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Extracts

4K views 28 replies 14 participants last post by  sucrechef 
I thought that the extracting process was a chemical one anyway and the phrase " natural extract" is an oxymoron.

I am very much interested in this subject because I love extracts. I just want to have them and look at them and smell them and I got very jealous of this electric blue blueberry extract...

I forwarded our question in a living person and we will see what he will reply!

edited to correct the uncountable typos...
 
I am still looking for this issue!

I was promised some tips about cooking with essential oils!!!
 
Dear Abby this was another great recipe coming from you. Muchos thanks.

The more I research on extracts, the more confused I become.

I want to pose a question to the chefs and the pastry chefs.

Theoritically speaking, the extracts are the magic answer to everything!!

Let's say that we haven't succeded in giving a good taste in our dish, I mean, if the taste is weak, the solution hides in this tiny bottle!!

Right or not????

In Europe , people are very interested that their cookies and pastries have the distinctive smell of fresh butter.

Many people use the butter extract to enhance the taste.

What do you think??

Personally I consider these practises, cooking of bad quality .

Am I wrong?
 
Cape Chef

Would you use an extract to improve the taste of a dish that you wouldn't consider "succesfull"

The question goes to all the profesionals of course.
 
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