Cooking with sherry

[edwardsboi]

With all the different types of sherry out there, which one are you supposed to use when a recipe refers to sherry? Fino? Olorosso? I've got my eye on a couple of a kabocha squash recipes from Sundays at Luques by Susan Goin.

And, since sherry is fortified, how long can you use it after you open the bottle? I don't really drink, and would mostly use the sherry for these recipes.

I know you're supposed to get a sherry from the Jerez region, but are there any specific brands from that region you'd recommend. I've got access to BevMo, Costco, Trader Joe's, etc...

[ElsieD]

With all the different types of sherry out there, which one are you supposed to use when a recipe refers to sherry? Fino? Olorosso? I've got my eye on a couple of a kabocha squash recipes from Sundays at Luques by Susan Goin.

And, since sherry is fortified, how long can you use it after you open the bottle? I don't really drink, and would mostly use the sherry for these recipes.

I know you're supposed to get a sherry from the Jerez region, but are there any specific brands from that region you'd recommend. I've got access to BevMo, Costco, Trader Joe's, etc...

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You need to use a dry sherry for savory dishes. I use marsala instead of sherry with great sucess. Plus, it keeps forever in the cupboard.

[CtznCane]

[isomer]

With all the different types of sherry out there, which one are you supposed to use when a recipe refers to sherry? Fino? Olorosso? I've got my eye on a couple of a kabocha squash recipes from Sundays at Luques by Susan Goin.

I use a fairly inexpensive fino dry sherry from Emu, which is Australian. I just keep it in the cupboard and use as needed. I go through about a bottle every three months or so, and it's fine for that long. Probably longer.

I sometimes use an inexpensive sake in place of dry sherry for a bit of a changeup.