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55 votes

What happened to my egg?

Your egg whites were cooked by the alcohol in the extract. Cooked, in this case, means denaturing, which means unfolding the protein molecules. There are many ways to denature proteins. Acid, such as ...
myklbykl's user avatar
  • 5,084
19 votes
Accepted

(Safely) Making Rosewater for Cooking

The biggest issue with what's essentially a foraged food is identification. Luckily for roses that's quite easy. You do need a lot of petals, and well-scented ones; many pretty varieties are bland, ...
Chris H's user avatar
  • 44.4k
15 votes
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Removing alcohol from maple extract

Actual maple flavor, as found in maple syrup and sugar, is the result of boiling maple sap for periods ranging from hours to days. Temperature ranges from 219°F (7°F over boiling, if at elevation) for ...
Ecnerwal's user avatar
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13 votes
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Vanilla extract with pure alcohol

I can see two possibilities. One is that vodka and the like are highly available. You can buy them in almost any country, and in most places just in a supermarket. They're even fairly likely to be ...
Chris H's user avatar
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9 votes

Can I use a flavored liqueur to make vanilla extract?

One of the first things you'll need to consider is that the creme de cacao is already chocolate-flavored. Vodka is very clean and neutrally flavored, so if you use it to make an extract you'll get a ...
logophobe's user avatar
  • 14.9k
8 votes

What happened to my egg?

The egg whites contain proteins that depend on water to stay soluble. The peppermint extract is no doubt alcohol based. Thus the alcohol denatured the proteins. However there isn't enough alcohol to ...
MaxW's user avatar
  • 2,649
7 votes
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Other than US FDA definition, are there other standards for vanilla extracts?

There's not really a European equivalent for the FDA's definition of extract (by ethanol percentage). Instead, the EU specifies what constitutes natural vs 'vanilla flavouring' (euphemism for '...
kettultim's user avatar
  • 496
7 votes

(Safely) Making Rosewater for Cooking

Rosewater is made by traditional distillation methods, without the need for much equipment. When you distill the rose oil, the water left over (hydrosol) is the rose water. It should be relatively ...
rumtscho's user avatar
  • 139k
6 votes
Accepted

Vanilla Extract with and without alcohol

According to the FDA vanilla extract must contain a minimum of 35 percent alcohol ("TITLE 21--FOOD AND DRUGS"). That's roughly on par with vodka. There's no such thing as flavorless alcohol. Ethanol ...
Juhasz's user avatar
  • 2,555
4 votes
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Almond extract: oil- or alcohol-based?

It depends on how much you're going to use and for which application. Almond extract is basically bitter almond oil cut with something - alcohol and water for the alcohol extract, other neutral-...
Juliana Karasawa Souza's user avatar
4 votes

Can you make extracts faster by heating the alcohol?

Vanilla (a spice) is different to fruit in that it's a very concentrated flavour to start with. Cherries aren't that concentrated. Eating a handful of cherries is normal, but eating a vanilla pod ...
Chris H's user avatar
  • 44.4k
3 votes

Minimum time/temp for clove-flavor infusion?

The formula you are looking for doesn't exist Speaking in general terms, I don't think you'll find a one-size-fits-all answer for spice-temperature infusion times. Different spices will react ...
AMtwo's user avatar
  • 9,017
3 votes

How to use mint & vanilla extracts when making ice cream?

I generally pasteurize my ice cream bases at 83 °C for food safety reasons before ripening it. This would be enough to reduce the amount of alcohol to round about 35-40 % of its original volume, but ...
J. Mueller's user avatar
  • 2,109
3 votes
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Using pistachio paste instead of an extract - what proportion of paste should I use?

I haven't used pistachio paste, and it's a while since I've used extract, but I'm pretty certain that the amount of paste you'd need would be enough to change the texture of your biscotti. To my mind, ...
Chris H's user avatar
  • 44.4k
3 votes

How can I extract menthol powder from fresh mint/peppermint?

One option would be to make a syrup. Heating water and sugar with the mint, and straining the mint leaves out would be enough to make a simple syrup - altering the ratio of sugar to water will ...
Megha's user avatar
  • 11.8k
3 votes

How can I extract menthol powder from fresh mint/peppermint?

