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Old 03-25-2008, 01:59 PM   #11
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Originally Posted by corazon View Post
Thanks everyone!
I wouldn't be worried about it if it was evaporated it until au sec but it just gets dumped in the sauce.
If hubby just doesn't like the alcohol then leave it out. As already suggested, just add more broth. That's about all you can do. Sure, the flavor will be different - but I think that's what you are after! There's plenty of casserole-type recipes we have all made where sherry is not used - it will be great!

And yes, cooking sherry (or cooking wine or anything labeled cooking *add name of alcohol here* should not EVER be used!
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Old 03-25-2008, 02:39 PM   #12
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Originally Posted by *amy* View Post
I would omit the sherry (it's loaded w salt anyway), & increase the broth. I would replace the sherry (if it's cooking sherry) with wine, but if no alcohol is allowed/preferred - go with the broth & add some fresh herbs/seasonings.
Sherry is NOT loaded with salt! Unless you bought something that says "Cooking Sherry". All "Cooking" wine is loaded with salt, and it is stuff that is mainly undrinkable, at any rate.

Corazon, not sure what you mean about "dumping" into the sauce. I'm sure the recipe says to reduce the sherry before adding additional ingredients. I'm not looking at your recipe, but no sauce calls for "raw" alcohol. It would be really unpleasant, flavorwise. As well, after you add the sherry, and the other ingredients, what's to keep you from cooking it for 4 or 5 more minutes, to "cook" it, no matter what the directions say.
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Old 03-25-2008, 03:18 PM   #13
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Originally Posted by ChefJune View Post
Corazon, not sure what you mean about "dumping" into the sauce. I'm sure the recipe says to reduce the sherry before adding additional ingredients. I'm not looking at your recipe, but no sauce calls for "raw" alcohol. It would be really unpleasant, flavorwise. As well, after you add the sherry, and the other ingredients, what's to keep you from cooking it for 4 or 5 more minutes, to "cook" it, no matter what the directions say.

Hmmm. I've seen and used many a sauce recipe that called for the addition of unreduced sherry. This could be because of alcohol-soluable flavor components or just simple ease of use.

I do agree that you should cook out the sauce to get rid of the raw alcohol taste.
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Old 03-25-2008, 04:14 PM   #14
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I'm looking at the recipe here.
Basically you make a roux, then add the cream, broth and sherry. Cook for 3 minutes until thickened. No reduction. That's what I meant by "dumping"
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Old 03-25-2008, 04:30 PM   #15
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Originally Posted by corazon View Post
I'm looking at the recipe here.
Basically you make a roux, then add the cream, broth and sherry. Cook for 3 minutes until thickened. No reduction. That's what I meant by "dumping"

I would make the roux and then add the sherry. stir it in and THEN add the cream and broth. That will give the sherry time to get "cooked." and it will make a difference in the flavor of your dish. Make sure you use Fino or other dry sherry. Manzanilla and Palo Cortado are also very dry.
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Old 03-26-2008, 11:38 AM   #16
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As ChefJune mentioned, real sherry is NOT salted. The dreck you buy that's labeled "cooking wine" is salted and heavily at that. Leaving out the sherry would make a difference - that's why they put the sherry in the recipe. It is also a tenderizer in marinating meat and poultry. Adding garlic in place of sherry is not a good idea, in my opinion since it will add an addtional flavor not originally in the recipe and will change the character and taste of the dish. There are some things that just don't work.
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