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Help needed - Alcohol!!!
Options
maXim
Posts: 468
OK So I wanna do a recipe that I've never done on the egg but do once in a while in my oven in the winter and that's Chicken Marchand de vin. The sauce requires Sherry and I just noticed I'm all out. I could go out and buy some but I have some Marsala and Madeira was just wondering what you eggheads would use? In all honesty I think either of them would work but I thought I'd call out to get an "eggspert" opinion.
Promise to posts pics
Promise to posts pics
Comments
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I think you're right - either of them would work. Personally I'd lean towards the Marsala.
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I need alcohol too!
Oh sorry, you meant for cooking.
Never mind!
Michael -
I would substitute dry vermouth if you have it. It will not overpower the recipe.
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I would taste them both and see which one most closely matches the Sherry on sweetness.
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Help, I need alcohol and I can't get up (shouldn't have listened to Richard, FL and started so early)!!
As Sharhamm noted, I always keep dry vermouth on hand (keeps forever) for times when I don't have a particular wine handy. Not too much flavor but it might help if you're sauteing and wanting to extract flavors & aromas from other ingredients. Just my 2 scents worth... -
When in doubt. Substitute. I got some Molson Canadian or 40 Creek if you want to borrow some.
Hows the Christmas Light project coming along?
Mine are staying in the basement. Way too nice a day for that job! -
lights? What lights ?
Bah, it was way too beautiful to put it some x-mas lights! Maybe Wednesday
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