Cooking Sherry

Store in a cool, dark place. Once opened, keep the bottle tightly sealed. Will keep for several months to a year after opening if stored properly.

Add sherry early in cooking so the alcohol evaporates and flavors meld with the dish.

Use in deglazing: pour a splash into a hot pan after searing meat to lift flavorful browned bits.

Quality matters—avoid 'cooking sherry' brands that contain added salt; dry table sherry works better.

If you don't have sherry, dry white wine or vermouth are decent substitutes, though the flavor profile will shift.

Adding sherry too late—it won't have time to cook off, leaving an unpleasant raw alcohol taste.

Using cheap or salted 'cooking sherry' instead of a drinkable dry sherry; it can overpower dishes.

Assuming all the alcohol burns off; some alcohol remains if cooking time is very short.