What is substitute for rum in baking?
Some cake recipes calls for rum, and there is none available. How to substitute? If possible, it should be non-alcoholic.
Also, what is its role in baking or cooking?
Best Answer
The most accurate substitution would simply be rum extract. It is concentrated rum with a huge kick of flavor, and much less alcohol. A little goes a long way.
If you're going to stick with a strong liquor my first choice would be a bourbon, it's a similarly "sweet" liquor that tastes good in baking. Another good option would be cachaça.
If you're avoiding liquor, then you may be able to use vanilla extract. Non-alcoholic varieties are available. According to Ochef you can also use molasses thinned with pineapple juice.
The rum is used simply for flavor.
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Quick Answer about "What is substitute for rum in baking?"
Home > Rum > What Can I Substitute For Rum In Baking? Water, white grape juice, pineapple juice, apple juice or apple cider, or syrup flavored with almond extract can all be substituted for rum (light or dark). Sake (rice vinegar) is a type of vinegar made from rice grains.What can you use in place of rum?
The best substitute for Rum (Alcoholic & Otherwise) are \u2013 Brandy, Gin, Cognac, Tequila, Sherry liquor, Rum extract, Apple Juice, Orange Juice, White Grape Juice, Apple cider vinegar, Amaretto \u2013 Almond extract, Water, Orange Liquor, Whiskey, Pineapple Juice.What is a non-alcoholic substitute for rum?
RONSIN is a non-alcoholic alternative with the woody and molasses flavor normally associated with rum. The drink is naturally sweet, caused by the lack of fermentation which normally utilizes sugar.Can you substitute whiskey for rum in baking?
The most accurate substitution would simply be rum extract. It is concentrated rum with a huge kick of flavor, and much less alcohol. A little goes a long way. If you're going to stick with a strong liquor my first choice would be a bourbon, it's a similarly "sweet" liquor that tastes good in baking.What does rum do in baking?
Baking with booze\u2014such as bourbon, rum, port and vodka\u2014can add additional flavor, texture and even change the consistency of many baked goods. Take pie dough for example, adding a splash of vodka produces a super flakey dough and develops less gluten in the dough than water. For tarts and shortbread dough\u2014same thing!More answers regarding what is substitute for rum in baking?
Answer 2
Apart from flavour, spirits can play another role: adding temporary moisture that can be useful in the mixing process. Spirits add water and alcohol, which allows you to mix the ingredients, but the alcohol will evaporate in the oven, so the baked dessert will not have all that moisture.
I read a recipe in Cooks Illustrated where they replaced water with vodka to get a better dough for pies, but I never used that for cakes.
If the texture of the cake without rum works, you need it only for flavour, you can use another spirit or spice for that.
Answer 3
Unless your recipe includes the word 'flambe', its role is purely flavour and nothing more. As rum is derived from sugar, you could--bearing in mind the other aspects of your recipe--substitute molasses, caramel, or just leave it out.
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