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RE: Cooking question - 6/13/2010 4:38:18 PM

CarrieO

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http://www.cooksillustrated.com/tastetests/overview.asp?docid=9801

quote:

Because of its higher alcohol content, an open bottle of vermouth will keep longer than an open bottle of white wine; it can be stored in the refrigerator for up to three months.

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RE: Cooking question - 6/13/2010 4:38:51 PM

barelynangel

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Food and Wine is a gourmet magazine that has some excellent recipes. I actually have a few of the magazines and it doesn't just have recipes but also has a lot more etc. I highly recommend subscribing to the magazine if you get magazines. But the website is just as good.

http://www.foodandwine.com/

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RE: Cooking question - 6/13/2010 4:45:15 PM

MissAsylum

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I have 3 of their books. while i like their outlook on many dishes, i'm more of a traditional person when it comes to cooking.

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RE: Cooking question - 6/13/2010 5:46:04 PM

tropicalhoney

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Dry vermouth will keep for months in the fridge.

Try using non-alcoholic wine which is different from cooking wine. A couple of the non-alcoholic ones are not too bad, unlike the cooking wines. They are usually somewhere in the wine section. Just ask for a location

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RE: Cooking question - 6/13/2010 5:56:29 PM

servantforuse

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I kind of find it hard to believe that someone you know can't pick up a nice bottle of wine for you.

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RE: Cooking question - 6/13/2010 5:58:48 PM

LanceHughes

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I shall invoke - - - drumroll - - - SpiceGuy2009 ! ! ! !

He's in my local telephone area code, but seems to be away for the evening...... Culinarily-trained, 4-star chef, I occasionally call him and when he answers I ask for "Chef 911." He says he can fix ANYTHING - provided you haven't burnt it. He has fixed a couple of problems I've had. Er,.... cooking problems you dirty minded so-and-sos. LOL!

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RE: Cooking question - 6/13/2010 6:04:29 PM

ElizabethAnne

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~fast reply~

I agree, rule of thumb, if you don't drink it, don't cook with it. Spend the extra and get decent wine. Then sip as you cook. :) One place I go for recipe is:

http://thepioneerwoman.com/cooking/

She has some great recipes, and mostly what you have on hand, not a lot of fancy ingredients, and for the novice cook it's also pictorial. Her brisket recipe I have made many many times, it's always a HUGE hit.

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RE: Cooking question - 6/13/2010 6:31:43 PM

LanceHughes

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Damn, that Lance! Always thinking "outside the box."

Here's a Spaghetti Bolognese without wine!

http://www.cooks.com/rec/view/0,1726,151173-244205,00.html

Actually, some research shows that there's an official recipe for Pasta Bolognese. Here's one of the "final" steps in the recipe:

8. Serve with Fettuccine or Tagliatelle (NOT Spaghetti!)

That is because the authentic, heavy, rich, REAL ragu alla Bolognese will slip off the spaghetti. Ragu alla Bolognese = sauce in the style of Bologna

The official recipe is here:
http://culinariaitalia.wordpress.com/2008/06/29/ragu-alla-bolognese-authentic-recipe/
and calls for your choice of red OR white wine.

< Message edited by LanceHughes -- 6/13/2010 6:35:14 PM >

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RE: Cooking question - 6/13/2010 6:34:03 PM

MissAsylum

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i'm sure i could ask a friend or my boyfriend to get me a bottle- but i wanted to know if there was anything that i could try that could produce good results. but i see that isnt possible since nothing could really take the place of good wine. and the whole- "if you wouldnt drink it, dont cook with it", makes sense, but since i'm venturing out into cooking with alcohol, i wasnt sure how cooking wines stack up to real wine.

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RE: Cooking question - 6/13/2010 6:40:53 PM

servantforuse

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I would have them do that. Cooking ( especially when it's Italian ) just isn't the same without some nice wine..

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RE: Cooking question - 6/13/2010 7:58:41 PM

LadyAngelika

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quote:

8. Serve with Fettuccine or Tagliatelle (NOT Spaghetti!)

Great minds think alike Lance. See here.

Honestly, MissAsylum, no offense, but a book/site that suggests wine wine to de-glaze your Bolognese and to serve it on spaghetti...

I mean, the bottom line is that you like the results. I wouldn't call it gourmet though.

