Need a little info from you all about cooking with alcohol...
i'm roasting a pork shoulder in the oven right now and i really wanted to do something different. i LOVE marsala and cook with it all the time (chicken, pork, veal), so i thought why not add it to my roast!
but i didn't reduce the marsala like i normally do, before adding the broth - i was distracted my my nine year old ladybug (my dd) and her new goldfish. this time, after sauteing the shallots, mushrooms, and garlic, i added a little flour, let that cook a bit, then added the marsala, let it cook a few minutes, then added the broth. i didint realize what i had done till i went to taste and was overwhelmed by the alcohol, not the normal sweetness of the marsala.
so,with all that said, i'm wondering if the alcohol taste will mellow, and the marsala reduce to it's yummy marvelousness while in the oven cooking?
oh how i hope you all say yes, because if not, then i've just ruined a beautiful cut of meat, and hubby will be so disappointed not to be able to have this 'new' concoction of mine (lol!).
thanks for your help!
btw... i'm making either potato gratin (with guyere cheese and onions), whipped yukon golds and parsnips with lots of cream and butter, or grated sweet potato hash style with butter, brown sugar, and a little ginger. along with either ginger and brown sugar glazed carrots, or steamed cabbage with onions and garlic.
I think it will be fine. I braise with unreduced alcohol all the time and it comes out great. The alcohol will mostly cook off during the long cooking time for a roast. The main advantage of reducing beforehand would have been that you would concentrate the flavor by getting rid of some of the water. But of course, if you want to do that, you can just reduce the sauce after, while the roast is resting. Do not fret! (And, btw, your dinner sounds delicious!)