Substitute for Bourbon in Cooking
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?
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!
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.