Replacing Alcohol in Recipes?!


Question: I have a recipe that calls for 1/4 cup Rum but I want to make it Virgin and use Rum Flavored Extract...how much extract would I use?

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Answers: I have a recipe that calls for 1/4 cup Rum but I want to make it Virgin and use Rum Flavored Extract...how much extract would I use?

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Go here for your answer http://www.ochef.com/508.htm

But if you even cook the liquid for 20 minutes, 65% of the alcohol boils off. Feel free to make this the best answer.

You do know that if you are cooking it in most cases the alcohol cooks out... You're not gonna get drunk from cooking with alcohol...

You can, of course, use the Rum flavored extract. But alcohol cooks off during the cooking process. Generally if you cook pretty much anything that has alcohol long enough (and the recipe is almost always long enough), there will be no alcohol in it. There will only be the flavor of the rum, but not the alcohol to get you drunk.

Yuk!

Why you wanna do that?

If it's going in something you cook I say use rum, the alcohol will evaporate out, the flavor will remain.

If you are a recovering alcoholic be careful! Most extracts are based with alcohol. or are heavy in oils. Using rum extract, according to Mc Cormic, if youre using dark rum. You need 1 1/2 tsp. extract for every 1 Tbs. of dark rum. and 1/2 tsp. extract for every 1 Tbs. light rum.
If youre making egg nog just buy the non alcoholic variety from the grocery store dairy section. I've heard you can use vanilla instead of rum to but remember. Vanilla is made with alcohol also.

Since your recipe calls for Rum, it is obvious that the meat you are cooking is RED MEAT. In cooking, specific wines are chosen per meat color and its robustness to enhance its flavor. Another reason wine is used is the AROMA, a crucial factor in tantalizing the appetite BEFORE you even taste the dish. Choosing an extract will remove that "wine aroma" and the final effect in the dish presentation will NOT be as "sensual." With extracts, you CANNOT CHOOSE the TYPE of Rum for the flavor variety. You will be limited to how many "spoons" of more or less amount to try to "equate" a similar DEGREE OF TASTE. But it's still NOT THE SAME QUALITY in the various "colors" of Rum.

Besides, for your alcohol worry, with the artistic purpose in mind, recipes NEVER calls for excessive alcohol content, because that will desensitize your senses, preventing you from being able to fully taste the food. And alcohol EVAPORATES @ 178 DEGREES FAHRENHEIT. General meat ooking temperature is higher than that.

If you insist on "replacing," then replace with another type of Rum with a DIFFERENT COLOR TONE (light, dark, or "brown," which differs from Dark Rum and is more similar to Brandy, Bourbon, or Whiskey) or TEXTURE or TASTE UNDERTONE.

For dark rum, the conversion is 2 tablespoons of extract for 1 tablespoon of rum.
For light rum, the conversion is 1 tablespoon of extract for 5 tablespoons for rum.

Assuming that the recipe calls for dark rum, you would want to use 8 tablespoons of extract.
Assuming that the recipe calls for light rum, you would want to use approximately 2 1/2 teaspoons of extract (just under 1 Tbsp.)

1/4 cup = 2 ounces = 4 Tbsp = 12 tsp

If you are wanting to go "virgin" with your recipe, please keep in mind that alcohol does NOT entirely evaporate out of whatever it is you are cooking, even after 2 1/2 hours of cooking. And, as someone else mentioned, most extracts usually contain alcohol. Just depends on what your reasoning behind wanting to make it "virgin" is. :)

Preparation Method & Percent of Alcohol Retained
Alcohol added to boiling liquid & removed from heat 85%
Alcohol flamed 75%
No heat, stored overnight 70%
Baked, 25 minutes, alcohol not stirred into mixture 45%
Baked/simmered, alcohol stirred into mixture:
15 minutes 40%
30 minutes 35%
1 hour 25%
1.5 hours 20%
2 hours 10%
2.5 hours 5%





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