Friday, May 7, 2010

cooking with alcohol - but not really

Thought I'd put up some other substitutes for cooking with alcohol:

Beer - For light beers, substitute chicken broth, ginger ale or white grape juice. For heavier beers, use a stronger beef, chicken or mushroom broth or stock.

Champagne - Sparkling white grape juice or ginger ale.

Cognac - Peach, apricot or pear juice.

Grand Mariner - Orange juice frozen concentrate or reduced fresh orange juice.

Red wine - Beef or chicken broth or stock, diluted red wine vinegar, red grape juice diluted with red wine vinegar or rice vinegar, tomato juice, liquid from canned mushrooms, plain water.

Rum - For light rum, use pineapple juice flavored with almond extract. For dark rum, use molasses thinned with pineapple juice and flavored with almond extract. Or use rum extract flavoring. (Insert Captain Jack Sparrow quote here.)

Sherry - Orange or pineapple juice.

Vermouth - For sweet, use apple or grape juice or balsamic vinegar. For dry, use white grape juice or white wine vinegar.

White wine - Chicken broth or stock, diluted white wine vinegar or cider vinegar, white grape juice diluted with white wine vinegar, ginger ale, canned mushroom liquid, water. For marinades, substitute 1/4 cup vinegar plus 1 Tbsp sugar plus 1/4 cup water.

Other substitutions (and lists to print) can be found here, here and here.

1 comment:

Erika said...

"But why are you burning all the rum!?!"

Thanks for the great list. Very helpful!