It shouldn't. For it to burn it needs to be over 50 proof (25%) on the very low end.
Even in a covered baking pan?
This sherry is only 17% alcohol...
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!
First of all, no it's not a dumb question.
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.
Given that you can 'flambe' with sherry, I suspect it would burn if it was a high proof sherry. I don't know if cooking sherry is any different from drinking sherry though.
Overall I would file it under 'probably not'. I googled and only some of the very sweet sherries have a high enough proof.
Don't worry, 17% is going to boil before it burns. If it makes you feel better, baking soda will put out just about any fire you can start (cooking, grease, electrical, wood etc.)
Going to locate that box of baking soda right now.....
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.
LOL you bad boy! I'd smack my hubby if he did that.
Hey, I actually thought of asking you a while ago about this, but was afraid you'd like the idea of my ribs catchin' on fire, so I refrained. LOL
And isn't that "carp" instead of crap?
Just kiddin'. Thanks Ron!
Cola is also a great marinade ingredient for ribs and chops. The sugar and vanilla add a great flavor; the citric acid works to tenderize the pork.
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Do you do any baking? If so, what do you bake?
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