Use Flavoring Alternatives in Cooking

Edited by JMA, Anonymous, Lynn, Eng and 1 other

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.

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A List of Variations

  1. 1
    Don't like bitter almond extract in your cookies and cakes?
    You 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.
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  2. 2
    Amaretto can be replaced with almond extract - ½ a teaspoon of almond extract will equal 2 tablespoons amaretto.
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  3. 3
    Aniseed is often called for in recipes, but it can offer an overpowering flavor of black licorice.
    For better control, use anise extract at 1 teaspoon for every 2 tablespoons of ground seeds.
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  4. 4
    Beer can be replaced in cooking recipes using a mixture of equal parts beef broth, chicken broth, mushroom broth ginger ale and white grape juice.
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  5. 5
    Brandy can be replaced for brandy extract.
    The 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.
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  6. 6
    Champagne is easy to replace in a recipe.
    Mix equal parts of ginger ale, sparkling apple cider, cranberry juice and sparkling white grape juice.
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  7. 7
    Cinnamon can be replaced using cinnamon oil.
    For 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.
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  8. 8
    Coffee liqueurs don't need to be in a dish.
    Instead, 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.
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  9. 9
    Ginger 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.
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  10. 10
    Imitation vanilla extract is considered a no-no by some cooks, but it is a cheaper option when you are on a budget.
    Most people in a blind taste test also won't know the difference, so keep that in mind when you are baking your holiday treats.
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  11. 11
    Lemon extract can be used in place of the zest in a recipe.
    The 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.
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  12. 12
    Liquid smoke is something people often love or hate.
    If 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.
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  13. 13
    Orange extract can be used in the place of orange zest and even spirits like Grand Marnier made from oranges.
    Just 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.
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  14. 14
    Peppermint Schnapps and Creme De Menthe will be used in many holiday recipes.
    For every 2 tablespoons of Schnapps or Creme De Menthe, use a teaspoon of peppermint extract for the same effect.
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  15. 15
    Rum will also be big in baked goods.
    Fortunately, you do have an alternative. For every 3 tablespoons of rum, you can use a teaspoon of rum extract for the same flavor.
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Tips

  • 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 these steps, ask a question for more help, or post in the comments section below.

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Article Info

Categories : Cooking

Recent edits by: Eng, Lynn, Anonymous

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