Cooking For Engineers

[Jill]

Hi there - I am cooking chicken marsala and ran out of marsala wine. Anyone have a good substitute? If I use a dry white wine, is there something else I should add?

Thanks in advance for the help.

[ConfidentCook]

Sure, you could use dry white wine for the marsala, but it won't have the rich, slight sweetness of marsala since they are two entirely different wines. What you could do, however, is add a bit of bouillon paste to the wine before you add it to the pan. There's a jarred product called "Better Than Bouillon" which is much more complex than the typical dried cube; it comes in chicken, beef and vegetable and has sugar and yeast extract among the ingredients. They offer a great deal of flavor and color enhancement when you're winging it.

[bozzy]

Madeira wine is sometimes used as a substitute for marsala wine.

[The Yakima Kid]

Apple juice can work, too. My religion prohibits the consumption of alcohol, so I use a variety of fruit juices to replace wines and liquers.

[pbone]

Use cream sherry. It's sweet and has a lot of residual flavor, like marsala.
There's dry marsala, too, and you can use a shooting sherry or amontillado (sp?) as a substitute for that.

[jgsouthard]

[watson.shane]

i was thinking butane would deliver the biggest btu's, but i am open for suggestions.

i want the heat source to heat the entire bottom of the wok, like a traditional cooker wherein the wok sits in a recessed hole.