Baked a Hungarian plum cake this morning, from the recipe in the October, 2013
Saveur. We had every ingredient it called for, but the vanilla extract
(opened) was of indterminate age. But in the batter it went.

Any idea how long vanilla extract keeps before it loses its oomph?

On Thursday, June 26, 2014 11:06:04 AM UTC-7, wrote:
> Baked a Hungarian plum cake this morning, from the recipe in the October, 2013
>
> Saveur. We had every ingredient it called for, but the vanilla extract
>
> (opened) was of indterminate age. But in the batter it went.
>
>
>
> Any idea how long vanilla extract keeps before it loses its oomph?

Here...I took the time to Google it for you.
http://www.thekitchn.com/what-is-the...of-flav-116330

On Thu, 26 Jun 2014 11:06:04 -0700 (PDT),
wrote:

> Baked a Hungarian plum cake this morning, from the recipe in the October, 2013
> Saveur. We had every ingredient it called for, but the vanilla extract
> (opened) was of indterminate age. But in the batter it went.
>
> Any idea how long vanilla extract keeps before it loses its oomph?

How old is yours? Never thought about it, to be honest. Mine is an
alcohol base, so I guess I was thinking it would last as long as any
liqueur would. Googling, I see that alcohol based real vanilla extract
lasts forever but the flavor (oomph) will diminish over time and my
guess it how fast it happens depends on how it's stored. However
vanilla extract that is a non-alcohol base has a best by date printed
on the bottle.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Thursday, June 26, 2014 11:43:45 AM UTC-7, sf wrote:
> On Thu, 26 Jun 2014 11:06:04 -0700 (PDT),
>
> wrote:
>
>
>
> > Baked a Hungarian plum cake this morning, from the recipe in the October, 2013
>
> > Saveur. We had every ingredient it called for, but the vanilla extract
>
> > (opened) was of indterminate age. But in the batter it went.
>
> >
>
> > Any idea how long vanilla extract keeps before it loses its oomph?
>
>
>
> How old is yours? Never thought about it, to be honest. Mine is an
>
> alcohol base, so I guess I was thinking it would last as long as any
>
> liqueur would. Googling, I see that alcohol based real vanilla extract
>
> lasts forever but the flavor (oomph) will diminish over time and my
>
> guess it how fast it happens depends on how it's stored. However
>
> vanilla extract that is a non-alcohol base has a best by date printed
>
> on the bottle.
>
>
>
> --
>
> I take life with a grain of salt, a slice of lemon and a shot of tequila

Did you even bother to read my link? I figgered not so here is part of it.
most flavoring extracts are quite volatile and, as you discovered with the peppermint flavoring, can evaporate. We looked at the storage recommendations from several flavoring manufacturers and they say that extracts tend to have a shelf life of 6 months to 1 year. The exception to this is pure vanilla extract which, if stored in a cool dark place and tightly sealed, can last indefinitely and even improve with age.

On Thu, 26 Jun 2014 11:29:49 -0700 (PDT), Chemo
> wrote:

> On Thursday, June 26, 2014 11:06:04 AM UTC-7, wrote:
> > Baked a Hungarian plum cake this morning, from the recipe in the October, 2013
> >
> > Saveur. We had every ingredient it called for, but the vanilla extract
> >
> > (opened) was of indterminate age. But in the batter it went.
> >
> >
> >
> > Any idea how long vanilla extract keeps before it loses its oomph?
>
> Here...I took the time to Google it for you.
> http://www.thekitchn.com/what-is-the...of-flav-116330

You should have spent a little more time googling. That article
couldn't even be bothered to say the 6-12 months period was for
artificial extract... something Americans who take any pride in baking
tend not to have in the kitchen.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Thu, 26 Jun 2014 11:47:09 -0700 (PDT), Chemo
> wrote:

> Did you even bother to read my link? I figgered not so here is part of it.
> most flavoring extracts are quite volatile and, as you discovered with the peppermint flavoring, can evaporate. We looked at the storage recommendations from several flavoring manufacturers and they say that extracts tend to have a shelf life of 6 months to 1 year. The exception to this is pure vanilla extract which, if stored in a cool dark place and tightly sealed, can last indefinitely and even improve with age.

Did you bother to notice the question was about vanilla extract, not
peppermint flavoring?

