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#16
03-11-2001, 09:53 PM
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 I'm sure that in a factory setting the color could be removed from vanilla through activated carbon filtration or some other chemical means, but probably some flavor is lost in the process. The price would be higher, too.      |
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#17
03-12-2001, 05:15 AM
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 I use the clear vanilla in some frosting recipes. I think Wilton is the only company manufactoring it. Under the name it says "imitation vanilla flavoring". I can't believe anyone can detect pure vanilla extract from imitation vanilla extract in a baked product or frosting. Vanilla beans are of course another story. I've been using vanilla bean paste alot lately. Anyone else?
__________________ "Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum |
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#18
03-12-2001, 11:29 AM
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| WDB, I have to strongly disagree with you on the vanilla issue. Not only can you tell the difference between imitation and real, but different brands have a very discinct flavor and aroma. I pretty much exclusively use Penzey's double strength. I challeng anyone to a taste test! |
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#19
05-10-2001, 01:08 PM
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| I agree! Penzeys Double Strength. My mother always used (still does  ) the imitation stuff. I keep trying to tell her that real is ALWAYS better. The only clear vanilla I've seen is imitation. Svadhisthana   :P
__________________ Svadhisthana http://www.musa.org/ |
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#20
05-10-2001, 01:10 PM
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| oops! I guess that doesn't work. How do you post the Graemlin with it's tongue sticking out? Svadhisthana
__________________ Svadhisthana http://www.musa.org/ |
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#21
05-10-2001, 01:12 PM
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| Nevermind............  a blushing graemlin might be more apropo..... Svadhisthana
__________________ Svadhisthana http://www.musa.org/ |
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