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Post by sss3 on Nov 19, 2019 22:02:28 GMT
I'm not paying $8 a bottle for 1/4 cup dry cooking sherry. What can be substituted? Was thinking some kind of broth. Any other ideas?
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Post by Cabin Fever on Nov 19, 2019 22:10:20 GMT
Just use a regular dry wine.
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Post by Mari-in-IN on Nov 19, 2019 22:16:54 GMT
Just use a regular dry wine. That's what we have done - works out just fine in my little 'ole opinion! ~Mari ETA - We do cook enough with sherry that we usually have some in the house - but - the above is what we have done for years if we do run out and forget to pick some up... |
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Post by Cabin Fever on Nov 19, 2019 22:38:33 GMT
It's only $2.18 at WalMart  |
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Post by sss3 on Nov 19, 2019 23:01:46 GMT
Cabin Fever, Guy at ABC liquors told me about that. Said to try Food Lion. They should have it. Couldn't find it. Will go back and look again. Thanks.
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Post by snoozy on Nov 19, 2019 23:24:09 GMT
Chinese cooking rice wine. It has salt in it, so you can't drink it, but a bottle runs about $2.59 at your local Asian food store. Adjust the salt in any recipe where you use it, of course.
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Post by Use Less on Nov 20, 2019 3:11:04 GMT
Cooking sherry has a lot of salt added to make it unpalatable to drinkers. Any sherry or dry wine would be fine. I wouldn't sub in a broth. The sherry adds a hint of complex flavor that broth can't. Not impossible to try white or red wine vinegar if you keep that.
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Post by sss3 on Nov 20, 2019 3:56:01 GMT
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Post by sss3 on Nov 22, 2019 23:35:40 GMT
Read red wine vin can be used as sub for wine. I have that.
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Post by snoozy on Nov 23, 2019 0:27:03 GMT
Read red wine vin can be used as sub for wine. I have that. No, it absolutely isn't. Red wine vinegar tastes no more like wine than cider vinegar tastes like cider, and vinegar is very sour, whereas wine is generally not, especially sherry. Really, if you don't do alcohol, just do without. |
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