JOHN CZEPKOWSKI wrote:
> What is the difference between Cooking Sherry vs Dry Sherry. The recipe
> calls for Dry Sherry - isn't that the same as cooking Sherry? The Cooking
> Sherry only has 2g of sugar per 2 Tbsp serving - does that make it sweet? I
> know it has salt in it that drinkable sherry would not contain. Thanks for
> your replies. Mark

I believe the high salt content gives cooking sherry a different
legal status (my recollection is that it isn't taxed as an alcoholic
beverage, and may even be sold to under-age buyers). Practically
speaking, if you use sherry intended for drinking, you may need
to add more salt, since a recipe calling for cooking sherry already
takes into the account the salt content.

Dana