Wednesday, November 16, 2005

Alcohol in Food and Cooking (part 5)

Previously, I've told you about the purposes of putting alcohol in your cooking, how to know if alcohol burns off when cooked and how to cook without alcohol.

Here are some suggestions for substitutes for various alcoholic ingredients in your recipes. Remember, if you substutute, you will not get exactly the same result, but it should be close enough.

if your recipe .........description .........substitute
calls for

Amaretto ............ Italian almond-flavored .... almond extract
Beer .................. various types ..................... chicken broth, ginger ale
Brandy ............. liqueur ................................ corresponding fruit juice
Cointreau ........... orange-flavored ................. orange juice
Kahlua ................ Mexican liqueur ................. coffee or espresso
Red Wine ........... sweet or dry ...................... chicken broth or stock
Sherry .............. sweet or dry ..................... orange or pineapple juice

There are many more, too numerous to list here.
Check these links for more information.
sheknows.com
alcohol cooking substitutions

see previous posts
part one

part two

part three

part four

The End.

4 comments:

Ricky!!! said...

If it doesn't cook on my George Foreman, I can't cook it

Trudging said...

Me too Ricky

Mr. H.K. said...

A great series...

Cheers,

Mr. H.K.
Postcards from Hell's Kitchen
And I Quote Blog

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