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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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36
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Posted:
Dec 12, 2006 9:01 PM
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Hi Sharonk! Your in good hands with Chef JenJen, she knows her stuff! Right, Eemma? 
Polly
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Posts:
201
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Posted:
Dec 12, 2006 2:21 PM
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Rum extract usually contains alcohol -- sometimes a lot of it. Some rum extracts are alcohol-free -- carefully check the label to see. Rum flavor usually is alcohol-free, but can be artificial tasting.
Alcohol never burns off totally during cooking. In fact, in many preparations more than half the alcohol is left in the end. And, obviously, almost 100% is left in an uncooked item like a rum ball.
If alcohol is an issue, consult an alcohol burn off chart.
Wine and beer don't taste like rum, so IMO wouldn't be a good substitute, as rum is almost always added to something for its flavor. A nonalcoholic extract, leaving it out or choosing a different recipe would probably be your best bets.
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Posts:
6
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Posted:
Dec 12, 2006 1:49 PM
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Rum extract is easily found in the supermarket. There are many non-alcoholic beers and wines on the market that can be used when either of those are called for.
But, generally speaking, the alcohol burns off while cooking, just leaving the flavor.
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55
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Posted:
Dec 12, 2006 1:00 PM
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Grape soda.
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1
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Posted:
Dec 12, 2006 12:23 PM
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what can be used to replace alcohol in a recipe? I want to make some of the recipes in the book but they call for rum, and I do not want to use any alcohol, in volume.
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