Dry Sherry vs. Cooking Sherry?

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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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March 9, 2010

Are dry sherry and cooking sherry the same thing?

By char from Clarksburg, WV


March 11, 20100 found this helpful
Best Answer

Cooking sherry (and red or white cooking wine) have salt/sodium added to them as a preservative and will last for a few months. Once a regular bottle of sherry or wine is opened it's shelf life is very, very, very short even if refrigerated.

Epicureans (the snobby type) use only regular sherry/wine for cooking. But to save money (and not very much difference in the flavor of your dish) and not be too unhealthy you can simply reduce or eliminate the salt from your recipe ingredients when using a cooking sherry/wine.


You'll end up having a bottle that will last for three or four months for future recipes that way.

Of course, if you plan to drink the regular sherry or regular wine right away that's a good thing ;-)

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March 10, 20100 found this helpful

No I don't think it's the same. You can even compare the difference between cooking wine and table wine. The cooking wine contains a lot of sodium.

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March 11, 20100 found this helpful

As a few others have already noted here, cooking sherry is high on the sodium. You'll get better results in buying drinking-grade sherry, and even many of the lower-cost brands are ounce for ounce often cheaper and better-tasting than the salty "made for cooking" wines.

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