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.

Oh. I suspect the difference is insignificant.

Dana