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Sherry vs Vermouth

Thanks for this info. Most helpful. I have a few more hours to think this through. I may very well leave the vermouth out. There are some very nice seasonings without the vermouth including 4 large gloves of garlic, onions, celery, carrots,parsley, salt and pepper with the chicken cooked for one hour. One cup of Vermouth would be added to this before cooking. Rice and 2 cups of chicken stock are added then cooked 30 min more. Sour cream added before serving. Next question I just thought of, does rice go bad if it is stored properly?

Nov 08, 2011
dbuesch in Home Cooking

Sherry vs Vermouth

With regret I must say that by "cooking grade" I mean bought in a grocery market and not a liqour store or market. I have only used them in very small amts and couldn't tell you if they altered the dishes I used them in. My recipe does call for 2 cups of chicken stock when the rice is added and the alcohal is added at the beginning of the 60 min cook time on the chicken so I think I will heed the advice given and buy the "good stuff". I just hope it doesn't taste too good because it may be hard to keep it on hand, if you know what I mean. But again, if it tastes good enough to drink, it should be good enough to cook with. Thank you so much for your help as I am new to this board.

Nov 08, 2011
dbuesch in Home Cooking

Sherry vs Vermouth

I have a recipe that calls for vermouth. It is a chicken recipe with rice added in at the end. In my pantry I keep cooking grade wines labled sherry and white wine. Will either one of these be any where near a good substitution of should I; 1) go buy cooking vermouth or 2) is it better to always keep these alcholic beverages available? I love to drink wine and I have tried many varieties. The recipe I'm making is Paprika chicken and it only calls for a cup of vermouth. If the majority suggest vermouth, please suggest brands as I am a vermouth virgin!

Nov 08, 2011
dbuesch in Home Cooking