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Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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real Vanilla [or imitation] ?
hi,
i was wondering if Real Vanilla is worth the premium? will it make my chocolate chip cookies, or hot chocolate taste that much better? i've seen it in large bottles at Costco thanks pete |
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"pete" > wrote in message ups.com... > hi, > > i was wondering if Real Vanilla is worth the premium? > > will it make my chocolate chip cookies, > or hot chocolate taste that much better? > i've seen it in large bottles at Costco I know this is going to be completely horrifying to most people but I will say it none-the-less. The folks at Cooks Illustrated did a study of this subject a few years back and came to the following conclusion. For products where the flavoring is added prior to baking/cooking/heating, there is no distinguishable difference between imitation vanilla and real vanilla. For products where the flavoring is added and no cooking takes place (ice cream, frosting, etc.), real vanilla is the product of choice. Therefore, I have both on my shelf. As you point out, you can get about a pint of artificial vanilla at Costco for about a nickel (OK, I exaggerate a bit here). I would recommend that you get the large bottle of synthetic vanilla from Costco and a small bottle of real vanilla. Do a blind taste test and see what you prefer. I suspect that you won't be able to tell the difference in the cookies and you may be able to distinguish in the hot chocolate. If you hate the artificial stuff, give it to someone. You will only be out a nickel. |
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"Vox Humana" > wrote:
> >"pete" > wrote in message oups.com... >> hi, >> >> i was wondering if Real Vanilla is worth the premium? >> >> will it make my chocolate chip cookies, >> or hot chocolate taste that much better? >> i've seen it in large bottles at Costco > >I know this is going to be completely horrifying to most people but I will >say it none-the-less. The folks at Cooks Illustrated did a study of this >subject a few years back and came to the following conclusion. For products >where the flavoring is added prior to baking/cooking/heating, there is no >distinguishable difference between imitation vanilla and real vanilla. For >products where the flavoring is added and no cooking takes place (ice cream, >frosting, etc.), real vanilla is the product of choice. Therefore, I have >both on my shelf. As you point out, you can get about a pint of artificial >vanilla at Costco for about a nickel (OK, I exaggerate a bit here). I would >recommend that you get the large bottle of synthetic vanilla from Costco and >a small bottle of real vanilla. Do a blind taste test and see what you >prefer. I suspect that you won't be able to tell the difference in the >cookies and you may be able to distinguish in the hot chocolate. If you >hate the artificial stuff, give it to someone. You will only be out a >nickel. > The pint bottle of vanilla from Costco (at least the one I bought about a year ago) is pure vanilla extract. I was just reading in Alton Brown's new book about vanilla and he agrees with you and Cook's Illustrated. Since I still have at least 1/2 pint of vanilla left, I will just use it. -- Susan N. "Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974) |
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"Vox Humana" > wrote:
> >"pete" > wrote in message oups.com... >> hi, >> >> i was wondering if Real Vanilla is worth the premium? >> >> will it make my chocolate chip cookies, >> or hot chocolate taste that much better? >> i've seen it in large bottles at Costco > >I know this is going to be completely horrifying to most people but I will >say it none-the-less. The folks at Cooks Illustrated did a study of this >subject a few years back and came to the following conclusion. For products >where the flavoring is added prior to baking/cooking/heating, there is no >distinguishable difference between imitation vanilla and real vanilla. For >products where the flavoring is added and no cooking takes place (ice cream, >frosting, etc.), real vanilla is the product of choice. Therefore, I have >both on my shelf. As you point out, you can get about a pint of artificial >vanilla at Costco for about a nickel (OK, I exaggerate a bit here). I would >recommend that you get the large bottle of synthetic vanilla from Costco and >a small bottle of real vanilla. Do a blind taste test and see what you >prefer. I suspect that you won't be able to tell the difference in the >cookies and you may be able to distinguish in the hot chocolate. If you >hate the artificial stuff, give it to someone. You will only be out a >nickel. > The pint bottle of vanilla from Costco (at least the one I bought about a year ago) is pure vanilla extract. I was just reading in Alton Brown's new book about vanilla and he agrees with you and Cook's Illustrated. Since I still have at least 1/2 pint of vanilla left, I will just use it. -- Susan N. "Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974) |
