Use Flavoring Alternatives in Cooking

3 Parts:

A List of Variations

Tips

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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.

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

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