The Culinary Arts Thread

#19,759
#19,759
Behr said:
Dont know what you mean. But it doesn't matter. Some reduce it, some don't and some pour it out of a jar. Murica!!
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I've only made it once and the wife insisted on reduced. If you make yours for 30 seconds, good on ya. I don't know what to say about someone that pours it out of a jar.
 
#19,762
#19,762
vol445 said:
About 4 minutes??? Think slice wasnt being literal
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When I made mine, I had to stop in the middle. So, I made the chicken and let it rest and made the sauce all the way though combining everything. Then, finished it when we were ready. The recipe that I have makes WAY to little sauce. I increased 50% and it still wasn't enough. I learned enough that next time I will change it and it will be fine. The reduction was low and slow but I could speed it up.
 
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#19,764
#19,764
Behr said:
I didn't take Slice as being literal.
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Well, if you think about it, if you are in a restaurant where you are making a single serving of marsala, throwing in pre-sauted mushrooms, pre-fried chicken, wine, stock and cream. You could probably hit the shrooms with the wine, stock and cream, boil like hell for 30 seconds and be good to go. Plop the chicken in to warm and in less than 2 minutes you have chicken marsala. I was making an entire 2 lbs of cutlets and trying to not splatter **** everywhere. The reduction wasn't that bad. I will know better next time.
 
#19,765
#19,765
Next try is going to be just the shallots, shrooms and garlic in butter until just before browned and then the liquids. Serving over mushroom ravioli.
 
#19,766
#19,766
82_VOL_83 said:
Well, if you think about it, if you are in a restaurant where you are making a single serving of marsala, throwing in pre-sauted mushrooms, pre-fried chicken, wine, stock and cream. You could probably hit the shrooms with the wine, stock and cream, boil like hell for 30 seconds and be good to go. Plop the chicken in to warm and in less than 2 minutes you have chicken marsala. I was making an entire 2 lbs of cutlets and trying to not splatter **** everywhere. The reduction wasn't that bad. I will know better next time.
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McDonalds gots McChickenMarsala now?
 
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#19,770
#19,770
82_VOL_83 said:
Next try is going to be just the shallots, shrooms and garlic in butter until just before browned and then the liquids. Serving over mushroom ravioli.
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I don't have a recipe for Marsala. I make it different ways depending on what I'm using it for. But...I always use a Marsala from Marsala, most always Lombardo. Its a 9 dollar bottle you can find at Publix. I always use shallots and always use either veal or beef stock, never chicken. Obviously, butter and garlic.

I like to add a little cream, lemon and fresh tarragon if its going on broild or baked items like fish or seafood.

Other times Ill add some fresh rosemary or thyme for pork. Sometimes I like it thicker and sometimes I like it a creamier color.
 
#19,773
#19,773
Behr said:
I don't have a recipe for Marsala. I make it different ways depending on what I'm using it for. But...I always use a Marsala from Marsala, most always Lombardo. Its a 9 dollar bottle you can find at Publix. I always use shallots and always use either veal or beef stock, never chicken. Obviously, butter and garlic.

I like to add a little cream, lemon and fresh tarragon if its going on broild or baked items like fish or seafood.

Other times Ill add some fresh rosemary or thyme for pork. Sometimes I like it thicker and sometimes I like it a creamier color.
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Hadn't thought about the broiled item additions but will remember. Haven't used it on Pork yet and I used Thyme on the chicken. Making chicken piccata tonight. I'm a little more fond of lemon butter sauces than wine based sauces. Don't have a good place to buy Sauv Blanc in the wilds of W. KY so am just going to use chicken broth. Ima gonna conquer the sauce itself on the ravioli first, then go back to the meats.
 
#19,774
#19,774
82_VOL_83 said:
Hadn't thought about the broiled item additions but will remember. Haven't used it on Pork yet and I used Thyme on the chicken. Making chicken piccata tonight. I'm a little more fond of lemon butter sauces than wine based sauces. Don't have a good place to buy Sauv Blanc in the wilds of W. KY so am just going to use chicken broth. Ima gonna conquer the sauce itself on the ravioli first, then go back to the meats.
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Cheap jug Chablis is fine for any cooking needs including picatta, definitely don't need SB. Don't use Franzia in a box though, that crap turns everything to salt.

But, you obviously know you don't even need wine to make a good picatta.
 
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#19,775
#19,775
Behr said:
Cheap jug Chablis is fine for any cooking needs including picatta, definitely don't need SB. Don't use Franzia in a box though, that crap turns everything to salt.

But, you obviously know you don't even need wine to make a good picatta.
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I'm gonna give it a shot because it's good food that is quick. I just wishing frying the chicken wasn't so messy. We don't have an outside stove vent, just one of the recirculaters. So any of the schmutz that gets pulled into the fan just gets shot into the kitchen.

Thanks on the chablis. The only Marsala that I could find quickly in Evansville the other day was Florio. The sauce was good though.
 
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