Well, its cheap sherry that you would consider not quite good enough for drinking, or any sherry that has been open to the air for long enough to alter its flavour slightly (say a few weeks) but you don't want to just throw it away.
"Cooking sherry" is sherry of inferior quality with salt added to make it unpalatable for drinking. It was developed during a time when servants did most of the cooking, in order to prevent them from consuming the sherry kept in the kitchen. Because it made to be unpalatable for drinking it is also unpalatable in recipes.
Cooking sherry is seldom used today, and never by serious cooks. Recipes calling for sherry should be made with a sherry produced for drinking. The type and quality used should be determined by the recipe, sweetness level desired, and cost.
Cooking sherry is not the same as dry sherry. Dry sherry is not as sweet as regular sherry while cooking sherry is sherry with salt added.
Red wine is usually not sweet, while sherry is.
No very different
yes you can _______ Red cooking wine would be a better substitute as sherry has a red wine base. White cooking wine wouldn't have the same depth.
No, there's no need to keep cooking sherry in the refrigerator. It's fine to store it at room temperature.
You could substitute rice vinegar for cooking sherry. Rice vinegar has a mild, sweet flavor.
No. Sherry wine is a drinkable sherry, that can be used in cooking, while sherry vinegar is used only for cooking.
Your best bet is to go to the wine and/or liquor store and get real sherry (wine fortified with brandy). Avoid the grocery store stuff labelled "cooking sherry".
Sherry is a wine that is fortified with brandy. Medium dry sherry is a cooking wine that is used in a variety of recipes.
No, they are not the same product and will not produce similar results.
18-20% alcohol
Two different items you will change the outcome of the dish. I would stick to the recipe.
When cooking with something like sherry, you need not worry about a recovering alcoholic eating food that has sherry in it. Cooking removes any significant alcohol in the food dish, and for all intents and purposes, only adds a good flavor. I would not worry about substituting another ingredient for the sherry. Use the sherry.
Pale dry Sherry is light while red Sherry is more robust in composition. I prefer the red Sherry for cooking or giving to my guests for a nip or two.
By its vinegary taste and smell.