2006-11-29 15:21:40 · 5 answers · asked by thebe 2 in Food & Drink ➔ Cooking & Recipes
Any kind of rum will do. I prefer the dark rum. I think it has more flavor. Most common for cooking though is Bacardi light rum. I wouldnt use the 151 proof. Its flammable.
2006-11-29 15:24:13 · answer #1 · answered by Anonymous · 0⤊ 0⤋
I use dark rum so the flavor doesn't cook out during baking. I use inexpensive rum that I buy by the gallon for making my Christmas rum cakes. The brand doesn't matter, but dark helps to maintain the rum flavor.
2006-11-29 15:25:26 · answer #2 · answered by Ruth B 3 · 0⤊ 0⤋
I like using dark rum as well as the answer above me.
A little note though: all rum is flammable... the 151 is just MORE flammable.
2006-11-29 15:25:43 · answer #3 · answered by yblur 5 · 0⤊ 0⤋
get an inexpensive dark spiced rum -- the spice will give it an extra zing. for cooking the flavor won't change much if its a cheap bottle. just never cook with alcohol labeled for cooking like wines and brandys and ports and whatever. its full of sodium. unless you like sodium a lot.
2006-11-29 15:32:54 · answer #4 · answered by Anonymous · 1⤊ 0⤋
The best you can buy....
2006-11-29 15:24:41 · answer #5 · answered by McBeth 3 · 0⤊ 0⤋