"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Substitutions
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-20-2008, 10:29 PM   #1
Assistant Cook
 
Join Date: Jan 2008
Posts: 1
Cream sherry/dry sherry?

Can I substitude cream sherry for dry sherry?

glenboglegirl is offline   Reply With Quote
Old 01-20-2008, 10:58 PM   #2
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
Send a message via Yahoo to ChefJune
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.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 01-20-2008, 11:13 PM   #3
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
I ditto what June says. Also, if you simply can't find dry sherry use vermouth instead.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 01-21-2008, 08:10 AM   #4
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by kitchenelf View Post
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!
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 01-21-2008, 08:15 AM   #5
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
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.
__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 01-21-2008, 09:44 AM   #6
Head Chef
 
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
I think cream sherry tastes just like prune juice!

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

Lee
QSis is offline   Reply With Quote
Old 01-21-2008, 09:49 AM   #7
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
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)
__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 01-21-2008, 04:39 PM   #8
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
I ran out of cream of tartar. Can I use tartar sauce instead?
Caine is offline   Reply With Quote
Old 01-21-2008, 05:03 PM   #9
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 48,204
Quote:
Originally Posted by Caine View Post
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...
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 01-21-2008, 05:19 PM   #10
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
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.
__________________
Before criticizing a person, walk a mile in his shoes - then you are a mile away and you have his shoes!
auntdot is offline   Reply With Quote
Old 01-21-2008, 06:06 PM   #11
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
I'm craving a glass of Harvey's Bristol......
__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 01-22-2008, 10:32 AM   #12
Head Chef
 
sparrowgrass's Avatar
 
Join Date: Jun 2004
Location: Highest point in Missouri
Posts: 1,820
I may be laughed right off this board, but I use cream sherry in cooking. I chop fresh ginger into chunks, and cover it with cream sherry and keep it in the fridge.

I use the sherry in Chinese stir fry, usually in combination with garlic, chili sauce and soy sauce. It adds a little sweetness to the dish.
__________________
I just haven't been the same
since that house fell on my sister.
sparrowgrass is offline   Reply With Quote
Old 01-22-2008, 10:42 AM   #13
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 48,204
Storing ginger in sherry is not unusual. Nor is using it as a substitute of Asian wine in stir frys. Usually it is dry sherry.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 01-22-2008, 03:47 PM   #14
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
Quote:
Originally Posted by Andy M. View Post
Depends on what you are making. Perhaps you could share your recipe...
Chocolate Cream Pie
  • 1 1/3 c. sugar
  • 1/4 c. cocoa
  • 3 egg yolks, slightly beaten
  • 1 tsp vanilla
  • 3 egg whites
  • 1/3 cup sugar
  • 1/4 cup flour
  • 1 2/3 cup evaporated milk
  • 2 Tbs butter
  • 1/4 tsp cream of tartar
  • 1/2 tsp vanilla
Mix 1 1/3 cups sugar, flour and cocoa in saucepan. Gradually stir in evaporated milk. Cook and stir over medium heat until thick. Add small amount hot mixture to egg yolks, add back to mixture and cook on low heat until very thick. Stir in vanilla. Cool 5 minutes. Spread in baked pie shell. Beat egg whites, cream of tartar and 1/4 teaspoon vanilla until foamy. Beat in sugar (1/3 cup) gradually until stiff and glossy. Spread on filling. Bake in 350 degree oven until golden brown.
Caine is offline   Reply With Quote
Old 01-22-2008, 03:50 PM   #15
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 48,204
Quote:
Originally Posted by Caine View Post
Chocolate Cream Pie
  • 1 1/3 c. sugar
  • 1/4 c. cocoa
  • 3 egg yolks, slightly beaten
  • 1 tsp vanilla
  • 3 egg whites
  • 1/3 cup sugar
  • 1/4 cup flour
  • 1 2/3 cup evaporated milk
  • 2 Tbs butter
  • 1/4 tsp cream of tartar
  • 1/2 tsp vanilla
Mix 1 1/3 cups sugar, flour and cocoa in saucepan. Gradually stir in evaporated milk. Cook and stir over medium heat until thick. Add small amount hot mixture to egg yolks, add back to mixture and cook on low heat until very thick. Stir in vanilla. Cool 5 minutes. Spread in baked pie shell. Beat egg whites, cream of tartar and 1/4 teaspoon vanilla until foamy. Beat in sugar (1/3 cup) gradually until stiff and glossy. Spread on filling. Bake in 350 degree oven until golden brown.


Tartar sauce will work as a substitute here. Just add a cup of the sauce to the egg whites and proceed with the recipe.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 01-23-2008, 12:33 AM   #16
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by Andy M. View Post
Tartar sauce will work as a substitute here. Just add a cup of the sauce to the egg whites and proceed with the recipe.
you are tooooooo much, Andy!
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 01-23-2008, 12:40 AM   #17
Master Chef
 
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
Maverick2272 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 09:57 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.