I don't shell out a lot of money on cooking wine. I'm not a drinker of alcohol except for the occasional liqueur (I like my drinks sweet). So wine for cooking is usually the $1.99 that I get from my local supermarkets.
lol ever since i saw this episode a couple years ago i buy the cheapest wine i can buy sometimes the dollar a bottle stuff! and he is right though cook the same food with expensive wine you cant tell the difference because the heat actually destroys all the great flavors from great expensive wine. i even heard it from a wine person one day on the t.v as long you get the alcohol and the acidity from the wine it don't matter but this only works with white wine for some reason. redwine you can tell
I disagree with Alton on that. I buy wine I like drinking because I won't eat what I don't enjoy drinking. Now I am not saying that one has to spend a bundle, I enjoy a $5 bottle of wine that I have come to know and love better than a $50 bottle. But to really enjoy the flavors, cook with a wine that you enjoy drinking..Also, when you are done cooking you get to drink the rest...Yum!
well i agree with you with that, but if you have to cook something that needs most of the wine you can use the cheap stuff than keep the expensive stuff for the meal. but like if you only need a quarter to half a cup just use what you are going to drink. But i mostly use the wine i need for cooking and just keep it in the fridge i know it would taste bad for drinking but for cooking you still won't know the difference after the heat hit it.
Yeah i know he has. like remember him with sifters he said he needed them.t hen he hated them. than he used them again. How many times did he use a different thermometers for frying. he said buy a deep fat fryer than he said no to them. than the oil in water for pasta. I don't know he always changes his ideas on them.
If I remember correctly, he only uses cheap wine to extract the alcohol soluble flavors from things like tomatoes which are in here. When he did so with say...the chicken he had earlier, there were no tomatoes.
If you hear him in this, he says "Unless I plan on reducing it down to a glaze or a pan sauce..."
I scratched my head on this for awhile until I watched them about a gazzilion times and figured it out.
i find the whole colander unnecessary as you can just let the mussels sit in the shallow steaming liquid. furthermore, thickening the sauce is also usually unnecessary as the remaining broth is more easily soaked up by the bread.
dlaonb, i find that it over soaks the mussels to let them sit, making them a bit soggy and it kills the contrast between the mussels and the sauce, the mussels liquid sort of bridge the two, which is why its nice that it drips down into the separate sauce.
I would think you could store bivalves, in refrigerated sea water, (or fresh water brought up to comparable salinity)? If oxygen is the limiting variable, I don't think it will outgas very quickly at refrigerator temperature (37deg F). and the mussels rate of respiration should be slowed down as well.. If you were to store them this way (in the same Lexan tub), you could shake up the water (or use an electric hand blender in top 3 inches of water) daily to oxygenate the water.
I imagine a food source is an issue. I would be suprised to find out that bivalves don't need to eat. They don't have fat reserves to feed off (I don't think) and so they probably starve pretty quickly...
"I love it when she talks metallurgy."
ariandynas 2 weeks ago
This mother fucker. Wasn't he the one who said that we shouldn't cook with wine that we wouldn't drink...
Reference Season 1 Episode 9.
And is just the beginning of a long list where he contradicts himself later on in the series...
sghost128 3 months ago
@sghost128 He's been doing this for ten years, he's not allowed to change his mind?
ariandynas 2 weeks ago
@ariandynas Yeah except for the fact that between the times where he made these contradictions maybe 2 years had passed?
Besides. It is unprofessional to make such a strong statement then turn around and make the exact opposite statement without some sort of explanation.
sghost128 2 weeks ago
How does he make foods that I hate look delicious?
HellsingWalter87 5 months ago
I don't shell out a lot of money on cooking wine. I'm not a drinker of alcohol except for the occasional liqueur (I like my drinks sweet). So wine for cooking is usually the $1.99 that I get from my local supermarkets.
QueenBoadicea 7 months ago in playlist Good Eats (television cooking show)
Soybeans?
I'm Vegan doc, go on....
SolumDementia 8 months ago in playlist Like The Hat?
this was the best cooking show ever.
Byrnzi360 9 months ago
"There's nothing worse then a dead mussel." Umm Alton, you just killed them all...
