[Free Rider]

I'm trying to choose a sherry and a brandy for baking/cooking. I tried Paul Masson for a brandy and it tastes like soap. I chose some brand with an O for the sherry and it tasted like turpentine.

I'm going to give it another shot...

How about Sandeman for sherry and Alizé for cognac (brandy)?

[oldschool1982]

This statement always seems to get some form of negative feed back but here goes anyhow. IMHPO When cooking with alcohol...never cook with what you wouldn't drink. Yes it can be expensive when you're talking Brandies/Cognacs and Sherries/Ports but I honestly believe there is a difference.

With that said....

Ports and Sherry's- Sandemans isn't bad but Dow's makes a good one then there is Taylor Fladgate and Harvey's isn't too bad either.

Brandies and Cognacs Never use anything but Courvoisier, Remey or Martel. Could even try a Grappa for a very distinct flavor.

There are more to choose from but this should get you started and it's been a long day.

[Free Rider]

Thanks for the advice. I agree with you entirely. That's why I tasted the Paul Masson stuff and found it tasted like soap. I tried it in a recipe anyway and it was like eating soap flakes. Remy and Martel were on the shelf there and I may wait for him to have a deal on those as they are a little pricey.

I tell you, the taste of that O brand (can't remember the name) was just awful.

[Mezzaluna]

I just bought a bottle of Osbourne to add to sauces. Maybe I'll be sorry!

[Free Rider]

That was the stuff... Osbourne. I went back to the liquor store and chatted with the guy there. We looked up a review and the review noted "petrol" as one of the "notes". It certainly tasted like petrol.

[foodnfoto]

I've been very happy using Hartley and Gibson's Amantillado sherry for cooking in both sweet and savory applications.