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 6/26/2014 8:06 AM, wrote:
> Baked a Hungarian plum cake this morning, from the recipe in the October, 2013
> Saveur. We had every ingredient it called for, but the vanilla extract
> (opened) was of indterminate age. But in the batter it went.
>
> Any idea how long vanilla extract keeps before it loses its oomph?
>

I've got some vanilla beans in vodka that's been sitting for several
years. I expect that the flavors will intensify as the alcohol
evaporates. My suggestion is that you stick your nose over the open
bottle and give it a whiff to make sure it's OK. If you're worried about
it, just give it an extra shot. I always do. My feeling is that you
can't put too much.

On 6/26/2014 2:43 PM, sf wrote:
> On Thu, 26 Jun 2014 11:06:04 -0700 (PDT),
> wrote:
>
>> Baked a Hungarian plum cake this morning, from the recipe in the October, 2013
>> Saveur. We had every ingredient it called for, but the vanilla extract
>> (opened) was of indterminate age. But in the batter it went.
>>
>> Any idea how long vanilla extract keeps before it loses its oomph?
>
> How old is yours? Never thought about it, to be honest. Mine is an
> alcohol base, so I guess I was thinking it would last as long as any
> liqueur would. Googling, I see that alcohol based real vanilla extract
> lasts forever but the flavor (oomph) will diminish over time and my
> guess it how fast it happens depends on how it's stored. However
> vanilla extract that is a non-alcohol base has a best by date printed
> on the bottle.
>
I can't add much to that but I would keep the vanilla extract in the
fridge. Perhaps, the freezer might be better if the extract has an
alcohol base; home-made pepper vodka keeps well there.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Thursday, June 26, 2014 11:52:49 AM UTC-7, sf wrote:
> On Thu, 26 Jun 2014 11:47:09 -0700 (PDT), Chemo
>
> > wrote:
>
>
>
> > Did you even bother to read my link? I figgered not so here is part of it.
>
> > most flavoring extracts are quite volatile and, as you discovered with the peppermint flavoring, can evaporate. We looked at the storage recommendations from several flavoring manufacturers and they say that extracts tend to have a shelf life of 6 months to 1 year. The exception to this is pure vanilla extract which, if stored in a cool dark place and tightly sealed, can last indefinitely and even improve with age.
>
>
>
> Did you bother to notice the question was about vanilla extract, not
>
> peppermint flavoring?
>
>
>
> --
>
> I take life with a grain of salt, a slice of lemon and a shot of tequila

Did you bother to read the entire link? the quote I gave was about vanilla extract. Not peppermint!!

> wrote:
> Baked a Hungarian plum cake this morning, from the recipe in the October, 2013
> Saveur. We had every ingredient it called for, but the vanilla extract
> (opened) was of indterminate age. But in the batter it went.
>
> Any idea how long vanilla extract keeps before it loses its oomph?

In a sealed bottle protected from light, possibly hundreds of years,

dsi1 > wrote:
> On 6/26/2014 8:06 AM, wrote:
>> Baked a Hungarian plum cake this morning, from the recipe in the October, 2013
>> Saveur. We had every ingredient it called for, but the vanilla extract
>> (opened) was of indterminate age. But in the batter it went.
>>
>> Any idea how long vanilla extract keeps before it loses its oomph?
>>
>
> I've got some vanilla beans in vodka that's been sitting for several
> years. I expect that the flavors will intensify as the alcohol
> evaporates. My suggestion is that you stick your nose over the open
> bottle and give it a whiff to make sure it's OK. If you're worried about
> it, just give it an extra shot. I always do. My feeling is that you can't put too much.

The alcohol will only evaporate if the bottle is open. A small amount will
evaporate in a sealed bottle, but only until a certain vapor pressure is
reached, at which time there will be no more evaporation.

"sf" > wrote in message
...
> On Thu, 26 Jun 2014 11:29:49 -0700 (PDT), Chemo
> > wrote:
>
>> On Thursday, June 26, 2014 11:06:04 AM UTC-7, wrote:
>> > Baked a Hungarian plum cake this morning, from the recipe in the
>> > October, 2013
>> >
>> > Saveur. We had every ingredient it called for, but the vanilla extract
>> >
>> > (opened) was of indterminate age. But in the batter it went.
>> >
>> >
>> >
>> > Any idea how long vanilla extract keeps before it loses its oomph?
>>
>> Here...I took the time to Google it for you.
>> http://www.thekitchn.com/what-is-the...of-flav-116330
>
> You should have spent a little more time googling. That article
> couldn't even be bothered to say the 6-12 months period was for
> artificial extract... something Americans who take any pride in baking
> tend not to have in the kitchen.

