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...
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.
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
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
@@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
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?
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
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.
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.
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.
@@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.
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.
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.
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?
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.
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 .....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.
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.
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.
Absolutely!
100%
I’ve always wonder how Gail Boetticher cooked lol
Bruh
Nothing like Heisenberg
That was a good one
Haha he did a good job covering the bullet hole in his face.
W
I didn't know that Doctor Tim Brule had a cooking show. LMAO
🍷 To your HEALTH!
Steve Brule
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
Sounds good!!
Someone toucha my spaghet!
I love vodka sauce
i do love pasa
lmao he said ENJOY THAT SHIT
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
Anyways
@@dhooter lol
What do you mean by ferment please I want to try this like tomorrow
@@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
this was amazing insight thank you.
I think he’s been hitting the vodka…
Does the half pound of butter go in along with the heavy cream?
What is he cooking the onions in 1st butter or oil???
vodka is vodka if it is in a cooking dish.
Seasonings?
Italian recipe🇮🇹
English cook🇬🇧
Russian spirit🇷🇺
how did you forget to add basil?
Sauce was fantastic that dish was too small lol but the sauce is great
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?
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
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.
@@ptyxmvm thank you
Isn't vodka minus alcohol just water? I thought it had to be distilled to 97% alachol then cut with water to be vodka
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.
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.
No garlic? No parm during cooking?
When adding the cream, how do you prevent to cream when going into the acidic tomatoes from curdling a bit?
Low heat. The tomatoes going in lower the temperature. If you add the cream before the tomatoes there's much more risk.
@@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.
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.
Make cream room temperature
How much vodka sauce
Is that a non-stick pan? With flames?
🙄
instead of tomatoes can we just use the basic white sauce with this?
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.
The most popular thing i would say its spaghetti.
What kind cream was that?
1 pint heavy cream. You can find all the ingredient here: learntocook.com/sauce/how-to-make-vodka-sauce/
Heavy cream
Cream sauce first tomato last.
How much vodka? And I would add some garlic with the onions!
A pint.
There was garlic with the onions. He didn't start this at the beginning.
How much Vodka do you put in it? I don't want to put too much in!!
Is this guy held hostage? Tryna send a code through blinking
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?
In short: Nope! Gotta be vodka.
How much Vodka?
No prosciutto or bacon??
List of the ingelrediants ??
-Onions, sweating, not burned
-Vodka
-crushed tomatoes
-heavy cream
How much vodka for 2 cans
Did I miss something? No basil and parsley no salt and pepper I mean these are typical spices put in a Italian sauce
No salt? No pepper? Hmmmm not to sure about this one.
The fire is scaring me!
One kitchen fire in this house is enough for us here.
CALM DOWN SON ITS JUST A VIDEO
@@davidflood72 😐 what
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.
orr justt salad?
No salt, no pepper? 😟
Forgot the noodles
what do you usually eat this with? chicken?
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.
@@orangefanization what noodles are low carb?
John 3:16
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.
Gotta put a little penne on their with the chicken
Where is the garlic? Basil? Parmesan cheese? Olive oil?
garlic yes, but the rest are not in vodka sauce
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
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.
@@msr1116 im fairly sure the alcohol cooks out, though i could be wrong
@@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.
Serves a rich sauce with a bland pan seared chicken breast
this is not a true vodka sauce
It is.
Vodka doesn’t have flavors though, it’s a neutral spirit, it’s flavor is essentially alcohol and water.
$50 for a chicken tender lol
sooo much tomato!!!!!
U don’t know what are you doing
such a weak recipe for vodka sauce, im sorry. wheres the poncetta onions garlic then sauce for 2hrs 30min?
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.