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| Celtic Radio Community > From Your Kitchen to My Plate > Substitutions, Alcohol For Alcohol In Cooking |
| Posted by: Shadows 08-Jul-2006, 07:45 AM |
| Substitutions, Alcohol for Alcohol in Cooking Brandy, 5 tbsp for flavoring: 1 tbsp brandy extract. Curacao: triple sec or Cointreau. Eaux-de-vie, 1/4 c: 1/4 c liqueur or flavored brandy Liqueur, 1/4 c: 1/4 c fruit-flavored brandy. Rice wine, 1 tbsp: 1 tbsp sake plus 1 tsp sugar, cooked until syrupy or sherry. |