I have never bought artificial, but Cook's Country says otherwise:

http://www.cooksillustrated.com/tast...anilla-extract

On 6/26/2014 9:17 AM, Oregonian Haruspex wrote:
> dsi1 > wrote:
>> On 6/26/2014 8:06 AM, wrote:
>>> Baked a Hungarian plum cake this morning, from the recipe in the October, 2013
>>> Saveur. We had every ingredient it called for, but the vanilla extract
>>> (opened) was of indterminate age. But in the batter it went.
>>>
>>> Any idea how long vanilla extract keeps before it loses its oomph?
>>>
>>
>> I've got some vanilla beans in vodka that's been sitting for several
>> years. I expect that the flavors will intensify as the alcohol
>> evaporates. My suggestion is that you stick your nose over the open
>> bottle and give it a whiff to make sure it's OK. If you're worried about
>> it, just give it an extra shot. I always do. My feeling is that you can't put too much.
>
> The alcohol will only evaporate if the bottle is open. A small amount will
> evaporate in a sealed bottle, but only until a certain vapor pressure is
> reached, at which time there will be no more evaporation.
>

I know it's evaporating because the level is going down. Please revise
your theory to accommodate bottles with imperfect seals.

dsi1 > wrote:
> On 6/26/2014 9:17 AM, Oregonian Haruspex wrote:
>> dsi1 > wrote:
>>> On 6/26/2014 8:06 AM, wrote:
>>>> Baked a Hungarian plum cake this morning, from the recipe in the October, 2013
>>>> Saveur. We had every ingredient it called for, but the vanilla extract
>>>> (opened) was of indterminate age. But in the batter it went.
>>>>
>>>> Any idea how long vanilla extract keeps before it loses its oomph?
>>>>
>>>
>>> I've got some vanilla beans in vodka that's been sitting for several
>>> years. I expect that the flavors will intensify as the alcohol
>>> evaporates. My suggestion is that you stick your nose over the open
>>> bottle and give it a whiff to make sure it's OK. If you're worried about
>>> it, just give it an extra shot. I always do. My feeling is that you can't put too much.
>>
>> The alcohol will only evaporate if the bottle is open. A small amount will
>> evaporate in a sealed bottle, but only until a certain vapor pressure is
>> reached, at which time there will be no more evaporation.
>>
>
> I know it's evaporating because the level is going down. Please revise
> your theory to accommodate bottles with imperfect seals.

Why don't you revise your bottle instead? Seems like a waste of money to
just watch things slowly evaporate.

On 6/26/2014 9:41 AM, Oregonian Haruspex wrote:
>
> Why don't you revise your bottle instead? Seems like a waste of money to
> just watch things slowly evaporate.
>

I want the alcohol to evaporate out to intensify the flavor. In this
case, it's a good thing.

dsi1 > wrote:
> On 6/26/2014 9:41 AM, Oregonian Haruspex wrote:
>>
>> Why don't you revise your bottle instead? Seems like a waste of money to
>> just watch things slowly evaporate.
>>
>
> I want the alcohol to evaporate out to intensify the flavor. In this
> case, it's a good thing.

You are also losing the volatile components of the vanilla. They are the
primary chemicals that create both the odor and taste of vanilla.

If you really wanted to intensify the flavor you would fractionally distill
your mixture. Your current practice is not going to result in anything but
an insipid liquid after enough time.

On Thu, 26 Jun 2014 12:17:40 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Thu, 26 Jun 2014 11:29:49 -0700 (PDT), Chemo
> > > wrote:
> >
> >> On Thursday, June 26, 2014 11:06:04 AM UTC-7, wrote:
> >> > Baked a Hungarian plum cake this morning, from the recipe in the
> >> > October, 2013
> >> >
> >> > Saveur. We had every ingredient it called for, but the vanilla extract
> >> >
> >> > (opened) was of indterminate age. But in the batter it went.
> >> >
> >> >
> >> >
> >> > Any idea how long vanilla extract keeps before it loses its oomph?
> >>
> >> Here...I took the time to Google it for you.
> >> http://www.thekitchn.com/what-is-the...of-flav-116330
> >
> > You should have spent a little more time googling. That article
> > couldn't even be bothered to say the 6-12 months period was for
> > artificial extract... something Americans who take any pride in baking
> > tend not to have in the kitchen.
>
> I have never bought artificial, but Cook's Country says otherwise:
>
> http://www.cooksillustrated.com/tast...anilla-extract