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"The Cook" > wrote in message news > "Vox Humana" > wrote: > > > > >"pete" > wrote in message > oups.com... > >> hi, > >> > >> i was wondering if Real Vanilla is worth the premium? > >> > >> will it make my chocolate chip cookies, > >> or hot chocolate taste that much better? > >> i've seen it in large bottles at Costco > > > >I know this is going to be completely horrifying to most people but I will > >say it none-the-less. The folks at Cooks Illustrated did a study of this > >subject a few years back and came to the following conclusion. For products > >where the flavoring is added prior to baking/cooking/heating, there is no > >distinguishable difference between imitation vanilla and real vanilla. For > >products where the flavoring is added and no cooking takes place (ice cream, > >frosting, etc.), real vanilla is the product of choice. Therefore, I have > >both on my shelf. As you point out, you can get about a pint of artificial > >vanilla at Costco for about a nickel (OK, I exaggerate a bit here). I would > >recommend that you get the large bottle of synthetic vanilla from Costco and > >a small bottle of real vanilla. Do a blind taste test and see what you > >prefer. I suspect that you won't be able to tell the difference in the > >cookies and you may be able to distinguish in the hot chocolate. If you > >hate the artificial stuff, give it to someone. You will only be out a > >nickel. > > > > The pint bottle of vanilla from Costco (at least the one I bought > about a year ago) is pure vanilla extract. > > I was just reading in Alton Brown's new book about vanilla and he > agrees with you and Cook's Illustrated. Since I still have at least > 1/2 pint of vanilla left, I will just use it. Our Costco sells real vanilla in large and small bottles. The artificial stuff is so cheap that they only carry it in large bottles. |
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"The Cook" > wrote in message news > "Vox Humana" > wrote: > > > > >"pete" > wrote in message > oups.com... > >> hi, > >> > >> i was wondering if Real Vanilla is worth the premium? > >> > >> will it make my chocolate chip cookies, > >> or hot chocolate taste that much better? > >> i've seen it in large bottles at Costco > > > >I know this is going to be completely horrifying to most people but I will > >say it none-the-less. The folks at Cooks Illustrated did a study of this > >subject a few years back and came to the following conclusion. For products > >where the flavoring is added prior to baking/cooking/heating, there is no > >distinguishable difference between imitation vanilla and real vanilla. For > >products where the flavoring is added and no cooking takes place (ice cream, > >frosting, etc.), real vanilla is the product of choice. Therefore, I have > >both on my shelf. As you point out, you can get about a pint of artificial > >vanilla at Costco for about a nickel (OK, I exaggerate a bit here). I would > >recommend that you get the large bottle of synthetic vanilla from Costco and > >a small bottle of real vanilla. Do a blind taste test and see what you > >prefer. I suspect that you won't be able to tell the difference in the > >cookies and you may be able to distinguish in the hot chocolate. If you > >hate the artificial stuff, give it to someone. You will only be out a > >nickel. > > > > The pint bottle of vanilla from Costco (at least the one I bought > about a year ago) is pure vanilla extract. > > I was just reading in Alton Brown's new book about vanilla and he > agrees with you and Cook's Illustrated. Since I still have at least > 1/2 pint of vanilla left, I will just use it. Our Costco sells real vanilla in large and small bottles. The artificial stuff is so cheap that they only carry it in large bottles. |
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hey,
thanks for the tip there seems to be some logic to not using the Real Van if you add it before baking pete |
