Not sure any of you will care, but I realized that sake is a better deglazing workhorse than white white. I used this stuff yesterday for my bigos stew, and it was amazing. Very little chance it will clash with a stew or risk overpowering a dish. Outside of specific recipes, I think it makes more sense to have this on hand. I'm sure there are better brands, but I wanted to share this advice with my /ck/ bros. It was great on mushrooms too.
>>21784912Interesting, what made you try deglazing with sake?
>>21784912This kind is slightly cheaper than gekkeikan and more suitable for cooking rather than drinking, good to keep around if you use sake(or in your case "white white") regularly in your recipes.
>>21784912>>21785073Nah if you're cooking with booze it should be something you at least somewhat enjoy drinking, this is the cooking sake you want. Slightly pricier than Gekkeikan usually, but a definite step up in quality.
>>21785225May be true for wine or liquor, but you want to get the essence of sake more than the flavor.Would you, for example, pour something like this into the pan?
Niggers I just use bai-jou.It's as strong as vodka, costs half as much, shits on other cooking spirits. White salt, canola oil, baijou live by by stove
>>21784912>but I realized that sake is a better deglazing workhorse than white whitebig disagreesharper acidity plus lighter and more precise flavor makes white wine better for most dishesyou can adjust sweetness with the type of white wineand richness can easily be added laterbrightness is way harder to achieve without white winemaybe don't cook with the cheapest, bottom of the barrel white wineAldi/Lidl have really good wines in the 5-10€ range (if you're in the EU)the only reason to use sake is if you do anything with seafood / fishor you make a heavy soy broth
>>21784912>wine :/>wine, Japan :O
>>21785392this desu, what a faggot the OP is kek.probably watches anime and plays 'vidya' too
>>21784912Sake sounds too sweet to me for this hearty stew, so no. It'd be missing the wine flavors. Even for asian deglazing or marinating, I typically use sherry, not mirin.If you need a longer lasting cooking wine next to the stove, a fortified wine like vermouth is what Julia used. I use an old port often with pan sauces and gravies.
>>21785392tbf sake is quite a bit different than winenot only because making it is more akin to beerbut also because of the tasteand as japan is the prime sake maker, it makes sense to get japanese sake>>21785423>If you need a longer lasting cooking wine next to the stoveif you only cook with it, a regular white wine with vacuum valve seal will last up to 7days in the fridgered wine a little longerthat's plenty of time, no need for other preservationor if you're not a poorfagjust get pic relliterally just solves this problem
>>21785443>that's plenty of time,Vacuum stoppers are used by me too, but fortified wines go longer than a week, since they are high proof. The point is that you don't need to be drinking something right now, this week, to keep it on hand. This is why there are named recipes like Marsala and Madeira.
>>21785457>but fortified wines go longer than a week, since they are high proofyeah a vermouth can last like 3monthbut for reduction and braises it mostly tastes to intenseand it's too bitter for deserts / anything sweeti've got an open vermouth in my fridge as wellwhat I wanted to sayshelf life of white wine is rarely an issuei cook through ~1 bottle of white and red wine each per weekso 7 days shelf life is plentyand for the expensive bottles to drinkI use the coravin thing
>>21784912>deglazing :/>deglazing, Japan :0
>>21785248Yes
>>21785066I tasted it when I made my chanko nabe and I felt it could achieve something similar to white wine.>>21785382I'm not saying to not use white wine anymore. I just think, after using it, that it is a safer choice. White wine depends heavily on what grape it is and what dish. I'm skeptical if you have risked sake in a western dish to say you disagree.>>21785414I use vodka in non-western dishes too. It works well in mexican and south american food, although I am using potato vodka. >>21785423It actually isnt. It melds or even disappears more than white wine. Not sweet at all, especially the one I posted. White wine has more sugar and acidity than junmai sake.I really just want you guys to try what I did because I think there is a hesistancy to risk a meal with it. I assure you that I ca; promise that this exact type a sake "junmai" will work. Try it on some pan fred mushrooms. I think you all will be convinced if you go in with an open mind
>>21784912I miss living in Japan cuz a gallon box of sake was like $3.
What does it taste like?
>>21784912deglaze DEEZ NUTS NYUCKAAAAAAAAAA!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! SKEET! SKEET! SKEET! SKEET! SKEET!
