56
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 ...
- 4,694
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, ...
- 43.8k
13
votes
Accepted
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 ...
- 43.8k
9
votes
Accepted
Can alcohol extraction be used to draw more of the spice flavors out in chai tea concentrate?
Your flavors can be grouped in water soluble and oil soluble. Alcohol now is a mixture - some oil soluble flavors are also soluble in alcohol. These are phenylpropanoids, like Coumarin or all flavors ...
- 3,094
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 ...
- 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 ...
- 2,669
8
votes
How to make pumpkin extract
The pumpkin flavor you're likely looking for is nothing more than the spices that are added to pumpkin "stuff": cinnamon, nutmeg, cloves, etc. If you attempt to do an extract to achieve "pumpkin ...
- 81
7
votes
Accepted
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 '...
- 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 ...
- 137k
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 ...
- 2,480
4
votes
Accepted
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-...
- 2,848
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 ...
- 43.8k
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 ...
- 9,047
3
votes
How to make hazelnut oil
I doubt you'll get much of a yield. You will probably even have a difficulty creating a hazelnut paste in the blender. Ideally, you would pulverize and then separate with a centrifuge, to extract the ...
- 73.8k
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.
- 58.5k
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 ...
- 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
...
- 137k
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 ...
- 131
3
votes
Accepted
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, ...
- 43.8k
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 ...
- 2,119
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....
- 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 ...
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 ...
- 3,063
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 ...
- 43.8k
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 ...
- 6,626
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 ...
- 16k
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 ...
- 137k
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 ...
- 27.1k
1
vote
How to make Menthol crystal from mint leaves?
You don’t, unless you have extensive chemical equipment and knowledge (and in that case, you probably wouldn’t be asking here).
Pure menthol is produced either synthetically or from the essential oil ...
- 58.7k
1
vote
How to make Menthol crystal from mint leaves?
Every recipe I’ve seen asks for mint extract, which is mint that has had the flavors removed by steam distillation. This is not very difficult to do if you purchase some glass distillation equipment ...
- 1,840
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