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
- 1Don'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.Advertisement
- 2Amaretto can be replaced with almond extract - ½ a teaspoon of almond extract will equal 2 tablespoons amaretto.Advertisement
- 3Aniseed 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.
- 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.
- 5Brandy 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.
- 6Champagne is easy to replace in a recipe. Mix equal parts of ginger ale, sparkling apple cider, cranberry juice and sparkling white grape juice.
- 7Cinnamon 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.
- 8Coffee 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.
- 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.
- 10Imitation 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.
- 11Lemon 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.
- 12Liquid 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.
- 13Orange 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.
- 14Peppermint 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.
- 15Rum 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.
- Be careful when adding in replacement flavors. Add in a little at a time to get the flavor profile you are looking for.
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Categories : Cooking
Recent edits by: Eng, Lynn, JMA