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 would rather live my life as if there is a God, and die to find out there
isn't, than live my life as if there isn't, and die to find out there is.

"JOHN CZEPKOWSKI" wrote ......
>
> What is the difference between Cooking Sherry vs Dry Sherry.

From Wikipedia ..

"Sherry is a fortified wine, made in and around the town of Jerez, Spain and
hence in Spanish it is called "Vino de Jerez".

Spanish producers have registered the names Jerez / Xérès / Sherry and will
prosecute producers of similar fortified wines from other places using the
same name.

According to Spanish law, Sherry must come from the triangular area of the
province of Cádiz between Jerez, Sanlúcar de Barrameda, and El Puerto de
Santa María.

However the name 'Sherry' is used as a semi-generic in the United States
where it must be labeled with a region of origin such as American Sherry or
California Sherry.

Sherry differs from other wines because, after fermentation is complete, it
is fortified with brandy.

Because the fortification takes place after fermentation, all natural
sherries are dry; any sweetness is applied later."

Effectively, there is no such thing as "Cooking Sherry". No producer would
make a product deliberately "downgraded" so that a product would not be
suitable for drinking.

Similarly, I would never consider using *any* wine in my cooking (be it
sherry or otherwise) which I would not be prepared to drink, in its own
right.

Of course (I am making an assumption) you *may* live somewhere where some
sort of cheap, semi-generic, fortified abomination may be marketed as
"cooking sherry".

IMHO (and brand me elitist if you will!), if you have an ounce of pride in
what you are preparing, I would not be using this type of "stuff" in
anything I prepared.

--

st.helier

"st.helier" > wrote in
:



>
> Of course (I am making an assumption) you *may* live somewhere where
> some sort of cheap, semi-generic, fortified abomination may be
> marketed as "cooking sherry".
>
> IMHO (and brand me elitist if you will!), if you have an ounce of
> pride in what you are preparing, I would not be using this type of
> "stuff" in anything I prepared.
>
> --
>
> st.helier
>
>
You know darn well we do, m'lord. There is nothing that is an
abomination of food and spirit that we are not capable of. (Double
negative and ending with preposition, I am on a roll!)

That said, I to subscribe to the if it can't be sipped it does not
belong in the cook pot club, though I do stop short of demanding the
best vintages, the ordinary day to say stuff will do well in most cases.


--
Joseph Coulter, cruises and vacations
www.josephcoulter.com

877 832 2021
904 631 8863 cell

"Joseph Coulter" > wrote in message
. 97.136...
> "st.helier" > wrote in
> :
>
>
>
>>
>> Of course (I am making an assumption) you *may* live somewhere where
>> some sort of cheap, semi-generic, fortified abomination may be
>> marketed as "cooking sherry".
>>
>> IMHO (and brand me elitist if you will!), if you have an ounce of
>> pride in what you are preparing, I would not be using this type of
>> "stuff" in anything I prepared.
>>
>> --
>>
>> st.helier
>>
>>
> You know darn well we do, m'lord. There is nothing that is an
> abomination of food and spirit that we are not capable of. (Double
> negative and ending with preposition, I am on a roll!)
>
> That said, I to subscribe to the if it can't be sipped it does not
> belong in the cook pot club, though I do stop short of demanding the
> best vintages, the ordinary day to say stuff will do well in most cases.
>
I once owned a cookbook with a recipe for "Canard Margaux". It used a WHOLE
BOTTLE of Ch.Margaux in which to cook the duck! I let my ex take that book
with her when we split our assets{:-)
Graham

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

"graham" > skrev i melding
news:nrLWi.168660$1y4.60684@pd7urf2no...
>
> I once owned a cookbook with a recipe for "Canard Margaux". It used a
> WHOLE BOTTLE of Ch.Margaux in which to cook the duck!
Quite believable.
80 years ago Margaux, Latour and their likes were horrendously expensive -
2, 3 even 5 times the price of ordinary red wine. 30 cents for generic St.
Emilion, 1.40USD for Latour 1916 or 1.00USD for Petrus 1916 according to a
1927 price list. A difference well corresponding to actual quality...
(sigh)
Anders

(And the expensivest from that list? Ch. d'Yquem 1916 2.85USD and Alsheimer
Goldberg Auslese, yes, Rhine wine, at 1.75USD)

"graham" wrote .......
>
> I once owned a cookbook with a recipe for "Canard Margaux". It used a
> WHOLE BOTTLE of Ch.Margaux in which to cook the duck!
>
> I let my ex take that book with her when we split our assets{:-)


Graham, this sounds like a good deal - particularly if you managed to
retain the Margaux !!!!!

st.helier

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

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

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

On Fri, 02 Nov 2007 18:59:37 -0700, AyTee > wrote:

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

Exactly. Straightforward question - correct answer.

The EU definition of dry is "Maximum of 4g/l, or 9g/l where the total
acidity content is not more than 2g/l below the residual sugar
content." By my calculation, 2g per US tablespoon is 135g/l. That is
most definitely sweet, which in EU terms is "At least 45g/l".

