Sheldon wrote:

>
> > Does it exist?
>
> I'd be very suspicious.
>
> And it wouldn't be imitation/artificial extract... it would be
> imitation/artificial flavoring.
>
> In dishes where vanilla gets heated modern imitation vanilla flavoring
> can't be differentiated from real vanilla extract, not by humans...
> anyone who claims they can detect the difference is lying. Save your
> real vanilla extract for things like whipped cream/ice cream, but the
> majority can't tell anyway, so if you have more dollars than brain
> cells go for it. For anything you cook/bake use fake.

Take this information for what it is worth. The friend who brought me
clear pure vanilla extract from the Dominican Republic is an accomplished
chef. He used it in his restaurant.

As for cooked dishes..... our resident navy cook has suggested that it
makes no difference in cooked dishes and but that the real stuff should be
used in cooked dishes. Ice cream is cooked. Vanilla is not added at the
end, as it is in puddings. It is cooked along with the cream, milk, sugar
and eggs. So that just provides more proof that the only advice from
Shelon that can be counted on is the stuff he cuts and pastes from reliable
sources.