How To Make Vodka Sauce

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  • čas přidán 16. 01. 2014
  • Learn how to make vodka sauce with Chef Mark from LearnToCook.com. For a complete recipe to accompany this video please visit learntocook.com/sauce/how-to-m...
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Komentáře • 102

  • @danielgeci4513
    @danielgeci4513 Před rokem +62

    I love how actual working chefs, not CZcamsrs, make how to videos that are concise and under 5 minutes yet these monetizing "experts" on social media turn burning toast into a 30 minute affair.
    Thank you sir for your brevity.

  • @100prelichy
    @100prelichy Před 3 lety +80

    I’ve always wonder how Gail Boetticher cooked lol

  • @greencityaquatics851
    @greencityaquatics851 Před 4 lety +22

    I didn't know that Doctor Tim Brule had a cooking show. LMAO

  • @mickwalker1387
    @mickwalker1387 Před 5 lety +26

    I made this last night and it was amazing. I personally made a couple of tweaks I added paprika and garlic powder and fresh parsley. I served it over spaghetti with muscles prawns and squid. It worked perfectly. Thanks

  • @thevansmack
    @thevansmack Před 6 lety +10

    Someone toucha my spaghet!

  • @MorganBennett
    @MorganBennett Před 6 lety +2

    I love vodka sauce

  • @MissMdaya
    @MissMdaya Před rokem

    Does the half pound of butter go in along with the heavy cream?

  • @brianlewitt1574
    @brianlewitt1574 Před 4 měsíci

    What is he cooking the onions in 1st butter or oil???

  • @chumdog6060
    @chumdog6060 Před 2 lety +4

    Isn't vodka minus alcohol just water? I thought it had to be distilled to 97% alachol then cut with water to be vodka

    • @kevinotoole9576
      @kevinotoole9576 Před rokem +1

      When you cook with alcohol - beer, wine, vodka, etc. - it's about reducing the liquid so that what remains is a really nice concentrated flavor. The ethanol burns off but the flavors of the vodka remain.

  • @lafaniallstar
    @lafaniallstar Před 4 lety

    Seasonings?

  • @andrewgalletta7119
    @andrewgalletta7119 Před 2 měsíci

    how did you forget to add basil?

  • @SantisValiant
    @SantisValiant Před rokem +3

    Hello, can someone please explain what the flavor of vodka does to enhance the sauce? I don't understand what difference it would make, as vodka doesn't taste like anything to me except pure alcohol. I'm sure I must be missing something, but just don't know what that is. Wouldn't it taste more or less the same without the vodka, all else being the same?

    • @TheFamousMockingbird
      @TheFamousMockingbird Před rokem

      It does not have a flavor. It is not aged in wood or anything to get flavor, it’s been distilled and filtered so many times everything is removed and except alcohol and water essentially. It’s called a neutral spirit, there no flavor in vodka that will turn up in food to enhance it

    • @ptyxmvm
      @ptyxmvm Před 2 měsíci +1

      I know im late but generally speaking, esters are responsible for the taste(s) of a dish, but they don't dissolve in water or fat, they do in alcohol. So in short it brings out more taste out of the other ingredients. This is the main purpose of using alcohol in cooking.

    • @SantisValiant
      @SantisValiant Před 2 měsíci +1

      @@ptyxmvm thank you

  • @adavis0520
    @adavis0520 Před 3 lety +2

    No garlic? No parm during cooking?

  • @ambercrombie789
    @ambercrombie789 Před 3 lety +1

    Is that a non-stick pan? With flames?

  • @thegrandpoobah7114
    @thegrandpoobah7114 Před 2 lety +5

    I think he’s been hitting the vodka…

  • @danielgeci4513
    @danielgeci4513 Před rokem +6

    Man this is an old video, but I'm here because I tried on a whim to make a raw pasta sauce or raw marinara ig, by fermenting gold plum tomatoes from my garden with garlic, onions and peppers that were blended in a food processor and then I added 2% of the puree's weight in salt, no water added, and just let it ferment. Long story short it tasted like the best vodka sauce ever because it has alcohol in it after the week+ ferment. Anyway, I cannot give ratios of ingredients as I just wing it when I cook, but you all should try a ferment like that if you like vodka sauce. Btw, it's chunkier not smooth like a real vodka sauce. More a marinara texture. The key is also to drain the liquid that separated and just use the remaining solid part as the sauce. Use a fineesh strainer or china cap to strain the "whey". I say whey because after a couple days it does separate like a fermented kefir into a clear solid and liquid half. Anyways that straining makes it like a real sauce that was reduced and not watery. Anyways, it's delicious. I fermented mine for about a week then put it in the fridge and had it cpl days later. I used some for a cold pasta salad base and the rest as a sauce over hot large spiral pasta. I topped the pasta with room temp sauce. I didn't cook it because I didn't ferment it just to kill all the beneficial bacteria. Anyways I strained the pasta and topped with the room temp ferment which made it warm enough to call a hot pasta dish

