lorigoldsby added almost 2 years ago

if you let us know what dish you are making, we may be able to give you some better/specific advice. If you are using the sherry to deglaze a pan...well then you can substitute a matching stock of your protein (chicken, beef, seafood, etc.) if you are making a vinagrette and its calling for a sherry vinegar...that would be a different recommendation.

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Natanya here - the question asker. I am making a crockpot turkey lettuce wrap filling. The sherry is part of the sauce that goes into the pot with the ground turkey. The sherry is used to deglaze the pan but I can't cook with it. I was trying to decide of stock would be acidic enough or if I'd need to to try something like cider vinegar.

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Meatballs&Milkshakes added almost 2 years ago

You're better off using chicken stock or water than something like vinegar, which can change the taste of the dish.

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ChefJune added almost 2 years ago

Flat Dr. Pepper closely resembles the flavor profile of fino sherry. Who knew?

My BIL is a recovering alcoholic, and my sis doesn't keep any alcohol in the house. I tried the Dr. Pepper on an old treasured recipe of our mom's and Voila! it worked.

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