Cooking Sherry

RE: Cooking Sherry By Bill Van Hall (Guest Post) I have a recipe that calls for DRY Sherry. I have Harveys Bristol Cream Sherry. Is this Dry Sherry? Bill VAn Hall Posted on 01/16/2008 | Report Spam or Abuse RE: Cooking Sherry By John (Guest Post) So far, the grocery stores where I shop don't sell cooking sherry. My question is, where can I buy it, and would the place be cheaper than the grocery store? Posted on 09/12/2007 | Report Spam or Abuse RE: Cooking Sherry By jen (Guest Post) i was wondering if there was anything i could use to substitute sherry,so i dont have to use it. Im making lobster bisque soup, any ideas or maybe another recipe? Posted on 01/05/2006 | Report Spam or Abuse RE: Cooking Sherry By Deborah K (Guest Post) What can I use as a substitue for dry cooking sherry? I am preparing Easy Pepper Steak from Cooks.com. It calls for 3 TBSP Dry Cooking Sherry and 3 TBSP light soy sauce. Posted on 09/23/2005 | Report Spam or Abuse RE: Cooking Sherry By cookwie (1260) Profile Contact Cooking wines are exceedingly high in sodium. Avoid them! You can substitute any sherry for cooking sherry, ounce for ounce. Posted on 07/14/2005 | Report Spam or Abuse RE: Cooking Sherry By Carolyn (Guest Post) FYI, cooking sherry is probably not on the list of approved foods for food stamps - the alcohol. I cook quite a bit with wines, and very pale DRY sherry is an excellent substitute for cooking sherry. It is the same thing w/o the salt, plus it is also suitable for drinking. I always use that or saki in Asian cuisine with delicious results. Good luck. Posted on 07/14/2005 | Report Spam or Abuse RE: Cooking Sherry By Alph (190) Contact I've never run into such a recipe but I would just use a decent plain-old sherry. You are right about "cooking wine"; what I've seen anyway is just dirt-cheap wine with salt in it. To me that is an even greater insult to the intelligence of the cook than "self-rising" flour and such. (If I want salt or baking powder in a dish, *I'll* add it!) I use wine (and beer) quite a bit in my cooking and I've found that if they're not fit to drink, they are absolutely not fit to cook with. The only reason I would consider using "cooking wine" of any sort is that you can probably buy it with food stamps. In that case it's better than no wine at all... just watch the salt! Posted on 07/14/2005 | Report Spam or Abuse

Post Feedback: Login using the form on the top of the page to post feedback (if you are a registered user). If you have not yet registered, click here to do so. It's FREE!.