Lyric
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Sat Oct-16-10 06:38 PM
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Cooking types: dry sherry substitution in recipe? |
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I have a recipe for pork chops in wine mushroom sauce that involves using a cup of dry sherry. I don't have dry sherry, but I *do* have the following alternatives: pinot noir, apple cider, and cider vinegar. Google says that any of the three can be a substitute, but I'm thinking of mixing a tablespoon of the vinegar with two or three tablespoons of cider and making the rest up with pinot noir. The sherry goes in at the "deglaze the pan" stage and I don't want to lose the alcohol content when it's for that purpose, but I also really like the subtle flavors of apple cider and cider vinegar with pork.
I've never tried sherry, so I don't know what kind of flavor it has, but this recipe specifically calls for "dry sherry" and forbids something called "cooking sherry". So is mixing the pinot with a little cider and cider vinegar and then using it as a substitute a good idea or bad idea? Do you think the end result will taste strange or bad? Should I leave out the vinegar and just go with the wine plus a little cider?
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Gormy Cuss
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Sat Oct-16-10 08:50 PM
Response to Original message |
1. I'd go with the cider/cider vinegar combo |
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Edited on Sat Oct-16-10 08:53 PM by Gormy Cuss
or the pinot by itself. I don't think of dry sherry as fruity but cider with a little cider vinegar would probably be a good flavor too just not as similar to dry sherry as the pinot.
Cooking sherry is crap. You definitely want to avoid it.
eta: just cuz
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sakabatou
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Sat Oct-16-10 09:44 PM
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2. "Cooking sherry is crap. You definitely want to avoid it." |
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Edited on Sat Oct-16-10 09:44 PM by sakabatou
That's because it's not for drinking. Unless you were referring to the deglazing process.
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Gabi Hayes
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Sat Oct-16-10 10:25 PM
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3. salt city....horrible, horrible stuff, and expensive as hell, as measured per unit |
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"cooking wine" was created by a restauranteur. He salted the wine so his cooks would stop drinking up all the wine.
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AngryAmish
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Sat Oct-16-10 10:34 PM
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5. Cooking sherry is complete crap. |
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Cheapest shit out there. Never use it. Add your own salt. Honestly, the gallo shit is better.
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Gormy Cuss
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Sat Oct-16-10 11:00 PM
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7. No, I meant for anything. |
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I've never heard a good reason to buy "cooking sherry." It costs the same or less to buy sherry for cooking and it doesn't have the added sodium.
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AngryAmish
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Sat Oct-16-10 10:33 PM
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4. Cognac is always nice. |
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The alcohol is going to burn off anyway.
oh, I just read the whole thing.
Your idea works.
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shugah
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Sat Oct-16-10 10:57 PM
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6. i would go with the pinot noir |
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i have trouble seeing how any cider can be a sub for sherry. i don't like sherry, btw, so wouldn't have it on hand for a recipe. but i am pretty sure you can't go wrong with a red wine...
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REP
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Sun Oct-17-10 05:34 PM
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8. Sherry gives things a distinctive 'nutty' flavor; your subs won't |
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They'll work; the vinegar will deglaze the pan clean and the wine will taste fine, but the result will be different from what the recipe intended. It might be better! But I freaking LOVE vinegar; I have at least 7 different kinds right now, from plain ol' white to Chinese black vinegar.
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old mark
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Sun Oct-17-10 05:56 PM
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9. "Cooking sherry generally has a lot of salt in it...I'd use regular dry sherry or the cider... |
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the alcohol will cook off quickly, leaving the flavor.
mark
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alphafemale
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Sun Oct-17-10 07:56 PM
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10. Diluted by half apple cider vinegar and a pinch of sugar. Or leave it out |
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It's probably not that important.
You could also add some lemon juice and a drop or two of honey.
That'd probably be pretty good. Maybe better than the sherry even.
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Wed May 08th 2024, 09:30 AM
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