This is for a pot roast recipe cooked low in an oven. There are two variations, one with red wine and one with white wine/vermouth.|||The question is, in the white wine recipe, does it call for sweet or dry vermouth?
If sweet, then yes( because Sherry is sweet).
If dry Vermouth, then you would alter the recipe.
Also if you have "Cooking Sherry" IE Holland House", you have an awful product there.
Those are wines not suitable for drinking which salt is added to.
If it's that, don't use it at all.|||The rule of thumb is...if you wouldn't drink it, then don't cook with it.
And I definitely wouldn't drink cooking sherry.|||I wouldn't do it. Sherry is light and sweet. I would substitute with beef broth or chkn broth... preferably beef if you have it.|||www.chefscene.co.za is pretty good?
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