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    « I am Stunned | Main | Instant Rice »

    Aug 27, 2007


    which is more tender (making pulled pork) pork butt roast or shoulder roast?

    How much does it change the flavor of food when you use just regular cooking wines instead of alcohol wine?

    Very thorough response. Thank you for your wisdom!

    I was making Chicken Marco Polo and couldnt't find Madeira, I tried the reduced balsamic and it worked wonderful!! Thanks!!

    Madeira is slowly heated or cooked, making it fortified and sweet. So its ultra ripe. There are also the styles of Madeira to contend with 3, 5, and 10 year old, each having their own qualities

    We've had very good results substituting red vermouth for Madeira in savoury recipes - it's got quasi-balsamic sweetness as well as lovely complex herb flavours.

    This is a great post! I have been dying to try and recreate the Cheesecake Factory's Chicken Madeira recipe. I linked you on my site as a recommendation for Madeira Wine substitution. :)

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