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Marsala in a box? Am I crazy?

boarsheart Apr 19, 2010 12:41 PM

I am in sudden need of quite a lot of marsala style wine for cooking. About 80 gallons. Does anyone know if a boxed "marsala" exists, and if so, is it at all palatable? Thanks, wine friends!

  1. s
    Steve_K Apr 19, 2010 03:05 PM

    Cooking grade stuff is available from catering supply companies, though it is usually mixed with salt and pepper to make it undrinkable by itself.

    7 Replies
    1. re: Steve_K
      Maximilien Apr 20, 2010 03:55 AM

      eeeewwwww1!!! and someone would cook with that ???

      1. re: Maximilien
        MikeG Apr 20, 2010 04:57 AM

        What's so gross about cooking with salt and pepper?

        1. re: MikeG
          Maximilien Apr 20, 2010 05:33 AM

          There's a difference between adding seasoning to a dish and using a Marsala "pre-salted and peppered" !!

          If you can't drink it, don't use it.

          1. re: Maximilien
            MikeG Apr 20, 2010 12:01 PM

            Imo that's taking that saying too far. To my mind, not using it "if you can't drink it" means the wine itself isn't palatable. If you take acceptable wine and season it, there's nothing wrong there as long as you take the seasoning into account. Popular lore says "cooking wine" began with chefs salting the wine so their cooks wouldn't drink it. Seems entirely plausible if it's not in fact true. Taxation is also a valid reason to salt wine - it's taxed at much lower rates if at all, when it's not drinkable by itself as a beverage. That being said, supermarket cooking wine is notorious for being made from (truly) inferior wine, apart from being salted. But it's not bad just because it's salted. Whether "catering marsala" is any good, I don't know, but it could be OK. Presumably one would want to try out a sample before buying 80 gallons at once, though!

            1. re: MikeG
              carswell Apr 20, 2010 02:28 PM

              «Presumably one would want to try out a sample before buying 80 gallons at once, though!»

              One would also hope that the chef wasn't planning to use it to make zabaglione...

        2. re: Maximilien
          Steve_K Apr 20, 2010 05:09 AM

          Well, yes... I's the same with brandy, Port, Madeira, etc

        3. re: Steve_K
          boarsheart Apr 20, 2010 07:34 AM

          Thanks for the suggestion! The salt and pepper are also added to work around needing a liquor license to buy/sell this stuff. I was hoping to find a large format drinkable marsala, but I fear that it's a pipe dream.

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