lyndalou
Head Chef
I use dry vermouth most of the time. It's my understanding that Julia Child used to recommend it. Works for me.
How do you store the wine after you uncork the bottle?
Am I the only one that "stores" leftover wine in mah bellay?
Never cook with anything you couldn't at least tolerate drinking, and if there's leftover from cooking, then there's more left for drinking!
win/win
I loved the Steak Marsala I had at a restaurant once and would love to make that, but all I can find around here is cooking marsala.
Barbara
I had never heard of cooking marsala either, but I saw it at the grocery store a few weeks ago. Walked away quick!Cooking Marsala? I've never run across that but it sounds gross.
Are you sure your liquor store doesn't carry marsala? Pm me if mot.
Am I the only one that "stores" leftover wine in mah bellay?
Never cook with anything you couldn't at least tolerate drinking, and if there's leftover from cooking, then there's more left for drinking!
win/win
Cooking Marsala? I've never run across that but it sounds gross.
Are you sure your liquor store doesn't carry marsala? Pm me if mot.
I always thought that marsala was only a cooking wine. I guess that explains why I cannot make a chicken marsala that compares to what I have at restaurants.
That's not what jennyema meant. There is "wine" - and there is some sort of liquid labeled "cooking wine". One has an alcohol content and the other does not. Just like Marsala. There is Marsala, and then something labeled "cooking" marsala. Anything labeled "cooking" wine, or "cooking" sherry, or "cooking" marsala is absolutely NOT the same as wine, or sherry, or marsala that one would drink. The "cooking" varieties of these things are loaded with so much sodium that there is virtually little else to taste.
The restaurant marsala probably has a LOT more butter in it than you normally cook with and that alone will REALLY smooth out the flavor. It could also be a different brand of marsala. Next time you go to this restaurant ask what brand marsala they use. Ask if they will tell you how they make the sauce. They may do that.
Check out this recipe and see how it compares to your recipe. This always turns out great!
Cooking wine tastes like salt water. Which is great if you're a fish.
The only marsala I have ever seen in the store is the "some sort of liquid" to which you referred. I will have to get some real marsala and try the recipe you cited.
Is there some kind of rule-of-thumb regarding what kind of wine should be added to what kind of dish (keep in mind that I do not drink wine)?