Capn Bob Posted March 25, 2009 Share Posted March 25, 2009 I'm laying into stock a variety of recipes that involve cooking with rum...generally, a dark rum. But in your considered opinion, would gold serve as well? What would consitute a good cooking rum. Keep in mind the fact that, being a lowly librarian in Reale Lyfe, I'm looking to combine my cooking rum and drinking rum in one label. Being as I am a very beginning rummer (but since I am employed, I'm not an Idle Rummer), I tend towards Capn Morgan Private Stock (hey, *Bilgemunkey* likes it, so it be good enuff fer me...), but would it serve for cooking? And so ye may know what I'm planning on feeding to meself, here's a link to one recipe... http://www.grouprecipes.com/90439/pecan-cr...tter-sauce.html Damn, thats sharp! Link to comment Share on other sites More sharing options...
Quartermaster James Posted March 25, 2009 Share Posted March 25, 2009 So much depends on the recipe and desired result. Personally, I think Morgan's Private has too much non-rhum flavour about it, and that one would need to account for those flavors. For cooking when I want a good rhum flavour, say in my signature rhum cake, I choose Gosling's Black Seal. When it's more for kick than flavour, then I use an amber "mixing" rhum, something like Cruzan's. Link to comment Share on other sites More sharing options...
Red-Handed Jill Posted March 25, 2009 Share Posted March 25, 2009 I like using Mount Gay Eclipse when making Bananas Foster or Flaming Mangoes. Link to comment Share on other sites More sharing options...
Guest Posted March 25, 2009 Share Posted March 25, 2009 Don't know th' Rum used...... but Red Handed Jill does something Wicked with her ... well Rum Cakes...... Link to comment Share on other sites More sharing options...
Capn Bob Posted March 25, 2009 Author Share Posted March 25, 2009 Ooo! Are there videos?! Don't know th' Rum used...... but Red Handed Jill does something Wicked with her ... well Rum Cakes...... Damn, thats sharp! Link to comment Share on other sites More sharing options...
Capn Bob Posted March 25, 2009 Author Share Posted March 25, 2009 In regards to the Private Stock, t'be honest, I was thinking something along those lines meself...that the flavoring additions would tend to overpower the food. Not really a problem as far as red meat is concerned, but in the case of seafood dishes, it'd certainly be a consideration. Its hard to use seafood as a dish...even when they stop wiggling about, they're still slippery and the food keeps sliding off... So much depends on the recipe and desired result.Personally, I think Morgan's Private has too much non-rhum flavour about it, and that one would need to account for those flavors. For cooking when I want a good rhum flavour, say in my signature rhum cake, I choose Gosling's Black Seal. When it's more for kick than flavour, then I use an amber "mixing" rhum, something like Cruzan's. Damn, thats sharp! Link to comment Share on other sites More sharing options...
Red-Handed Jill Posted March 25, 2009 Share Posted March 25, 2009 Don't know th' Rum used...... but Red Handed Jill does something Wicked with her ... well Rum Cakes...... Geez Patt - this sounds like I do the dance of the seven veils around 'em or something. I just have a secret - emphasis on secret - recipe for a really good, really potent rum cake. Link to comment Share on other sites More sharing options...
Quartermaster James Posted March 25, 2009 Share Posted March 25, 2009 this sounds like I do the dance of the seven veils around 'em or something. Now we definitely need video! Link to comment Share on other sites More sharing options...
Ransom Posted March 25, 2009 Share Posted March 25, 2009 So much depends on the recipe and desired result.Personally, I think Morgan's Private has too much non-rhum flavour about it, and that one would need to account for those flavors. For cooking when I want a good rhum flavour, say in my signature rhum cake, I choose Gosling's Black Seal. When it's more for kick than flavour, then I use an amber "mixing" rhum, something like Cruzan's. I can vouch for Jamie's rhum cakes! They are killer! As is the butter praelene (?) sauce is pours over them. Heaven. And Patrick is right, Jill makes a kick-butt rhum cake as well. Gosh, I bet lots of people have recipes for stuff made with rum....wonder if we need a new thread just for that? I have a rather nice concoction for hot buttered rum, and hot chocolate with rum. I use Pyrate Pistol, and Tattoo, respectively, for those. ...schooners, islands, and maroons and buccaneers and buried gold... You can do everything right, strictly according to procedure, on the ocean, and it'll still kill you. But if you're a good navigator, a least you'll know where you were when you died.......From The Ship Killer by Justin Scott. "Well, that's just maddeningly unhelpful."....Captain Jack Sparrow Found in the Ruins — Unique Jewelry Found in the Ruins — Personal Blog Link to comment Share on other sites More sharing options...
Poopdeck Pappy Posted March 25, 2009 Share Posted March 25, 2009 I like using Mount Gay Eclipse when making Bananas Foster or Flaming Mangoes. I second this choice BATTLESAIL Link to comment Share on other sites More sharing options...
JohnnyTarr Posted April 3, 2009 Share Posted April 3, 2009 you people cook with rum. Just how in Davy Jones's locker do you expect to have enough to drink if ye keep cooking with it? You do know that you take all of the good stuff out when ye cook it right? Ok I am just kidding. If if can find my Grandma's rum cake recipe I will post it for you all. Git up of your asses, set up those glasses I'm drinking this place dry. Link to comment Share on other sites More sharing options...
Red-Handed Jill Posted April 3, 2009 Share Posted April 3, 2009 My secret for really good hot buttered rum is vanilla. The rest is just the usual: hot water, butter, brown sugar, RUM. Link to comment Share on other sites More sharing options...
Quartermaster James Posted April 3, 2009 Share Posted April 3, 2009 (edited) My secret for really good hot buttered rum is vanilla. The rest is just the usual: hot water, butter, brown sugar, RUM. Vanilla's good. In addition to the other usual spices, I also like a lot of ginger, both the fresh and dried, in mine. Try some saffron sometime for an extra special kick Edited April 3, 2009 by Quartermaster James Link to comment Share on other sites More sharing options...
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