when doing some holiday baking this year I've found that I no longer like the taste

C

cynupstateny

Well-known member
of some extracts, peppermint and lemon to name two. I know that citrus zest can be used for a fresher flavor but there are some recipes that I don't want zest in. Do any of you use oils instead of extracts and how do you feel it works?

 
I love orange oil in cookies and baking, but the lemon is really tricky

Just the tiniest bit too much of the lemon tastes caustic. I have made homemade peppermint or spearmint extract by infusing vodka with leaves and it tends to be obnoxious too.

 
I've had problems with lemon extract going bad. It becomes harsh and tastes like...

...chemicals to me.

Now, to be fair, the one I buy is cheapo Kroger store brand lemon extract, and the time I used it in a Marble Cake and it tasted caustic I went back and checked and it was old, maybe a year out of code.

I now buy a brand name lemon extract in as small a container as possible (since I don't use a ton of it) and always buy new when I hit a baking frenzy like Christmas.

Michael

 
Can, I have used True Lime and True Lemon powders with good success

I supplement oils and fresh juice and zest with these powders when I want a really intense flavor that is "real".

 
This is happening to me, too. Huh!

Several recent shares from DS missed the mark for me but I was thinking it was his recipe - not! Probably me and changing tastes. Very interesting smileys/wink.gif Colleen

 
I use zest in a lot of recipes and really cannot detect it. Are you thinking it might have a gritty

texture? When I make lemon bars, I always add zest to the crust. I have had many recipients tell me they are one of the best lemon bars they have had. The zest really adds so much to a dish.

 
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