I occasionally run across recipes calling for sherry. I've had a bottle in my cupboard for probably a year. However, I read a recent article in the San Jose Mercury News in which the author said to buy a half bottle if you don't plan on finishing it in two days. Two days?! Does anyone cook with sherry? Have you found that it has a short shelf life? Do you refrigerate it?
Thanks for any advice. I don't want to buy a whole bottle if I'm going to have to pour it out in a couple of days (I don't think I can drink that much sherry!). I may have to look for substitutes if a recipe calls for it.