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RE: Cooking question - 6/13/2010 8:24:12 PM

MissAsylum

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ingredients: -2tbl butter, -1/4lbs sliced bacon cut crosswise,-1 chopped onion, -1/2lbs beef or a mixture of pork, veal, and beef, -1 cup canned low-sodium beef or chicken stock or homemade stock, -1/2 cup DRY WHITE WINE, -2 tbl tomato paste, 1/2tsp dried oregano, 3/4tsp salt,-1/4tsp fresh ground black pepper, -1/2cup heavy cream,-3/4lbs spaghetti,2tbl chopper fresh parsley. and it says nothing about deglazing, just pour everything in after the bacon,veggies, and beef cooks

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RE: Cooking question - 6/13/2010 8:29:38 PM

LadyAngelika

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quote:

and it says nothing about deglazing, just pour everything in after the bacon,veggies, and beef cooks

Ok. Someone else on the thread mentioned deglazing, which I assumed was after sautéing the veggies. Apologies. So the meat is simmering in wine, which would be another reason why I'd recommend red.

But then again, as I say, if you like the results, nothing else matters.

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RE: Cooking question - 6/13/2010 8:50:00 PM

LanceHughes

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And the "official" recipe calls for the meat to simmer in milk so as to break it (the meat) down. And they're talking hours.......

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RE: Cooking question - 6/13/2010 9:09:23 PM

LadyAngelika

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quote:

ORIGINAL: LanceHughes

And the "official" recipe calls for the meat to simmer in milk so as to break it (the meat) down. And they're talking hours.......

I've consulted a few recipes and some use the red wine to de-glaze and some only to simmer the meat. All of them eventually at some point incorporate milk or cream for the cooking stage as well.

You are right about the simmering. I grew up in an Italian neighbourhood and the mamas would cook the ragù, regardless of the region, really early in the morning and let it simmer all day. The wooden spoon was always there to stir the pot and smack the hands of those wanting to take a taste.

And for the record, I'd recommend a nice Chianti (Sangiovese) or Barolo (Nebbiolo).

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RE: Cooking question - 6/13/2010 9:10:10 PM

MissAsylum

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this recipe says it will take all of 25 minutes. Something isnt right here....

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RE: Cooking question - 6/13/2010 9:12:35 PM

LadyAngelika

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quote:

ORIGINAL: MissAsylum

this recipe says it will take all of 25 minutes. Something isnt right here....

You said early on that it was a "Quick from scratch pasta cookbook". What they are giving you are quick recipes inspired by classics.

Lance gave you a few classics.

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RE: Cooking question - 6/13/2010 9:31:27 PM

DomKen

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quote:

ORIGINAL: MissAsylum

this recipe says it will take all of 25 minutes. Something isnt right here....

That's fake bolognese. The real stuff slow cooks for 4 to 8 hours. It bears only a superficial resemblance to american meat sauce.

BTW I've given up on the back of the stove simmering stuff and gone to a slow cooker for when I make it.

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RE: Cooking question - 6/13/2010 9:38:32 PM

LafayetteLady

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quote:

ORIGINAL: MissAsylum

ingredients: -2tbl butter, -1/4lbs sliced bacon cut crosswise,-1 chopped onion, -1/2lbs beef or a mixture of pork, veal, and beef, -1 cup canned low-sodium beef or chicken stock or homemade stock, -1/2 cup DRY WHITE WINE, -2 tbl tomato paste, 1/2tsp dried oregano, 3/4tsp salt,-1/4tsp fresh ground black pepper, -1/2cup heavy cream,-3/4lbs spaghetti,2tbl chopper fresh parsley. and it says nothing about deglazing, just pour everything in after the bacon,veggies, and beef cooks

Most italians aren't going to cook a good bolognese with bacon. They would use Prosciutto. Bacon is used as a substitute.

I also wouldn't use spagetti either. I find that to be the worst pasta there is. For a bolognese sauce I would use rigatoni.

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RE: Cooking question - 6/13/2010 11:31:26 PM

calamitysandra

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quote:

ORIGINAL: LafayetteLady
Most italians aren't going to cook a good bolognese with bacon. They would use Prosciutto. Bacon is used as a substitute.

I also wouldn't use spagetti either. I find that to be the worst pasta there is. For a bolognese sauce I would use rigatoni.