Medium Dry Sherry Substitution in recipe?
I am making a recipe that calls for medium dry sherry....any thoughts for substitutions I may use? I am thinking red wine vinegar, or balsalmic.....I have even heard I could use Jack Daniels....? Any advice?
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I'm not sure what "medium dry" sherry is supposed to be. I would normally use a manzanilla sherry (the driest) or a fino (the next driest), so I suppose they mean fino. Two common brands are Tio Pepe and La Ina. "Dry Sack" is not a dry sherry, despite its name, so you might try that. Why would you not want to use a sherry?
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re: RickiDawn
paulj
Oct 19, 2012 12:50 PM
There are plenty of pumpkin soup recipes that don't use something like sherry. In fact I've never seen one where it is used, though I can imagine doing so. It's probably being used to add some kick or brightness. Ginger is commonly used for the same purpose.
Balsamic glaze, which is a sweet balsamic vinegar reduction, could be added at the table. It has a syrup like consistency, and comes in little squeeze bottles.
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re: RickiDawn
512window
Oct 19, 2012 03:28 PM
They used to sell a product called "cooking sherry" that is sherry with enough salt added to make it undrinkable. You can cook with it, if you remember to eliminate any added salt that your recipe calls for. I think those under 21 can purchase it.
It's generally shunned by good cooks, but you've got a perfectly good reason to try it.
Failing that, I'd try prune juice thinned down with water. Maybe even thinned with coconut water to get a nutty taste.
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billieboy
Feb 25, 2009 11:38 AM
I have to agree with everybody above...it depends on what you are cooking. Another question...Why do you want to substitute? Sherry is readily available and not expensive.
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You haven't mentioned the recipe or the remaining ingredients. Even without that information, I'll warn against using red wine vinegar and, especially, balsamic. Those will introduce sharp and sweet flavors into the dish that sherry would not.
Sherry is nutty. Jack Daniels won't introduce the same nutty flavor, but it won't introduce a random new flavor like vinegar would. If you own Black Bush Scotch and if you can bear to put expensive Scotch into a recipe, you could use that. Black Bush is a very sherry-like Scotch.
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Karl S
Sep 30, 2007 10:09 AM
Do *not* use any vinegar. It's not a substitute for drinking wine, fortified or not. A medium dry sherry is a sweetish, somewhat strong drinking wine.
You might use French (Noilly Prat) vermouth (perhaps sweet instead of the usual dry, though dry French vermouth is always worth keeping stocked in your pantry). A riesling might have the acid/sugar balance but not the strength. A dry (sercial or rainwater) Madeira would be better, but I imagine you don't have that, either.
Oh, and not Jack Daniels.
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