I still wouldn't buy artificial. If I thought whatever it is was
lacking vanilla flavor, I'd use more of it next time. Artificial is
used commercially, I get it - but I don't need to, so I won't.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Thu, 26 Jun 2014 12:05:51 -0700 (PDT), Chemo
> wrote:

> On Thursday, June 26, 2014 11:52:49 AM UTC-7, sf wrote:
> > On Thu, 26 Jun 2014 11:47:09 -0700 (PDT), Chemo
> >
> > > wrote:
> >
> >
> >
> > > Did you even bother to read my link? I figgered not so here is part of it.
> >
> > > most flavoring extracts are quite volatile and, as you discovered with the peppermint flavoring, can evaporate. We looked at the storage recommendations from several flavoring manufacturers and they say that extracts tend to have a shelf life of 6 months to 1 year. The exception to this is pure vanilla extract which, if stored in a cool dark place and tightly sealed, can last indefinitely and even improve with age.
> >
> >
> >
> > Did you bother to notice the question was about vanilla extract, not
> >
> > peppermint flavoring?
> >
> >
> >
> > --
> >
> > I take life with a grain of salt, a slice of lemon and a shot of tequila
>
> Did you bother to read the entire link? the quote I gave was about vanilla extract. Not peppermint!!

Back to my first reply that the link was crap.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Thu, 26 Jun 2014 08:56:39 -1000, dsi1
> wrote:

> On 6/26/2014 8:06 AM, wrote:
> > Baked a Hungarian plum cake this morning, from the recipe in the October, 2013
> > Saveur. We had every ingredient it called for, but the vanilla extract
> > (opened) was of indterminate age. But in the batter it went.
> >
> > Any idea how long vanilla extract keeps before it loses its oomph?
> >
>
> I've got some vanilla beans in vodka that's been sitting for several
> years. I expect that the flavors will intensify as the alcohol
> evaporates. My suggestion is that you stick your nose over the open
> bottle and give it a whiff to make sure it's OK. If you're worried about
> it, just give it an extra shot. I always do. My feeling is that you
> can't put too much.

I think he'll know if it was okay or not as soon as he takes his first
bite (or second or third).

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Thu, 26 Jun 2014 09:33:38 -1000, dsi1
> wrote:

>
> I know it's evaporating because the level is going down. Please revise
> your theory to accommodate bottles with imperfect seals.

If it matters, you can always slow the process by putting a tiny piece
of cling wrap over the opening before you put the cap back on.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

dsi1 wrote:
> On 6/26/2014 9:41 AM, Oregonian Haruspex wrote:
>>
>> Why don't you revise your bottle instead? Seems like a waste of
>> money to just watch things slowly evaporate.
>>
>
> I want the alcohol to evaporate out to intensify the flavor. In this
> case, it's a good thing.

Then take the lid off the bottle entirely.

Just put a s$%^-load of vanilla beans in there, close it up, give it a
shake from time to time, and it'll taste wonderful in a few months - no
need for it to evaporate at all.

-S-

wrote:
> Baked a Hungarian plum cake this morning, from the recipe in the
> October, 2013 Saveur. We had every ingredient it called for, but the
> vanilla extract (opened) was of indterminate age. But in the batter
> it went.
>
> Any idea how long vanilla extract keeps before it loses its oomph?

I've never found it to lose its oomph. I tend to buy a few bottles at a
time and I've certainly had them on my shelf for six months, probably a
year or longer.

They age whiskey - vanilla extract is 30% alcohol or thereabouts, and my
instinct (about which I claim no science whatsoever) is that you can
keep a bottle of vanilla extract or other alcohol-based extract on your
shelf for at least a few years and then use it exactly as called for in
your recipe with no adverse consequences.

