I have a question about the recipe "Pork Chops with Flaming Apricot Bourbon Sauce" from gingerroot. I find myself with all the ingredients except the bourbon. Is there something I can use as a substitute?
hardlikearmour is a trusted home cook.
I think whiskey or brandy would make reasonable substitutes. I bet Calvados would also work well.
I always think of boubon as sweet whisky, right or wrong. It does have a different taste from other whiskies, but I have used rye as a sub and have had more luck using a dark rum as a sub. The rum can offer the sweetness of the bourbon
That's a great question. Since this was my first real foray into flaming food, I don't have a perfect answer. I think hardlikearmour and usuba dashi's suggestions are great - what I love about bourbon is the smoky, complex flavor, without too much burn. Recently, I actually tried an old style Jamaican rum that reminded me of a whiskey. I'd start with what you do have, keeping in mind their suggestions. I'd love to know what you use and how it turns out!
Please enter a valid email address.
Well played. You deserve a cookie.
Pick the winner today on Facebook Live
The S'mores Off!
Smoothies that Keep You Full
Summer Camp Week!
Friday Find: Scrubby Swedish Sponges
Spotted! Summer Trends
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.