Why I Put White Wine In Basically Everything 

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.

vinegar leg is on the right

"white wine is perfectly balanced as all things should be" - Adam Ragusea

“I enjoy cooking with wine. Sometimes, I even put it in the food.”, Julia Child, the Queen of cooking videos.

"animal solids plus wine", is going in my next tattoo.

the virgin tomato sauce vs the chad boozy sauce

Chef john - cayenne pepper John Townsend - nutmeg Adam ragusea - white wine

Others at 21: DRUNK TIME me at 21: Sweetness and acidity

"Why I season the Italians who stomp the grapes to make wine and NOT my food"

“Why I season my wine, not my food.”

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.

Mum comes down at 8am Me: *Pouring white wine into my cereal*

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

Why I put cocaine in basically everything

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*

"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...

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

“I don’t drink alcohol.” Okay, that’s fine, but do you *eat* alcohol?

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.

"Dad,why did you name my sister Rose?" "Because your mother likes roses." "Thanks Dad." "No problem,White Wine."

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.

Boy, these comments are really revealing who watched all the way to the end and who didn't!

*meanwhile in a mirror universe* Chef John: A little white wine for Chef Ragusea

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

*_VODKA TOMATO IS ON THE RIGHT_*

Gordon Ramsay: Olive oil Binging with babish: Kosher Salt Adam Ragusea: White wine

"why I season my mouth with white wine before cooking"

Thank you for making this entire move toward the Culinary Arts, a sweet, happy and fun one! Love Always!

His eye contact is so good that it’s scary

Screw water. I'll cook my pasta in Wine

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!

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.

Reminiscent of Alton Brown with the food knowledge and articulate way of speaking! Really amazing stuff.

Why I marinate my cutting board before I season my knife.

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

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.

Ya know, I could see you having a cooking channel on youtube or something

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.

"Is it good? Sip.sip. ...not really!" Had me chuckling.

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.

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

"Vinegar leg is on the right" *upgrade* "Vodka tomatoes are on the right"

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.

Your food logic is impeccable sir, you are the lever I use to elevate my cooking right now.

*A N D J U S T A G L U G A' W H I T E W I N E*

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.

Just discovering your channel - I love it! Home cook here and I must say, I feel embarrassed for not incorporating more white wine in my recipes! Great content!

Your stuff makes so much sense, too much common sense bro. Thank you for posting

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!

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.

“Why I pour an entire bottle of white wine down my throat, then swallow an entire meal, and THEN light my entire body on fire.”

I am very proud of myself because I have watched every single video of this channel.😀😀

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

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.

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 👍🏻

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

Hey, I just found this channel trough RU-vid'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 like cooking with wine, and sometimes I even put it in the food" -- Julia Child

Another awesome video! PLEASE do more cooking w wine episodes.

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

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.

wow, I am mind blown about some information you have given. I had no idea about using flour and wine.

dude, you're awesome. just stumbled across your channel and I love the experiments

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 😅

This guy makes me love cooking videos even more bc of how knowledgeable and straightforward he is.

I had questions and you answered all of them and more. Thanks so much for the enlightenment. I've heard before to only use wines that you would serve and drink with a meal as opposed to "cooking wines". Thanks again for the video. Thumbs up and I think I'll sub. Chow.

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.

I still can't think of a funny joke to get a lot of likes and a heart from Adam...

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.

You are such a relatable person. Love the vids. Very helpful.

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 love how informative and fun this video is

Why I use white wine in everything: I’m an alcoholic

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.

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 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!

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.

Totally on board with this!

This is awesome! And thanks for the book recommendation!

I made your bolognese the other day. Been eating it every day now! So good! Can't wait to try it with the proper ingredients. I used red wine AND red wine vinegar, no chicken liver. I bet it's much nicer with white wine and balsamic vinaigrette with chicken livers.

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

This is the kind of education I love, awesome video.

Fantastic content man, every damn time. Keep it up!

Dude amazing video. I am now hungry and craving wine infused pasta. Yum!

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.

Good video. I use it in making a sauce for sauteed scampi. I cook them in half olive oil, half butter and once almost done l deglaze the pan with white wine, season it and then eat it. Delicious.

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'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

On food and cooking. That's one of my favorite books. I used it as one of my class material at the university. I lectured on seafood progressing.

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).

Thus guy's voice is amazing for these videos. Huge part of why I watch them and adds to the quality!

Chef John: Cayenne pepper Adam Ragusea: White wine

one late night I was starving and seemingly has nothing to eat. i followed my intuition and made a shrimp pasta with leftover frozen shrimp I de-tailed earlier that day, in a white sauce made of butter, flour, pre-minced garlic, evaporated milk (1:1 water), and some cream cheese. the addition of some cooking sherry really released some unexpectedly amazing flavors. I'm sold. you've got me wanting to experiment in the kitchen again.

My coworker introduced me to cooking with wine..im glad i took that suggestion..it dows add abit of depth and gives an extra option for that flavor mix sometimes

I always cook with wine, sometimes I even add it to the food.

Adam Ragusea videos are like wine. Perfect and addictive if you have too much

I remember watching this video about a year ago and it was the first time i think i should watch you more. Love you Adam :D

Awesome loved it and I fully agree!