    • @dhooter
      @dhooter Před rokem +2

      Anyways

    • @ronshawver6880
      @ronshawver6880 Před rokem

      @@dhooter lol

    • @abreonaneal8398
      @abreonaneal8398 Před 8 měsíci

      What do you mean by ferment please I want to try this like tomorrow

    • @danielgeci4513
      @danielgeci4513 Před 8 měsíci +1

      @@abreonaneal8398 it's basically adding 2% salt by weight to a jar of whatever veggies you are fermenting and cover them with water. Then you leave that jar unsealed at room temp for cpl days.(you can rubber band a cloth or coffee filter over the mouth of the jar to keep dust out but it has to breathe because it expels gas).
      This is basically all it is. Sometimes I'll at a squirt of lemon juice or something but not much. I mainly do it to offset the chloramines in my water because citric acid neutralizes it and you really want unchlorinated water for your ferments. Fyi you'll know the ferment is working because you'll see fizzy bubbles like a soda in the water. I also want to be clear the 2% salt by weight is important and it's 2% of the total of the water + the veggies. So zero out the jar add water and veggies then weigh and calculate 2% for salt

    • @gabrielcross1062
      @gabrielcross1062 Před 6 měsíci +1

      this was amazing insight thank you.

  • @LuckyAvalon
    @LuckyAvalon Před 10 lety +1

    instead of tomatoes can we just use the basic white sauce with this?

    • @Learntocook
      @Learntocook  Před 10 lety +2

      You can use alfredo sauce (White sauce) or you could use a cheese sauce, I would probably omit the vodka - traditionally Vodka sauce is made with a red tomato sauce base as it fits with its flavor better.

  • @kevinkevin9448
    @kevinkevin9448 Před 4 lety

    How much vodka sauce

  • @dr.dickheadjohnson
    @dr.dickheadjohnson Před 3 lety +1

    lmao he said ENJOY THAT SHIT

  • @aisle4479
    @aisle4479 Před 8 lety +5

    i do love pasa

  • @kapten32
    @kapten32 Před 6 lety +2

    What kind cream was that?

    • @Learntocook
      @Learntocook  Před 6 lety +1

      1 pint heavy cream. You can find all the ingredient here: learntocook.com/sauce/how-to-make-vodka-sauce/

    • @justinnicklas4712
      @justinnicklas4712 Před 5 lety

      Heavy cream

  • @W84Mee..
    @W84Mee.. Před 3 lety +8

    When adding the cream, how do you prevent to cream when going into the acidic tomatoes from curdling a bit?

    • @markkromer1238
      @markkromer1238 Před 3 lety +4

      Low heat. The tomatoes going in lower the temperature. If you add the cream before the tomatoes there's much more risk.

    • @W84Mee..
      @W84Mee.. Před 3 lety +3

      @@markkromer1238 yes I already do that,plus I temper the cream,however the acid in the tomatoes will still curdle the cream. I recently started adding the sauce in little incriminate and have since discovered my folly, no longer does it curdle.

    • @jacobprince6602
      @jacobprince6602 Před 2 lety +1

      I always add a hefty amount of hot pasta water to my cream in a separate bowl before adding it to the tomatoes to bring down the temperature of the cream.

    • @AM-uu7ec
      @AM-uu7ec Před 2 lety +1

      Make cream room temperature

  • @dexterthompson1809
    @dexterthompson1809 Před 4 lety +1

    vodka is vodka if it is in a cooking dish.

  • @sunsetsleeper
    @sunsetsleeper Před rokem +1

    Sauce was fantastic that dish was too small lol but the sauce is great

  • @unioneitaliana7107
    @unioneitaliana7107 Před 2 lety

    Italian recipe🇮🇹
    English cook🇬🇧
    Russian spirit🇷🇺

  • @beatricebunch8512
    @beatricebunch8512 Před 4 lety +1

    How much Vodka?

  • @undergroundheatcypher1091

    How much Vodka do you put in it? I don't want to put too much in!!

  • @jackbirch9860
    @jackbirch9860 Před 4 lety +1

    Is this guy held hostage? Tryna send a code through blinking

  • @kevinkevin9448
    @kevinkevin9448 Před 4 lety

    List of the ingelrediants ??

  • @techny1549
    @techny1549 Před rokem

    Not bad but coming from a Born and Riaded Italian from world famous Bensonhurst Brooklyn. This dish is a 5/10 Pancetta a must for this dish, San Marzano (Blended) and ebwr ever any heavy Cream in a Vodka, Alfredo l, or Carbonara Dish. Fresh Pecorino alone will bring the Creamy Texture.

  • @tomrizzo1554
    @tomrizzo1554 Před 4 lety +1

    No prosciutto or bacon??

  • @Jimfromearthoo7
    @Jimfromearthoo7 Před rokem

    My wife was making ravioli
    today and asked me if I
    wanted butter sauce or
    tomato. I was thinking how
    about a vodka sauce? Then
    I checked out some recipes
    and realized we don’t have
    vodka or anything close.
    So I’ll have to purchase
    something.I’m wondering
    will rum or gin do?