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hey,
thanks for the tip there seems to be some logic to not using the Real Van if you add it before baking pete |
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(Please NOTE: My correct e-mail address is in my Signature) On 17 Dec
2004 22:25:17 -0800, during the rec.food.baking Community News Flash "pete" > reported: >hey, > >thanks for the tip > >there seems to be some logic >to not using the Real Van if you add it before baking > >pete While in general this is true, I have to say that not all artificial vanillas are alike. Unfortunately, the stuff that I get here is sometimes so disgusting that it makes even cakes taste lousy. But recently my health food shop got in vanilla pods that were dirt cheap (relatively, that is) so I bought a bunch, and will make my own vanilla extract using one of the pods in some really nice port I've got. -- Davida Chazan (The Chocolate Lady) <davidac AT jdc DOT org DOT il> ~*~*~*~*~*~ "What you see before you, my friend, is the result of a lifetime of chocolate." --Katharine Hepburn (May 12, 1907 - June 29, 2003) ~*~*~*~*~*~ Links to my published poetry - http://davidachazan.homestead.com/ ~*~*~*~*~*~ |
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(Please NOTE: My correct e-mail address is in my Signature) On 17 Dec
2004 22:25:17 -0800, during the rec.food.baking Community News Flash "pete" > reported: >hey, > >thanks for the tip > >there seems to be some logic >to not using the Real Van if you add it before baking > >pete While in general this is true, I have to say that not all artificial vanillas are alike. Unfortunately, the stuff that I get here is sometimes so disgusting that it makes even cakes taste lousy. But recently my health food shop got in vanilla pods that were dirt cheap (relatively, that is) so I bought a bunch, and will make my own vanilla extract using one of the pods in some really nice port I've got. -- Davida Chazan (The Chocolate Lady) <davidac AT jdc DOT org DOT il> ~*~*~*~*~*~ "What you see before you, my friend, is the result of a lifetime of chocolate." --Katharine Hepburn (May 12, 1907 - June 29, 2003) ~*~*~*~*~*~ Links to my published poetry - http://davidachazan.homestead.com/ ~*~*~*~*~*~ |
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Davida Chazan - The Chocolate Lady wrote:
> (Please NOTE: My correct e-mail address is in my Signature) On 17 Dec > 2004 22:25:17 -0800, during the rec.food.baking Community News Flash > "pete" > reported: > > >>hey, >> >>thanks for the tip >> >>there seems to be some logic >>to not using the Real Van if you add it before baking >> >>pete > > > While in general this is true, I have to say that not all artificial > vanillas are alike. Unfortunately, the stuff that I get here is > sometimes so disgusting that it makes even cakes taste lousy. But > recently my health food shop got in vanilla pods that were dirt cheap > (relatively, that is) so I bought a bunch, and will make my own > vanilla extract using one of the pods in some really nice port I've > got. > Port? I thought to make vanilla extract you should use high quality vodka and vanilla beans. Unless of course, you want to make a vanilla infused port for some other baking needs. P |
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silentking > wrote in news:41c41253$0$5292
: > Davida Chazan - The Chocolate Lady wrote: >> (Please NOTE: My correct e-mail address is in my Signature) On 17 Dec >> 2004 22:25:17 -0800, during the rec.food.baking Community News Flash >> "pete" > reported: >> >> >>>hey, >>> >>>thanks for the tip >>> >>>there seems to be some logic >>>to not using the Real Van if you add it before baking >>> >>>pete >> >> >> While in general this is true, I have to say that not all artificial >> vanillas are alike. Unfortunately, the stuff that I get here is >> sometimes so disgusting that it makes even cakes taste lousy. But >> recently my health food shop got in vanilla pods that were dirt cheap >> (relatively, that is) so I bought a bunch, and will make my own >> vanilla extract using one of the pods in some really nice port I've >> got. >> > Port? I thought to make vanilla extract you should use high quality > vodka and vanilla beans. Unless of course, you want to make a vanilla > infused port for some other baking needs. > > P Bourbon is also commonly used. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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silentking > wrote in news:41c41253$0$5292
