black chef
Senior Cook
- Joined
- Jul 2, 2006
- Messages
- 383
ok, so i'm making chicken marsala, one of my favorites to cook and eat.
tonight, my girl asked, "why did you deglaze with the marsala this time? last time, you deglazed with the chicken stock, then added the marsala."
my question to y'all: "does it matter if i deglaze with the stock, add the marsala, and reduce, or is it better to deglaze with the marsala, add the stock and reduce, or does it really matter... really?"
just wondering...
it tasted about the same to me, and i was going to eat it regardless.
tonight, my girl asked, "why did you deglaze with the marsala this time? last time, you deglazed with the chicken stock, then added the marsala."
my question to y'all: "does it matter if i deglaze with the stock, add the marsala, and reduce, or is it better to deglaze with the marsala, add the stock and reduce, or does it really matter... really?"
just wondering...
it tasted about the same to me, and i was going to eat it regardless.