  • @darlenespatafore7357
    @darlenespatafore7357 Před rokem

    Cream sauce first tomato last.

  • @Whatsthedeal106
    @Whatsthedeal106 Před 4 lety +1

    How much vodka? And I would add some garlic with the onions!

    • @markkromer1238
      @markkromer1238 Před 3 lety

      A pint.
      There was garlic with the onions. He didn't start this at the beginning.

  • @monicaurcelay626
    @monicaurcelay626 Před 10 lety

    The most popular thing i would say its spaghetti.

  • @flylorenzo2127
    @flylorenzo2127 Před 3 měsíci

    So is it a half a pound of butter and heavy cream? Or just heavy cream? Please add an ingredients list next time good sir.

  • @Melissa-zo5cr
    @Melissa-zo5cr Před 3 lety +2

    No salt? No pepper? Hmmmm not to sure about this one.

  • @frankgarofalo843
    @frankgarofalo843 Před 4 lety +4

    Did I miss something? No basil and parsley no salt and pepper I mean these are typical spices put in a Italian sauce

  • @weirdentity6270
    @weirdentity6270 Před 4 lety +1

    The fire is scaring me!

    • @62202ify
      @62202ify Před 2 lety

      One kitchen fire in this house is enough for us here.

    • @davidflood72
      @davidflood72 Před 2 lety

      CALM DOWN SON ITS JUST A VIDEO

    • @weirdentity6270
      @weirdentity6270 Před 2 lety

      @@davidflood72 😐 what

  • @TheTheRealD3AL
    @TheTheRealD3AL Před 10 lety +1

    orr justt salad?

  • @amandamejia2239
    @amandamejia2239 Před 3 lety +1

    No salt, no pepper? 😟

  • @TheTheRealD3AL
    @TheTheRealD3AL Před 10 lety +1

    what do you usually eat this with? chicken?

    • @orangefanization
      @orangefanization Před 5 lety

      Shrimp or chicken or plain over pasta, but for low carb healthy option you can put it over noodles or make in an eggplant lasagna.

    • @iskate248
      @iskate248 Před 2 lety

      @@orangefanization what noodles are low carb?

  • @titusthetitus2267
    @titusthetitus2267 Před 4 lety

    Forgot the noodles

  • @mpdeane9
    @mpdeane9 Před 4 lety

    Gotta put a little penne on their with the chicken

  • @Bhatt_Hole
    @Bhatt_Hole Před 5 lety +3

    Where is the garlic? Basil? Parmesan cheese? Olive oil?

    • @marcjtdc
      @marcjtdc Před 4 lety

      garlic yes, but the rest are not in vodka sauce

    • @traitxr
      @traitxr Před 4 lety

      its an entire channel called howtocook. of course theyre gonna make stuff pretty basic, its for beginners lol
      you can add stuff as you move along

    • @msr1116
      @msr1116 Před 4 lety

      I make this sauce with every flavoring I like except for the vodka. I don't drink--so the sealed bottle my neighbor gave me is being put to good use in making an all natural version of Febreeze.

    • @traitxr
      @traitxr Před 4 lety

      @@msr1116 im fairly sure the alcohol cooks out, though i could be wrong

    • @msr1116
      @msr1116 Před 4 lety

      @@traitxr .....It used to be assumed all of it cooks out, but lab testing has proven it varies with the amount used, the alcohol's strength and length of simmer time. Never cooks out 100% though.

  • @ronshawver6880
    @ronshawver6880 Před rokem

    Welp? "That's" different! No herbs....no salt....no pepper....no garlic. Ok then! I'm sure your dishes are great, but just haven't seen it done this way.

  • @tracebrown1187
    @tracebrown1187 Před rokem

    John 3:16

  • @9929kingfish
    @9929kingfish Před 5 lety

    Serves a rich sauce with a bland pan seared chicken breast

  • @noahbelcher27
    @noahbelcher27 Před 6 lety +6

    this is not a true vodka sauce

  • @chrispark7933
    @chrispark7933 Před rokem

    $50 for a chicken tender lol

  • @oxoapodo1
    @oxoapodo1 Před 2 lety

    sooo much tomato!!!!!

  • @TheFamousMockingbird
    @TheFamousMockingbird Před rokem +1

    Vodka doesn’t have flavors though, it’s a neutral spirit, it’s flavor is essentially alcohol and water.

  • @Puchiaca69
    @Puchiaca69 Před rokem +1

    U don’t know what are you doing

  • @roberttorok6549
    @roberttorok6549 Před 8 lety +10

    such a weak recipe for vodka sauce, im sorry. wheres the poncetta onions garlic then sauce for 2hrs 30min?

  • @nudeontheroad6191
    @nudeontheroad6191 Před 3 měsíci

    For crushed tomatoes, that canned sauce was very thin! And if there was a 30 minute simmer time, why did the clock behind him only show a three minute change? Considered a fail.