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13

There are several distinct species of the vanilla orchid used for food flavouring, the most common being vanilla planifolia, vanilla tahitiensis and vanilla pompona (in that order). Vanilla planifolia is usually marketed as "Bourbon vanilla", most of which is grown in Indonesia and Madagascar. The same species is also grown in Mexico, but they have decided ...


12

No, vodka is nothing like vanilla extract. Unfortunately the premise of your question is wrong. The thing that makes "true" vanilla extract true/pure/real is that it's made from real vanilla beans, as opposed to artificial flavors. Artificial vanilla is often just vanillin, one of the key flavor components, and it's been manufactured from another base ...


11

1 tbsp pure vanilla bean paste = 1 vanilla bean 1 tbsp pure vanilla bean paste = 1 tbsp vanilla bean extract From experience I'd say the extract and the paste are equivalent in flavour. The vanilla bean paste has the added texture of the seeds, which I prefer. Of course neither of them leave you with a bean case to use as a garnish when your done creating! ...


11

Bourbon, by legal definition is aged in a fresh oak barrel. The oak heartwood naturally contains aromatic compounds including (you guessed it) vanillin—the primary flavor component of vanilla itself. But beyond the already-present aromatics, the wood is further treated to produce even more flavor. About 20% of the oak's mass is made of lignins. When ...


11

It means vanilla extract. Whether it's correct or not is hard to say. It does sound like a lot for something with those quantities, so it's possible they meant to say a teaspoon, which is a pretty common amount, resulting in a subtle but noticeable flavor in a batch of chocolate chip cookies, for example. Or it's possible they just wanted whatever it is ...


10

According to my favorite source of spices, Penzeys, there is a difference between Madagascar Vanilla Regarded as the world's best, Madagascar beans set the standard for prime vanilla flavor. and Mexican Vanilla Mexican beans, while similar to Madagascar, have a darker flavor that is perfect for vanilla liqueur and coffee drinks.


9

Wikipedia has a nice link explaining a study in which real and artificial vanilla are compared: It explains why and where it is possible to substitute one for another without losing flavor. The gist of it is that real vanilla has a lot of flavor notes apart from vanillin, but these begin to bake off at around 280-300 degrees. So cookies with artificial ...


9

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 very pure flavor extraction from whatever you're infusing. If you use something that's flavored already, the end result will obviously contain those flavors too. ...


8

It's a flavor. It's on the subtle side, particularly in the quantities it's often used in, and maybe if you've eaten a ton of vanilla ice cream you don't notice it anymore. (Or maybe you just haven't had very good vanilla ice cream.) The flavor is either from the vanilla bean if it's fancy vanilla ice cream, or more likely from artificially produced ...


7

If you have not tried mixing it into drinks yet then I'd encourage you give it a shot. Although the alcohol smell is strong in the bottle the vanilla flavor is much more concentrated, once you dilute it in something else the alcohol should be unnoticeable. There's no way to get the alcohol out of the extract without destroying the vanilla itself, heating ...


7

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 'artificial'). See the EU's white paper on it here (notably page 15): AUTHENTICITY OF VANILLA AND VANILLA EXTRACTS Also, in plainer speak, info on vanilla industry ...


6

You just add any vanilla-tasting product to your coffee. It doesn't have to be a sugared "coffee flavor". The best option should be plain vanilla extract. Then you have synthetic vanilin, which comes as a white powder or in tiny vials of propylene-glycol solution. As it is very concentrated, it ends up being much cheaper than the extract, but its smell is ...


6

I've been making rum-based vanilla extract successfully at home for years. Here are my recommendations. Your basic ingredients are 80 proof rum, sugar and vanilla beans. At the recommended proportions, the rum and sugar are plenty effective preservatives. You can use either light or dark rum, but it should be a good "call" 80 proof rum and not a bargain ...


6

As mentioned in a previous response, Cooks Illustrated did a test some years ago (2003, I think), where they concluded that the preferred vanilla in a taste test was some cheap artificial vanilla from a local drugstore's generic section or something. They have since done further tests (such as this one in 2009), and real vanilla sometimes edges out the ...


6

My best experience is that you should use 1/4 teaspoon of the vanillin powder for each teaspoon of vanilla extract. I use it for bread dough, donut dough, but never for icing.


