Is there a difference between pale dry sherry and dry sherry?
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.
What is the difference between dry red wine and sherry Can I use sherry instead of dry red wine for coq Au vin?
Using sherry instead of dry sherry will give a slightly sweeter taste to your finished dish. But that can be offset by adding lemon juice, which will help out. Here is a brief guide to some of the sherry styles available on the market this will help you determine if the sherry you have on hand is sweet or dry. * Fino sherry - Very dry in flavor, straw colored, medium bodied * Manzanilla sherry…
Depending on the recipe, it could change the effect. Generally speaking though, amoroso can replace dry. Here is a brief guide to some of the sherry styles available on the market: * Fino sherry - Very dry in flavor, straw colored, medium bodied * Manzanilla sherry - Very dry, pale in color, light bodied * Amontillado sherry - Dry in flavor & nutty, usually light gold in color, full bodied * Oloroso sherry - A…
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.
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.