|
When baking or using vanilla, most recipes call for vanilla extract. In the supermarket you can find imitation vanilla flavoring for less money. Obviously the imitation is meant to be as close to the real thing as possible, but:
|
|||
|
|
Yes, you can detect the difference. How much of a difference will depend on the quality of both the imitation and of the real thing. That said, it's difficult if not impossible for me to pick out the differences in baked goods. So I keep both around, and use the (much cheaper) imitation stuff for baking, and the real stuff for sauces, icing, custards, milkshakes, etc. Incidentally... In a pinch, bourbon makes a half-decent substitute for vanilla. |
|||||||||
|
|
There's one more reason to sometimes use fake extract -- you can get it in clear. The real stuff is always a shade of brown. Not being brown is important for when you're trying to get really vibrant colors on a cake. (you also have to switch to shortening as butter tints things yellow). ps. For some reason, people don't like it when I respond to 'this icing is really good' with 'that's because it's whipped Crisco'. |
|||||
|
|
In a recent Cook's Illustrated blind taste test (not sure if it was double blind), testers unanimously preferred the flavor of imitation vanilla to some rather fancy 'real' vanilla extracts. You might try a blind or double blind test yourself and see what you think. |
|||||||||||
|
|
Smell both, you'll note the difference. |
|||
|
|
|
Also, consider using real beans for things like custards and ice cream. You end up with little black flecks (vanilla seeds) but I find these add character and authenticity to the dish. My rules: Cold and/ or Creamy: Vanilla Bean Baking: Pure vanilla Extract. However, I don't do all that much dessert cooking, so I can afford the real extract. I suppose if I was baking daily, I would reconsider the use of artificial extracts. |
|||
|
|
