What is Vanilla Extract?
You’ve probably used vanilla in a cake, cookie or other baked good. It is a common ingredient in many recipes for baked goods due to its delicious taste. It is added to all desserts as it adds flavor and brings out other flavors in the mix.
Is pure vanilla or imitation better?
Vanilla extract, an alcohol-based liquid, contains vanillin. This is the compound in vanilla beans which gives them their distinctive flavor. Vanilla is brown liquid that comes in different brands, with different purity levels depending on the amount of alcohol and vanilla beans it contains. Personal taste will determine which purity level is best to use for baking. Some chefs choose higher purity levels because they prefer a stronger vanilla flavor. Some chefs prefer a milder vanilla flavor and may choose a lesser-strength variety.
Why is Vanilla added last?
As a child, I would always ask this question when my mother was baking sweets. But she never told me why. She said it was the way her mother had done it. She always added the vanilla last when she cooked custard pies on the stove in a double-boiler.
This question came up again when I realized that cooking was something I loved to do as an adult. Vanilla was always the last ingredient I added to my baking. Years ago, I was curious about the answer to this question but couldn’t find it because I didn’t have easy access to the internet. Years later, after remembering my question, I set out to discover the answer. I’ll now share it with you.
It is important to choose the right type of vanilla because it evaporates. The vanilla flavor will diminish if you cook something at a high temperature, say 300 degrees. It is best to use imitation vanilla for cookies that get hotter when they are in the oven. It is made to not burn off at high temperatures. Pure vanilla is a better choice for cakes because it has a lower internal baking temperature. The vanilla flavor will disappear at high temperatures because it is alcohol-based.
It’s up to you. I can’t stand imitation Vanilla and use only pure vanilla for all my desserts. It’s up to you to experiment and find out what flavor you like.
How to Make Vanilla at Home?
Some cooks prefer to make their vanilla extract instead of buying it at the store. This recipe will show you how to create your own vanilla extract. It is very easy. Add vanilla beans to vodka, or any other type of alcohol. Let it sit for eight weeks. After 8 weeks you will have your homemade vanilla. For a slightly different taste, some chefs use bourbon or whiskey. One year, I gave small bottles of vanilla as gifts to friends and family for the holidays. The homemade vanilla was a big hit and I still had enough to make delicious holiday cookies.
