How to Make Easy (and Advanced) Vodka Sauce | Basics with Babish
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- Опубліковано 8 чер 2023
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Recipe: basicswithbabish.co/basicsepisodes/vodka-pasta
Music: “90s Kid”, "Sweet Berry Wine" by Blue Wednesday
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It's not for emulsification. It's a solvent. It's for flavour. Not the flavour that it brings by itself, but the flavour that it brings out of the other ingredients.
Right. Not everything is water-soluble.
That's what I thought! I thought some tomato flavors were water soluble and some were alcohol soluble.
It also prevents you from boiling your ingredients at too-high a heat. Ethanol has a similar heat of vaporization to water, which means it takes a lot of energy to boil off. It's boiling point is around 173F, much lower than water's 212F. This means that as the ethanol boils off, you are releasing those tomato esters at a temperature that lets their flavor stay brighter longer, as opposed to tasting like a stew.
@@theloganator13 Well said!
^ this man gets it
It's not about the flavor of the alcohol. It's about separating alcohol-soluble flavor esters from their ingredient matrix and once some alcohol has evaporated it leaves the esters free to be tasted straightaway.
Its still makes very little difference.
If there is anything else going on in your dish or accompanying drinks, all differences will be lost.
See watch?v=xtPkHihj7Ho for a deeper look.
Out of all the arguments I've heard for using alcohol in cooking, this is the one that makes by far the most sense to me
"Captain, the warp core is going critical! We've got to separate the ingredient matrix from the flavour esters!"
Yeah, this may be "Botched by..." fodder
I did not expect to see these words outside of my classes, and i am delighted by it
This one had old school retro Babish vibes from the music to the intonation in the narration. Loved it.
Kenji's extensive testing indicates that added correctly it sweetens and smoothes the sauce and makes the dish more cohesive
ethan cheblowski (might have botched that) did a video on this too and also explored using other spirits for additional flavor....
I always heard that the alcohol draws deeper flavors out of the tomato sauce
Yes the tomatoes get a little tipsy and open up, some would say they get a little too chatty...
yes, alcohol extracts flavor like salt does
@sliver3703 I’m pretty sure they don’t extract flavor the same way even though both can extract flavors, since ethanol is a solvent that allows ethanol-soluble flavors to be extracted whereas salt draws out water through osmosis and extracts water-soluble flavors
Works particularly well when the alcohol is outside of the dish, in a glass.
Perfect. I dislike tomatoes and alcohol, so it can extract the tomatoes and I'll throw it out. 😏
I appreciate an actual basic video. I really feel like the basics recently have been not very basic
I always thought that basics meant essential/classic recipes, like these are recipes we'd want to master as home cooks.
watched this and then made it in the office kitchen today, took me about 40 mins but i also had to clean as i go and clean up afterwards before I could eat it, but it really is simple to throw together and comes out great.
😭I hate cooking at my parents house because of that. I have to clean for 30 minutes and then declean it after to “leave it how you found it”
My family use to make this for my birthday every year! Thank you for sharing this recipe
hold on
I just made the second version of this for dinner and doubled everything to make enough for the family and needless to say there was no left overs
So...there wasn't enough after all? lol
Congratulations on your dish making the Clean Plate Club
I’m glad I’m not the only person making pasta at 8 am lol. Except mine consisted of leftover crockpot Buffalo chicken and Great Value alfredo sauce…
Really is a super power to be able to show 2 variants, with such detail, all under 6 minutes…
Made it the second way but with guanciale instead of pancetta and it was the most flavorful pasta I've ever done! Great post.
One of my favorite dishes to make!!
I usually add pepper in at the end, but that's pretty spot on.
hey i didn't see anyone talking about this but just so you know it's not for emulsification it's a solvent, nobody had mentioned that yet so i figured you should know
This looks absolutely delicious, I'm one of many that issues with texture in food but love the taste if tomatoes so chunky spaghetti is out of the question
My girlfriend made this for me once and added cream cheese. Sounds absolutely crazy but it’s an amazing edition that I add myself anytime I make it now
Instead of the cream, or in addition to it?
@@ChaosDave2 In addition, not too much, but enough to add a nice bonus to all the tang and spice
I'm Italian and my gradman wouldn't have done that better, looks great!
It would be really interesting to see Babish try and make Gumball's sandwich from The Amazing World of Gumball
I'm pretty sure he did the sandwich already it was one of his subscriber milestones video I think maybe his like 7 million on or something don't remember but he has done it before
Remember for public speaking we had to do like a instructional presentation and someone made this pasta dish and I’ve been in love ever since
Thank you for setting up another episode of botched by Babish! 😉
I was about to comment this exact thing lol.
Endless pastabilities indeed! Thanks for the recipe :)
Do not be sorry for puns! We STAN puns here in the Babish Culinary Universe! Or at least I know I do.
A very popular dish here in Italy during the 80’s!
I always add some balsamic with the tomato paste and basil toward the end, but otherwise that looks bangin
Ever consider displaying on screen the measurements in metric? these would be much more useful if instead of 1/3 cup tomato paste or 3 oz cream it showed 40g tomato paste or 85g cream for the rest of the world.
Made this many times for my family. Never have any leftovers to spare. And that’s when I make the recipe for every 12 oz. 😅
Thank you Babish for the Wonderful recipe! I’ve been making it ever since this video was first posted.
I’m partial to fusilli or cavatappi for saucy dishes
Would love to see you make Steven's Complicated Donut Order from Steven Universe episode, "Sadie Killer"
Tequila does give flavor tho idk about other liquors . Tequila lime shrimp a cheat code
Thank you 🙏🏽
90s Kid is back! Oh happy Friday!
The PASTABILITIES are endless !😘
“Neutral Flavored Oil” was my favorite college radio band.
