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Old 07-01-2009, 09:02 PM   #1
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Substitute for alcohol in recipes

I would like to make Tiramisu but it has 2 tsp of dark rum in it. I know this is not alot but because of my Christian beliefs we do not keep alcohol in our house at all. I am always disappointed when I come across a new recipe that has alcohol in it and can't make it. Do you have any suggestions on what would make a good substitute? As a kid my great Aunt made a "to die for" Lane cake and I later found it had I think rum in it (I'm not sure). I was so disappointed. Anyway, any help would be greatly appreciated. Happy cooking.

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Old 07-01-2009, 09:51 PM   #2
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I think CLICK HERE this is some excellent information on alcohol substitutions...Please note there are 4 pages to the article with page 4 giving you a lot of substitution ideas.....HTH.

Enjoy your Tiramisu!!!
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Old 07-01-2009, 10:04 PM   #3
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thanks alot for all the info. i love to cook but run into this obstacle alot.
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Old 07-01-2009, 10:30 PM   #4
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Originally Posted by tmsouth1 View Post
thanks alot for all the info. i love to cook but run into this obstacle alot.
IMO learning to cook around obstacles pushes you to be a better cook. On one project (we cooked lunch at site in a full kitchen) I worked with a some one who did not eat pork. But one day I really wanted to cook a pot of mixed greens (collards, mustard and turnip). Being Southern I had always had them cooked with pork.

I spent a few days thinking it over. I lightly browned some onions threw in some mild chile peppers then started slowly adding my greens making sure to saute them as much as I could. When I got done they were great. That night the two guys I worked with knew that they had no meat but were blown away at how good they were. Later one guy told me he did not like greens but he had two servings.

The day shift finished them off but when they found out that they had no meat they could not belive it.
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Old 07-01-2009, 10:32 PM   #5
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in many recipes wine is an ingredient and while you can make substitutions, the flavor will be different. A desert such as Tirimisu will work just fine without the liquor...the flavor will be a little different, but the rum flavor is not something you want anyway.
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Old 07-01-2009, 11:29 PM   #6
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What do you do about vanilla or lemon extract, which are mostly alcohol? Could you do the same with rum extract?
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Old 07-02-2009, 01:47 AM   #7
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well, i think i'm going to buy rum extract. i looked in the archives and found a reference to McCormick's website that gave substitutions. I don't have a problem using extracts even though I know they do have alot of alcohol in them.
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Old 07-02-2009, 08:20 AM   #8
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Just curious, but why would you be OK using extracts that are mostly alcohol, but not using 2tbs of booze? Is it because you would have to buy a whole bottle just to use 2 tbs? Feel free not to answer if my question is too personal.
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Old 07-02-2009, 09:04 AM   #9
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I think it makes lots of sense to use extracts and keep rum extract on hand. Why buy a whole bottle if you only need a smidgen? We don't drink either so I use extracts always. How long would it take to use a bottle using 2 Tbsp at a time. You'd have to do an awful lot of cooking for that.
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Old 07-02-2009, 09:24 AM   #10
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I think it makes lots of sense to use extracts and keep rum extract on hand. Why buy a whole bottle if you only need a smidgen? We don't drink either so I use extracts always. How long would it take to use a bottle using 2 Tbsp at a time. You'd have to do an awful lot of cooking for that.
You could always buy nips.
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