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Veal or chicken Marsala

post #1 of 9
Thread Starter 

The recipe I have does not designate  what type of Marsala. When going to purchase Marsala at the store there were two types, one dry and one sweet. Which one should I buy?

 

Thanks for your help!

 

Rosanna

post #2 of 9

Dry. 

post #3 of 9

I have always mixed the two

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 9

You mean wine.  Marsala wine?

post #5 of 9
Dry, but sweet works also.
post #6 of 9

On those occasions when I've made it I have used dry, but that might be a bit too sour, or perhaps astringent for some palates. but you can add sweetness to the sauce with too little easier than you can remove it from a sauce with too much.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #7 of 9

Dry.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #8 of 9
Since youre faced with a choice, you might as well base it on what all
youre serving WITH the dish as well.
post #9 of 9

I would go with dry, but it's a matter of taste.  Rule of thumb (for whatever that's worth), is cook with the wine etc. that appeals to your personal taste.  Don't limit yourself to veal or chicken.  You could go with pork chops, etc., or use it as a sauce for pasta (with mushrooms).

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