Which sherry for cooking

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You may unsubscribe at any time. Newsletter Shop Help Center. General Discussion. Log In Sign Up. Of course, this is just a short description of the sherry making processes, the fortification are ageing of sherry is quite complex, for more information: Sherry wine production.

According to the procedure followed in its preparation, the different types of sherry wine can be grouped as follows:. For cooking mostly the dry ones are used, but it's usual to find Pedro Ximenez reductions in many preparations, but if other than dry is needed the recipe will state what kind to use. I truly don't think in Asian recipes,which tend to be historical, sherry from Spain isn't the answer. I'd stick with indigenous rice wines from Asia if you're looking for an authentic taste.

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Ask Question. Asked 11 years, 3 months ago. Active 4 years, 4 months ago. Viewed k times. Improve this question. Add a comment. Active Oldest Votes. Cream sherry is very sweet - likely too sweet for most recipes that don't explicitly mention it. Improve this answer. Aaronut Aaronut Just remember that the more you substitute, the more your dish will differ from the way it was intended.

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