"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 10-30-2007, 08:33 PM   #1
Assistant Cook
 
Join Date: Oct 2007
Location: Fullerton, California
Posts: 4
Dry or sweet wine for Chicken Marsala

Hello from southern CA. This site looks like fun and sometimes I need a cooking question answered. I will be making Chicken Marsala this weekend and need to know should I buy sweet or dry Marsala wine? Hoping one of you can help. Thanks .....Joycee

__________________

__________________
joycee is offline   Reply With Quote
Old 10-30-2007, 08:39 PM   #2
Head Chef
 
keltin's Avatar
 
Join Date: Jun 2007
Location: Down South in Alabama
Posts: 2,285
Send a message via AIM to keltin
Depends on what you like, but sweet Marsala isn’t that sweet. But dry Marsala does tend to be that dry. I’ve always used a sweet Marsala for this dish. DW loves it, and I tried dry Marsala once and was greeted with frowns. So, I’d suggest the sweet Marsala…….anyone who’s had it at Olive Garden or the likes was more than likely confronted with sweet Marsala.
__________________

__________________
keltin is offline   Reply With Quote
Old 10-30-2007, 08:48 PM   #3
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
Never made the dish but I would always go for the sweeter of the two.
__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 10-30-2007, 08:52 PM   #4
Assistant Cook
 
Join Date: Oct 2007
Location: Fullerton, California
Posts: 4
Keltin, Thanks for your advice. I am sure it will be delicious.
__________________
joycee is offline   Reply With Quote
Old 10-30-2007, 10:13 PM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 37,524
joycee, welcome to DC.

The traditional recipe for chicken/veal marsala calls for dry marsala. That's what I use as well.

Using sweet marsala will give you a different taste. If you like sweetness in a chicken dish, you can go for that. It will still be chicken marsala, just a different version.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-30-2007, 10:15 PM   #6
Senior Cook
 
Cajun Cook's Avatar
 
Join Date: Sep 2007
Location: Thibodaux, Louisiana
Posts: 134
Send a message via Yahoo to Cajun Cook
I would love to find a good chicken marsala recipe. I think the best I ever had was at at a Macaroni Grill.
__________________
Cajun Cook is offline   Reply With Quote
Old 10-30-2007, 10:24 PM   #7
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,545
I always use dry for my chicken marsala. I find it much better than the sweet.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 10-30-2007, 10:24 PM   #8
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 37,524
Quote:
Originally Posted by Cajun Cook View Post
I would love to find a good chicken marsala recipe. I think the best I ever had was at at a Macaroni Grill.

This is an excellent recipe from one of the best.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-30-2007, 10:28 PM   #9
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,724
Send a message via MSN to kitchenelf
Here is my recipe that ALWAYS turns out wonderful and moist - and VERY tasty too!

I also use dry marsala.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 10-31-2007, 09:54 AM   #10
Head Chef
 
keltin's Avatar
 
Join Date: Jun 2007
Location: Down South in Alabama
Posts: 2,285
Send a message via AIM to keltin
Interesting. America's Test Kitchen/Cooks Illustrated, Giada De Laurentiis, Tyler Florence, and many others all advocate sweet Marsala. And at one time, Kitchenelf advocated sweet Marsala by Superiore (check post #6 in that link). I've got to agree with Cooks Illustrated that the sweet has more depth of flavor and smoother finish.

Joycee, if you like Chicken Marsala, Im sure youll make it or even Veal Marsala again, so if you can, try a sweet one time and then a dry the next and see what you think.
__________________

__________________
keltin is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

RV & Travel Trailer Communities

Our RV & Travel Trailer sites encompasses virtually all types of Recreational Vehicles, from brand-specific to general RV communities.

» More about our RV Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002-2012 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:51 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.

Cooking News & Tips Straight to your Email!

Stay up-to-date with Cooking info to your inbox!

unsusbcribe at anytime with one click

Close [X]