ISO information/sub for rum extract

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Joined
Aug 11, 2007
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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?
 
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
 

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