On Oct 16, 9:34 am, Omelet > wrote:
> In article >,
> Wayne Boatwright > wrote:
>
>
>
> > On Wed 15 Oct 2008 09:25:53p, sf told us...
>
> > > On Wed, 15 Oct 2008 16:19:30 -0700 (PDT), amandaF
> > > > wrote:
>
> > >>What is the difference between dry sherry versus Reese's "Cooking wine
> > >>(Sherry)"?
>
> > > Salt. Buy a cheap dry sherry to cook with... Gallo is fine.
>
> > >>Are they the same?
>
> > > No.
>
> > Cooking sherry is vile. One taste would convince you. :-) Barbara's
> > right. Buy an inexpensive drinking sherry to cook with.
>
> > Personally, I prefer substituting Sercial Madeira for sherry in most
> > recipes. It's a rather dry madeira and perfect for cooking. For sipping,
> > I prefer a Malmsey Madeira. It is sweeter and has a rather complex flavor.
>
> > This substitution is strictly a matter of personal taste.
>
> I've not tried Madeira for cooking.
> What recipes do you routinely use it in? I mostly use dryer red or
> white wines, or port for dessert dishes.

I have never used it in anything. The Kung pPao Chicken recipe asked
for it and I was curious about it, assuming that the Chinese
restaurant used it in their cooking.
> --
> Peace! Om
>
> "He who has the gold makes the rules"
> --Om
>
> "He who has the guns can get the gold."
> -- Steve Rothstein