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When a recipe calls for "sherry", what are guidelines for deciding what type of sherry to use--dry, golden, cream, etc? Thanks.

asked by ellenl almost 7 years ago

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4 answers 1997 views
445e20c3 ae7c 4384 a5f7 c63a3b70db4d  img 2825
added almost 7 years ago

It's my experience that when sherry is called for, it's dry sherry.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 7 years ago

Thank you for your help!

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6d812419 52db 4fe8 983a 4431d769882e  rattlesnake ridge me glenn 08.28.10 001
added almost 7 years ago

Yeah, dry sherry and always go like 2-3 T. more depending on size of recipe

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 7 years ago

Many thanks!

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