COOKING? + what are these ingredients?

Question

hi, im trying to figure out a recipe...

1) What is Grand Marnier and how much does it usually cost?

2) Is there anything that can substitute Grand Marnier?

THANKS!

Answer 1

1.) Orange flavored liquor, depending where you buy and size. I have a small bottle of it (1 shot worth) and it was a few bucks.

2.) Cointreau

Answer 2

Grand Marnier is an alcohol I know they use a lot especially in coffee drinks. Not sure of the cost. Depends on the size bottle I'm sure. I doubt you can substitute it since it does have a very distinct taste.

Answer 3

Don't know about the cost , but Grand Marnier is a cognac based liqueur with oranges . A substitute would be Cointreau .

Answer 4

Grand Marnier is orange liquer. It's about 25 US dollars per bottle. An alternative might be to use orange juice concentrate, but the result won't be the same and it will curdle dairy (so don't do this if you are making a creamy desert).

Answer 5

Grand Marnier is an orange flavoured liqeur, expensive.
Sometimes you can find non-alcoholic versions.
You might get a miniature bottle for an air-line.

Answer 6

Grand Marnier is a triple sec liqueur invented in 1880 and still produced by the same family in France. The company boasts that it is the most exported liqueur in France, as well as being the first liqueur exported from that country. It is sold in over 150 countries and used in a wide range of drinks and desserts.

Triple secs are liqueurs that are distilled, and then have orange peel left in them to macerate and flavor the alcohol. The first triple sec, Cointreau, was created in France in 1849, and a number of imitators followed. Without a doubt, the most popular of these was Grand Marnier, created by Alexandre Marnier-Lapostolle some 30 years later. Oranges at the time were a rare and exotic fruit, and by blending them with high-quality brandies, Marnier-Lapostolle was able to create an enduring legacy.

The brandy used in all but the lowest grade of Grand Marnier comes from the region of Cognac in France, a place well regarded for its fine liquors. The quality of Cognac used in Grand Marnier depends on the type of Grand Marnier, and ranges from lower-end Cognacs to extremely high-grade 50-year-old Cognac. The lowest grade of Grand Marnier is known as Yellow Label, or Cordon Jaune, and is not usually available for sale in the United States. This Grand Marnier is not made from Cognac, unlike all other varieties, but is instead made from common grain alcohol. It is rarely used as a drinking alcohol, and is instead used in cooking, such as in the preparation of Crêpes Suzette.

The most common grade of Grand Marnier, and that which most people are acquainted with, is known as Red Label, or Cordon Rouge. Cordon Rouge Grand Marnier is made from Cognac, using essentially the same technique as the original Grand Marnier in 1880. Cordon Rouge is often used in cooking, but may also be enjoyed in various mixed drinks or by itself.

The next level of Grand Marnier is the Centennial Edition, or Cuvé du Centenaire, which is made using the same technique as the Red Label, but substituting 25-year-old Cognac for the normal Cognac used. This type of Grand Marnier costs nearly 200 US dollars (USD) per bottle and is meant to be drunk on its own. At the top of the heap is the Grand Marnier 150, a blend of Grand Marnier made using the highest-quality 50-year-old Cognac. It costs in excess of 200 USD per bottle and is often very difficult to find – indeed, an advertising campaign for it used the line: "Hard to find, impossible to pronounce, and prohibitively expensive."

Answer 7

no longer a great pepper eater, yet I do in many cases have a million interior the frig merely in case. I continually have celery, onions and carrots, they're the "trinity" of cooking. merely bypass over the peppers in case you do unlike them. As for the onions and celery - ONION: cube the onion up somewhat somewhat small, the flavour is excellent, yet especially circumstances the actually onion seems "slimy", CELERY - peel the exterior with a potato peeler to eliminate the strings that are there. Then slice thinly, believe me, you will like it.