>>21786496Smooth and slightly sweet. No tannin dryness. Very flavorful and a little umami
>>21786090>I'm not saying to not use white wine anymore. and I'm not saying to not use sake>I just think, after using it, that it is a safer choice. yeah and that's where I disagreei think that sake being the best option for deglazing is a lot rarer than white win>White wine depends heavily on what grape it is just get a sauvignon blanc (or pinot grigio)works for almost everything>I'm skeptical if you have risked sake in a western dish to say you disagree.I experimented a lot with beurre blancseven adding sake+verjus never got the complexity I wantedsimilarly sole meunière never quite worked without a SBgot some Risottos to work with sake, but only with heavy use of some kind of citrus, which obviously doesn't work everywhererelated to the beurre blanc>white wine has tartaric and malic acid that stabilizes emulsionssake does not, which basically excludes it for every light emulsion (unless you want to add like soy lecithin)and generally the "grain flavor" of sake doesn't work with the "woody" herbs from mediterranean disheslike chicken piccata or risotto alla milanese absolutely do not work with sakealso sake is cloudywhich ruins clear broths
>>21786997>also sake is cloudysome sake is cloudy, most is crystal clear
>>21786997You seem to be arguing pan sauces, and that isn't argument. It was only for a deglaze in a stew or larger sauce. You also mention italian food often, which is always grape forward in these recipes. Buerre blanc? Come on that is a grape wine exclusive sauce. You know how many dishes that have a simple deglaze that white wine won't play nice with or at least will come on quite strong? Most and I think sake is the better flavor combination too.
>>21787181>It was only for a deglaze in a stew or larger saucelike which sauces???because the only one I can think of would be mushroom veloutétypical fish velouté doesn't workand for most tomato based sauces you want the brightness of white wineunless you want to neutralize some of the acidity because your tomatoes are shit...though sake generally can work herefor a blanquette de veau sake works very well, but changes the dish quite a bitbut anything involving fermented veggies and it will taste weirdsake absolutely doesn't pair with lactic acidtried a choucroute garnie and it was shitand againwoody herbs don't go well with sakewhich... you put in many stewsso are more bitter vegetables (paprika, kale etc.) where sake emphasizes the bitterness instead of balancing it>You know how many dishes that have a simple deglaze that white wine won't play nice with or at least will come on quite strong?like?!?you haven't mentioned a single exampleif you add cream / milk with your sake you're missing the emulsifying agent and your sauce will be shitalongside all the other examples I mentioned that don't work
>>21787269I’m not saying sake replaces wine in classical sauces — beurre blanc, sole meunière, tomato-based sauces are built around grape acidity and wine is best there. I’m talking about stews, braises, and larger sauces where the deglaze is structural, not performative. In those cases, sake lifts fond, adds subtle umami, and fades cleanly without forcing a grape-forward flavor, often integrating better than wine. Vodka works too, but sake leaves behind a bit of savory depth. Wine is excellent where its acidity and aromatics are central; outside that, sake is a more forgiving, versatile default.
>>21786496Flowery alcohol water thats about as strong as wine. Some Japanese make up pretentious shit about tasting notes but like wine it all mostly tastes the same. I liked the Okinawan shit called Awamori, it was more like a Rice Whisky, shit was strong as fuck and tasted peppery.
>>21785414ah yes, essence of 4chanclutch your pearls all you likeyou're here forever
>>21786997>risotto sakei am enlightened>>21784912butter fault chardonnay is my pet deglaze for mushroom dishes and good enough for carrots parsnips etc, i admit i've only used sake for white fish before, i could see sake/mushroom workacidfags get the rope, if i want acid i'll use vinegar or citrus not shitty cleanskin pinot grigio
>>21786229it truly is the alcoholic paradise>cheap, good booze everywhere>top notch convenience stores>little noodle shops>cigarette vending machines>everything walkable or public transit so i dont have to dui 35 miles home from bar after work every day
>>21785392its brewed. its basically beer that tastes like a light wine with higher alcohol and sugar content. Its significantly different.Plus I’m interested in this because I keep sake around I don’t keep white wine around because I’m not a woman.
>>21786496sweet alcohol, like less acidic white wine. if you get a kind that can be served warm its quite pleasant. its not for everyone, no one I know personally enjoys it.
>>21788556The worse korea one ups them with soju which is cheap as shit, tasty and highly alcoholic
>>21789048It's cheap in Japan too. Probably not as cheap but pretty damn cheap. I do like cheap tasty booze but more so I enjoy being in Japan so I'm not gonna sweat a few quarters here and there. Makgeoli kicks ass by the way, I love that shit
>>21789067>Makgeoli kicks ass by the way, I love that shitPreach it. As a self-proclaimed weaboo japanese nationalist I must hate the チョンs but I have to admit respect to their their four great contributions to humanity: soju, makgeolli, gochujang and kimchi.
>>21789174Preach, fellow 愛国者. I'm more of a shochu and nihonshu fag but every now and then I get a hankerin for a few of bottles of soju and some gook grub. Can't ignore their fried chicken either. Nor can we forget perhaps their greatest contribution to Japan: yakiniku, and its associated free refills of spicy bean sprouts. There's a lot to be grateful for if you think about it for a minute.
