That depends on what you are making. The orange extract is a highly concentrated flavoring, so you would naturally use less of it than you would Orange Juice. Also, you would have to use a lot more of the orange juice to get the same flavor, which would add much more liquid to the recipe than called for.
You may be able to try using frozen orange juice concentrate (the kind you mix with water to make orange juice), but again, it depends on what you are making.
Yes you can use Orange juice as an extract, but then add 1/4 tsp. with every tbsp. of the extract. It gives it that real strong tangy citrus taste to the extract. Hope this helps(:
Start with less than 1/8 tsp Orange oil is very strong
MuscatSubstitute - GeneralWhite grape juice mixed with water and powdered sugarOrange liqueur (Grand Marnier) or brandySubstitute - GeneralUnsweetened orange juice concentrate; orange zest; orange juice; or marmalade.Substitute - Measuredfor 2 tablespoons Grand Marnier or other orange- flavored liqueur, substitute the following: 2 tablespoons orange juice and 1/2 teaspoon orange extract or 2 tablespoons unsweetened orange juice concentrate.From: http://www.gourmetsleuth.com/Articles/Wine-and-Alcohol-644/alcohol-substitutes.aspx
my recipe calls for an orange bitter and I am asking if I could use orange extract for substitution.
No, orange juice is not a good substitute for milk. Orange juice has a different acidity (pH) than milk, and does not react in the same way as milk with the baking powder (or baking soda) in the corn bread ingredients.
It's just Orange flavour! you add it to cooking too get a hint of orange.
Any citrus fruit juice can do,besides orange juice.
I don't think so
You can use Lime juice, and I think you can use Lemon extract im not sure.
The chemicals and vitamins in orange juice are foreign to the wheat grass. The OJ does not act as a substitute for water.
Orange zest refers to the grated peel of an orange, whereas the juice of the orange is taken from the liquid in the orange's inner flesh. Replacing zest with juice in a recipe may water the recipe down and cause undesirable changes in flavor and consistency. A better substitution may be the zest of another citrus, or a small amount of orange extract.
Substitutes: crème de cassis OR orange liqueur OR raspberry extract (1 teaspoon raspberry extract = 2 tablespoons raspberry liqueur
Substitutes: crème de cassis OR orange liqueur OR raspberry extract (1 teaspoon raspberry extract = 2 tablespoons raspberry liqueur