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What is dry cooking sherry?


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2010-02-27 16:58:23
2010-02-27 16:58:23

generally cooking wine which includes dry cooking sherry is wine with a lot of sodium added. it is not for drinking straight, only to use in cooking. I suggest using real wine or sherry.


Related Questions

Cooking sherry is not the same as dry sherry. Dry sherry is not as sweet as regular sherry while cooking sherry is sherry with salt added.

What is the equivalent to dry cooking sherry?

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.

Sherry is a wine that is fortified with brandy. Medium dry sherry is a cooking wine that is used in a variety of recipes.

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.

Graham Kerr once said when asked about cooking with wines and cooking sherry, "If you wouldn't drink it don't cook with it."

I've used a dry Marsala when I was out of sherry for cooking. To drink--not so much.

Certainly. Sherry is excellent for cooking.

No. Sherry wine is a drinkable sherry, that can be used in cooking, while sherry vinegar is used only for cooking.

You can use equal parts dry sherry/pale sherry wine; not the cooking wine... the drinking wine. :)

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 .

Dry sherries (Madeira, Sack, etc.) are very commonly used in cooking. I have never heard of cream sherry being used in cooking, though it would make sense for some types of dessert recipes.

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.

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 dry sherry is generally quite inexpensive and might even be cheaper ounce for ounce than supermarket cooking wine. So why not have some on hand?

Risky, Marsala is very sweet and also has a very strong flavour that is very different from dry (not sweet) sherry. But then some great recipes have come out of taking a chance.

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.

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 quality oloroso sherry is dry in flavor but, poor colored olorosos are sweet , deep golden in color, both styles will have a nutty flavor and are full bodied. * Cream sherry - Sweet in flavor, deep golen in color, full bodied * Brown sherry - Very sweet, dark brown, hence the name, full bodied

Cream sherry is a sweet and dark sherry. When being substituted in recipes, you could use dry sherry, dry vermouth or dry white wine. These will however, affect the taste of the recipe.

A cooking sherry substitute can be a few choices. A brandy, cognac, or a port wine is an ideal substitute.

You could substitute rice vinegar for cooking sherry. Rice vinegar has a mild, sweet flavor.

No, there's no need to keep cooking sherry in the refrigerator. It's fine to store it at room temperature.

Yes you may be able to use rice wine instead of dry sherry,most recipes when asking for dry sherry state either or can be used.

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