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.
The saying "don't cook with it, you don't drink it" rings true. The best sherry you use for cooking is the kind you wouldn't mind drinking.
Sherry is a fortified wine.
yes,
No. because it is cream sherry and therefore sweet.
Baileys is a whiskey cream, not a cream sherry.
No, dairy products are not used to make cream sherry, the word 'cream'in this case refers to the drinks smoothness.
Pedro Ximenez sherry, recioto della valpolicella could be used for ruby port or Cream or olorosso sherry could be used for tawny port
oloroso
Yes, if an acidic factor is all you are interested in. Sherry vinegar would be the next closest substitute but the taste of dry or sweet sherry for a sauce or marinade is fairly distinctive and to a discerning palate, quite noticable.
Try an equal amount of balsamic vinegar.
The word 'savory' is an adjective, used to describe the noun 'marinade'.
You can only use the marinade if it was cooked with the pork. The marinade would have raw pork in it and you'd get very ill if you used it unless it was cooked
NO, they are in no way similar.
$400
Harvey`s Bristol cream is a sherry