: > Davida Chazan - The Chocolate Lady wrote: >> (Please NOTE: My correct e-mail address is in my Signature) On 17 Dec >> 2004 22:25:17 -0800, during the rec.food.baking Community News Flash >> "pete" > reported: >> >> >>>hey, >>> >>>thanks for the tip >>> >>>there seems to be some logic >>>to not using the Real Van if you add it before baking >>> >>>pete >> >> >> While in general this is true, I have to say that not all artificial >> vanillas are alike. Unfortunately, the stuff that I get here is >> sometimes so disgusting that it makes even cakes taste lousy. But >> recently my health food shop got in vanilla pods that were dirt cheap >> (relatively, that is) so I bought a bunch, and will make my own >> vanilla extract using one of the pods in some really nice port I've >> got. >> > Port? I thought to make vanilla extract you should use high quality > vodka and vanilla beans. Unless of course, you want to make a vanilla > infused port for some other baking needs. > > P Bourbon is also commonly used. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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(Please NOTE: My correct e-mail address is in my Signature) On Sat, 18
Dec 2004 15:01:06 GMT, during the rec.food.baking Community News Flash Wayne Boatwright > reported: >silentking > wrote in news:41c41253$0$5292 : > >> Davida Chazan - The Chocolate Lady wrote: >>> (Please NOTE: My correct e-mail address is in my Signature) On 17 Dec >>> 2004 22:25:17 -0800, during the rec.food.baking Community News Flash >>> "pete" > reported: >>> >>> >>>>hey, >>>> >>>>thanks for the tip >>>> >>>>there seems to be some logic >>>>to not using the Real Van if you add it before baking >>>> >>>>pete >>> >>> >>> While in general this is true, I have to say that not all artificial >>> vanillas are alike. Unfortunately, the stuff that I get here is >>> sometimes so disgusting that it makes even cakes taste lousy. But >>> recently my health food shop got in vanilla pods that were dirt cheap >>> (relatively, that is) so I bought a bunch, and will make my own >>> vanilla extract using one of the pods in some really nice port I've >>> got. >>> >> Port? I thought to make vanilla extract you should use high quality >> vodka and vanilla beans. Unless of course, you want to make a vanilla >> infused port for some other baking needs. >> >> P > >Bourbon is also commonly used. I haven't got any Bourbon and I don't much care for the taste of vodka. Might have a touch of gin in the house, though. That would be OK, I think. -- Davida Chazan (The Chocolate Lady) <davidac AT jdc DOT org DOT il> ~*~*~*~*~*~ "What you see before you, my friend, is the result of a lifetime of chocolate." --Katharine Hepburn (May 12, 1907 - June 29, 2003) ~*~*~*~*~*~ Links to my published poetry - http://davidachazan.homestead.com/ ~*~*~*~*~*~ |
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(Please NOTE: My correct e-mail address is in my Signature) On Sat, 18
Dec 2004 15:01:06 GMT, during the rec.food.baking Community News Flash Wayne Boatwright > reported: >silentking > wrote in news:41c41253$0$5292 : > >> Davida Chazan - The Chocolate Lady wrote: >>> (Please NOTE: My correct e-mail address is in my Signature) On 17 Dec >>> 2004 22:25:17 -0800, during the rec.food.baking Community News Flash >>> "pete" > reported: >>> >>> >>>>hey, >>>> >>>>thanks for the tip >>>> >>>>there seems to be some logic >>>>to not using the Real Van if you add it before baking >>>> >>>>pete >>> >>> >>> While in general this is true, I have to say that not all artificial >>> vanillas are alike. Unfortunately, the stuff that I get here is >>> sometimes so disgusting that it makes even cakes taste lousy. But >>> recently my health food shop got in vanilla pods that were dirt cheap >>> (relatively, that is) so I bought a bunch, and will make my own >>> vanilla extract using one of the pods in some really nice port I've >>> got. >>> >> Port? I thought to make vanilla extract you should use high quality >> vodka and vanilla beans. Unless of course, you want to make a vanilla >> infused port for some other baking needs. >> >> P > >Bourbon is also commonly used. I haven't got any Bourbon and I don't much care for the taste of vodka. Might have a touch of gin in the house, though. That would be OK, I think. -- Davida Chazan (The Chocolate Lady) <davidac AT jdc DOT org DOT il> ~*~*~*~*~*~ "What you see before you, my friend, is the result of a lifetime of chocolate." --Katharine Hepburn (May 12, 1907 - June 29, 2003) ~*~*~*~*~*~ Links to my published poetry - http://davidachazan.homestead.com/ ~*~*~*~*~*~ |
