Wednesday, May 14, 2008

Alcohol Substitutions for Cooking

When cooking food that calls for alcohol, use the following suggested substitutions:

Amaretto: Use almond extract-about 1/4 teaspoon extract mixed with enough water to equal the amount of alcohol per 2 tablespoons amaretto
Champagne: ginger ale
Cointreau: orange juice, fresh or frozen concentrate
Cognac: juice from peaches, apricots or pears
Dry red wine: broth or broth mixed with red grape juice or cranberry juice
Kahlua: 1/2 teaspoon instant coffee mixed with 2 tablespooons water for each 2 tablespoons Kahlua
Kirsch: syrup or juice from cherries or berries

1 comment:

Sweta said...

This is good info-thank you!!Just a thought though-doesn't the alcohol evaporate during cooking?