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Author Topic: Cooking with Alcohol.  (Read 2260 times)
dragonfly_high
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« Topic Start: September 17, 2009, 06:55:06 am »

I'm planning on making a cake for the fall equinox ritual Saturday, the recipe calls for 2 tbsp of Jack Daniels in the cake itself (this isn't a concern).  But the glaze for the cake calls for 3 tbsps too. 

The glaze isn't heated other then melt the butter first and then stir in the confectioners' sugar, JD and vanilla extract.  My worry is the alcohol content.  I was told that as long as it was cooked, then there was no worries, but since the glaze isn't "cooked" I'm not sure I want to use it.  Is there something I could substitute for the alcohol in the glaze that would work good?

Thanks Smiley

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« Reply #1: September 17, 2009, 07:13:59 am »

I'm planning on making a cake for the fall equinox ritual Saturday, the recipe calls for 2 tbsp of Jack Daniels in the cake itself (this isn't a concern).  But the glaze for the cake calls for 3 tbsps too. 

The glaze isn't heated other then melt the butter first and then stir in the confectioners' sugar, JD and vanilla extract.  My worry is the alcohol content.  I was told that as long as it was cooked, then there was no worries, but since the glaze isn't "cooked" I'm not sure I want to use it.  Is there something I could substitute for the alcohol in the glaze that would work good?

Thanks Smiley



3 Tbls of Jack Daniels is only a shot and a half.  I'm assuming you'll be making the cake early, too, which means that there'll be time for the alcohol to evaporate out of the glaze, too.  An ounce and a half of whiskey isn't going to contribute much more alcohol per serving than vanilla extract would.

If you're still concerned, you could warm the whiskey in the butter to reduce the alcohol, but I wouldn't bother.
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Sperran
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« Reply #2: September 17, 2009, 08:56:08 am »

I'm planning on making a cake for the fall equinox ritual Saturday, the recipe calls for 2 tbsp of Jack Daniels in the cake itself (this isn't a concern).  But the glaze for the cake calls for 3 tbsps too. 

The glaze isn't heated other then melt the butter first and then stir in the confectioners' sugar, JD and vanilla extract.  My worry is the alcohol content.  I was told that as long as it was cooked, then there was no worries, but since the glaze isn't "cooked" I'm not sure I want to use it.  Is there something I could substitute for the alcohol in the glaze that would work good?

Thanks Smiley



What Mattie said.  If you are concerned about someone feeling the effects of the alcohol, consider that with no evaporation at all, the person would have to eat the entire cake to get 3 T of liquor.  If you are really worried about it, I guess you could consider using rum flavoring.  I don't know how good a substitute that would be in a cake containing Jack Daniels, though.

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« Reply #3: September 17, 2009, 10:03:34 am »

What Mattie said.  If you are concerned about someone feeling the effects of the alcohol, consider that with no evaporation at all, the person would have to eat the entire cake to get 3 T of liquor.  If you are really worried about it, I guess you could consider using rum flavoring.  I don't know how good a substitute that would be in a cake containing Jack Daniels, though.

Sperran

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Just as a comment, when I was looking up butterbeer recipes, they recommended using butterscotch schnapps because per tablespoon, the alcohol content was lower than the butterscotch flavoring sold in the cake aisle.
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dragonfly_high
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« Reply #4: September 17, 2009, 10:14:23 am »


To everyone;
Thanks. Smiley I didn't think it would hurt anything but was just wondering. 

I never realized that vanilla extract had alcohol at all. Interesting. 

Can't wait till Saturday. I love fall. Smiley

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FunkyDemon
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« Reply #5: September 17, 2009, 10:56:38 am »

I'm planning on making a cake for the fall equinox ritual Saturday, the recipe calls for 2 tbsp of Jack Daniels in the cake itself (this isn't a concern).  But the glaze for the cake calls for 3 tbsps too. 

The glaze isn't heated other then melt the butter first and then stir in the confectioners' sugar, JD and vanilla extract.  My worry is the alcohol content.  I was told that as long as it was cooked, then there was no worries, but since the glaze isn't "cooked" I'm not sure I want to use it.  Is there something I could substitute for the alcohol in the glaze that would work good?

Thanks Smiley



You could always cook down the JD.  It would get rid of most of the alchohol and concentrate the flavour.  However I normally trust the recipe to have thought of such issues.  Now if you are deviating from the recipe in any way, then other adjustments may need to be made.  I made a mistake once when making Bourbon Baked Beans.  The adjustment I made was doing it in the crockpot, so the alchohol couldn't escape...very strong.  You could also make a tiny amount, taste it and see if you should adjust for full size.
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