If you are concerned about using bourbon in your recipes, this article will provide helpful information about non-alcoholic substitutes for bourbon, the history of cooking with bourbon, and some common misconceptions about the use of alcohol in recipes. Add this to my Recipe Box.
History
Bourbon is whiskey's American descendant: Born in Bourbon County, Kentucky, it is now appreciated throughout the country and the rest of the world. Because of the brandy-like taste of bourbon, more and more recipes suggest using it instead of brandy. Although bourbon is commonly found in sweet, rich desserts, it is also found in tomato-based, savory and barbecue recipes.
Identification
Bourbon is a distilled liquor developed from a grain mash, with 51 percent of the grain being corn. It is aged for at least 2 years. The alcohol content of most bourbons ranges from 80 to 125 proof.
Considerations
For 2 tbsp. of bourbon, you may substitute either of the following:
* 1 to 2 tsp. vanilla extract; or
* 1 to 2 tsp. non-alcoholic vanilla extract.
Other general substitutes for bourbon are:
* Sparkling cider or juices such as apple, cranberry or grape; or
* a mixture of vanilla flavoring and maple syrup. (Keep in mind, however, that bourbon does not lend a sweet taste to recipes, while maple syrup does. You will have to adjust the amount of sweet ingredients used in the recipe.)
Function
Bourbon adds to recipes the flavorful blend of vanilla, caramel, charcoal and a hint of wood. Recipes calling for bourbon (or its substitutes) may be for either sweet or salty dishes, thus lending different flavors when combined with the rest of the ingredients.
Misconceptions
A percentage of alcohol will remain in your dishes regardless of how you cook them. Many people believe that all alcohol "cooks out" of certain dishes, leaving only he desired flavor, but that is untrue. When it is necessary to prepare a meal with absolutely no alcohol, keep this misconception in mind.
The Department of Agriculture has developed a chart detailing the percentage of alcohol that remains in dishes based on how they are cooked. (See Resources for the full chart.)
Warning
Vanilla extract is alcohol-based, so keep this important fact in mind when substituting vanilla for bourbon. Any alcohol-based ingredient has been known to trigger certain responses in alcoholics or recovering alcoholics.
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