tag:blogger.com,1999:blog-678264306526442157.post1931043363611203942..comments2024-03-26T17:49:45.864-05:00Comments on The Iowa Housewife: Sherried MeatballsSuehttp://www.blogger.com/profile/00060391185753177506noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-678264306526442157.post-44404300490277024502013-09-24T05:45:52.643-05:002013-09-24T05:45:52.643-05:00I think you will find you use it quite a lot. Ther...I think you will find you use it quite a lot. There are a lot of recipes that call for it, and it is good with about any meat or poultry. I use it all the time to deglaze a pan and make gravy. Myrnahttps://www.blogger.com/profile/14644142108001303079noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-77097742572543562202013-09-23T22:02:35.291-05:002013-09-23T22:02:35.291-05:00OK. Thanks! I have it on my shopping list. OK. Thanks! I have it on my shopping list. Nadinenoreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-23675882394412054422013-09-17T15:08:55.425-05:002013-09-17T15:08:55.425-05:00Nadine, I agree with Myrna. Buy a less than $10 b...Nadine, I agree with Myrna. Buy a less than $10 bottle of dry sherry - it's much better than cooking sherry and lasts a long time. It's a fortified wine, so it doesn't turn into vinegar in the bottle.<br />Lots of cooks in the 40's and 50's used it in chicken dishes especially - that's the "cocktail before dinner" era too.<br />Don't know why it isn't as popular any more - it's great flavor for most dishes. Deglaze your pan with a tablespoon or two after browning almost anything, chicken, pork, beef,or seafood and pour it over the meat to serve. Suehttps://www.blogger.com/profile/00060391185753177506noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-10960057275662091642013-09-17T12:56:31.792-05:002013-09-17T12:56:31.792-05:00It could, but cooking sherry has salt in it, and t...It could, but cooking sherry has salt in it, and the flavor is not as good. A small bottle of dry sherry from the liquor department in your store will give you a much better flavor. Both Sue and I use it in many things. Sauces, gravies, and soups all benefit from a little sherry added. Also good with meat and poultry to add a layer of flavor.Myrnahttps://www.blogger.com/profile/14644142108001303079noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-46762271052862826542013-09-17T12:24:16.873-05:002013-09-17T12:24:16.873-05:00Can this be cooking sherry? Thanks!Can this be cooking sherry? Thanks!Nadinenoreply@blogger.com