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Old 07-23-2013, 07:55 PM   #1
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Veal Marsala- Sweet or Dry Marsala Wine?

HI. I never seem to know... when making Veal (or chicken) Marsala.. which Marsala to use? Dry or Sweet? I get conflicting advice.. or does it not matter??? Would love to know... Thank you

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Old 07-23-2013, 08:07 PM   #2
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It does matter. Authorities on Italian cooking say dry marsala is the right way to go. That's what I do.

That said, some insist on sweet.

If you're conflicted, you'll have to try it both ways and decide for yourself.
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Old 07-23-2013, 08:08 PM   #3
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I would go with what tastes good to you. You never know when you might want a little swaller...
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Old 07-23-2013, 08:11 PM   #4
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Thanks for the responses... I will go with Dry then. Have budget restrictions so don't want to buy two bottles, just one. Thank you!
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Old 07-23-2013, 08:40 PM   #5
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Good thing I can only get one kind, no choices.
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Old 07-23-2013, 08:49 PM   #6
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I prefer the taste of dry, so if the dish calls for Marsala that's what is going in.
I've got a corked bottle right now just begging to be used in something.
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Old 07-23-2013, 08:54 PM   #7
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Quote:
Originally Posted by pacanis View Post
I prefer the taste of dry, so if the dish calls for Marsala that's what is going in.
I've got a corked bottle right now just begging to be used in something.
I'm thinking bacon marsala.
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Old 07-23-2013, 09:09 PM   #8
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Quote:
Originally Posted by Andy M. View Post
I'm thinking bacon marsala.
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Old 07-23-2013, 09:11 PM   #9
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That was good, Andy.
If I use eight strips is it fricasseed bacon marsala?
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Old 07-23-2013, 09:14 PM   #10
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Originally Posted by pacanis View Post
That was good, Andy.
If I use eight strips is it fricasseed bacon marsala?

Sounds right.
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