Cooking with Sherry?

Although I can't say I'm a fan of drinking Sherry, I really like to cook with it. It really adds a nutty, bittersweet quality to dishes. Really complementary in many sauces. Great to use when deglazing pan seared fish or chicken. Normally I use a medium or extra dry sherry. Pedro Ximinez is what I've been using lately. I like Hartley & Gibson as well.

Whatever you do, don't use the 'cooking sherry' sold at the supermarket (ie. Holland House, etc.). They're pure filth and will not lend anything to your dishes but a strange chemical taste and smell... Yeck!

I use two different types of Sherry in my sauces. The fino is usually a Wisdom & Warter, fairly inexpensive, and just fine. I frequently add a cream or Amontillado at the end to give a richness to the sauce. Currently, my favorite is Barbadillo Cream Sherry, and it is delicious. You'll enjoy a glass of this very much while cooking.

Yes, I enjoy cooking with Sherry, ...... but I prefer dancing with Matilda.



(da-dah-dump - sound of drum in background)

Thanks for help Festiva and Board-O. Couple of more questions you might be able to help me with -- 1. How long will Sherry keep after opening? 2. What is the best way to store it after opening? Dry, dark place? Refrig?

Thanks again.

Sherry is fortified wine and will keep for long time in cabinet wiff a cork. You can store in refridgerator or use pump stoppers.

Fortify - I aksed the ho how much, and she said, "fortify".

I find Sherry lasts over a month refridgerated.

I use, almost exclusively, Lustau Los Arcos, which is an Amatillado. It is certainly high enough quality to drink -- and I do. But 90+% of the time its use is cooking. A little more expensive than other "cooking" Sherrys, but still not expensive ($13/750ml) and I can taste the difference in the food.

a

If it's only to be used for cooking, the refrigerator is the best place. It may last quite a while at room temperature, but it will certainly remain fresher if chilled.

quote:

Originally posted by Renquist:


Fortify - I aksed the ho how much, and she said, "fortify".

Did you have a good date?

Sherry is no ho, but on the other hand, Matilda .....

Another Sherry question. I'm going to be making an Asian recipe that calls for 2 tablespoons of either shaoshing rice wine or Sherry. I'll likely get more use out of Sherry, so I'd rather buy that and have it on hand. Since I've never used either of these two things for cooking, what Sherry would be the best replacement for shaoshing rice wine? Or is there nothing really close and would I be better off springing for the rice wine? And with only 2 tablespoons used (though this is a recipe that serves just two), would not using either affect the dish that much (lots of other flavors in the recipe -- garlic, ginger, red pepper, hoisin sauce, soy sauce, chili garlic sauce? Any thoughts? TIA

eyesintime,

I'm betting using water instead of alcohol would not affect the dish too much, but still noticably.

If you can use rice wine, than you want a Fino Sherry. You can get the Lustau for under $15. Yes, the rice wine is going to taste different, and, depending upon the quality, may taste better with those other ingredients you mentioned, but a Fino Sherry should still be very, very good. I might go for the Sherry because you can always cook with Sherry, but there aren't too many dishes that really will benefit a lot from sake.

a

Thx Whiner. I hate to leave ingredients out the first time I make a recipe, so I'm thinking of going with the Fino Sherry. I have recipes that call for Sherry, but few if any that call for rice wine. So, I'll certainly get more use out of the Sherry.

Just wanted to give a quick thanks for those who provided input. Finally got around to making Chili Shrimp and used fino sherry and it was very tasty. I'll definitely be making it again.