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~ What is a good nonalcoholic equivalent of Sherry based on taste for cooking? ~

~ What is a good nonalcoholic equivalent of Sherry based on taste for cooking? ~

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  1. I'm not sure there is one; it's so unique. Why don't you just use regular Sherry and boil off the alcohol? This is for cooking rather than drinking straight up, yes?

    10 Replies
    1. re: acgold7

      Na, I don't think it's that unique. I'm sure there are many similar options based an taste.

      1. re: designparadise

        LOL -- you asked the question!!!

        i agree, sherry flavor is unique.

        1. re: designparadise

          Pray tell, what are these many similar options?

          1. re: designparadise

            Care to share those *many options* you are sure exist, but still bother to ask about on this board?

          2. re: acgold7

            Alcohol doesn't "evaporate" or "boil off" to the extent most people generally believe:

            "Truth or Fiction: Does alcohol burn off in food?"
            http://chowhound.chow.com/topics/4381...

            1. re: Antilope

              I learn something new here at chowhound al the time. Thanks for the post.

              1. re: Antilope

                True, but that study discusses adding alcohol to existing liquid. If you vigorously boil a bottle of Sherry in a saucepan by itself until it's reduced by half, virtually all of the alcohol will be gone. What remains will have about the same alcoholic content as a glass of refrigerated supermarket orange juice.

                But the point is moot, as from other posts it seems the OP just wants a cheaper alternative, and is not committed to avoiding alcohol per se.

                1. re: acgold7

                  do we know what the OP is seeking, really -- or rather "why"? i looked at the OP's other posts and they seem to have a theme.

                  as to the alcohol in o.j., i'm curious. how much is that?

                  1. re: alkapal

                    Minimal, less than 0.5%. But it's there.

                    As far as the OP, he/she has a bunch of similar threads, and in one of them he/she posted that he/she just didn't feel like going out and buying all these ingredients and the recipes were just too much trouble or too complicated. I suppose that's a valid viewpoint, but it seems to me that these ingredients are usually specified for a reason and some have unique flavors that can't really be duplicated.

                    He/she also seems to be obsessed with boiling or steaming meat, which I can't quite figure out.

                    As far as this specific question goes, I'm skeptical that Sherry Vinegar would be very good -- vinegar is vinegar and it would, in my opinion, add a distinct vinegary sourness that Sherry itself wouldn't, no matter how little you used. When you think about the flavor profile that Sherry has, I can't think of much else -- maybe Port -- that comes close.

                    1. re: acgold7

                      In terms of flavour profile, any of the fortified wines will be about there - port, madeira, marsala or commandaria. No help to the OP, as they're equally alcoholic.

            2. Try a mixture of sherry vinegar and apple juice or broth.

              1. Okay, what is a sufficient similarity? Sounds like apple juice and vinegar would be fine? Say a 4:1 ratio

                2 Replies
                1. re: designparadise

                  Why not use a nonalcoholic white wine?

                  1. re: designparadise

                    That would be way too sweet. I'd probably use chicken broth with some vinegar. What are you making?

                    1. Unless the sherry was forming a very significant part of the recipe, I'd just leave it out.

                      There are non-alcoholic versions of some aperitifs available (I regularly buy a vermouth substitute) but I don't know of one for sherry