Share on ThriftyFunThis guide contains the following solutions. Have something to add? Please share your solution!
This is a guide about dry sherry vs. cooking sherry. Many recipes call for sherry. There are pros and cons to using either dry sherry or cooking sherry in their preparation.
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
Are cooking sherry and dry sherry the same? Thank you.
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!
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.
ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
I have a couple of recipes calling for cooking sherry and they
specifically say "not" to use the cooking sherry which can be purchased
Can I use regular sherry? I cook with white wine, not cooking wine, because the taste is superior (and less salty, not to mention the leftover
wine can be enjoyed with dinner. Any ideas would help, thank you in
advance. Have a wonderful day.
Melissa W. from Charlotte, NC
If you cannot drink the sherry, I would not cook with it. Like you stated in your question, Cooking Sherry and Cooking Wine have added salt to them. I would use regular sherry.
About The Author: Jennifer A. Wickes is a freelance food writer, recipe developer and cookbook reviewer. She has written several eBooks, and has had numerous articles, reviews and recipes in printed publications, as well as on-line. She is working on her first cookbook. For more information about Jennifer or her work, please visit her home page:
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. (07/14/2005)
FYI, cooking sherry is probably not on the list of approved foods for food stamps because of 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 without the salt, plus it is also suitable for drinking. I always use that or saki in Asian cuisine with delicious results. Good luck. (07/14/2005)
Cooking wines are exceedingly high in sodium. Avoid them.
You can substitute any sherry for cooking sherry, ounce for ounce. (07/14/2005)