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Oxidation won't worsen flavor of Marsala wine
Dear Food Network Kitchens: Does Marsala wine go bad? How long is it good for after opening? — Michele Andexler, Palm Coast, Fla.
Dear Michele: Generally speaking, the main problem for opened wine is oxidation — the process that occurs when wine is exposed to air.
That's what causes decline in opened bottles over time, leaving your leftovers smelling more like vinegar.
Marsala, though, is a unique case, as its flavors are actually created by oxidation while being exposed to air, so oxidation won't worsen the flavor.
An open bottle of Marsala will be good for at least a month in the fridge if you're planning on cooking with it.
If you're drinking it, though, it's better to finish it within a week.
Dear Food Network Kitchens: I purchased some fruit called a Buddha's hand. It smells like lemon, but has many fingers projecting from a ball. How is it used? — Sharon Kautzmann, Las Vegas
Dear Sharon: Buddha's hand citron is a relative of the lemon.
It is native to India but mostly grown throughout the Mediterranean.
It has a particularly sweet peel, and a not-very-bitter pith, but not much in the way of juice or pulp, so it's mostly used for flavoring (it's great for infused liquors) and candied peels.
It is extremely fragrant, and the zest would be great for adding an intense, sweetly lemony flavor to sauces and dressings as well.
— For information, visit http://www.foodnetwork.com or write Ask Food Network c/o Viewer Services Culinary Department, Scripps Networks, PO Box 50970, Knoxville, TN 37950. Distributed by Scripps Howard News Service.




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