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Old 01-20-2008, 09:29 PM   #1
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Cream sherry/dry sherry?

Can I substitude cream sherry for dry sherry?

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Old 01-20-2008, 09:58 PM   #2
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not at all! Cream Sherry is very sweet. VERY sweet. "Dry" Sherry is either Fino or Manzanilla -- and it is on the other end of the Sherry spectrum.

If you would flavor your chicken with vanilla ice cream, then perhaps Cream sherry would be okay. I'm not being snide, just giving you an idea of the difference between the flavors of the two types of Sherry. In between them is a couple of other Sherries that are less sweet than Cream, and more sweet than Fino.

Hope this helps.
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Old 01-20-2008, 10:13 PM   #3
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I ditto what June says. Also, if you simply can't find dry sherry use vermouth instead.
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Old 01-21-2008, 07:10 AM   #4
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Quote:
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I ditto what June says. Also, if you simply can't find dry sherry use vermouth instead.
Elf is right, but use dry, white vermouth. Once again, the red is sweet!
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Old 01-21-2008, 07:15 AM   #5
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It really depends though on what you are cooking cos while the posts above are absolutely correct, if you were say making a sherry cream sauce you can use whatever sherry you have to hand. The sauce will taste different in each instance but it will still do what it was meant to do. Likewise if you were soaking cake for a trifle, use whichever you have to hand.

If you were cooking a Spanish dish where the sherry flavour is integral to the dish, then you would be better advised to getting something very close to that stated in the recipe.

Personally though, I would be reluctant to use cream sherry in any dish. Keep it for drinking if you are so inclined and buy a medium to dry sherry for cooking which is a bit more versatile.
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Old 01-21-2008, 08:44 AM   #6
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I think cream sherry tastes just like prune juice!

Sweet, delicious and warms the cockles on a cold winter night before bed.

Lee
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Old 01-21-2008, 08:49 AM   #7
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LOL - really?? I quite like prune juice but cream sherry....

If you like prune juice Lee, you might like to try a very good quality Balsamic vinegar as an apertif. It has a very plummy, rich taste. Don't try it on one of the lower quality ones as it isn't the same at all! The good stuff though is like drinking a good Italian fruit liquor/wine. (No hangover though - well not that I recall anyway!!! LOL)
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Old 01-21-2008, 03:39 PM   #8
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I ran out of cream of tartar. Can I use tartar sauce instead?
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Old 01-21-2008, 04:03 PM   #9
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Quote:
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I ran out of cream of tartar. Can I use tartar sauce instead?

Depends on what you are making. Perhaps you copuld share your recipe...
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Old 01-21-2008, 04:19 PM   #10
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I entirely agree with the cream vs dry sherry advice.

But many years ago I had a recipe for mushrooms with shallots and cream sherry with Scotch whisky. Unofrtunately have not seen it for over thirty years and don't remember it all. But it was very tasty. And I don't like boozy food but it did not taste that way.

Have tried to make it using the bit I remember and the stuff ain't bad but nothing like that I vaguely remember.

So there are dishes with cream sherry that might be surprising, as that was to me. But with rare exceptions they should be treated as very different beasts.
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