Rum Cooking Tips and Substitutions For general information and tips on alcohol cookery, consult Cooking with Alcohol Basics.
Be sure to divulge your use of rum to guests. The slightest hint of alcohol in a dish can be harmful to those with allergies and recovering alcoholics.
Rum extract may be substituted for small amounts of rum (no more than 1/4 cup) in many recipes. For other substitution options, consult the Alcohol Substitution Chart.
2 Tablespoon rum = 1/2 to 1 teaspoon rum extract. If the liquid is an important part of the recipe, add enough water or apple juice to make up the difference.
1 Tablespoon dark rum = 2 Tablespoon rum extract.
5 Tablespoon light rum = 1 Tablespoon rum extract.
Brandy or cognac may often be substituted for rum in equal amounts, but expect the obvious change in flavor.
Keep a batch of Hot Buttered Rum Mix on hand for those cold winter nights.
Jamaican rum is considered the strongest in flavor because of its longer fermentation process which utilizes previously-used yeast.
For a more robust flavor in your recipe, choose a dark rum. For a more subtle taste, choose a light rum.
When using flavored or spiced rums, be sure the flavor or spice is complementary to your main ingredient.
Before using rum in a flamed presentation, be sure to read Flambé Cooking Information.
More About Rum and Rum Recipes Rum Cooking Tips
Rum History and Facts
Alcohol Substitution Chart
More Cooking with Alcohol Articles
Rum Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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