Are sherry and cooking sherry different?
"Cooking sherry" is sherry of inferior quality with salt added to make it unpalatable for drinking. It was developed during a time when servants did most of the cooking, in order to prevent them from consuming the sherry kept in the kitchen. Because it made to be unpalatable for drinking it is also unpalatable in recipes.
Cooking sherry is seldom used today, and never by serious cooks. Recipes calling for sherry should be made with a sherry produced for drinking. The type and quality used should be determined by the recipe, sweetness level desired, and cost.
Answer: Yes, they are essentially the same product. Answer: Cooking sherry contains salt; dry sherry does not. Cooking sherry cannot be used in drinks at all (it's only palatable in cooking--hence the name). If you use it in place of dry sherry in a recipe, you may want to reduce the salt elsewhere in the recipe.
Cooking sherry is low-quality sherry with salt added. There is no reason to buy cooking sherry. Purchase any inexpensive sherry and this will give you better control over the sodium content of your food. For a non alcoholic substitute try a mixture of vinegar, sugar and a dash of lemon juice OR a mixture of apple, cranberry and grape juice. Orange or pineapple juice can also be used.
You are cooking for recovering alcoholics and the recipe calls for dry sherry and you are more then doubling the recipe you have what other liquid would go in spicy cashew chicked?
When cooking with something like sherry, you need not worry about a recovering alcoholic eating food that has sherry in it. Cooking removes any significant alcohol in the food dish, and for all intents and purposes, only adds a good flavor. I would not worry about substituting another ingredient for the sherry. Use the sherry.
Answer: Cooking Sherry has more salt.. I was told that it was added during the Prohibition era to curb drinking... Answer: The salt in cooking sherry makes it unpalatable for drinking, so it is not taxed as an alcoholic beverage nor is it subject to the same legal restrictions on distribution and sale. The question of why anyone would consider adding unpalatable wine to a recipe is another topic, entirely.
In a pinch you can usually make this substitution in a recipe while only slightly negatively impacting the quality of the dish. It's better than leaving the sherry out altogether. Things labeled "cooking wine" are generally the lowest quality sherry with some salt and possibly other seasonings added. So you may want to adjust the salt called for in the recipe to account for the fact that you're adding salt with the cooking wine. Real…
Any other dry wine will do, such as Maderia, The flavor will be different . But try it, it may be better. White wine and Sherry are good for soup or sauces that are lighter. But not exclusively they are very versatile. Also Brandy is great used in cooking esp pork dishes. , makes a great sauce. Marsala is great for cooking esp with veal or chicken. . Red wine is great with more robust…
Cooking sherry or any cooking wine for that matter is already bad by design when you buy it: Only the worst wines that can't be legally sold as sherry or drinking wine are used to make cooking wine as a way to still make big bucks on these defective products that would be used for vinegar otherwise. Cooking wines have salt and a bunch of other flavorings or chemicals and whatnot added, but that does…
Any good DRY sherry wil do. Just don't use cooking sherry . If it's not good enough to drink , you will not get a good result in your recipe . Ask for a dry sherry at the liquor store , but don't mention it's for cooking. I'm sorry I can't recommend any brand names , but I usually only cook with burgundy or sauterne .