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Managing Alcohol in Extracts and Flavorings
Extracts of this nature (as opposed to such extracts as demi-glace and bouillon) all contain alcohol sometimes it's the main ingredient. You can often find flavored oils Many, many people will tell you that there is so little alcohol in the tiny amount of extract you will use in your dish (or even the actual cognac at 40%), and that so much of it will evaporate in cooking, you needn't worry about using a little in your dish. After a lengthy discussion with a recovering alcoholic at the National Institute on Alcohol Abuse and Alcoholism of the physical and psychological effects of non-alcoholic beer and cider on recovering alcoholics, we would be leery of using an alcoholic ingredient in a dish for susceptible guests. We would be comfortable putting a teaspoonful of vanilla extract in a batch of chocolate-chip cookies, but adding alcohol to a liquid sauce that clearly is meant to contain alcohol, there we would probably draw the line. Your dish may be slightly flat or bland if you omit the cognac (how much depends on the volume called for in the recipe). Cognac is a brandy, and while we haven't found any specific cognac substitute, you can find a brandy-flavored oil, though your grocery store probably doesn't carry it. Other possible non-alcoholic substitutions for brandy in a recipe are white grape juice, apple cider or apple juice, diluted peach or apricot syrups, and water, used in the same amount as called for in the recipe. We salute you for the gracious consideration of your guests' needs. |
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