Baking: bourbon: a possible substitute for vanilla extract?

For me, baking leads to constant self-tutoring. The tutor shares a discovery.

I’ve read, in two places now, that in a typical baking recipe, bourbon can possibly be used instead of vanilla.

As I understand, the substitution is recommended when you don’t have enough vanilla for the recipe. It’s most effective in a recipe that doesn’t call for much vanilla, but rather, just a teaspoon or less. To make the substitution, the idea is to use at least as much bourbon, but up to twice the amount, of vanilla called for.

Interesting, eh?

Source:

cooking.stackexchange.com

www.simplemost.com

Jack of Oracle Tutoring by Jack and Diane, Campbell River, BC.

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