HOME > Chowhound > Home Cooking >

Substitute for Bourbon in Cooking

xmasnovice Dec 21, 2007 06:17 AM

I'm cooking for some strict non-alcohol folks (AA, not teetotalers), but would like to make a roast that calls for bourbon both in the stuffing (a small amount) and in the gravy/sauce (2 cups). Are any of the recommended bourbon substitutes (vanilla extract, for example) worthwhile, or should I just look for an alternate recipe?

Any experiences with substituting for alcohol?

  1. Click to Upload a photo (10 MB limit)
  1. b
    BostonCookieMonster RE: xmasnovice Dec 21, 2007 06:21 AM

    Wait ... you have a recipe for gravy using TWO CUPS of bourbon? Surely that is a typo? You are not supposed to get drunk on roast!

    I would just leave it out of the stuffing or substitute any other liquid) broth, juice, etc.) if it needs more moisture. And I would view the gravy recipe with suspicion. Just use another recipe!

    1. C. Hamster RE: xmasnovice Dec 21, 2007 06:26 AM

      Absolutely find another recipe!

      Why use a recipe that's all about bourbon for people who can't have alcohol?

      Choose a recipe that doesn't use booze rather than sub for it.

      Alcohol never cooks out completely (I'm sure someone will say it's ok to use the bourbon, but it's def. not). Also, vanilla extract has a great deal of alcohol in it.

      4 Replies
      1. re: C. Hamster
        xmasnovice RE: C. Hamster Dec 21, 2007 06:28 AM

        Yeah, I'm leaning towards another recipe. Perhaps a more standard pork gravy. The bourbon was to be mixed with apple cider and reduced greatly, but I also thought 2 cups seemed extreme.

        1. re: C. Hamster
          FrankJBN RE: C. Hamster Dec 21, 2007 06:36 AM

          Why do you say alcohol nevers cooks out completely? You can cook water with a boiling point of 212F out completely right? Why not alcohol with a boiling point of 175F?

          1. re: FrankJBN
            alanbarnes RE: FrankJBN Dec 21, 2007 07:41 AM

            It's actually pretty difficult to cook out every last molecule of ETOH. Here's a chart with info from (AFAIR) the feds:


            1. re: alanbarnes
              danhole RE: alanbarnes Dec 21, 2007 08:28 AM

              There is an article under the Nagging Questions section on Chow about this very thing, and no, it does not totally cook out.

        2. f
          FrankJBN RE: xmasnovice Dec 21, 2007 06:32 AM

          It's not even the alcohol that matters. DOn't make something that tastes of booze.

          1 Reply
          1. re: FrankJBN
            danhole RE: FrankJBN Dec 21, 2007 08:29 AM

            Frank, you are dead on! If someone is in AA they don't even need a whiff of the stuff!

          Show Hidden Posts