Litehouse9
Assistant Cook
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
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.
That was good, Andy.
If I use eight strips is it fricasseed bacon marsala?
I would go with what tastes good to you. You never know when you might want a little swaller...
I always use sweet, that's what tastes good to me. But as the others have said use what YOU like best.
kadesma
(Late addition to the discussion)Dry .