Sherry?

[lilbopeep]

We don't drink or cook with Sherry so there isn't any in the house. I don't even know what it tastes like. If I have ever had it in a dish I can't recall. I have a recipe that calls for sherry. I DO have dry white wine and I thinking I have cooking mirin. Can I sub one of them or just leave it out?

[SilverSage]

What are you making?

[High Cheese]

It's cheap enough to keep a bottle in the pantry. Buy it from the liquor store though. I use it in taco fillings, sauteed mushrooms, etc.

[lilbopeep]

What are you making?
First trial run of Sesame chicken

[SilverSage]

If it were me, I'd sub with brandy or cognac. If you don't have that, then go with the wine, or you might try a bit of a flavorful vinegar with a tiny touch of vanilla. There's a real distinctive taste to sherry that white wine or vermouth just can't duplicate.

Sherry is a fortified wine, made more like brandy.


People who are trying to avoid alcohol often use apple juice or other fruit juices to replace sherry, the flavor won't be as good.

[lilbopeep]

Thank you. I think I will just leave it out.

[bigjim]

It's not a serious problem if you leave sherry out of a dish. However, a small bottle of sherry is inexpensive and will keep a long time. It does add a subtle flavor to many dishes. I use it in cream sauces, among other things. If you buy it, dryer is better, and cooking sherry from a supermarket is a no no.

[lilbopeep]

I think I will just leave it out. I'm not going to go out today just for 1 TBS of sherry. There is a lot of piled up snow and slippery walk way.

I think the next time I am out and about (or out of the burgundy I like to cook with) I will pick up one of those small 1 oz shooter bottles of sherry and maybe vermouth.

[ChowderMan]

one tablespoon?

yeah, you can omit that without a lot of danger.....

I do agree however, a small bottle of the good stuff is not all too expensive and will "last / store" like forever...... I've got bow cue more bucks tied up in saffron!

[lilbopeep]

one tablespoon?

yeah, you can omit that without a lot of danger.....

I do agree however, a small bottle of the good stuff is not all too expensive and will "last / store" like forever...... I've got bow cue more bucks tied up in saffron!
I got a nice little bottle of saffron from Trader Joe's for under $6.00 and it has enough for about 4 - 5 uses. It was good in the rice.

[High Cheese]

one tablespoon?

yeah, you can omit that without a lot of danger.....

I found most printed recipes are easy on the booze. I don't think I ever used a tablespoon of booze in my life. lol

[Guts]

in my opinion I think you could leave it out, but agree with big Jim. It's inexpensive last a long time and it does add flavor. I have a recipe that uses Sherry in the mushroom sauce and it just wouldn't be the same without it. That reminds me now that I can dictate recipes. I need to put that into my files.

[abi_csi]

Although I'm not adverse to it in anyone elses cooking and actually enjoy the bite that cooking with achohol gives food, I always leave it out of my own recipe's - I don't keep it in the house and if I do I generally plonk it on the table to serve with dinner as opposed to in dinner.
Having said that - Sherry Trifle - Divine! The ingredient, a must in this!

[chocolate moose]

I found most printed recipes are easy on the booze. I don't think I ever used a tablespoon of booze in my life. lol

Yeah. When I make rum balls I always add much much more rum.

[Deelady]

I just found this in a terriyaki recipe....

Sherry Wine substitute:

Here is a good Sherry Wine substitute for those who do not want to get their chicken drunk :)

1/8 cup vinegar
1/8 cup water
1 tsp of sugar

[SilverSage]

Aw, Dee! You're spoiling the party. My chicken likes to get drunk! :alc:

But that's good info.

[Deelady]

Oh trust me my chicken hits the bourbon bottle hard from time to time....and it actually is drowning its sorrows in some Sherry as we speak (teriyaki for dinner ;) )
but I remembered Peeps was chicken was in rehab..... trying to be a supportive friend ya know! :kiss::yum:

[lilbopeep]

I just found this in a terriyaki recipe....




Sherry Wine substitute:

Here is a good Sherry Wine substitute for those who do not want to get their chicken drunk :)

1/8 cup vinegar
1/8 cup water
1 tsp of sugar


Cool Dee!! Now those 3 are to be mixed together to sub for the sherry?

Then I measure 1 TBSP of the mixture to replace 1 TBSP sherry in a recipe?



Oh trust me my chicken hits the bourbon bottle hard from time to time....and it actually is drowning its sorrows in some Sherry as we speak (teriyaki for dinner ;) )
but I remembered Peeps was chicken was in rehab..... trying to be a supportive friend ya know! :kiss::yum:
:yum::yum: 12 steps don'tcha know!!

Are you going to post that recipe also? I am making the sesame chicken AGAIN tonight unless I can talk them out of it!! LOL

[bigjim]

I just found this in a terriyaki recipe....

Sherry Wine substitute:

Here is a good Sherry Wine substitute for those who do not want to get their chicken drunk :)

1/8 cup vinegar
1/8 cup water
1 tsp of sugar


Sherry is sherry, and vinegar is vinegar, and never the twain shall meet in my kitchen

[Deelady]

Cool Dee!! Now those 3 are to be mixed together to sub for the sherry?

Then I measure 1 TBSP of the mixture to replace 1 TBSP sherry in a recipe?




:yum::yum: 12 steps don'tcha know!!

Are you going to post that recipe also? I am making the sesame chicken AGAIN tonight unless I can talk them out of it!! LOL




Yes I am guessing as you said for the first question and here is the recipe I am going off of tonight except for a few tweaks I did....

Teriyaki Chicken Restaurant style

This teriyaki chicken is the closest I’ve come to matching the teriyaki chicken served at our favorite local sushi restaurant. I use my Teriyaki Flank Steak Marinade recipe with the addition of flour to help thicken the sauce into a rich teriyaki glaze.

Ingredients
¼ cup soy sauce
3 Tbsp honey
2 Tbsp vinegar (I prefer using balsamic)
1 ½ tsp garlic powder
2 tsp ginger, minced (You can substitute 1 1/2 tsp ground ginger but I prefer fresh ginger.)
¼ cup oil (I use only 1-2 Tbsp which seems to be plenty.)
1-2 tsp flour or cornstarch
3 chicken thighs, trimmed of excess fat

Mix the marinade ingredients together. Dip three chicken thighs in the marinade.
Sear the chicken on medium heat for five minutes, leaving the pan uncovered.
Flip the chicken and cover the pan. Cook for another five minutes until the chicken is done.
Remove the chicken from the heat and slice into thin strips.
While the chicken is cooking, heat the remaining sauce on low-medium heat until it
boils and thickens, stirring it occasionally so that the sauce doesn’t burn or stick to the bottom of the pan.
When the sauce and chicken are done, toss them together. Sprinkle the chicken with sesame seeds and serve with steamed white rice.

[Deelady]

Sherry is sherry, and vinegar is vinegar, and never the twain shall meet in my kitchen


I would agree but its nice to have some sort of substitute for those who don't or can't use it. ;)

I also tend to stay away from cooking wines and go for the real stuff. But thats just my preference.

[bigjim]

Cooking wines are a throwback to prohibition, and were formulated as to be undrinkable. Generally by adding salt. They were one of the few legal forms of alcohol available. No reason for them to exist today.