You should be fine with that, although I would use regular drinking sherry. Cooking wines and sherry all have a lot more salt in them than their drinking counterparts. They started doing that to keep the workers from drinking on the job. Personally, I only cook with wines that i drink.
I don't drink any. All I have is cooking sherry. Using it in a pinch to baste some ribs since I'm out of bbq sauce, and rather snowed-in at my house. I'm a total amateur when it comes to chef-like experience, and do thank you all for the replies!
Second of all, no, cooking sherry by itself won't catch fire. It doesnt' have a high enough alcohol percentage.
But! If you put the sherry in with something that's being cooked in oil (like olive oil, say) and the sherry starts to boil off (which it will, immediately!) the oil will splatter all over creation, and the splattering drops of oil can ignite.
Are any of you chefs? All wines will flame if heated to the boiling point. It won't happen the way you are using it Brenda, but if you heat it rapidly on an open burner gas stove top, you can tilt the pan toward the flame and it will ignite. I do this all the time, not for any culinary reason, but it scares the crap out of my wife.
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