Thanks Andy that answers my question.
Mark

"AyTee" > wrote in message
ups.com...
> 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
>