Old CooT
09-16-2008, 12:08 PM
Alcohol Substitutes
KIRSCH (http://fooddownunder.com/cgi-bin/g.cgi?g=1201&r=2013): Syrup or juice from black cherries (http://fooddownunder.com/cgi-bin/g.cgi?g=1542&r=2013), raspberries (http://fooddownunder.com/cgi-bin/g.cgi?g=915&r=2013), boysenberries,
currants (http://fooddownunder.com/cgi-bin/g.cgi?g=1438&r=2013), grapes (http://fooddownunder.com/cgi-bin/g.cgi?g=1281&r=2013) or cherry (http://fooddownunder.com/cgi-bin/g.cgi?g=1542&r=2013) cider.
COGNAC (http://fooddownunder.com/cgi-bin/g.cgi?g=1496&r=2013): Juice from peaches, apricots (http://fooddownunder.com/cgi-bin/g.cgi?g=1739&r=2013) or pears (http://fooddownunder.com/cgi-bin/g.cgi?g=991&r=2013).
COINTREAU: Orange (http://fooddownunder.com/cgi-bin/g.cgi?g=1030&r=2013) juice, or frozen orange juice concentrate.
CREME DE MENTHE (http://fooddownunder.com/cgi-bin/g.cgi?g=57&r=2013): Spearmint extract or oil of spearmint diluted with a little water or grapefruit (http://fooddownunder.com/cgi-bin/g.cgi?g=1280&r=2013) juice.
RED BURGUNDY (http://fooddownunder.com/cgi-bin/g.cgi?g=1627&r=2013): Grape juice
WHITE BURGUNDY: White grape juice
CHAMPAGNE (http://fooddownunder.com/cgi-bin/g.cgi?g=1559&r=2013): Ginger (http://fooddownunder.com/cgi-bin/g.cgi?g=1303&r=2013) Ale (http://fooddownunder.com/cgi-bin/g.cgi?g=1762&r=2013)
CLARET: Grape or currant juice, or syrup from cherry cider.
FLAMBE (http://fooddownunder.com/cgi-bin/g.cgi?g=1355&r=2013)'S OR FLAMING DESSERTS: The only substitute that might be used is a sugar cube soaded in lemon (http://fooddownunder.com/cgi-bin/g.cgi?g=1170&r=2013) extract, then set atop a dessert and burned.
BEER (http://fooddownunder.com/cgi-bin/g.cgi?g=1695&r=2013) OR ALE: Chicken (http://fooddownunder.com/cgi-bin/g.cgi?g=1533&r=2013) broth, white grape juice, or gingerale
BRANDY (http://fooddownunder.com/cgi-bin/g.cgi?g=1648&r=2013): Apple (http://fooddownunder.com/cgi-bin/g.cgi?g=1740&r=2013) cider, peach (http://fooddownunder.com/cgi-bin/g.cgi?g=993&r=2013) or apricot syrup.
RUM (http://fooddownunder.com/cgi-bin/g.cgi?g=876&r=2013): Pineapple (http://fooddownunder.com/cgi-bin/g.cgi?g=970&r=2013) juice or syrup flavored with almond (http://fooddownunder.com/cgi-bin/g.cgi?g=1755&r=2013) extract.
SHERRY (http://fooddownunder.com/cgi-bin/g.cgi?g=815&r=2013): Orange or pineapple juice.
RED WINE (http://fooddownunder.com/cgi-bin/g.cgi?g=670&r=2013): (unsweet) water, beef (http://fooddownunder.com/cgi-bin/g.cgi?g=1697&r=2013) broth, boullion or consome, tomatoe juice (plain or diluted), diluted cider vinegar (http://fooddownunder.com/cgi-bin/g.cgi?g=686&r=2013), or red wine vinegar, liquid drained from mushrooms (http://fooddownunder.com/cgi-bin/g.cgi?g=1067&r=2013).
WHITE WINE: (unsweet) water, chicken broth, boullion or consome, ginger ale, white grape juice, diluted cider vinegar or white wine vinegar (http://fooddownunder.com/cgi-bin/g.cgi?g=13&r=2013), liquid from canned mushrooms.
