Cooking with Rum

[helenas]

I like to cook with different spirits and always wanted to try rum.

So when i stumbled on a recipe involving rum in Molly Stevens' excellent Braising book, i immediately decided to give it a try.

I have no clue about different kinds of rum, and the only one i have at hand is Tortuga.

whereas the recipe calls for gold/amber rum like Mount Gay.

So my question if it's ok to substitute. The concern is that a dark rum might overpower a cilantro/mint/ginger flavor in chicken marinade.

I also hope that egullet members will share their experience in using rum in savory dishes.

Edited February 22, 2005 by helenas (log)

[Pan]

I don't have a specific comment on your question, but my father has flambeed rum instead of brandy a bunch of times with good effect. (He can't use brandy for health reasons.)

[NulloModo]

A dark rum will just have a slightly more molassess-y flavor than a light or golden rum, as long as you think that will match well with the dish, go for it.

[RETREVR]

It is pretty hard to overpower cilantro. Are you talking about mint and ginger with cilantro? Seems like such a dish would already have a ton of flavor elements that may not redily welcome rum. Who knows though....I have had crazier things that work.

The last time I used rum I seared a pork tenderloin, finished it in the oven, removed when done, I think I tossed in some shallots, deglazed with dark rum, added pan drippings, a splash of grade B maple, reduced, dollop of home made peach preserve, and swirled in a little butter. It rocked.

[helenas]

It is pretty hard to overpower cilantro. Are you talking about mint and ginger with cilantro?

right. those are ingredients used in marinade for chicken thigs which then braised in reduced rum with reserved marinade and some chicken stock. Afterwards the braising liquid is reduced and a bit of cream added. Sounds enticing.

Will report tomorrow.

btw, Le Gavroche book that i like has a recipe for sauteed chicken breasts with mushrooms where the sauce is made with dark rum and creme fraiche. Though in this particular recipe the only other flavoring element is shallots.

[helenas]

As i'm waiting for my chicken braise to get ready, here a result of googling for goan, cooking and rum:

GOAN ROAST PORK

Sounds like a recipe deserving the attention

[guppymo]

I made flaming bananas with dark rum for my friends the other day