--
Steve Slatcher
http://pobox.com/~steve.slatcher

"st.helier" > cited:

[from Wiki]

> Because the fortification takes place after fermentation, all
> natural sherries are dry; any sweetness is applied later."

Wrong. PX and Moscatel sherries were never dry in their production
cycle.

M.

Cook or drink Amontillado.

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
>

Thanks Steve, that really answers my question. I appreciate your
calculations.
Mark

"Steve Slatcher" > wrote in message
...
> On Fri, 02 Nov 2007 18:59:37 -0700, AyTee > wrote:
>
>>Dry means (virtually) no sugar. 2g per 2 T is a lot of sugar for a
>>wine. Therefor your cooking sherry is not dry.
>
> Exactly. Straightforward question - correct answer.
>
> The EU definition of dry is "Maximum of 4g/l, or 9g/l where the total
> acidity content is not more than 2g/l below the residual sugar
> content." By my calculation, 2g per US tablespoon is 135g/l. That is
> most definitely sweet, which in EU terms is "At least 45g/l".
>
> --
> Steve Slatcher
> http://pobox.com/~steve.slatcher

On Nov 2, 11:29 am, "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 would rather live my life as if there is a God, and die to find out there
> isn't, than live my life as if there isn't, and die to find out there is.

Since many who post and read this groups are not in the US, perhaps it
is worth mentioning a little US history. In the early 1900s when
alcohol was made illegal in all of the US, there were some exceptions
to the law. A bit of wine could be made and sold for religious
sacrements. Also one could make a certain amount of wine at home for
personal use if certain rules were followed. Alcohol also was allowed
in certain products including medicine, flavor extracts, etc. where
the product was such that many poeple would not drink it for the
alcohol. Cooking wine that contained a lot of salt could be sold,
because not many people would drink much of it. Alcohol could be
denatured with several additives for use in solvents for various
purpose. There were volumes of details and restrictions describing
legal uses of alcohol.

Alcohol became legal again in the 1930s, but individual states, or
even such a small subdivision as a township could vote to remain dry,
and many did. Some would allow sales of beer, but not spirits and
wine. There still are a few local small devisions of states in the US
that remain dry. There are yet more that allow sales for home use, but
do not allow sales in bars and restaurants. Thus a small market for
cooking wine containing a lot of salt remains to this day. Cooking
"Sherry" seems to be the most common cooking wine. The thing to
remember is the salt added to the wine. If much wine is used, the salt
added to the dish should be reduced. If something is cooked in a lot
of wine and a sauce is made from the reduced cooking liquid, cooking
wine may make the dish too salty even if no other salt is added to the
dish.

Then there are a few people still very anti-alcohol who would not be
seen in a liquor store in case their friends might think they are
drinking alcohol. There are several religions in the US that are very
anti-alcohol. And of course good Moslems do not drink alcohol. Good
Mormons do not drink alcohol or coffee. Most of those who I have met
who do not drink alcohol will tolerate a bit of alcohol in a flavoring
such as cooking wine or vanilla extract, since the nature of the
product prevents most people from drinking enough to produce symptoms
of alcohol intake. But there are a very few who will not knowingly
consume anything containing alcohol. Of course everyone has a tiny bit
of alcohol in them that is produced in the body by reactions
concerning digestion of food.

"lynsam" > wrote:

> Cook or drink Amontillado.

Amontillado, however, starts bone dry.

M.

"lynsam" > wrote:

[From Wiki]

>>> Because the fortification takes place after fermentation, all
>>> natural sherries are dry; any sweetness is applied later."

>> Wrong. PX and Moscatel sherries were never dry in their
>> production cycle.

> Cook or drink Amontillado.

Amontillado, however, starts bone dry. And we (i.e. Wiki) talk
Sherry from Jerez, not some copy.

M.

"st.helier" > wrote in message
...
> "graham" wrote .......
>>
>> I once owned a cookbook with a recipe for "Canard Margaux". It used a
>> WHOLE BOTTLE of Ch.Margaux in which to cook the duck!
>>
>> I let my ex take that book with her when we split our assets{:-)
>
>
> Graham, this sounds like a good deal - particularly if you managed to
> retain the Margaux !!!!!
>
I didn't have any at the time{:-( or perhaps {:-) given the way assets were
split!
She thought buying expensive wines was pretentious and so my purchases were
strictly limited. Now, with her 2nd husband, she makes wine from kits!!!!!
Graham

"graham" wrote ....
>
> Now, with her 2nd husband, she makes wine from kits!!!!!



Poor ******* !!!!!!!!!!!!!!!!!!

"st.helier" > wrote in message
...
> "graham" wrote ....
>>
>> Now, with her 2nd husband, she makes wine from kits!!!!!
>
>
>
> Poor ******* !!!!!!!!!!!!!!!!!!
My feelings precisely - and not just with regard to the wine{:-)
Graham