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?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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!
Books We Can’t Wait to Read this Summer
Cooks Well Under Pressure
The Only Tool I Use to Test Cakes
A Better Way to Travel