area with the cooking sherry, red wine vinegar, balsamic vinegar, etc. (in other words, where the "cooking liquids" are.

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RE: Cooking question - 6/13/2010 4:27:11 PM   
MissAsylum


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Status: offline 		how long would you say dry vermouth keep for?

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