Veal or chicken Marsala

Discussion in 'Food & Cooking' started by sidediva, May 4, 2015.

  1. sidediva

    sidediva

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    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
     
  2. french fries

    french fries

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    Dry. 
     
  3. chefedb

    chefedb

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    I have always mixed the two
     
  4. kuan

    kuan Moderator Staff Member

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    You mean wine.  Marsala wine?
     
  5. brianshaw

    brianshaw

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    Dry, but sweet works also.
     
  6. teamfat

    teamfat

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    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.
     
  7. cheflayne

    cheflayne

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    Dry.
     
  8. meezenplaz

    meezenplaz

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    Since youre faced with a choice, you might as well base it on what all
    youre serving WITH the dish as well.
     
  9. cerise

    cerise Banned

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    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).