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"Davida Chazan - The Chocolate Lady" wrote:
> I haven't got any Bourbon and I don't much care for the taste of > vodka. Might have a touch of gin in the house, though. That would be > OK, I think. Officially, vodka has no flavor -- just the alcohol afterburn. And somehow I can't imagine the taste of gin-extracted vanilla would be very... appealing. You might as well steep it in gasoline, IMHO. Something smoother and more mellow is required. |
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"Davida Chazan - The Chocolate Lady" wrote:
> I haven't got any Bourbon and I don't much care for the taste of > vodka. Might have a touch of gin in the house, though. That would be > OK, I think. Officially, vodka has no flavor -- just the alcohol afterburn. And somehow I can't imagine the taste of gin-extracted vanilla would be very... appealing. You might as well steep it in gasoline, IMHO. Something smoother and more mellow is required. |
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Davida, I use Vodka and Vanilla Beans cut open lengthwise and it does
a marvelous job of making Vanilla Extract with no aftertaste from the Vodka at all. You might try it with a pint of Vodka and see if you like it. By the way my eldest Daughter's name is Davida, neat to see another one. Dave Fouchey On Sat, 18 Dec 2004 18:00:03 +0200, Davida Chazan - The Chocolate Lady > wrote: >I haven't got any Bourbon and I don't much care for the taste of >vodka. Might have a touch of gin in the house, though. That would be >OK, I think. > >-- >Davida Chazan (The Chocolate Lady) ><davidac AT jdc DOT org DOT il> >~*~*~*~*~*~ |
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Davida, I use Vodka and Vanilla Beans cut open lengthwise and it does
a marvelous job of making Vanilla Extract with no aftertaste from the Vodka at all. You might try it with a pint of Vodka and see if you like it. By the way my eldest Daughter's name is Davida, neat to see another one. Dave Fouchey On Sat, 18 Dec 2004 18:00:03 +0200, Davida Chazan - The Chocolate Lady > wrote: >I haven't got any Bourbon and I don't much care for the taste of >vodka. Might have a touch of gin in the house, though. That would be >OK, I think. > >-- >Davida Chazan (The Chocolate Lady) ><davidac AT jdc DOT org DOT il> >~*~*~*~*~*~ |
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"pete" > wrote in message oups.com... > hey, > > thanks for the tip > > there seems to be some logic > to not using the Real Van if you add it before baking > > pete > But why use artificial when the real stuff is readily available? Graham |
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"pete" > wrote in message oups.com... > hey, > > thanks for the tip > > there seems to be some logic > to not using the Real Van if you add it before baking > > pete > But why use artificial when the real stuff is readily available? Graham |
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how many pods to how much vodka? I would like to try making some
extract. How long do you soak it? Alkem |
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because that Real Van seems very expensive,
although i'd like to try it on for taste i'm going to research making my own thanks all pete |
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because that Real Van seems very expensive,
although i'd like to try it on for taste i'm going to research making my own thanks all pete |
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"graham" > wrote in message news:V4_wd.536661$nl.432605@pd7tw3no... > > "pete" > wrote in message > oups.com... > > hey, > > > > thanks for the tip > > > > there seems to be some logic > > to not using the Real Van if you add it before baking > > > > pete > > > But why use artificial when the real stuff is readily available? > Graham For the same reason people buy vermeil jewelry with cubic zirconium when solid gold and diamonds are readily available. |
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"graham" > wrote in message news:V4_wd.536661$nl.432605@pd7tw3no... > > "pete" > wrote in message > oups.com... > > hey, > > > > thanks for the tip > > > > there seems to be some logic > > to not using the Real Van if you add it before baking > > > > pete > > > But why use artificial when the real stuff is readily available? > Graham For the same reason people buy vermeil jewelry with cubic zirconium when solid gold and diamonds are readily available. |
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NOTE: My Correct Address is in my signature (just remove the spaces).
