Thanks Dana, but the recipe calls for dry sherry (so I wouldn't have to
subtract the salt - some trick).
The salt helps the sherry "keep" longer since I may not be cooking a whole
duck for instance as in a previous reply.
I guess my concern is more about whether the cooking sherry is sweet vs dry
considering the 2g of sugar per 2 Tbsp serving. It would appear that it is
sweet and not all the sugar was gobbled up by the yeasties which would make
it dry. I know that some yeasts die off before all the sugar is fermented
but I don't know where the cut off is between sweet and dry sherry. If I
worded the inital question better, I may have gotten the answer for which I
was searching. I appreciate all inputs.
Mark


"Dana Myers" > wrote in message
. ..
> 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