I don't usually have wine at the house, so this video is very appreciated and very well done. I love that I would be able to make a dinner without running out to get wine. Thank you for sharing your knowledge with us.
@TheFurreid12 күн бұрын
can’t wait to try it!
@kimariokiji8 ай бұрын
Great idea and video. No one drunks alcohol in our house so this is something I would do. I have a question for you - many years ago, I read an article in USAToday about a former president changing his diet because he had a series of cardiovascular health problems. He changed to low and practically no added oils. One of his chefs came up with a way of cooking onions down until they became oil - did not add any oil to this. Wondering if you’ve ever heard of this? I asked the chef but he would only tell me that it takes a lot of onions - like ten pounds and was not very clear in his explanation.
@FoodChainTV8 ай бұрын
Onions cannot become oils because they have no oils in them. You cannot make oil from onions. You can cook onions with water on low heat for a long time and get them soft. Maybe that's what the chef did.
@cydkriletich653810 ай бұрын
I find this fascinating. I am considered a “super taster,” but, though I may taste some foods more strongly than most people, I haven’t always fully understood just which flavor it is I’m tasting. For example, the difference between bitter, sour, and tart. So your examples were helpful. I love flavored balsamic vinegars. I use a fig balsamic as well as a white balsamic flavored with pomegranate and quince, which is much sweeter than the fig flavored balsamic. Other than the sweet, fruity flavors of these, how do you describe the taste of vinegar, be it a standard vinegar or a sweeter balsamic? There is that wonderful “vinegar” flavor to all of them; but, what is it? Sour? Bitter? Tart? Also, what is white wine vinegar? If it isn’t wine, why is it called that? And you used Monk Fruit with erythritol added to it, and it’s a brand I like and also use, but it is not exclusively erythritol. It is primarily Monk Fruit with erythritol added as a minor component. Your demonstration was of particular interest to me because, while I have nothing against alcoholic beverages and would love to be able to have a glass of wine with a meal, I have a very problematic pancreas and the slightest amount of alcohol can make me deathly ill. What would you suggest as a substitute for a red wine? Thanks again for this excellent primary on the flavor compounds of wine. 👍🏼
@FoodChainTV10 ай бұрын
Well there are what I call basic ingredients, like white vinegar, for example. The flavor profile of that breaks down into the 5 flavors. Then, there are what I call compounds. And those are ingredients within ingredients. But still, each of those compounds break down into the 5 flavors. So, it's a matter of how simple or how complex the item is. You may have a simple item that can be easily broken down to a flavor profile, and you may have an item that may be made up of several compounds, which each could be broken down individually if one had the time and expertise. So, balsamic vinegar is sour. But has mostly sweet compounds in there too, and has other compounds, and those compounds all hit your tongue at once. So there is a lot more in there to unpack. But you could still generalize a balsamic vinegar to a single 5-flavor profile. There are also things which don't classify as "flavors" but more as "reactions". For example, something "spicy" is the feeling on your tongue of a caustic chemical burning or destroying your cells. It's not a flavor, but a feeling. Same with the "astringent" quality of some red wines, the "astringent" feeling is that of the chemicals in the wine causing the cells and tissues in your mouth to contract. Again, that would be a physical reaction, or a feeling, but not a flavor.
@ganeshvarma6432Ай бұрын
What about red wine how it tastes? More sweet?
@BuckMulligan7210 ай бұрын
Interesting, I suppose, in science-y kind of way. Not exactly useful though. If you can't drink alcohol, then you're not going to taste the wine, are you? If you have wine and you can drink alcohol, you'll just use the wine.
@FoodChainTV10 ай бұрын
Well, if you can't drink or don't have access to wine, you can just follow and copy the substitutions that I made in the video. You don't need to taste wine.
@t.c.27767 ай бұрын
@@FoodChainTV Personally, I don't believe the average person has a palette that discerning, or the time... as you could choose from hundreds of different white or red wines to cook with