NOTE*** To cut sweetness of the syrups, dilute with water. Also use flavor extracts for interesting flavors.
When alcohol is used in a recipe, it is generally used for one of two reasons; as a flavor enhancer in cooking, or as a meat tenderizer (http://fooddownunder.com/cgi-bin/g.cgi?g=339&r=2013) in marinades (http://fooddownunder.com/cgi-bin/g.cgi?g=1125&r=2013). A variety of other foods do have the same properties as alcohol in cooking and marinating and can be easily substituted in any recipe. Here are a few suggestions:
MARINADES:
Substitute for 1 cup of alcohol with:
1 cup of citrus (http://fooddownunder.com/cgi-bin/g.cgi?g=1509&r=2013) juice, Lemonade (http://fooddownunder.com/cgi-bin/g.cgi?g=1169&r=2013), Pineapple or Orange Juice.
1/2 cup of fresh lemon juice or orange juice.
1 cup of tomato (http://fooddownunder.com/cgi-bin/g.cgi?g=724&r=2013) juice diluted by 1/4 with water or vinegar.
1/2 cup of light soy (http://fooddownunder.com/cgi-bin/g.cgi?g=177&r=2013) sauce (http://fooddownunder.com/cgi-bin/g.cgi?g=844&r=2013) and 1/2 cup of citrus juice.
1/2 cup of light soy sauce (http://fooddownunder.com/cgi-bin/g.cgi?g=177&r=2013) and 2 TBLS of oil.
1 cup of teriyaki sauce (http://fooddownunder.com/cgi-bin/g.cgi?g=138&r=2013)
1/3 cup of balsamic vinegar (http://fooddownunder.com/cgi-bin/g.cgi?g=616&r=2013)
FOR COOKING:
Non-alcoholic cooking sherry
Non-alcoholic cooking wine (http://fooddownunder.com/cgi-bin/g.cgi?g=506&r=2013)
Raspberry (http://fooddownunder.com/cgi-bin/g.cgi?g=915&r=2013) extract (instead of Brandy)
Or you can burn the alcohol out of the liquor by heating the liquor in a pan and carefully lighting a match
KIRSCH (http://fooddownunder.com/cgi-bin/g.cgi?g=1201&r=2013): Syrup or juice from black cherries (http://fooddownunder.com/cgi-bin/g.cgi?g=1542&r=2013), raspberries (http://fooddownunder.com/cgi-bin/g.cgi?g=915&r=2013), boysenberries,
currants (http://fooddownunder.com/cgi-bin/g.cgi?g=1438&r=2013), grapes (http://fooddownunder.com/cgi-bin/g.cgi?g=1281&r=2013) or cherry (http://fooddownunder.com/cgi-bin/g.cgi?g=1542&r=2013) cider.
COGNAC (http://fooddownunder.com/cgi-bin/g.cgi?g=1496&r=2013): Juice from peaches, apricots (http://fooddownunder.com/cgi-bin/g.cgi?g=1739&r=2013) or pears (http://fooddownunder.com/cgi-bin/g.cgi?g=991&r=2013).
COINTREAU: Orange (http://fooddownunder.com/cgi-bin/g.cgi?g=1030&r=2013) juice, or frozen orange juice concentrate.
CREME DE MENTHE (http://fooddownunder.com/cgi-bin/g.cgi?g=57&r=2013): Spearmint extract or oil of spearmint diluted with a little water or grapefruit (http://fooddownunder.com/cgi-bin/g.cgi?g=1280&r=2013) juice.
RED BURGUNDY (http://fooddownunder.com/cgi-bin/g.cgi?g=1627&r=2013): Grape juice
WHITE BURGUNDY: White grape juice
CHAMPAGNE (http://fooddownunder.com/cgi-bin/g.cgi?g=1559&r=2013): Ginger (http://fooddownunder.com/cgi-bin/g.cgi?g=1303&r=2013) Ale (http://fooddownunder.com/cgi-bin/g.cgi?g=1762&r=2013)
CLARET: Grape or currant juice, or syrup from cherry cider.
