Dry Sherry For an Asian Substitute For You


dry sherry substitute in asian cooking

The dry sherry substitute in Asian cooking is used as a sweetening agent or to impart flavor to soups and stews. It can be used as a substitute for sugar, white wine or brandy. Other than that, sherry can also be used to season many vegetables and fruits.

To use the dry sherry substitute in Asian cooking, first you have to find out the type of dry sherry you will need. There are three kinds available – the unflavored, the flavoured and the carbonated. You can use any one or all of them depending on your preference.

Most Important Thing To Remember

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One of the most important things to remember when using the dry sherry substitute is to use it sparingly and only to add flavor to the food. If you are using the carbonated version, then it is best not to overindulge. If you do, the carbonation might counteract the sweetness of the ingredients and the carbonation can actually turn the dish into an acidic one, which is not good. It will also be very fattening. However, if you are using the unflavored type, you can simply dash a few drops of it over your dishes.

The flavors of the sherry may vary depending on where you buy it. You can either ask your local Asian food store, if they have a bottle of the dry sherry substitute. Most stores have these available. Otherwise, if you are looking for bulk sherry then your best bet would be ordering it online.

Economical Choice

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Using the dry sherry substitute is a very economical way of using the high-quality product without breaking the bank. The cost of the liquid tends to be more expensive than the dry kind. It’s a trade off you must make. While the liquid is certainly more flavorful, it tends to be less fattening and is not as versatile as the dry sherry substitute.

Dry sherry has a very intense flavor. It lends itself very nicely to making various marinades, such as fish, chicken, beef and vegetables. If you have not tried it before, I strongly suggest trying a jar of this seasoning as part of your future Asian cooking. In fact, it goes great with just about any kind of meat and vegetable. The wonderful flavor also works very well with certain fruits, such as mangoes, papayas and pineapples. You will be surprised at how much the spices will mellow out the flavor of whatever fruit or vegetable you try to pair it with.

Great Garnishing

For example, if you are looking for a great way to season your meat with a reddish hue, then rubbing it with sherry may be a fantastic way to accomplish that. Also, sherry can be used in a variety of different ways throughout your meal preparation, from adding it to your marinades, to stuffing and breading meats, to adding it to sauces and soups. The versatile sherry flavor is very versatile, which makes it an excellent substitute for the more expensive brand names. If you have never tried it, you may be surprised by how good it actually is.

Conclusion

Of course, it is also important to realize that there are many great alternatives to dry sherry. My favorite is Philippine pink rice wine, which has a much less strong taste than sherry, yet is just as flavorful and versatile. Another good option is Chinese white rice wine, which can be purchased relatively inexpensively and is just as delicious as the red over here. Finally, my favorite sherry substitute in Asian cooking is Jasmine rice wine. It’s very low in alcohol content, so you won’t have any problems slathering on the liquid while cooking, and it pairs well with almost any Asian dish.

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