Cindy Hamilton wrote:
>Jill McQuown wrote:
>>lucretia wrote:
>> >jmcquown wrote:
>> >>ImStillMags wrote:
>> >>>Jill McQuown wrote:
>> >>>>
>> >>>> Items with a "lowcountry" flair:
>> >>>>
>> >>>> https://s28.postimg.org/ele1zd63x/december212016.jpg
>> >>>>
>> >>>> No way am I paying $15 for a bowl of chicken & dumplings. Who puts
>> >>>> vermouth in chicken & dumplings? For that matter, who calls the gravy
>> >>>> in chicken & dumplings "poultry jus"? LOLOL

Those who cook chicken rare... YUM!

>> >>> that menu doesn't look half bad.
>> >>>
>> >> Hey, don't put down dumplings! I still wouldn't pay $15 for a bowl of
>> >> chicken & dumplings made with vermouth. That's just stupid.
>> >>
>> >> Jill
>> >>
>> > You should try it, Vermouth used in cooking is smoother than using
>> > regular white wine.
>> >
>> I don't put wine in chicken & dumplings, either. It's definitely not a
>> "lowcountry" tradition.

However it is a TIAD tradition.

>Who cares about tradition? If it produces a tastier result, I'm all
>for it. Some flavors are soluble in water, some flavors are soluble
>in fat, some flavors are soluble in alcohol. Why not put in a little
>alcohol and get the full flavor profile?
>
>It's just good science.
>
>Cindy Hamlton

Vermouth is too potently flavored to use in chicken gravy, it would
shroud the flavors of everything else, like too much vermouth in a
2ni. I may have added a smidge to the dumpling dough but I think beer
dumplings would work better. If you're going to pollute a good
chicken stock sauce with wine (any wine) then definitely use bouillion
cubes for committing the attrocity.

I'll have my wine in a glass, thank you.