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Old 07-26-2005, 11:00 AM   #21
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Quote:
Originally Posted by Michael in FtW
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????


I agree that you really can't rely on a sub chart. I think coffee and vanilla extract seem like strange (and sort of foul) subs for sherry but, like you say, it depends on the recipe.

I also agree that most times it's better to leave the alcohol out rather than sub.

Unless you are thinking of chicken marsala, in which case you pick a different recipe.
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Old 07-26-2005, 11:10 AM   #22
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Another great use for leftover sherry is to keep minced garlic, shallots, ginger in; they'll keep for weeks in the fridge like this, and you also get some superb flavoring with it!

Now I'm going around singing 'Sherry Baby' all day
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Old 07-26-2005, 03:06 PM   #23
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I agree with everyone else who says just leave out the sherry if you don't want to spring for a bottle. Because it is a fortified wine, it will last for a long time on the shelf. I've been around and can't say I've seen a small bottle, not even a split, of sherry. The closest alcohol sub would be a split of a sweet wine (if you go that way, ask your grocer or booze store employee for whatever their sweetest wine available in a split (a very small bottle, about 2 glasses).
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Old 07-26-2005, 05:19 PM   #24
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Sherry (NOT, as others have said, cooking sherry) is a great marinade for chicken. Sherry, some parsley, and chicken. Then bake. It is tender, juicy, and wonderful! (And I don't drink wine at all). In fact, when I buy a lot of chicken and want to freeze most of it, I have even added the sherry and parsley to my chicken before putting it in the freezer.

Barbara
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