Julia Altshuler wrote:
>
> Phred wrote:
>
> > Yes, sherry is the recommended plonk for this technique (but talking
> > lumps of ginger here). However, as someone pointed out in a similar
> > thread some time ago, if the sherry is turned into a pleasant "ginger
> > wine" in the process of storing the ginger, then the ginger has lost a
> > lot of its punch as a result.
>
> Which is why you use a teaspoon of ginger+sherry in the recipes. You
> get both. It works for stir-frys, cookies, miso soup, salad dressing,
> whatever.
>
> --Lia

Can any kind of sherry be used? I have some dry sherry on hand. I've
never tried to 'keep' ginger before, so this is a technique that
intriques me. Is the ginger+sherry kept in the fridge or in a regular
cabinet/pantry? TIA.

Sky