i would say no, because red wine could be dry or sweet and sherry would not have the body to create a sauce if this is what it is intended for.
It will change the taste.
You can but it is stronger in flavour so don't use as much.
I would not recomment it. Sherry is a fortified red wine. You can use vinegar or lemon juice in most recipes calling for white wine.
Sherry is a type of fortified wine, meaning that after the initial fermentation and aging process, another spirit is added.
brown rice vinegar OR Chinese black vinegar (cheaper) OR red wine vinegar + sugar or honey OR sherry vinegar OR fruit vinegar
No, because sherry is red and it tastes different, so unless you want your food to change color and taste, don't substitute sherry for white wine.
yes you can _______ Red cooking wine would be a better substitute as sherry has a red wine base. White cooking wine wouldn't have the same depth.
Yes, but the flavors will be different. And you should use real wine or real sherry, not the salt heavy 'cooking' versions found in many grocery stores. The alcohol releases and dissolves some flavors that water based recipes will not, adding to the flavors. Essentially any alcohol should be allowed to evaporate through heating to leave the flavor of the wine used. Whether a recipe calls for cooking sherry, wine, or not, I often deglaze any meats cooked in a frying pan with red or white wine. The French say that you should use the best wine you can afford for this process but I use whatever I have to hand.
No, because sauternes is a sweet white wine, while marsala and sherry are red and can be dry.
reduced red wine
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.
Pale dry Sherry is light while red Sherry is more robust in composition. I prefer the red Sherry for cooking or giving to my guests for a nip or two.