what can i use to substitute alcohol in all recipes?

Answer 1

1. Coffee flavor liqueurs e.g. Tia Maria, Kalhua are alcohols flavored with coffee. They can be replaced with the same amount of stong coffee or coffee syrup.
2. Irish cream liqueur e.g. Baileys, is a whiskey and cream drink. A suitable replacement would be heavy (double cream) mixed with a little coffee syrup used in the same amount as the alcohol.
3. Cointreau is an orange flavored liqueur. You could replace it with concentrated orange juice in the same amounts.
4. Malibu and coconut flavored liqueur. Malibu is white rum flavored with coconut. Replace them both with coconut juice or coconut water in the same quantity or coconut cream.
5. Coffee beans are simply whole roasted coffee beans. I do not know of many recipes that use them in the dish but they are sometimes used as a decoration. You can replace them as a decoration with grated chocolate or chopped nuts depending on the recipe.
6. Rum is an alcoholic drink based on sugar cane. It can be replaced by fruit juice, pineapple or apple for example, in recipes.
In all these cases the end dish will be different to the original but the substitutes will provide an acceptable result.
Lastly, mixed spice, used in British recipes, is a mixture of cinnamon, cloves, mace, nutmeg, coriander and allspice.
I hope this is useful to you.

# Amaretto: non-alcoholic almond extract; orgeat Italian soda syrup; or marzipan.
# Applejack or apple brandy: Unsweetened apple juice concentrate; apple juice; apple cider; or apple butter.
# Apricot brandy: Syrup from canned apricots in heavy syrup; or apricot preserves.
# Bourbon: Non-alcoholic vanilla extract.
# Champagne and other sparkling wines: Sparkling apple cider; sparkling cranberry juice; or sparkling grape juice.
# Cherry liqueur or brandy: Syrup from canned cherries in heavy syrup; Italian soda cherry syrup; or cherry preserves.
# Coffee liqueur or brandy: Espresso; non-alcoholic coffee extract; or coffee syrup.
# Creme de cacao: Powdered white chocolate mixed with water; non-alcoholic vanilla extract and powdered sugar.
# Creme de cassis: Black currant Italian soda syrup; or black currant jam.
# Creme de menthe: Mint Italian soda syrup; or non-alcoholic mint extract.
# Gewurztraminer: White grape juice mixed with lemon juice, water, and a pinch of powdered sugar.
# Licorice or anise flavored liqueur: Anise Italian soda syrup; or fennel.
# Mirin: White grape juice mixed with lemon juice or zest.
# Muscat: White grape juice mixed with water and powdered sugar
# Orange liqueur or brandy: Unsweetened orange juice concentrate; orange zest; orange juice; or marmalade.
# Peach brandy: Syrup from canned peaches in heavy syrup; or peach preserves.
# Peppermint schnapps: Mint Italian soda syrup; non-alcoholic mint extract; or mint leaves
# Port: Concord grape juice mixed with lime zest; or cranberry juice mixed with lemon juice
# Red wine: Grape juice; vegetable stock; cranberry juice; tomato juice; or concord grape jelly.
# Riesling: White grape juice mixed with water and a pinch of powdered sugar.
# Rum: Non-alcoholic vanilla or rum extract.
# Sherry: Apple cider; non-alcoholic vanilla extract; coffee; or coffee syrup.
# Vermouth: Apple cider; or apple juice mixed with lemon juice and water.
# Vodka: Water; apple cider or white grape juice mixed with lime juice.
# White wine: White grape juice; apple cider; apple juice; vegetable stock; or water.

Answer 2

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Answer 3

Non Alcoholic Irish Cream

Answer 4

This Site Might Help You.

RE:
what can i use to substitute alcohol in all recipes?

Answer 5

Non Alcoholic Baileys

Answer 6

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Answer 7

Nothing can substitute alcohol in all recipes.
It depends on the recipes.

Answer 8

If you are worried about the alcohol itself, the alcohol cooks off since alcohol has a very low temperature evaporation much lower than water. The reason for the alcohol is really to impart the flavor in the specific alcohol to the specific recipe.

Answer 9

I'm assuming you're asking this because you don't drink and you're trying to avoid alcohol and it's side effects. Unless you are going to eat the food raw the small amount of alcohol in most recipes will burn off during cooking. The flavor of the alcohol is still there but the part of the alcohol that would make you drunk or impair your judgment is gone.

Answer 10

it depens on the alcohol in question

There is no replace all... you have to use a little imagination too. When in oubt, use White Grape juice for lighter alcohols (white wines, chardonnay), red grape for red wines, orange juice or triple sec, etc.

Rice WIne = Use White wine
Amaretto=almod extract
Beers: If light beer, use chicken broth, if dark beer, use beef broth... if vegan, use Mushroom broth

Brandy: scotch, if fruity brandy, just use the juice of that fruit, or extract

chambir=rasberry juice
champagne=white grape juice, or ginger ale
Cointreau, curacao=orange juice concentrate, or reuce orange juice

Creme de Menth=mint extract

Grenaine=pomegranate juice or syrup

hard cider=apple cider
red wine= red wine vingear (diluted) or beef broth, or both

Rum=Pineapple juice+almon extract
dark rum=pineapple juice+almon+molasses

Sake=rice wine vinegar

sherry=Orange or pineapple juice

Southern COmfort = Peach nectar and some cier vinegar

Tequila=cactus nectar

Whiskey=THERE'S NO SUBSTITUTE FOR WHISKEY! Just drop it or fin a new recipe
White WIne=Chiciken broth, white wine vinegar, canned muchroom juice... if marinating, you can subsitute white wine for eqaul parts white wine vinegar, and water and a tablespoon sugar for every quarter cup.

ps: my keyboard is wonky, please forgive my errors

Answer 11

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