"Paul M. Cook©®" > wrote in message
...
>
> "Deanie" > wrote in message
> om...
> > I keep seeing recipes that call for "straight sherry" as an
> > ingredient. What is straight sherry? Dry? Sweet? I thought it was just
> > a term meaning American sherry? Thanks
>
> Sherry in uncomfortable shoes.
>
> Seriously, it is drinking sherry, not cooking sherry which has a lot of
salt
> in it. You generally want to use a dry fino, oloroso seco or amontillado
> sherry for most savory dishes, sweet milk or cream sherry for deserts.


Desserts too.

Paul