6

You can find many instructions on the web for how to make your own vanilla extract, such as this one from Beanilla. As Derobert mentions, it is essentially just soaking the beans ins spirits long enough for the flavors to infuse. The beans you buy will determine the flavor profile. To make Mexican vanilla extract, you would buy pods imported from Mexico. ...


6

"Pure vanilla extract is made by macerating and percolating vanilla beans in a solution of ethyl alcohol and water." [Source: http://en.wikipedia.org/wiki/Vanilla_extract] There is alcohol in it, that's why it smells like it has alcohol in it :) So it is perfectly normal. Personally, I find extracts and essences of vanilla to be a complete waste. To get ...


6

The vanilla chapter of Ian Hemphill's "Spice and Herb Bible" says, Vanilla is also delicious in savory cooking because it is not overtly sweet. An innovative Mauritian restaurant in Sydney served a delicious vanilla chicken [...] It was aromatic delicate and beautifully balanced. The same book has a recipe for Vanilla Salmon Salad where vanilla ...


6

Liquid vanilla extract has alcohol in it, so if you add this extract to hot cocoa, puddings, fudge, or anything you make with heat, the alcohol burns off and so does most of the flavor. If you wait for it to cool off the flavor stays strong. Same thing goes for artificial vanilla also because of the alcohol levels (but the flavor is just not there to begin ...


6

Slice the pod in half, long ways, carefully. Run your knife blade down the length,scraping the tiny seeds (very tiny) from the inside of the pod. What you collect will be sticky and not look like much, but it is very potent. Place what you collected into your pudding mixture while cooking. One pod should be plenty. You can also toss in the whole pod at ...


6

I think the idea of the vodka is that it is an almost tasteless alcohol solution which is good for two reasons. In the quantities added it would likely evaporate or remain in very small amounts and that the aromatics in the vanilla would dissolve in it. Considering there's other forms of vanilla (including alcohol free or powdered) varients, and how ...


6

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 has a flavor ("Bitter and sweet components of ethanol taste in humans") and alcohol (at least, when the dilution is greater than 35 percent) produces a burning ...


6

My honest answer is you don't without a lot of experimentation. 1.5 cups of cocoa powder is a significant portion of the recipe, taking it out will throw out every other measurement and there is no easy way to calculate what adjustments you'd need to make. Vanilla powder is much stronger a flavor than cocoa powder and cannot be a direct substitute. If you ...


5

I think you've answered your question yourself. You use the bean itself to make vanilla sugar, so obviously there is much flavour in it as well and not just in the seeds. My experience is that you get much more flavour out of the pod if you let it simmer in warm milk/fluid.


5

It depends highly on how fresh the vanilla is when you buy it. At least here in Germany, vanilla beans from the most common super market brands are mostly parched and IMHO already out of order when you pick them up in the store. For several years, I have ordered my vanilla in larger batches from an independent importer (current price is about 30US$ for 60 ...


5

Vanilla "beans" or pods go through an extensive process to give the flavor you know. One of the main differences in vanilla produced in various regions is the tweaking of this process. First, vanilla is heated to kill the pod to prevent sugar from turning to starch, and to break down cell walls. After this is a repeated process of exposure to sun and ...


5

I believe you could do it, but as the pods itself are really fibered you don't want to eat them I think. What you could do is cooking the pods. For example when I make a vanilla ganache, I always bring heavy cream, vanilla seeds and the pods to a boil. Then I let it sit for approx. 30 min an take out the pods. This method can be easily adopted to make ...


5

There are different products sold as "vanilla powder". What I have seen is pure synthetic vanillin crystals, without maltodextrine or other stuff in it. Generally, I would recommend using the extract if available. It is always made from the real plant, and the alcohol dissolves many different flavor compounds from the plant. Even if the powder is a dried ...


5

I have a bottle of imitation vanilla extract that's water based. I know from experience that adding it to a hot liquid results in a strong imitation vanilla scent being released into the air, which means less imitation vanilla flavor is staying in the liquid. I think it's safe to say that it wouldn't evaporate nearly as quickly as an alcohol based extract, ...


5

Personally the only way I've ever achieved a good suspension of vanilla in my Brûlée's is by cooking the custard over a bain-marie until thick and... custard like. Once it's nice and thick I'll then pour it into my molds and then bake them for 10-15 min at around 110°c just to finish off. Be very careful not to over cook them the last thing you want, after ...


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