I'm baking something which calls for a tablespoon of orange extract.
I woiuld like to substitute Grand Marnier, but don't have an idea of
how much. Any ideas?

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Thaddeus L. Olczyk, PhD
Think twice, code once.

Thaddeus L Olczyk said...

> I'm baking something which calls for a tablespoon of orange extract.
> I woiuld like to substitute Grand Marnier, but don't have an idea of
> how much. Any ideas?


Probably an airplane bottle's worth would be OK.

Andy

On Sun, 10 Dec 2006 17:01:14 GMT, Thaddeus L Olczyk >
wrote:

>I'm baking something which calls for a tablespoon of orange extract.
>I woiuld like to substitute Grand Marnier, but don't have an idea of
>how much. Any ideas?
>
What are you making?

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Thaddeus L Olczyk wrote:
>
> I'm baking something which calls for a tablespoon of orange extract.
> I woiuld like to substitute Grand Marnier, but don't have an idea of
> how much. Any ideas?

Gran Marnier packs a lot of flavour, but not as much as orange
extract, and BTW, that sounds like a heck of a lot of orange
extract. You can substitute one for one and maintain liquid
balance, but you are going to need a lot of Gran Marnier to get
the orange flavour, though a little Gran Marnier is likely a heck
of a lot better than a lot of orange extract.