This is a fun question, but your plan is not very practical. If you indeed insist on doing it, you have three steps in the process of menthol extraction: Extract the essential oil from the leaves ...
rumtscho's user avatar
  • 139k
3 votes

How do they extract kernels from sunflower seeds in mass production?

Just to visualize a bit Raco's answer. There is a scheme of the Buhler machine provided by Buhler Group. In the brochure from here (but not well explained). Also, oilseed processing machine looks ...
Ivan Talalaev's user avatar
3 votes

Is "vanilla extract" the same as "pure vanilla extract"?

Vanilla extract and pure vanilla extract mean the same thing. Artificially flavored vanilla extract is also used the same way, with the same measurements.
Jolenealaska's user avatar
  • 58.6k
3 votes

Removing alcohol from maple extract

Actually, I discovered quite by accident that the simplest way to do this is to simply let the alcohol/water evaporate in open air. I placed a little bit of extract, maybe about 1-2 teaspoons in a ...
KevinHJ's user avatar
  • 173
2 votes

Can I use a flavored liqueur to make vanilla extract?

If you're trying to make vanilla extract, I wouldn't use a flavored alcohol... Even if it's feasibly possible in the lower-alcohol liquor (which I'm not certain of), you won't have the flavor you need....
Catija's user avatar
  • 16.5k
2 votes

Do extracts add sweetness or just the flavor?

I know this is years later, but this may give more info. If there is any sugar in an extract, the amount is so small it would not be noticeable. Too much extract to try to gain sweetness and you'll ...
Christina Hermann's user avatar
2 votes

are syrup more flavorful than powder or similar?

45 gm of vanilla powder (pointing to the box the keep the powder in) 2 pumps of mango (Pointing to a big jar of a mango syrup) and spoon of cinnamon all belnded in a 16 ounce cup of ice That sounds ...
Chris H's user avatar
  • 44.4k
2 votes

Preventing discoloration when making fresh mint liqueur

Idea 1: Assuming the leaves are oxidizing: you could add an antioxidant. Vitamin C is handy and will scrounge up oxygen radicals. Crush up some pills and shake them in. It will make it a little ...
Willk's user avatar
  • 6,616
2 votes

Minimum time/temp for clove-flavor infusion?

I want to see if I can get similar results without having to get that mixture so hot. Most if not all Western cooking systems call the technique of bringing milk or cream just to the precipice of a ...
ChefAndy's user avatar
  • 3,063
2 votes

How to make elderberry extract

Typically you'll get the most flavor using them fresh or frozen. I make fruit liqueurs with vodka, whole (or pitted & sliced - not a huge difference, really) fruits, and sugar, and figure on them ...
Ecnerwal's user avatar
  • 18.1k
2 votes

Can you make extracts faster by heating the alcohol?

Sorry, it won't work You are not making an extract, at least not in the sense in which you are using the word. You seem to expect to use it as a flavoring for other foods, while what you are making is ...
rumtscho's user avatar
  • 139k
2 votes
Accepted

How much vanilla can alcohol extract before the solution is "saturated"? How do I reach that point?

According to various chemical references, vanillin (the most recognizable and abundant component of a vanilla aroma) is soluble in ethanol at up to a 1:2 ratio. And according to various random ...
Sneftel's user avatar
  • 29.5k
1 vote
Accepted

How to use mint & vanilla extracts when making ice cream?

It was actually because of the mint flavoring. The vanilla flavoring did not have the issue
nick carraway's user avatar
1 vote

How to use mint & vanilla extracts when making ice cream?

In general molecules responsible for flavour are generally soluble in fat and or alcohol. When you boil off the alcohol it takes some of these molecules with it, as an example: If you have boiling ...
Altay Akkus's user avatar
1 vote

adding vanilla extract to cooled pudding

Yep, that should be fine. If you have trouble mixing it in thoroughly, try reheating the pudding in the microwave, a few seconds at a time, to make it thinner and more stirrable. (It’ll re-thicken ...
Sneftel's user avatar
  • 29.5k

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