On Sat, 18 Dec 2004 12:20:49 -0500, Dave Fouchey > wrote: >Davida, I use Vodka and Vanilla Beans cut open lengthwise and it does >a marvelous job of making Vanilla Extract with no aftertaste from the >Vodka at all. You might try it with a pint of Vodka and see if you >like it. Could do. Thanks. >By the way my eldest Daughter's name is Davida, neat to see another >one. Cool! Let's see... that makes #16 I think. I keep a running track of all the "Davidas" I meet or hear about. (Hm... Dave... Davida - you named her after yourself, didn't you?) -- Davida Chazan (The Chocolate Lady) <davidac AT jdc DOT org DOT il> ~*~*~*~*~*~ "What you see before you, my friend, is the result of a lifetime of chocolate." --Katharine Hepburn (May 12, 1907 - June 29, 2003) ~*~*~*~*~*~ |
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"Davida Chazan - The Chocolate Lady" > wrote in message ... > NOTE: My Correct Address is in my signature (just remove the spaces). > On Sat, 18 Dec 2004 12:20:49 -0500, Dave Fouchey > > wrote: > > >Davida, I use Vodka and Vanilla Beans cut open lengthwise and it does > >a marvelous job of making Vanilla Extract with no aftertaste from the > >Vodka at all. You might try it with a pint of Vodka and see if you > >like it. > > Could do. Thanks. > You can often buy grain alcohol in liquor stores. Our state liquor agencies sell it. You could use that instead of vodka. |
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"Davida Chazan - The Chocolate Lady" > wrote in message ... > NOTE: My Correct Address is in my signature (just remove the spaces). > On Sat, 18 Dec 2004 12:20:49 -0500, Dave Fouchey > > wrote: > > >Davida, I use Vodka and Vanilla Beans cut open lengthwise and it does > >a marvelous job of making Vanilla Extract with no aftertaste from the > >Vodka at all. You might try it with a pint of Vodka and see if you > >like it. > > Could do. Thanks. > You can often buy grain alcohol in liquor stores. Our state liquor agencies sell it. You could use that instead of vodka. |
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On Sun, 19 Dec 2004 14:10:16 +0200, Davida Chazan - The Chocolate Lady
> wrote: >NOTE: My Correct Address is in my signature (just remove the spaces). >On Sat, 18 Dec 2004 12:20:49 -0500, Dave Fouchey > >wrote: > >>Davida, I use Vodka and Vanilla Beans cut open lengthwise and it does >>a marvelous job of making Vanilla Extract with no aftertaste from the >>Vodka at all. You might try it with a pint of Vodka and see if you >>like it. > >Could do. Thanks. > >>By the way my eldest Daughter's name is Davida, neat to see another >>one. > >Cool! Let's see... that makes #16 I think. I keep a running track >of all the "Davidas" I meet or hear about. > >(Hm... Dave... Davida - you named her after yourself, didn't you?) No the Wife did, I was embarrassed..;-) Dave |
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On Sun, 19 Dec 2004 14:10:16 +0200, Davida Chazan - The Chocolate Lady
> wrote: >NOTE: My Correct Address is in my signature (just remove the spaces). >On Sat, 18 Dec 2004 12:20:49 -0500, Dave Fouchey > >wrote: > >>Davida, I use Vodka and Vanilla Beans cut open lengthwise and it does >>a marvelous job of making Vanilla Extract with no aftertaste from the >>Vodka at all. You might try it with a pint of Vodka and see if you >>like it. > >Could do. Thanks. > >>By the way my eldest Daughter's name is Davida, neat to see another >>one. > >Cool! Let's see... that makes #16 I think. I keep a running track >of all the "Davidas" I meet or hear about. > >(Hm... Dave... Davida - you named her after yourself, didn't you?) No the Wife did, I was embarrassed..;-) Dave |
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On Sun, 19 Dec 2004 16:53:46 GMT, "Vox Humana" >
wrote: > >"Davida Chazan - The Chocolate Lady" > wrote in >message ... >> NOTE: My Correct Address is in my signature (just remove the spaces). >> On Sat, 18 Dec 2004 12:20:49 -0500, Dave Fouchey > >> wrote: >> >> >Davida, I use Vodka and Vanilla Beans cut open lengthwise and it does >> >a marvelous job of making Vanilla Extract with no aftertaste from the >> >Vodka at all. You might try it with a pint of Vodka and see if you >> >like it. >> >> Could do. Thanks. >> > >You can often buy grain alcohol in liquor stores. Our state liquor agencies >sell it. You could use that instead of vodka. > Yup Ever clear is one brand it works ok but seems to be a bit "harsh" as compared to Vodka. Dave |
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On Sun, 19 Dec 2004 16:53:46 GMT, "Vox Humana" >
