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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 8 years ago

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4 answers 2059 views
phyllis
added almost 8 years ago

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

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ellenl
added almost 8 years ago

Thank you for your help!

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ShieldCook7
added almost 8 years ago

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

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ellenl
added almost 8 years ago

Many thanks!

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