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post #31 of 33
Reading this thread made me remember of a newspaper article I read a while back:
www.oregonlive.com/foodday/index.ssf/2008/12/chocolate_and_vanilla.html
About two third down in the article, they compared vanilla extracts (look for Are all vanilla extracts the same?) Basically, they baked several batches of cookies, all alike except for the vanilla extract they used. And it turns out, nobody was able to tell the difference between the extracts, even between the real vanilla extract and the artificial kind.

Personally, I use 100% pure madagascar bourbon vanilla extract (I bought a 16 fl oz bottle that I'm still working on). Last year, I took Wilton frosting classes, and we used clear artificial vanilla extract (we need an extract without color because we want white frosting as a starter, and then eventually add whichever color we want). Both contain alcohol though.
I use vanilla extract (the Bourbon one) in all the cookies and cakes I bake: I love the color it gives the raw dough, and I love the vanilla flavor (even in a chocolate cake).
post #32 of 33
Reading this thread made me remember of a newspaper article I read a while back:
www.oregonlive.com/foodday/index.ssf/2008/12/chocolate_and_vanilla.html
About two third down in the article, they compared vanilla extracts (look for Are all vanilla extracts the same?) Basically, they baked several batches of cookies, all alike except for the vanilla extract they used. And it turns out, nobody was able to tell the difference between the extracts, even between the real vanilla extract and the artificial kind.

Personally, I use 100% pure madagascar bourbon vanilla extract (I bought a 16 fl oz bottle that I'm still working on). Last year, I took Wilton frosting classes, and we used clear artificial vanilla extract (we need an extract without color because we want white frosting as a starter, and then eventually add whichever color we want). Both contain alcohol though.
I use vanilla extract (the Bourbon one) in all the cookies and cakes I bake: I love the color it gives the raw dough, and I love the vanilla flavor (even in a chocolate cake).
post #33 of 33

The signature vanilla I've used for more than twenty five years is Ronald Reginalds developed by the late, great Warren LeRuth, a Louisiana Chef. The company makes the most exceptional extracts and flavors and shut down after Katrina, but they are up and running and the Mexican Melipone Vanilla is divine! If you've never heard of them, no wonder, they really don't advertise and have a dedicated following.

D. Denay Davis

…life is about investing in what you love!
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D. Denay Davis

…life is about investing in what you love!
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