This is a triple win – you get great drink recipes, Book City makes a sale, David makes a sale…. Hi David, I live in a state that has limited us to essential services. Fortunately, the liquor stores are considered essential, so I can buy whatever ingredients I need.

• Different wines have varying levels of sweetness, and you will have to choose the one that best fits your recipe.
• According to Wine Enthusiast, vino can wear many hats when it comes to cooking.
• Depending on your desired flavor and use in a recipe, you can replace wine with stock at an equal ratio.
• Most alcohol drinkers tend to have some bourbon at home, and if you don’t, you can find a cheap bottle at the liqueur store.
• A good substitute for when you can’t fin brandy extract is either rum extract, almond extract, and vanilla extract.
• For instance, if beef bourguignon seems too sweet with red grape juice, just add a spoon of white wine vinegar, and you will be good to go.

Slice the bacon and place in a non-stick frying pan on a medium heat with half a tablespoon of olive oil and a really good pinch of black pepper. Leave it to get super-golden and crispy, tossing occasionally, then turn off the heat. Cook your favorite steaks to the temperature that you prefer and take them out of the pan. While the steaks are resting, prepare the sauce in the same pan! Make sure to use the same pan because so much flavor will come from the steak drippings left in the pan that will be incorporated into the sauce. Spread some oil in the pan and pan-sear the steaks until they reach the desired temperature and take them out of the pan.

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Select a mid-quality wine for cooking and avoid cooking wines or very expensive bottles. Red vinegar, on the other hand, is usually reserved for uncooked dishes, such as salads and salad dressings. Its tart flavor accentuates mild vegetables, pastas and rice. Juices can be used in place of chicken stock for some recipes. However, you must be careful when using juices as substitutes because they are not as versatile as other substitutes.

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This is further distilled to make a stronger spirit. Calvados is an portable crushed ice maker apple brandy, and Slivovitz is plum brandy. Compared to gin, vodka, or whisky, brandy is great in virtually all types of food.

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You can choose according to what you have in the kitchen or you can also buy from amazon. Brandy is traditionally served neat and at room temperature in a snifter, wine glass, or tulip glass. The brothers created the liqueur by blending sweet and bitter orange peels and pure alcohol from sugar beets. We’ll break down whether or not you can substitute, and which substitutes are your best bet. Heavier than half-and-half, but lighter than heavy cream, with an 18–30% fat content. Still too lean to whip, but good for enriching soups and mashed vegetables, and can be used for sauces.

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Gin has crisp, woodsy and herbal notes, so it is not suitable for all recipes. Gin does work very well with game meats and birds, though. All of these options – and less obvious ones, such as rum substitute or tequila – change the overall flavor profile of the final dish, so use them carefully and sparingly.

If you prefer a non-alcoholic choice, using a cooking wine is the perfect choice. Use about ¼ cup of cooking wine and two teaspoons of brown sugar for every ½ cup of cognac that the recipe indicates. Combine lemon juice and rum to create a delicious substitute for cognac in steak au poivre. Substitute two teaspoons of brown sugar and a cup of cooking wine for every cup of cognac needed. Cooking wine may have a tart taste, but it can be overly sweet, so you can skip the brown sugar if the wine is already sweet enough for you. When an alcoholic wine is poured into a pan, it loses most, if not all, of its alcohol content once heated up.

It’s perfect with salmon and pork or simply just drizzle over your veggies. I use Calvados when I make apple cake and in other recipes that use apples. By no means am I a connoisseur of fine wines, I just know what I personally like. For vanilla extract, use a sharp knife to split the vanilla pod open lengthwise to expose the tiny seeds inside. The raw ingredients used to extract flavor need to remain in the vodka for a minimum of 6 weeks in order for the flavor to be fully extracted. Once the flavor extraction process is complete you can choose to strain the extract, removing the raw flavoring ingredient.

I like to freeze it in freezer bags or a sealing bag that locks in all the flavors. I freeze them laying down and take them out the night before I am wanting to serve it. Defrost overnight in the refrigerator or you can defrost in the microwave if needed on low heat to warm through, stirring occasionally. Sherry and Port are both fortified wines and very similar in flavor. As a result, you can expect no more than 100 calories in a shot of calvados as well as no carbohydrates or any fat.