Comments on: WTF should i cook for dinner? http://www.metamorphosism.com/?p=4099 We of course all understand it, being intellectuals. Thu, 05 Jun 2025 17:47:31 +0000 hourly 1 http://wordpress.org/?v=4.0 By: mig http://www.metamorphosism.com/?p=4099&cpage=1#comment-10925 Mon, 14 May 2012 19:24:08 +0000 http://www.metamorphosism.com/?p=4099#comment-10925 i’m pretty sure the supermarket didn’t have the marsala, i checked both the fortified and normal wine shelves. next time i’ll go to a wine shop. or try brandy. and the zucchini, well, i’m not a huge fan of it, but i thought i needed another vegetable. maybe so, but not zucchini, maybe.

]]> By: Brian http://www.metamorphosism.com/?p=4099&cpage=1#comment-10924 Mon, 14 May 2012 19:15:03 +0000 http://www.metamorphosism.com/?p=4099#comment-10924 One great way to keep chicken breasts from drying out is to brine them for about a half an hour just before cooking. Remember to pat them dry once you take them out of the brine, so that they brown well and don’t steam.

I would not put zucchini in chicken marsala. Serve them on the side if you must have them.

Given your relative proximity to Italy and the widespread appeal of the dish, I’m a bit surprised you couldn’t find Marsala. The differences between Madeira, port and Marsala are not huge enough to make a difference in this application, although port could be a bit too sweet, I suppose. An alternative would be to use just plain brandy and maybe a little cream to take the edge off.

The thing about recipes is that they are so rarely tested for accuracy any more. I burned the dickens out of some panko-crusted salmon last night because the time/temp directions were off. That MetaFilter discussion about caramelizing onions is another good example.

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