"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Substitutions
Click Here to Login
Thread Tools Display Modes
Old 09-11-2007, 11:23 PM   #1
Join Date: Aug 2007
Posts: 70
ISO information/sub for rum extract

What exactly is rum extract? If I was trying to make a cake that called for it, would I be able to substitute actual rum in any way?

watermelonman is offline   Reply With Quote
Old 09-12-2007, 12:10 AM   #2
The Dude Abides
TATTRAT's Avatar
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,476
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
Rum is made from sugar cane and spices, I will assume that rum sub. is alcohol(as all are) with the subbed spice flavors.?

The reason an extract would be called for is perhaps that 1T of extract=a LOT more of the real deal, and you have to adjust a recipe accordingly. The point is to get the flavor with out all the volume I guess.

With cooking, it is a little more forgiving, with baking, that is a lot more unforgiving. If it calls for extract, that is what I do, I just go with real, v. imitation at that point.

Just my $.02

TATTRAT is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 10:16 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.