Cooking Wine Question - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Cooking Wine Question (/showthread.php?tid=74957) |
Cooking Wine Question - esgunn - 01-27-2009 I am making the chicken Saltimbuca (I know i didn't spell that right) for dinner. It is from Weeknights II. It calls for Marsala - I don't have any. I have Brandy, sherry, Madiera, chardoney, or Savag/Merlot. Which would you suggest I sub with? Or combination? I am off to take the kids to gymnastics, but will check back tonight just before making dinner. Any suggestions would be appreciated. Re: Cooking Wine Question - BarbaraS - 01-27-2009 Good Question!! Can anyone suggest a Port to make Port/wine reduction sauces with? I suck at making sauces and want to try to improve in this area. Barbara Re: Cooking Wine Question - farnfam - 01-27-2009 Erin, I think I sub sherry for the marsala when necessary. Re: Cooking Wine Question - Trixxee - 01-27-2009 Another vote for sherry. I made C@H's ravioli/chicken marsala dish the other day and they said subbing sherry would not hurt the recipe. Re: Cooking Wine Question - labradors - 01-27-2009 Even being the Sherry lover that I am, I would use Madeira in this case. It's much more similar to Marsala than Sherry is. Re: Cooking Wine Question - Gourmet_Mom - 01-27-2009 I fourth or fifth the sherry. Barbara...Jean always suggests Noilly Prait for the port, but I have not found it. I have been using what I can find and have been satisfied with it. Re: Cooking Wine Question - BarbaraS - 01-27-2009 Quote: Okay!! But sweet, medium sweet, or dry Sherry?? Barbara Re: Cooking Wine Question - Old Bay - 01-27-2009 Madeira, maderia, maderia, my dear!!(In place of Marsala) Re: Cooking Wine Question - BarbaraS - 01-27-2009 Waaaaaaahh!!! I am so challenged about sauces!! Barbara Re: Cooking Wine Question - Gourmet_Mom - 01-27-2009 I will defer to the wine expert on the Marsala sub...I've never had Madeira, so didn't know. Barbara...I was talking to Erin with the Sherry comment. I don't know what I would sub for port...dry vermouth if I had to, but if you don't need it tonight, I'd get some port. I now keep a bottle in the pantry all the time. If I don't have anything else, I'll add some port to a sauce. I keep in my pantry the following....dry and sweet vermouth, dry and sweet sherry, dry and sweet port, and marsala...I guess I need to add Madeira. I also try to keep a bottle of white and red wine, but somehow, it keeps getting gone. I can't imagine why? |