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vanilla

post #1 of 6
11/9/02 at 8:15am
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Why do recipes that are flavoured (ie. peppermint, orange, etc) still call for vanilla to be added after the sugar is creamed? What does the vanilla do to the food?
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post #2 of 6
11/9/02 at 2:55pm
I could be wrong, but I think that vanilla is to pastry as salt is to savory cooking. That is, an enhancer that brings out the other flavors better. Our pastry experts might say more, though.
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post #3 of 6
11/9/02 at 7:43pm
Well I'll be interested to read what others have to say.

I think it depends upon the recipe writer. Sometimes there really doesn't seem to be a good reason and I omit one or the other flavoring. But on the other-hand I can see how using it in combination with typical extracts from the grocery store (which aren't as natural as brands professionals typically prefer) might help tame the over kill of the extract.

But then I'd also agree with Suzanne that it does enhance flavorings.
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post #4 of 6
11/9/02 at 9:36pm
Vanilla is a flavoring that is compatible with many sweet flavors, but it doesn't work with everything. A lot of tart fruit flavors are often enhanced by vanilla, such as fresh pineapple or apple. But into an almond cookie, it would be a wash. The real flavor I'm looking for there is almond, and I don't see the point in adding another flavor. It would compete; and really, you'd have to add so much vanilla to even detect it over the almond.

It reminds me, in a way, of painting. A lot of artists have used underpaintings to bring out a mood in a painting. Titian used to use red to create warmth under the skin of his figures, and it really brought them to life, without us really noticing how. I think of vanilla the same way. It should be there without us really noticing it.
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post #5 of 6
11/10/02 at 12:26pm
Wow, Momo! You are a Renaissance woman.
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post #6 of 6
11/10/02 at 12:41pm
I don't know about that, Mezz., but I did major in renaissance art in college.;)
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