Sherry vs Vermouth

MaryMumsy · Dec 1, 2011

I have a recipe I want to try that calls for 1/4 C of sherry. I don't have any, and really don't want to make a special trip out tomorrow to pick some up. Especially since, if we don't like the flavor, the rest of the bottle would languish for decades. Could I use dry vermouth instead? This is a chicken dish, BTW. I use vermouth often with chicken and shrimp.

MM

alleycat · Dec 1, 2011

I've never done it, but I think vermouth would work.

Did it call for dry or sweet sherry? You might be able to use apple juice in place of sweet sherry.

Kateness · Dec 1, 2011

alleycat said:
I'm never done it

I'm never done it?

Not impressed.

MaryMumsy · Dec 1, 2011

alleycat said:
I've never done it, but I think vermouth would work.

Did it call for dry or sweet sherry? You might be able to use apple juice in place of sweet sherry.

Just said sherry. Don't have apple juice either. I'll try the vermouth and hope for the best. I've been trying to come up with some recipes other than the 5 or 6 I make all the time. Most of the ones in the paper or magazines have too many ingredients I don't stock, but once in while there is one that sounds interesting.

MM

alleycat · Dec 2, 2011

MaryMumsy said:
Just said sherry. Don't have apple juice either. I'll try the vermouth and hope for the best. I've been trying to come up with some recipes other than the 5 or 6 I make all the time. Most of the ones in the paper or magazines have too many ingredients I don't stock, but once in while there is one that sounds interesting.

MM

I understand.

I like the America's Test Kitchen and Cook's Country TV shows. Sometimes they use a more involved process, but they usually only use common ingredients. You can watch many episodes online: http://www.americastestkitchen.com/video/

You might also consider some of the Southern Living Magazine cookbooks. Their recipes are usually straightforward and good.

MaryMumsy · Dec 2, 2011

The vermouth worked just fine. Don't know how the flavor would compare to making it with sherry, but we liked it, and the recipe goes in the keeper box.

MM

GeorgeK · Dec 8, 2011

You must have a much better quality vermouth than I've ever tried. I couldn't imagine using a quarter cup of vermouth in...anything.

What type of cookies are they?

Alessandra Kelley · Dec 8, 2011

GeorgeK said:
You must have a much better quality vermouth than I've ever tried. I couldn't imagine using a quarter cup of vermouth in...anything.

What type of cookies are they?

Did I kiss something? I thought it was a chicken recipe.

I made cookies with sherry once. They were really good. I doubt vermouth would have worked.

MaryMumsy · Dec 8, 2011

GeorgeK said:
You must have a much better quality vermouth than I've ever tried. I couldn't imagine using a quarter cup of vermouth in...anything.

What type of cookies are they?

Martini & Rossi Extra Dry. And it was chicken piccata, George, not cookies

MM

Shakesbear · Dec 8, 2011

MM you used a good vermouth which would have a really good underlying flavour. I am inspired to try a chicken dish with Vermouth now. I also wonder if sherry is a good idea with chicken - I think most sweet sherries would have too heavy a flavour and the dry ones lack the flavour of vermouth. Go you!

jennontheisland · Dec 8, 2011

Sherry in piccata? I've always used a semi-sweet white wine. I think in a pinch, anything with a decent amount of alcohol will work. I've used vodka in dishes before. Mostly flavourless, yes, but part of the purpose of booze in food is to get those non-water soluble flavours tied up in something other than water.

But then, I'm not at all likely to ever have sherry around. Tasted it once. That was enough.

GeorgeK · Dec 9, 2011

Somehow I read cookies instead of chicken...are they chicken cookies?

tjwriter · Dec 9, 2011

I use vermouth in certain marinades I use in place of the water. I've also been known to add it to a roast or other piece of meat while cooking. It gives it a nice flavor.

Alessandra Kelley said:
Did I kiss something? I thought it was a chicken recipe.

I made cookies with sherry once. They were really good. I doubt vermouth would have worked.

So, I'm still wondering. Did you kiss something?

Deleted member 42 · Dec 9, 2011

MaryMumsy said:
Just said sherry. Don't have apple juice either. I'll try the vermouth and hope for the best. I've been trying to come up with some recipes other than the 5 or 6 I make all the time. Most of the ones in the paper or magazines have too many ingredients I don't stock, but once in while there is one that sounds interesting.

MM

Should be fine.

Flicka · Dec 9, 2011

I have a chicken recipe with vermouth. I also use it for marinades. It's not exactly like sherry, but similar.

Shakesbear · Dec 10, 2011

jennontheisland said:
Sherry in piccata? I've always used a semi-sweet white wine. I think in a pinch, anything with a decent amount of alcohol will work. I've used vodka in dishes before. Mostly flavourless, yes, but part of the purpose of booze in food is to get those non-water soluble flavours tied up in something other than water.

But then, I'm not at all likely to ever have sherry around. Tasted it once. That was enough.

Jenn there are so many different types and qualities of sherry. I sometimes use a very heavy sweet one in stir fry dishes if to enhance sweet/sour contrast. I use the same sherry in a light fruit cake I make. To drink I prefer a really dry one, or an Amontillado. If I can I get the good ones, like Harveys, not the supermarket brand which can sometimes be like sugar water.

Sherry vs Vermouth

MaryMumsy

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alleycat

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Kateness

MaryMumsy

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alleycat

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MaryMumsy

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GeorgeK

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Alessandra Kelley

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MaryMumsy

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Shakesbear

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jennontheisland

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GeorgeK

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tjwriter

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Deleted member 42

Flicka

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Shakesbear

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