Hoke wrote:By the way, Noilly Prat is actually owned by Martini & Rossi now.
Christina Georgina wrote:ALWAYS keep several bottles of dry vermouth for cooking. Noilly Prat is a constant and pick up bottles on our travels. Bought a hand crafted one in Spain that is SO good I keep it for an appertivo on ice but I'm about out. Use others to deglaze, for mussels; with mushrooms; with shrimp; with roasted meats ....almost anything that needs white wine. It is a "must have" in my pantry.
I also use a lot of Marsala, and sweet vermouth in cooking.
John Treder wrote:Julia Child said to use dry Vermouth when the recipe called for "dry white wine" and I do.
Hoke wrote: No half bottles.
Jenise wrote:But I do use Marsala, love a good Veal Marsala.
In fact, Veal Marsala with a side of tortellini in a white sauce at an L.A. resto called Little Joe's was one of the game changing meals of my childhood. I was 9. Before that day, I hated gravy and sauce was what went on Spaghetti. After that day, I wanted wine sauces on all my meat and started reading my mom's cookbooks at home to try to understand how they were made. And here I am.
Jenise wrote:What kind of dishes does a sweet vermouth go into?
Bill Spohn wrote:FWIW, I used to cook with Vermouth but have pretty much switched to a sercial Madeira instead as I like the effect of that (plus I can always pour a wee tot for the cook, and Madeira ain't gonna oxidize any time soon if kept a long time in the cupboard).
Hoke wrote:Jenise: Beg to differ--Dolin is NOT junky. Dolin is good. It's different, I'll admit, but not different in a bad way. Primarily for cocktails.
GeoCWeyer wrote:Dry Vermouth has been my go to dry white wine for years. I also use some left over whites. I did come across an inexpensive Austrian white that came in liter bottles with a screw top that I bought a case of. The name has slipped from this old mind.
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