Use Flavoring Alternatives in Cooking
Edited by JMA, Lynn, Eng, Doug Collins
When a recipe calls for the use of spirits or a flavor that may be a little bit out of your budget, you do have some alternatives. While some may slightly change the flavor profile, others aren't going to be as noticeably different.
A List of Variations
- 1You can use almond extract or vanilla extract to replace it in the recipe. You just need to use a little more of each for the same effect.Don't like bitter almond extract in your cookies and cakes?Advertisement
- 2Amaretto can be replaced with almond extract - ½ a teaspoon of almond extract will equal 2 tablespoons amaretto.Advertisement
- 3For better control, use anise extract at 1 teaspoon for every 2 tablespoons of ground seeds.Aniseed is often called for in recipes, but it can offer an overpowering flavor of black licorice.
- 4Beer can be replaced in cooking recipes using a mixture of equal parts beef broth, chicken broth, mushroom broth ginger ale and white grape juice.
- 5The ratio for this is 1 tablespoon of brandy extract for every 5 tablespoons of brandy. To add to the flavor profile, you can add in a teaspoon of vanilla.Brandy can be replaced for brandy extract.
- 6Mix equal parts of ginger ale, sparkling apple cider, cranberry juice and sparkling white grape juice.Champagne is easy to replace in a recipe.
- 7For each teaspoon of cinnamon, use 1/8 of a teaspoon of oil in its place. This will give the flavor you are looking for, without having the ground cinnamon in the dish.Cinnamon can be replaced using cinnamon oil.
- 8Instead, mix a teaspoon of instant coffee with 2 tablespoons water and add 1/2 teaspoon of chocolate extract into it for every 2 tablespoons of liqueur.Coffee liqueurs don't need to be in a dish.
- 9Ginger can be replaced with ginger juice - 2 teaspoons of the juice are equal to an ounce of ginger and give you the flavor, without adding to the chunks of food in a dish.
- 10Most people in a blind taste test also won't know the difference, so keep that in mind when you are baking your holiday treats.Imitation vanilla extract is considered a no-no by some cooks, but it is a cheaper option when you are on a budget.
- 11The ratio for this is 1 teaspoon of extract for every 2 teaspoons of zest in a recipe. This can help you to avoid the grit that can sometimes show up in frostings and pies when using the real thing.Lemon extract can be used in place of the zest in a recipe.
- 12If you aren't on a vegetarian kick, you can get the same smoky flavor from smoked ham hocks and you will also have some extra protein in the dish.Liquid smoke is something people often love or hate.
- 13Just use a teaspoon of this extract in place of a tablespoon of zest or spirits and you will have baked goods that still taste incredible.Orange extract can be used in the place of orange zest and even spirits like Grand Marnier made from oranges.
- 14For every 2 tablespoons of Schnapps or Creme De Menthe, use a teaspoon of peppermint extract for the same effect.Peppermint Schnapps and Creme De Menthe will be used in many holiday recipes.
- 15Fortunately, you do have an alternative. For every 3 tablespoons of rum, you can use a teaspoon of rum extract for the same flavor.Rum will also be big in baked goods.Advertisement
- Be careful when adding in replacement flavors. Add in a little at a time to get the flavor profile you are looking for.
If you have problems with any of the steps in this article, please post in the comments section below.
Categories : Cooking
Recent edits by: Eng, Lynn, JMA