Cooking wines are loaded with sodium, whereas table wines have no salt. As for myself I prefer to use table wines when I cook.
No - they are the opposite! Sweet sherry is the one for cooking.
Cooking sherry and dry sherry are not the same at all. Cooking sherry treated with sodium to make it undrinkable. The only wine or sherry to use for cooking is one that you'd drink - your cooking is worth it! Also, just a small correction to an earlier post. A sweeter sherry can, of course, be used for cooking or baking, but dry sherry is the one to use in meat marinades or for Chinese stir fries, soups, etc.
No. Cooking sherry is way too salty, and usually costs $6. For about $10 you get a bottle of real sherry.
The cooking wines are not as flavourful as the real thing it really makes a difference have been cooking with sherry for years make a wonderful salad dressing.
Many recipes call for sherry. There are pros and cons to using either dry sherry or cooking sherry in their preparation. This is a page about dry sherry vs. cooking sherry.
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I have a couple of recipes calling for cooking sherry and they specifically say "not" to use the cooking sherry which can be purchased from the grocery store, but rather from a reliable source.