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

"LAllin" > wrote in message
m...
>
> On 31-May-2004, (Deanie) wrote:
>
> > 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
>
> It means don't use "cooking sherry", which has a lot of salt added to hide
> the fact that it is horrible sherry. When a recipe calls for sherry, use
> one that is actually drinkable. I use a sherry from Taylor that is
> labelled Sherry; the label says it is a sipping sherry that is also good
for
> cooking. Cooking sherry is definitely not for sipping<wink>

The salt is added to make it undrinkable so the alcohol tax can be avoided.
But salt aside it is still poor quality, as you say.


--
Peter Aitken

Remove the crap from my email address before using.

On 2004-05-31, Deanie > wrote:
> I keep seeing recipes that call for "straight sherry" as an
> ingredient. What is straight sherry?

Sherry with no fashion sense.

nb
--
Be considerate of others and
trim your posts. Thank you.

"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.

Paul

"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