James wrote to Nexis on Sun, 21 Sep 2008 20:39:34 GMT:

>> "Dave Smith" > wrote in message
>> ...
>>> Nexis wrote:
>>>
>>>>>>> Would any of you know how to make the "clear" type of
>>>>>>> vanilla extract? Is it possible for us to make it
>>>>>>> homemade?
>>>>>> Not if you're going to use a brown vanilla bean or two.
>>>>> I don't know why not. Some of the best vanilla I have has
>>>>> has been clear. It came from the Dominican Republic. I
>>>>> have some clear vanilla from Mexico, but it is not so
>>>>> good.
>>>>
>>>> What you had is likely *not* vanilla, but a glycerine or
>>>> propylene glycol base with vanillin, a by-product of the
>>>> wood industry. That isn't vanilla extract.
>>>
>>> The stuff from the Dominican was brought back for me by a
>>> local chef.

>> That doesn't make it real vanilla. Read the labels, you'll
>> see. It's vanilla flavored, but not real vanilla.

> Vanillin is a major part of the vanilla flavor but not all of it and
> that is why commercial "vanilla flavor" is not very
> convincing if you've tried the real stuff. Have you heard of
> putting a vanilla bean in a jar of sugar? I believe the flavor
> is transferred quite well.

I got interested in this and referred to the old standby, "The Joy of
Cooking". Vanilla extract is said to be made by "macerating" (fancy word
for steeping) the beans in a 35% alcohol solution. Another interesting
thing is the recommendation to add vanilla extract only when the food is
cooling.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not