Celestyal22 10 months ago
Lactose Man has a hell of a punch and Lever Man has a crowbar.
lol
avoiderdragon 11 months ago
bammage... i get it!(emeril)
ADoryble7 11 months ago
I thought he said beer instead of beard at first...............
daddyralph6 1 year ago
in taranto where i used to live mussels are so mind boggingly good that they are eaten with their water only
ArthurGanate 2 years ago
i want to knit some gloves out of mussel beards now!
hausdoktor1 2 years ago
Did anyone catch what he said about throwing the beards in the garbage?
halfacig 2 years ago
Yes Leverman
Hadra568 3 years ago 8
is it just me or was that lactose man
jsmith0433 3 years ago 14
lol ever since i saw this episode a couple years ago i buy the cheapest wine i can buy sometimes the dollar a bottle stuff! and he is right though cook the same food with expensive wine you cant tell the difference because the heat actually destroys all the great flavors from great expensive wine. i even heard it from a wine person one day on the t.v as long you get the alcohol and the acidity from the wine it don't matter but this only works with white wine for some reason. redwine you can tell
Chilax 3 years ago
I disagree with Alton on that. I buy wine I like drinking because I won't eat what I don't enjoy drinking. Now I am not saying that one has to spend a bundle, I enjoy a $5 bottle of wine that I have come to know and love better than a $50 bottle. But to really enjoy the flavors, cook with a wine that you enjoy drinking..Also, when you are done cooking you get to drink the rest...Yum!
rayandkerri 3 years ago
well i agree with you with that, but if you have to cook something that needs most of the wine you can use the cheap stuff than keep the expensive stuff for the meal. but like if you only need a quarter to half a cup just use what you are going to drink. But i mostly use the wine i need for cooking and just keep it in the fridge i know it would taste bad for drinking but for cooking you still won't know the difference after the heat hit it.
Chilax 3 years ago
that's an especially good idea if your drinking the wine while your cooking with it lol.
Ghostboy177 2 years ago
He's contradicting himself... I think he changed his mind over time or maybe just some projects he believes so.
KimYunMi 3 years ago
Yeah i know he has. like remember him with sifters he said he needed them.t hen he hated them. than he used them again. How many times did he use a different thermometers for frying. he said buy a deep fat fryer than he said no to them. than the oil in water for pasta. I don't know he always changes his ideas on them.
Chilax 3 years ago
If I remember correctly, he only uses cheap wine to extract the alcohol soluble flavors from things like tomatoes which are in here. When he did so with say...the chicken he had earlier, there were no tomatoes.
If you hear him in this, he says "Unless I plan on reducing it down to a glaze or a pan sauce..."
I scratched my head on this for awhile until I watched them about a gazzilion times and figured it out.
He does contradict himself a lot though.
xFireHeavenx 3 years ago
Bammage!! LOL!!
cursedchaos13 3 years ago
i find the whole colander unnecessary as you can just let the mussels sit in the shallow steaming liquid. furthermore, thickening the sauce is also usually unnecessary as the remaining broth is more easily soaked up by the bread.
dlaonb 4 years ago
dlaonb, i find that it over soaks the mussels to let them sit, making them a bit soggy and it kills the contrast between the mussels and the sauce, the mussels liquid sort of bridge the two, which is why its nice that it drips down into the separate sauce.
harkejuice 3 years ago
I would think you could store bivalves, in refrigerated sea water, (or fresh water brought up to comparable salinity)? If oxygen is the limiting variable, I don't think it will outgas very quickly at refrigerator temperature (37deg F). and the mussels rate of respiration should be slowed down as well.. If you were to store them this way (in the same Lexan tub), you could shake up the water (or use an electric hand blender in top 3 inches of water) daily to oxygenate the water.
hedwig85 4 years ago
I imagine a food source is an issue. I would be suprised to find out that bivalves don't need to eat. They don't have fat reserves to feed off (I don't think) and so they probably starve pretty quickly...
NoirMusic 3 years ago
Oddly enough, Good Eats seems to help me with my bio classes! ^^ Heh, I can study biology while having fun!
Shin2114 4 years ago
I don't like cooking live things unless they are bacteria
otheofoolo 4 years ago
They're mussles, not bunny rabbits.
Elamdri 4 years ago
Rabbit is delicous though.
xxBloodRedSandmanxx 4 years ago 4
Roasted Rabbit is AMAZING!
BigStupidFingers 4 years ago
i love rabit, tough meat but my momie marinaids it for 3 days.
kryingagain 3 years ago
Why?
NoirMusic 3 years ago
"Effect quality?"
Affect quality! Affect!
EMTQueen 4 years ago 2
they seem to mess that up a lot!
stdrange 4 years ago
white wine is the best wine for cooking mussels
zeldajunkielol2 4 years ago
i like cooking my mussels with tomato sauce
zeldajunkielol2 4 years ago
I'm not Paul! I'm leverman :D
floccinaucci 4 years ago 3
What's up with W in this episode? Why is she in AB's laptop rather than actually at the store?
Qoder 4 years ago
Thanks
edmoil12 4 years ago