That is just poor attitude talking. This is probably the most important problem that has ever needed solving.

A second corkscrew should work.

Well, rest assured that a new corkscrew is coming soon. My only other options are to give up wine or to forever restrict myself to bottles with twist-off caps.

Current situation FWIW:

I'd probably just take a sharp skinny knife to it and keep jabbing it inward until it breaks apart enough to fall in, then strain out/decant.

Hoagie, did your dog even eat that trash?

I already gave a second solution. I do understand that my solution should be regarded as a last ditch effort, but I can assure you that it works.

If you start the new corkscrew near to the one you somehow managed to break, it will snuggle up to the one in the bottle

Getting bits of cork out of wine sucks really bad. Cheesecloth isn't sufficient for the job.

LKJ,

That style of corkscrew in the pic is the nut low. A waiter's friend would be better, but better still is something that is for some reason called an Ah-So:



You slip the long prong between the cork and bottle and work it down far enough to slip the other prong in at the other side. Then you wiggle the handle back and forth lengthwise, working one prong in and then the other, until it's all the way down. Then you twist (gently) and pull. The pressure from the bottle on the bottom of the prongs forces them together and clamps them against the cork, which is extracted.

These things work brilliantly and they shine especially when extracting old or fragile corks. If you drink a fair bit of wine under cork, it's an essential item. That goes for everyone ITT. After trying it a couple times and getting the hang of it, you will never want to use a traditional corkscrew again.

Edit: It will also fix your current problem, obviously. See if you can Amazon Prime one or something.

Emergency wine cork hack: Drive a drywall or wood screw into the cork, pull out with pliers or vise grips.

New corkscrew worked without issue, FWIW; the cork has been freed.

Can't believe no one recommended the saber method. I am disappoint.

Best derail ever! I bet taste even better after all that.

picked up a few NY strips on sale for $11/lb at WF today



got an anova for christmas, so going to SV for a couple hours at 129

if i want to add garlic to the bag, do i just put in sliced cloves, or does it need to be minced?

Sliced cloves are fine. Pro tip: Throw in 2 tbsp of butter per bag to be a vector for that garlic. The aroma of the bag after the SV is heavenly.

econ,

I don't do SV steaks, but I've had good results tossing in smashed cloves of garlic when cooking stuff SV.

Edit: and yes, some butter or oil in the bag too. And some herbs!

i totally agree with the herbs. when the mood is right i use some of these while cooking

sous vide worked out all right

Awesome! You go w/butter in the bag?

yes - butter, garlic and thyme

Eco those look really good.

I was pleased with tonight's dinner results (the wine is the infamous wine trapped behind the immovable cork).

What was your method for the crust econ?

put steaks in freezer for a few minutes after taking them out of sous vide, still had to pat them dry a bit after that. then just normal sear in vegetable oil for 1:30 a side plus 30 seconds for each edge. seared in two batches.

cheers, will give it a try

Finally tried sous vide....Plus cast iron flat-top griddle.



After ~2 hrs at 130



Post sear, 3 mins, 30 sec flips, buttering the exposed side between flips



Slices



EMC



Plate



All in all, it was delicious and doneness was great. However, I’m still #teamgrill for love of the char. FYI, flattop reduces steam issues even with sous vide. It’s drawback is no basting.

Lock it up, boys and girls. GTO steaking has been achieved.

I can already picture a lot of people skewering their hand while trying to slide the steak on the probe.