![]() |
|
|
||||||||||||
Cooking | Baking | Ingredients | Equipment | Techniques | Entertaining | Holidays | Ethnic | Nutrition | Safety | Desserts | Drinks | History | Science | Kids |
|
||||||||||||||
Substituting Rum Extract for the Real Thing
So if the recipe calls for 1/2-cup of light rum, you would use 1 tablespoon and 2 teaspoons rum extract for the equivalent flavor (and depending on the recipe, you would probably need to add 3/8-cup of water to keep the ratio of liquid ingredients right). If the recipe calls for 1/2-cup of dark rum, it probably makes sense to go out and buy a bottle of rum, since a cup of rum extract will cost a fortune and the extra half-cup of liquid would sink many recipes. |
|
|||||||||||||
|
||||||||||||||
Related Articles:
Substitute for Dark Rum (Non-Alcoholic) Substituting Vanilla Extract for Vanilla Bean Substitute for Chocolate Extract Difference: Citrus Oil and Citrus Extract What is Butter Extract? |
Related Recipes:
Key Lime Rum Cake Recipe Reine De Saba Avec Glacage Au Chocolat Carnival's Iced Mango Soup Spiced with Ginger |