When a recipe calls for "sherry", what are guidelines for deciding what type of sherry to use--dry, golden, cream, etc? Thanks.
4 Comments
ShieldCook7September 24, 2010
Yeah, dry sherry and always go like 2-3 T. more depending on size of recipe
phyllisSeptember 24, 2010
It's my experience that when sherry is called for, it's dry sherry.
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