Heart of the City by Steenz for June 09, 2010

I’m with Mrs. Angelini….anyhow, the effectiveness of the wine will evaporate as the sauce cooks…

Ritalin, Italian style.

tomatoes contain certain flavor compounds that can only be broken down by alcohol. The alcohol will be long gone but the flavor….well, my family prefers my vodka sauce cooked in a slow cooker. After all the alcohol and half the water evaporates away, you are left with concentrated heaven.

As an alcoholic, I have many well intentioned friend warn me that there is wine in the food, Which boils at a lower temperature, alcohol or water? I personally enjoy Julia Child or Graham Kerr, though each put more wine in their mouth than in the pot.

A bit for the pot, and a bit for the cook. A bit more for the pot, and a bit more for the cook…

“MMMmmmmmMMMMmmmmmnnthatchs gewd shawshh,……………..>hic< ”

Lewreader did not mention Justin Wilson. He would open a bottle of wine, put one cup in the dish and the rest in the chef!

Lewreader did not mention Justin Wilson. He would open a bottle of wine, put one cup in the dish and the rest in the chef!

Not only am I allergic to wine, I can’t stand the flavor that alcohol adds to any dish.

More sauce in the sauce, Mrs. Season to taste!

If you have an AA meeting at the AAA, does it count extra toward the chit?

Of course someone named Tatulli would know that South Philly Italians call spaghetti sauce “gravy”. When they need to distinguish from what you’d put on your turkey, they say “red gravy”.

(The more you know, the more you know.)

If it’s made with meat, it’s gravy. I cook my spaghetti sauce with sausage, pork, and meatballs made with beef, pork and veal. It’s gravy!

Many of us are partial to calling it Sunday gravy, as opposed to red, since we grew up with the big family pasta dinners on Sundays.

Alcohol has a lower boiling point, Lewreader. They’re not going to get drunk. Unless Ms. Angelini doesn’t cook it thoroughly :D

I’ve never liked the taste of things cooked with alcohol .

The mixture of alcohol and water has a higher boiling point than either water or alcohol. The precise boiling point depends on the proportion of alcohol to water. Wine is mostly water, and tomato sauce is mostly water, so the boiling point of the sauce will be close to that of water. Salt will also raise the boiling point a bit.

When the sauce is cooked, about half of the alcohol will have evaporated. I’ve never heard of anyone becoming intoxicated from a sauce with wine in it.

Another direction would be Heart thinking that Mrs. Angelini was being crafty in sneaking in alcohol into a meal. Of course, Mrs. Angelini would know that it wouldn’t be that much.

pschearer - it’s not just Philly. It’s the NYC area too. It was “red” gravy or “brown” gravy to make the distinction.

A water/ethanol solution has a lower boiling point than water and for all intents and purposes will be very near to that of pure ethanol until the ethanol is all gone..

rerun