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Old 07-23-2005, 06:27 PM   #11
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Hey Z, thanks. This is good info to post over in terms & techniques as well.
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Old 07-24-2005, 10:59 AM   #12
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If its not good enough to drink, it is not good enough to cook with.

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Old 07-24-2005, 10:37 PM   #13
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Amen Byran!
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Old 07-24-2005, 10:47 PM   #14
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Gosh, it is a real shame that one does not see sherry in miniature bottles.

It does keep for a good while once opened and you might find other uses for it. Try deglazing a meat pan with it and cooking most all of the alcohol out as you make a sauce.

Some sherry bottlers used to sell half bottles, but I have not seen them in years.

Don't get the sweetest sherry for cooking. Nor do you need to get the most expensive stuff. A bottle of California or even New York State should not break the budget.
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Old 07-25-2005, 01:05 AM   #15
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Add a cup of sherry along with an granny smith apple cut in half to the cavity of your turkey bird - them make gravy from it - OMG - there is nothing better than sherry gravy!!!!!!
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Old 07-25-2005, 02:54 AM   #16
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I think the unsweetened apple juice will be more expensive.

Just buy the sherry and store it. If anything, it will give you more motivation to try other recipes that use sherry which will not only help you to finish the bottle, but to expand your culinary horizons as well.
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Old 07-25-2005, 03:01 AM   #17
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just a word on cooking sherry- it's very, very salty. i'd go with the apple juice.
if you do go with the sherry, do you have a friend who likes alcohol who you could give the leftovers to? i usually just give alcohol away to my Parents if i don't like it. i just gave my Mom some wine.
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Old 07-25-2005, 11:36 AM   #18
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Quote:
Originally Posted by Mr_Dove
a related question. The same recipe suggests the use of unsweetened apple juice as a replacement for the sherry. How similiar are they. Unsweetened apple juice is probably tough to find too though.

Not at all similar in any respect, IMO

And neither is vanilla extract, another listed sub for sherry.

Just say NO to cooking sherry from the supermarket!
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Old 07-25-2005, 11:56 PM   #19
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Humm .... after having been duly chastised by someone for my views that you really can't follow that sub chart if you want the same flavors ... I guess the question would have to be .... (drum roll please) ... What's the recipe????
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Old 07-26-2005, 12:05 AM   #20
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That's an excellent question!!! The recipe would be helpful - I don't know why but I think apple juice sounds like it would a similar character. But like you said Michael - it's hard to tell without knowing the recipe!
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