When a recipe asks for alcohol, spirit not extract, does the proof matter and/or effect the final taste itself?

I was reading some cake recipes (moist banana bread for example) in an old cookbook and some of them were using dark rum. I'm not well versed about cooking with alcohol so hence my question. Cause if I go to a grocery store I can see there are 40% and 60% dark rums. I would guess the lower proof (40%) have more rum taste cause it has less alcohol? Or I'm stupid and it doesn't work like that and maybe doesn't even matter? Just curious how does that really work.

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