janet-in-nc
Well-known member
on vanilla. They list prices for single strength and double strength. Is there and advantage of one over the other? I guess I have just picked up the "pure vanilla" in the market and not paid a lot of attention
I'm sure this is a dumb question but I'm brave. I got a notice that Penzey's has a several day sale
- Thread starter janet-in-nc
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Janet, I've used both and didn't think it was worth the extra cost. Same
with vanilla bean paste. I heard--and I'm kind of hoping it's not true--that the entire pod is ground up to make the paste...not just the precious seeds. I paid $26 for the N-M paste and while it gives a nice speckle-ly appearance, the flavor wasn't that enhanced from the basic N-M vanilla. And I was using it in sugar cookies and shortbread, where there weren't other flavors to detract.
So..unless you are making something very pure, like panna cotta, I'd say it's not worth it. Just add a splash more vanilla.
with vanilla bean paste. I heard--and I'm kind of hoping it's not true--that the entire pod is ground up to make the paste...not just the precious seeds. I paid $26 for the N-M paste and while it gives a nice speckle-ly appearance, the flavor wasn't that enhanced from the basic N-M vanilla. And I was using it in sugar cookies and shortbread, where there weren't other flavors to detract.
So..unless you are making something very pure, like panna cotta, I'd say it's not worth it. Just add a splash more vanilla.
janet-in-nc
Well-known member
Thanks Marilyn, While researching this question I came upon a Cooks Illustrated article that rated
McCormicks (sp?) vanilla the best so I will pick that up for the holiday cookie baking.
I was amused by your NC Thanksgiving ham dinner report. I remember when I first moved here being invited to Thanksgiving by a new friend who had grown up in the country here in NC and we were going to her parents house. There were about 25 people and two long opposing buffet tables were set up. One featured what my New England self considered Thanksgiving. Turkey, stuffing, squash, gravy, cranberries etc. The other was filled with ham, collards, mac and cheese, corn bread and more. I wondered what would happen to all this mountain of leftover food when, after dinner, we were all handed aluminum pie pans to fill up to take home. I loved it. Leftovers at last.
McCormicks (sp?) vanilla the best so I will pick that up for the holiday cookie baking.
I was amused by your NC Thanksgiving ham dinner report. I remember when I first moved here being invited to Thanksgiving by a new friend who had grown up in the country here in NC and we were going to her parents house. There were about 25 people and two long opposing buffet tables were set up. One featured what my New England self considered Thanksgiving. Turkey, stuffing, squash, gravy, cranberries etc. The other was filled with ham, collards, mac and cheese, corn bread and more. I wondered what would happen to all this mountain of leftover food when, after dinner, we were all handed aluminum pie pans to fill up to take home. I loved it. Leftovers at last.
richard-in-cincy
Well-known member
I have heeded the results of the Cook's Illustrated Vanilla Tests
a couple years back where they compared real vanilla to imitation.
The imitation vanilla extract was the winner. Why? Because the natural vanilla flavor and aroma profiles bake off at temps over 275F or so.
The imitation vanila left the vanilla flavor profile in the baked good; the real stuff didn't because it evaporates in the heat.
So I use imitation vanilla in baking, real vanilla in non-baking desserts, and save my money.
Also, something I got from Sarah Moulton years ago: Baker's BLOV (Butter, Lemon, Orange, Vanilla extract). It's the secret to getting that professional bakery taste in your baked goods. I frequently use half vanilla/BLOV or all BLOV in cakes, cookies, etc. It really makes a difference. I love it in the sugar cookie bases for Spitzbuben (why, yes, I am eating one right now!).
You can get BLOV at your local cake and candy specialty store. It is also sold as "Creme Bouquet" by some producers. Same thing.
a couple years back where they compared real vanilla to imitation.
The imitation vanilla extract was the winner. Why? Because the natural vanilla flavor and aroma profiles bake off at temps over 275F or so.
The imitation vanila left the vanilla flavor profile in the baked good; the real stuff didn't because it evaporates in the heat.
So I use imitation vanilla in baking, real vanilla in non-baking desserts, and save my money.
Also, something I got from Sarah Moulton years ago: Baker's BLOV (Butter, Lemon, Orange, Vanilla extract). It's the secret to getting that professional bakery taste in your baked goods. I frequently use half vanilla/BLOV or all BLOV in cakes, cookies, etc. It really makes a difference. I love it in the sugar cookie bases for Spitzbuben (why, yes, I am eating one right now!).
You can get BLOV at your local cake and candy specialty store. It is also sold as "Creme Bouquet" by some producers. Same thing.
I heard, a couple of months ago, that the pickers were not making enough money at the job and have
just stopped the work. The cost of the whole process, thereby, became massively expensive. I paid $35 at Costco today, for 8 oz.
I'm looking for friends going to Mexico.
just stopped the work. The cost of the whole process, thereby, became massively expensive. I paid $35 at Costco today, for 8 oz.
I'm looking for friends going to Mexico.
Wow, my mom always used imitation vanilla, said it was better. I, of course, had to have the real
thing, and for decades have wondered where the vanilla flavor went to in the foods I put it in. I always add more, but still not like the vanilla I tasted in my mom's baked goodies. What brand is suggested for the imitation, or what brand do you all find best for your baked goods?
thing, and for decades have wondered where the vanilla flavor went to in the foods I put it in. I always add more, but still not like the vanilla I tasted in my mom's baked goodies. What brand is suggested for the imitation, or what brand do you all find best for your baked goods?