My dirty little secret
Wayne Boatwright wrote:
>
> It will "do", but Madeira would be better. Madeira is a fortified wine
> with different characteristics. My two favorite types are Sercial madeira
> (dry), and Malmsey Madeira (sweeter). Madeira is a heavier wine than most
> others, but it lends itself extremely well to cooking.
>
Yup, also inexpensive and long-lasting. I keep Madeira, Marsala, dry
sherry, and vermouth within arm's reach of the stove. Other wines or
liquors get into a pan sauce when they spill out of the glass I'm
holding. -aem
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