burbon and baking

[washerboy]

In reguards to baking...does it matter if the burbon is cheap or expensive? I'm not a fan of burbon as in drinking but I do enjoy the flavor in certain baked goods. I have a chcolate burbon pecan pie I make each year at the holidays. I bought a small bottle of something about 3 years ago and used the last of it when I made the pie for Thanksgiving. So I've gotten a request for some burbon balls and another pie for Christmas. I've got the liquor store on my list.. any thoughts on brand/cheap/expensive or does it really matter?/thanks!!!

 

[cuffs054]

I use cheap in my fruit cake and burbon balls usually. This year all I had was Makers Mark and there was no difference. I'd go cheap.

 

[kevin313]

I use Jim Beam for baking - made bourbon balls just the other night. It's not the cheapest, but it's much less $$ than some of the premium bourbons out there. I don't think people can tell the difference in a cake or cookie.

 

[iheartmaytag]

Doesn't matter

The alcohol cooks off anyway, so the smoothness of a good brand is lost in your pie.

Mom always used the cheapest old rot gut she could buy to soak her fruit cake ingredients with.

Same with Rum. I use the cheap stuff. Wine on the other hand, can leave an aftertaste if you use the real bad stuff when cooking. If I use wine, I try to get something that isn't $1.00 a 2-Liter bottle. (plastic at that) My sister bought that once, It ate a hole in the garbage disposal.

 

[maytagbear]

Uh, that's not quite the whole story-

Tests done by Cook's Illustrated magazine a few years ago proved that not all of the alcohol cooks away.

The crucial variables are cooking time, and evaporation. In short, the longer something is cooked uncovered, the less alcohol there is in the finished dish. However, their tests proved that some alcohol remains, particularly in dishes like stew (Beef Burgundy) or braises...Chicken Marengo.

I say this not to be nasty or overly pedantic, but as a sober alcoholic with nearly 29 years of sobriety.

Lawrence/Maytagbear

 

[rp2813]

I buy the cheap stuff for baking, and for making Portsmouth Potion (see holiday recipes in ATT forum).

I pick up a bottle of Rebel Yell at TJ's or the cheaper stuff from the lower shelves at the grocery store.

For drinking straight, over the rocks, or in an Old Fashion, I go with the smoother stuff like Gentleman Jack. I also like Bulleit because it tastes good and it's got an old-timey whiskey bottle shape, label to match, and a cork cap that makes a squeaking sound right out of an old west saloon when removed. Incentive enough right there to pour yourself a short one.

 

[polkanut]

I agree with everyone else, go cheap, the majority of the alcohol disappears anyway.

 

[cuffs054]

RP, I can't find the recipe!

 

[westingman123]

Kentucky Tavern

is my recommendation. Affordable, flavorful and makes a great shot when you get the holiday stress!

 

[iheartmaytag]

Lawrence/Maytagbear

Congratulations, 29 years is quit an accomplishment.

The alcoholoic I know use a substitute flavoring when a recipe calls for alcohol. There are several extracts and imitation flavors that will give the taste without adding any alcohol. For this fact they also avoid some of the flavorings that some of us think nothing of such as real vanilla that has been extracted through burbon perkulation.

Remember sobriety is a journey not a destination.

 

[washerboy]

thanks

I'm really glad everyone pretty much agrees that cheap is the way to go...Ten High here I come. The burbon balls are for my 80 year old father. he loved them at Christmas; I think they remind him of my mother and bring back good memories of Christmas past.

Thank you Lawrence for your gentle reminder that serving foods laced with alcohol are not always approproiate. I rarely make anything with more than a teaspoon of vanilla flavoring; but when I serve this pie or make bannans fosters I always let folks know what's in the filling.

 

[maytagbear]

I said NEARLY

My sobriety anniversary is January 31. Right now, it's 28 years.

And yes, it is a daily trek. Yes, I still hang out in church basements with terrible coffee (usually bring my own, if I am having coffee!) and great friends.

I use real extracts for baking. 1 teaspoon of vanilla, divided by a batch of cookies is a negligible amount when divided by 3 or 4 dozen cookies. For everything else, like cold desserts, I use the sugar-free Torani syrups. I get them at World Market.

Lawrence/Maytagbear

 

[mattl]

For cheap I like Rich and Rare Canadian whiskey. Pretty smooth, even for drinking and under $8 around here...