Everything you need to know about cooking with rum

Sep 26, 2018


cooking with rum
Rum is much more versatile than you might think. Of course, it’s the base for many of our favourite cocktails, such as mojitos, Mai Tais and daiquiris but this sugary spirit can be used for so much more than that.

Next time you’re hit with a burst of culinary inspiration, reach for the rum bottle and make it a key ingredient in your next dish.

Made from molasses and boasting a robust natural sweetness, rum is an excellent addition to many dishes, not just your desserts. Although dumping a shot over some ice cream affogato-style will definitely do in a pinch, if you’re looking to up your game in the kitchen, there are many other ways to incorporate rum into your cuisine. Since it hails from the Caribbean, this spirit will be most at home in recipes inspired by that region’s cooking. Adding rum to glazes and marinades is a great way to start including the spirit in your repertoire. Both light and dark variants can be used for meat and vegetables alike. Many recipes for glazed ham will include a dark or spiced rum to add sweetness to the meat, along with ingredients such as treacle and warm spices including cinnamon and star anise. Due to the high sugar content in rum, meats prepared in this way will have to be covered for the majority of their cooking time to prevent the sugar from burning, but uncovering it for the last 30 minutes or so will allow the meat to char on the outside, giving it an extra dimension of flavour.

 

 

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The longer the spirit is cooked for, the less alcohol will be present in your final dish, so naturally a flambéed rum sauce over crepe suzette will have a much higher alcohol content than a rum-flavoured pecan pie. The latter option is ideal for anyone who doesn’t enjoy dishes with a strong taste of alcohol but still appreciates the flavour of rum.

Cooking with rum needn’t be an ordeal, and it can be the key to a whole new culinary world. Why not try some of these ideas at your next dinner party?

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