FLAMBE (http://fooddownunder.com/cgi-bin/g.cgi?g=1355&r=2013)'S OR FLAMING DESSERTS: The only substitute that might be used is a sugar cube soaded in lemon (http://fooddownunder.com/cgi-bin/g.cgi?g=1170&r=2013) extract, then set atop a dessert and burned.
BEER (http://fooddownunder.com/cgi-bin/g.cgi?g=1695&r=2013) OR ALE: Chicken (http://fooddownunder.com/cgi-bin/g.cgi?g=1533&r=2013) broth, white grape juice, or gingerale
BRANDY (http://fooddownunder.com/cgi-bin/g.cgi?g=1648&r=2013): Apple (http://fooddownunder.com/cgi-bin/g.cgi?g=1740&r=2013) cider, peach (http://fooddownunder.com/cgi-bin/g.cgi?g=993&r=2013) or apricot syrup.
RUM (http://fooddownunder.com/cgi-bin/g.cgi?g=876&r=2013): Pineapple (http://fooddownunder.com/cgi-bin/g.cgi?g=970&r=2013) juice or syrup flavored with almond (http://fooddownunder.com/cgi-bin/g.cgi?g=1755&r=2013) extract.
SHERRY (http://fooddownunder.com/cgi-bin/g.cgi?g=815&r=2013): Orange or pineapple juice.
RED WINE (http://fooddownunder.com/cgi-bin/g.cgi?g=670&r=2013): (unsweet) water, beef (http://fooddownunder.com/cgi-bin/g.cgi?g=1697&r=2013) broth, boullion or consome, tomatoe juice (plain or diluted), diluted cider vinegar (http://fooddownunder.com/cgi-bin/g.cgi?g=686&r=2013), or red wine vinegar, liquid drained from mushrooms (http://fooddownunder.com/cgi-bin/g.cgi?g=1067&r=2013).
WHITE WINE: (unsweet) water, chicken broth, boullion or consome, ginger ale, white grape juice, diluted cider vinegar or white wine vinegar (http://fooddownunder.com/cgi-bin/g.cgi?g=13&r=2013), liquid from canned mushrooms.
NOTE*** To cut sweetness of the syrups, dilute with water. Also use flavor extracts for interesting flavors.
When alcohol is used in a recipe, it is generally used for one of two reasons; as a flavor enhancer in cooking, or as a meat tenderizer (http://fooddownunder.com/cgi-bin/g.cgi?g=339&r=2013) in marinades (http://fooddownunder.com/cgi-bin/g.cgi?g=1125&r=2013). A variety of other foods do have the same properties as alcohol in cooking and marinating and can be easily substituted in any recipe. Here are a few suggestions:
MARINADES:
Substitute for 1 cup of alcohol with:
1 cup of citrus (http://fooddownunder.com/cgi-bin/g.cgi?g=1509&r=2013) juice, Lemonade (http://fooddownunder.com/cgi-bin/g.cgi?g=1169&r=2013), Pineapple or Orange Juice.
1/2 cup of fresh lemon juice or orange juice.
1 cup of tomato (http://fooddownunder.com/cgi-bin/g.cgi?g=724&r=2013) juice diluted by 1/4 with water or vinegar.
1/2 cup of light soy (http://fooddownunder.com/cgi-bin/g.cgi?g=177&r=2013) sauce (http://fooddownunder.com/cgi-bin/g.cgi?g=844&r=2013) and 1/2 cup of citrus juice.
1/2 cup of light soy sauce (http://fooddownunder.com/cgi-bin/g.cgi?g=177&r=2013) and 2 TBLS of oil.
1 cup of teriyaki sauce (http://fooddownunder.com/cgi-bin/g.cgi?g=138&r=2013)
1/3 cup of balsamic vinegar (http://fooddownunder.com/cgi-bin/g.cgi?g=616&r=2013)
FOR COOKING:
Non-alcoholic cooking sherry
Non-alcoholic cooking wine (http://fooddownunder.com/cgi-bin/g.cgi?g=506&r=2013)
Raspberry (http://fooddownunder.com/cgi-bin/g.cgi?g=915&r=2013) extract (instead of Brandy)
Or you can burn the alcohol out of the liquor by heating the liquor in a pan and carefully lighting a match