wrote: > >"Davida Chazan - The Chocolate Lady" > wrote in >message ... >> NOTE: My Correct Address is in my signature (just remove the spaces). >> On Sat, 18 Dec 2004 12:20:49 -0500, Dave Fouchey > >> wrote: >> >> >Davida, I use Vodka and Vanilla Beans cut open lengthwise and it does >> >a marvelous job of making Vanilla Extract with no aftertaste from the >> >Vodka at all. You might try it with a pint of Vodka and see if you >> >like it. >> >> Could do. Thanks. >> > >You can often buy grain alcohol in liquor stores. Our state liquor agencies >sell it. You could use that instead of vodka. > Yup Ever clear is one brand it works ok but seems to be a bit "harsh" as compared to Vodka. Dave |
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Dave Fouchey wrote:
>>You can often buy grain alcohol in liquor stores. Our state liquor agencies >>sell it. You could use that instead of vodka. >> > > Yup Ever clear is one brand it works ok but seems to be a bit "harsh" > as compared to Vodka. > > Dave Well, *yeah*, at roughly double the alcohol concentration! Everclear would be excellent for the extractio, though. I'd start with the split pean in the straight alcohol, then, after a week or three, dilute it to (what is vanilla, 35%?) strength with pure water, and leave it a bit longer, to extract anything not soluble in alcohol. (another) Dave |
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On Sun, 19 Dec 2004 20:04:45 GMT, Dave Bell
> wrote: >Dave Fouchey wrote: > >>>You can often buy grain alcohol in liquor stores. Our state liquor agencies >>>sell it. You could use that instead of vodka. >>> >> >> Yup Ever clear is one brand it works ok but seems to be a bit "harsh" >> as compared to Vodka. >> >> Dave > >Well, *yeah*, at roughly double the alcohol concentration! >Everclear would be excellent for the extractio, though. I'd start with >the split pean in the straight alcohol, then, after a week or three, >dilute it to (what is vanilla, 35%?) strength with pure water, and leave >it a bit longer, to extract anything not soluble in alcohol. > >(another) Dave No wonder PJ was so potent.....;-) (PJ Grape Juice, Alcohol, other juices mixed up in a tub and well you can guess the rest...ah college) Understood on the dilution still there is just "something" about Pure Grain Alcohol that seems harsh even diluted. By the way I used charcoal filtered water for dilution. Dave F. |
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Dave Fouchey wrote:
> No wonder PJ was so potent.....;-) (PJ Grape Juice, Alcohol, other > juices mixed up in a tub and well you can guess the rest...ah college) Ah, yes... I remember a few parties. Sort of. > Understood on the dilution still there is just "something" about Pure > Grain Alcohol that seems harsh even diluted. By the way I used > charcoal filtered water for dilution. > > Dave F. I agree, it does have a harsher character. And yes, filter the water, or use distilled or de-ionized... Dave B. |
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On Sat, 18 Dec 2004 23:43:14 GMT, "Vox Humana" > wrote: > >"graham" > wrote in message >news:V4_wd.536661$nl.432605@pd7tw3no... >> >> "pete" > wrote in message >> oups.com... >> > hey, >> > >> > thanks for the tip >> > >> > there seems to be some logic >> > to not using the Real Van if you add it before baking >> > >> > pete >> > >> But why use artificial when the real stuff is readily available? >> Graham > >For the same reason people buy vermeil jewelry with cubic zirconium when >solid gold and diamonds are readily available. > I purchased a 1/4 lb of vanilla beans for $58 (approx 2 doz pods) from Atlantic Spice (online at www.atlanticspice.com severlal monts ago. I tried a half-dozen slit open pods in a pint of 190 proof grain alcohol, and later diluted it with distilled water to about 40%. I let it infuse for a bit over 90 days, tipping it over a few times every week. I was totally happy with the result. I even made small gifts with used airplane liquor bottles, and all who got them have commented very favorabl on the result. I've got a second batch going presently. |
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"Jerry" > wrote in message ... > I purchased a 1/4 lb of vanilla beans for $58 (approx 2 doz pods) from > Atlantic Spice (online at www.atlanticspice.com severlal monts ago. I > tried a half-dozen slit open pods in a pint of 190 proof grain > alcohol, and later diluted it with distilled water to about 40%. I let > it infuse for a bit over 90 days, tipping it over a few times every > week. I was totally happy with the result. I even made small gifts > with used airplane liquor bottles, and all who got them have commented > very favorabl on the result. I've got a second batch going presently. I'll sent you a Mason jar in a box with return postage! |
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thanks - I won't buy the real thing anymore - I only use it in baking.
This discussion might do well down the hall in the frugal living ng!! |
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