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Posted: 1/16/2017 12:15:15 PM EDT
[#1]
I think there is. A better quality dark rum is much smoother and sweeter.
On the other hand it depends on the dish, of course. |
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Posted: 1/16/2017 12:58:08 PM EDT
[#2]
Using it for anything other than drinking is considered alcohol abuse.
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Posted: 1/16/2017 1:13:28 PM EDT
[#3]
Dark rum is aged in used bourbon barrels, light is not. So the light rum will not impart the smooth charred oak flavor.
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Posted: 1/18/2017 8:24:33 PM EDT
[#4]
Thanks everyone.
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Posted: 1/28/2017 3:28:26 PM EDT
[#5]
Aged rum is definitely much smoother and sweeter, but something like Goslings Black seal is a lot sweeter than something like Cruzan 2 year. I can't think of a good application for white rum in baking, but then again I don't do much baking. It just seems like the flavor profiles of cakes and such don't mesh well with white rum.
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Posted: 1/29/2017 1:53:02 PM EDT
[#6]
Quote HistoryQuoted:
Aged rum is definitely much smoother and sweeter, but something like Goslings Black seal is a lot sweeter than something like Cruzan 2 year. I can't think of a good application for white rum in baking, but then again I don't do much baking. It just seems like the flavor profiles of cakes and such don't mesh well with white rum. This calls for an experiment! |
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Posted: 1/29/2017 2:24:20 PM EDT
[#7]
White Rum = Slave Rum
Do what you want with it . |
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Posted: 1/31/2017 11:23:54 AM EDT
[#8]
Quote HistoryQuoted:
Aged rum is definitely much smoother and sweeter, but something like Goslings Black seal is a lot sweeter than something like Cruzan 2 year. I can't think of a good application for white rum in baking, but then again I don't do much baking. It just seems like the flavor profiles of cakes and such don't mesh well with white rum. There are a billion rum-raisin recipes out there. I'm sure there's a few baked goods that use some rum. You could use rum instead of vodka to make a mincemeat pie crust. That actually sounds really good right now, with a cup of hot coffee. |
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Posted: 2/1/2017 7:16:05 PM EDT
[#9]
Quote HistoryQuoted:
There are a billion rum-raisin recipes out there. I'm sure there's a few baked goods that use some rum. You could use rum instead of vodka to make a mincemeat pie crust. That actually sounds really good right now, with a cup of hot coffee. White rum specifically. What I really should have said is that I can't think of anything where I would rather use white rum than dark rum. |
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Posted: 2/1/2017 7:27:27 PM EDT
[#10]
Quote HistoryQuoted:
Aged rum is definitely much smoother and sweeter, but something like Goslings Black seal is a lot sweeter than something like Cruzan 2 year. I can't think of a good application for white rum in baking, but then again I don't do much baking. It just seems like the flavor profiles of cakes and such don't mesh well with white rum. I like that stuff....You can taste the fucking wooden barrel. 
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Posted: 2/4/2017 11:20:31 AM EDT
[#11]
big difference in flavor, if you're in doubt just taste them. you should be tasting all your ingredients anyhow.
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Posted: 2/4/2017 11:25:03 AM EDT
[#12]
Molasses and spices
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Posted: 2/4/2017 12:52:51 PM EDT
[#13]
Goslings Black Seal is delicious.
I actually did an experiment with white rum versus Black Seal. I have a chocolate-nutella rum cake that I make, and I tried it out with the 2 rums. The white rum cake came out tasting very alcoholicy and kind of astringent. I can't think of a better description. The Black Seal cake came out smooth with a lot more depth of flavor beyond the "drunk" of the white rum cake. |
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Posted: 4/17/2017 3:56:23 PM EDT
[#14]
Quote HistoryQuoted:
Goslings Black Seal is delicious. I actually did an experiment with white rum versus Black Seal. I have a chocolate-nutella rum cake that I make, and I tried it out with the 2 rums. The white rum cake came out tasting very alcoholicy and kind of astringent. I can't think of a better description. The Black Seal cake came out smooth with a lot more depth of flavor beyond the "drunk" of the white rum cake. |
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Posted: 4/20/2017 11:50:21 AM EDT
[#15]
Quote HistoryQuoted:
Goslings Black Seal is delicious. I actually did an experiment with white rum versus Black Seal. I have a chocolate-nutella rum cake that I make, and I tried it out with the 2 rums. The white rum cake came out tasting very alcoholicy and kind of astringent. I can't think of a better description. The Black Seal cake came out smooth with a lot more depth of flavor beyond the "drunk" of the white rum cake.  .
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Posted: 5/29/2017 6:59:33 AM EDT
[#16]
Quote HistoryQuoted:
Aged rum is definitely much smoother and sweeter, but something like Goslings Black seal is a lot sweeter than something like Cruzan 2 year. I can't think of a good application for white rum in baking, but then again I don't do much baking. It just seems like the flavor profiles of cakes and such don't mesh well with white rum. |
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