Quick - Cooking Sherry question

[Anonymous]

The Giant was out of cooking sherry and I have to go to the liquor store anyway - do I get cream sherry or dry sherry? It's for lobster risotto. Thanks!

[Anonymous]

Dry sherry. Start wih a smaller amount than usual to a point for any differences. Enjoy.

[Anonymous]

Thank you!

[Anonymous]

Yes, dry sherry. And drink some yourself, so you can see that its infinitely better than the stuff Giant sells!

[Anonymous]

Anonymous wrote:Yes, dry sherry. And drink some yourself, so you can see that its infinitely better than the stuff Giant sells!

Will do. Have already made that call with Marsala.

[Anonymous]

Thank God they were out. Never buy any wine that has "cooking" in the title. What that means: (a) it's the cheapest, nastiest stuff available, (b) with salt added.

[Anonymous]

Anonymous wrote:Thank God they were out. Never buy any wine that has "cooking" in the title. What that means: (a) it's the cheapest, nastiest stuff available, (b) with salt added.

This. Never cook with any wine that you couldn't serve with the meal.

[Anonymous]

Anonymous wrote:Thank God they were out. Never buy any wine that has "cooking" in the title. What that means: (a) it's the cheapest, nastiest stuff available, (b) with salt added.

+1

[Anonymous]

It's for lobster risotto. Thanks!

You're making enough for everyone, right?

[Anonymous]

Dry sherry.
You can also use it as a substitute for the Shaoxing cooking wine in Chinese cooking.