On Nov 2, 6:08 pm, "JOHN CZEPKOWSKI" > wrote:
> 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

Dry means (virtually) no sugar. 2g per 2 T is a lot of sugar for a
wine. Therefor your cooking sherry is not dry.

Andy