Lord Alton says tomatoes have alcohol soluble flavors
Thank you for solidifying my dinner choice for tonight!! :)
Great video always love this format,
I love ❤️ the pastabilities of this dish 🍝
NEVER apologize for a well-timed and well-executed pun.
oooo i would do the second one but trade the meat for mushrooms
I’ll be honest, my go to recipe has always been the one from Rachael Ray’s second cookbook. First thing I ever cooked for my girlfriend, and we just hit our 10 year wedding anniversary. I need to try version 2 of this though.
This was a very popular dish back in the 80's
that’s dinner tonight. thanks for the recipe
The pastabilities 🤣 I’ve never seen sun dried tomato paste. I like.
Dude I had no idea Vokda sauce was that easy to make. Guess I know what I'm making this week!
💡 Just to clarify, it's important to note that it's not used for emulsification purposes, but rather as a solvent. Its role is to enhance the flavor, not the flavor it provides on its own, but rather the flavor it brings out from the other ingredients. 🍴🌶
It's ok Babish, we all make mistakes
I love it. Its like mac and cheese but 50x better.
“The pasta-bilities are endless” I think Olive Garden is gonna want a word with you
Pastablilty, noun:when dinner didnt seem to be made fast enough but pasta made dinner possible! 😂🍝
I think bread sauce would be an interesting basics to do
How about making People-Pops from Hamster and Gretel episode, "The Bitter Sitter"
I’ve had it with pancetta and green peas. Delicious.
Calabrian chilis along with an onion soubise aka Carbone's way is > *
Looks lovely, and I will probably give this a whirl, some time.
I do find myself thinking (and not only about this, but most UA-cam cooking channels) that the thing I really envy is someone off-camera to clean up the results of my cooking.
You should make the “End of days” blender breakfast the Arnold Schwarzenegger drinks at the start of the movie
I’ve never yelled at a screen so loud: there are flavor compounds in tomatoes that are alcohol soluable, and thereby can only be released into the sauce by adding alcohol.
This was delicious!
Loved the first minutes, cracked a big laugh.
Pastabilities was the name of an actual Italian restaurant in Asheville NC until 2008 or so.
segment idea? bulking w banish for ppl tryna put on muscle or weight
Love to see you make Cupcakes from Amphibia episode, "The Core and The King"
Fun fact: one of the best restaurants here in Syracuse is named “Pastabilities”
Chicken rigies
I once thought of starting a restaurant called Pasta-Bilities myself. The name has a lovely Bob's Burgers vibe to it.
Here's a tip! Add a spoonful Ricotta cheese and some black pepper, it makes the sauce incredibly creamy and cheesy!
Had this where they covered it in cheese and broiled... Brings it to the next level!
Oh that is so yummy and delicious
55 BURGERS
55 FRIES
55 TACOS
55 PIES
55 COKES
100 TATER TOTS
100 PIZZAS
100 TENDERS
100 MEATBALLS
100 COFFEES
55 WINGS
55 SHAKES
55 PANCAKES
55 PASTAS
55 PEPPERS
AND 155 TATERS
You know you have to Babish
Great vid, thanks Babish!
I just got an add of Babish on a Babish video
This time he said "pan" instead of "pin!" 😀
2:43 R.I.P. 🥺
"Pastabilities" made me give this video a like!
Excited for the botched for this one
It’s midnight and instead of drooling in my sleep, I’m drooling about tomorrow’s dinner.
Wegmans owes you a piece of whatever my bill is there tomorrow. 😊
Looks great, going to make that tonight. How much pasta? Everything else has amounts.
Something I always wondered but felt like I’d look dumb asking, is there a reason or difference in flavor of mincing/chopping or using a garlic press?
Crushing tends to bring out stronger flavors than chopping, so a garlic press probably makes garlic garlicky-er. Same applies to onions
@@Your-Least-Favorite-Stranger oh thank you!
Babish starting with a science experiment to make Kenji J Lopez-Alt proud
Worth the watch simply for the pastabilities joke!
Did you make a half batch of the advanced one? The recipe says 14oz of puree but you did 8
Ethan Chlebowski did a similar thing maybe 2 months ago? Blind taste test with different spirits. Gin is apparently better
'is it better if I add bacon' - yes lol. It's always gonna be great. Plz show me how to amazify it with like caramelized onions or mushrooms or something
Please make the perfect Fish Taco from Hailey's On It episode, "Beta'd and Hooked"
Man, this guy really knows his stuff. Great channel, bro.
Please do the diner foods that were seen/mentioned in The Sandman episode, "24/7"
Like that girls eyeballs
Really great.
Anybody else remember the prof. from Bar/Bri who claimed her father invented the dish? About the only thing I remember from that long ago...
It shouldn't taste like potatoes at all! Absolut is made of winter wheat, not potatoes. There are VERY few vodkas that are still made from potatoes and I think they're both Polish (Absolut is Swedish)
Try to make "Feijoada", national dish of Brazil
Make the perfect fish taco from Hailey's on it.
i got a babish ad in a babish video that’s funny
So I was close to this as a kid when all I wanted was pasta with Heinz ketchup.
The intro is awesome a 2x speed
Pastabilities: I can't truly explain it, but my eyes instinctively rolled so hard without my conscious thought that even I was dumbfounded by my reaction to that pun.
you should do the 10 bird feast from the riot club, would be great
Babish made Potato LaCroix.
Anyone else get diaper ads when you look up a recipe?
What is an inch square cube? An inch to the 6th?
throw in some artichoke hearts and/or mushrooms to mix it up
Could you do a double deluxe burger that Patrick eats in one bite
if you think about this in chemistry terms... it's a reflux heating process with an arguably low ester yield 😂