What is the purpose of cooking Sherry? Please see recipe below:?!
2 jumbo lump crabmeat
3 pounds Swiss cheese, shredded
2 (11 oz) cans artichoke hearts, drained
6 tablespoons butter
2 tablespoons green onion, finely chopped
1/4 cup all-purpose flour
2 1/2 cups whole milk
1/4 cup dry sherry
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
2 teaspoons minced fresh parsley
salt and pepper
2 c bread crumbs
1 tablespoon paprika
Preheat oven to 350. Lightly grease a large casserole dish.
Layer the crabmeat, Swiss cheese, and artichoke hearts in two layers into the bottom of casserole dish.
Melt butter in a skillet. Cook the green onion in the butter until softened. Stir in the flour until smooth. Slowly add the milk while stirring and continue cooking and stirring until thick. Add sherry, hot sauce, Worcestershire, and parsley. Season with salt and pepper. Pour the sauce over the layers in the casserole dish. Sprinkle breadcrumbs and paprika over the top.
Bake in the preheated
Answers: What flavor does it add to a dish?
2 jumbo lump crabmeat
3 pounds Swiss cheese, shredded
2 (11 oz) cans artichoke hearts, drained
6 tablespoons butter
2 tablespoons green onion, finely chopped
1/4 cup all-purpose flour
2 1/2 cups whole milk
1/4 cup dry sherry
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
2 teaspoons minced fresh parsley
salt and pepper
2 c bread crumbs
1 tablespoon paprika
Preheat oven to 350. Lightly grease a large casserole dish.
Layer the crabmeat, Swiss cheese, and artichoke hearts in two layers into the bottom of casserole dish.
Melt butter in a skillet. Cook the green onion in the butter until softened. Stir in the flour until smooth. Slowly add the milk while stirring and continue cooking and stirring until thick. Add sherry, hot sauce, Worcestershire, and parsley. Season with salt and pepper. Pour the sauce over the layers in the casserole dish. Sprinkle breadcrumbs and paprika over the top.
Bake in the preheated
Dry sherry adds a layer of flavor beyond the anchovy/soy sauce of Worcestershire sauce, and the alcohol helps the herbs and spices meld. The dish would be much plainer; less complex, without it. Here's a hint: use a splash of dry sherry in canned soup to remove the "tin" flavor.
Works every time!
Flavor, thats about it. add moisture with more exciting flair than water or stock.
The sherry is for flavor. Cooking it down brings down the alcohol level and condenses the flavor.
The sherry is for flavoring. The recipe says dry sherry NOT cooking sherry. Cooking sherry has added salt and probably will make your dish very salty. Only cook with wines that you would drink. Cooking concentrates the flavor of the wine so if you don't like the wine in the glass you probably won't like it's flavor concentrated in your food.
By the way your recipe sounds great.
just flavor...
hope it's good!!
It's necessary for that recipe to have the flavor, but use only good sipping sherry.
There is purpose in all wines in cooking other flavor and moisture. When making a sauce, the evaporation of alcohol "deglazes" the pan. When sauteing vegetables for a long time or at a high temp, a glaze will form on the bottom of the pan. This glaze is the natural sugars in the vegetables or meat becoming caramelized on the bottom of the pan. When you add wine (or beer, liquor, etc) the alcohol cooks off much more quickly than the rest of the wine, and as it boils off it takes those sugars off the bottom of the pan with into the rest of the sauce. So it adds more flavor than you would think.
Your recipe sounds great though.