Comments by "Psiberzerker" (@Psiberzerker) on "Why I Put White Wine In Basically Everything" video.

Could you test bullion against stock? Since you did fresh garlic vs prepared garlics, it might be a good idea for an upcoming episode. (If you haven't already done it.) I cook with both. I've got a pint of home made stock in my fridge right now, and I've made bullion from scratch. Also, I stuff chickens with Mirepoix to use the drippings to make stock. (Thanksgiving turkey too. It's delicious.)
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Cooking wine, red, and white, are like salt, and pepper. They're just staples you have to have, if you cook a lot. Too many recipes require red, or white wine. Even if you don't put it in practically everything. I put black pepper in practically everything, I put it on vanilla icecream, and bananas to enhance the flavors of vanilla, and bananas, respectively.
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Red wine in a Ragu: 4:10 Put it in later, and you won't get that overkill flavor. If you really want it to taste like red wine, then put it in earlier. Ragus cook for hours anyway. That's how you tame the flavors of red wine.
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