Randy_
Senior Cook
Sweet Marsala or dry...........???
What is your preference
What is your preference
Chicken Marsala
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BreezyCooking
Washing Up
Definitely dry. Although Dry Marsala is actually a bit sweet when compared to wines one normally considers "dry". True sweet Marsala is too sweet for my taste in savory dishes. I've only used it in dessert recipes like Zabaglione.
Andy M.
Certified Pretend Chef
The traditional recipe calls for dry. I use dry as well. I know some who use the sweet but that does not appeal to me.
GB
Chief Eating Officer
I feel the same as Breezy and Andy. I use dry. I know there are plenty on this forum though who prefer sweet.
thecurrypot
Assistant Cook
Dry
In India I was right into a Fusion dish which was a dry cross between Chicken Marsala and Szechuan Chicken. Called Chicken 65, there are a few recipes around. One day Ill find a good one. But is was delicious.
In India I was right into a Fusion dish which was a dry cross between Chicken Marsala and Szechuan Chicken. Called Chicken 65, there are a few recipes around. One day Ill find a good one. But is was delicious.
I have dry and sweet and use a mix of the two...Sounds crazy but I love the taste .
kades
kades
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