-S-

sf > wrote:
> On Thu, 26 Jun 2014 12:17:40 -0700, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>>> On Thu, 26 Jun 2014 11:29:49 -0700 (PDT), Chemo
>>> > wrote:
>>>
>>>> On Thursday, June 26, 2014 11:06:04 AM UTC-7, wrote:
>>>>> Baked a Hungarian plum cake this morning, from the recipe in the
>>>>> October, 2013
>>>>>
>>>>> Saveur. We had every ingredient it called for, but the vanilla extract
>>>>>
>>>>> (opened) was of indterminate age. But in the batter it went.
>>>>>
>>>>>
>>>>>
>>>>> Any idea how long vanilla extract keeps before it loses its oomph?
>>>>
>>>> Here...I took the time to Google it for you.
>>>> http://www.thekitchn.com/what-is-the...of-flav-116330
>>>
>>> You should have spent a little more time googling. That article
>>> couldn't even be bothered to say the 6-12 months period was for
>>> artificial extract... something Americans who take any pride in baking
>>> tend not to have in the kitchen.
>>
>> I have never bought artificial, but Cook's Country says otherwise:
>>
>> http://www.cooksillustrated.com/tast...anilla-extract
>
> I still wouldn't buy artificial. If I thought whatever it is was
> lacking vanilla flavor, I'd use more of it next time. Artificial is
> used commercially, I get it - but I don't need to, so I won't.

I would take any information disseminated by Crook's Country with an
enormous grain of salt anyway.

On Thursday, June 26, 2014 1:08:25 PM UTC-7, sf wrote:
> On Thu, 26 Jun 2014 12:05:51 -0700 (PDT), Chemo
>
> > wrote:
>
>
>
> > On Thursday, June 26, 2014 11:52:49 AM UTC-7, sf wrote:
>
> > > On Thu, 26 Jun 2014 11:47:09 -0700 (PDT), Chemo
>
> > >
>
> > > > wrote:
>
> > >
>
> > >
>
> > >
>
> > > > Did you even bother to read my link? I figgered not so here is part of it.
>
> > >
>
> > > > most flavoring extracts are quite volatile and, as you discovered with the peppermint flavoring, can evaporate. We looked at the storage recommendations from several flavoring manufacturers and they say that extracts tend to have a shelf life of 6 months to 1 year. The exception to this is pure vanilla extract which, if stored in a cool dark place and tightly sealed, can last indefinitely and even improve with age.
>
> > >
>
> > >
>
> > >
>
> > > Did you bother to notice the question was about vanilla extract, not
>
> > >
>
> > > peppermint flavoring?
>
> > >
>
> > >
>
> > >
>
> > > --
>
> > >
>
> > > I take life with a grain of salt, a slice of lemon and a shot of tequila
>
> >
>
> > Did you bother to read the entire link? the quote I gave was about vanilla extract. Not peppermint!!
>
>
>
> Back to my first reply that the link was crap.
>
>
>
> --
>
> I take life with a grain of salt, a slice of lemon and a shot of tequila

Where in your first reply do you say it's crap?

On 6/26/2014 9:57 AM, Oregonian Haruspex wrote:
> dsi1 > wrote:
>> On 6/26/2014 9:41 AM, Oregonian Haruspex wrote:
>>>
>>> Why don't you revise your bottle instead? Seems like a waste of money to
>>> just watch things slowly evaporate.
>>>
>>
>> I want the alcohol to evaporate out to intensify the flavor. In this
>> case, it's a good thing.
>
> You are also losing the volatile components of the vanilla. They are the
> primary chemicals that create both the odor and taste of vanilla.
>
> If you really wanted to intensify the flavor you would fractionally distill
> your mixture. Your current practice is not going to result in anything but
> an insipid liquid after enough time.
>

All I know is that liquids evaporate out of sealed bottles in this
world. This idea sounds even more far-fetched.

On 6/26/2014 10:11 AM, sf wrote:
> On Thu, 26 Jun 2014 08:56:39 -1000, dsi1
> > wrote:
>
>> On 6/26/2014 8:06 AM, wrote:
>>> Baked a Hungarian plum cake this morning, from the recipe in the October, 2013
>>> Saveur. We had every ingredient it called for, but the vanilla extract
>>> (opened) was of indterminate age. But in the batter it went.
>>>
>>> Any idea how long vanilla extract keeps before it loses its oomph?
>>>
>>
>> I've got some vanilla beans in vodka that's been sitting for several
>> years. I expect that the flavors will intensify as the alcohol
>> evaporates. My suggestion is that you stick your nose over the open
>> bottle and give it a whiff to make sure it's OK. If you're worried about
>> it, just give it an extra shot. I always do. My feeling is that you
>> can't put too much.
>
> I think he'll know if it was okay or not as soon as he takes his first
> bite (or second or third).
>

Oh it's gonna be good alright - if he puts in that extra dose of
vanilla. Go for broke, man!

On 6/26/2014 10:14 AM, Steve Freides wrote:
> dsi1 wrote:
>> On 6/26/2014 9:41 AM, Oregonian Haruspex wrote:
>>>
>>> Why don't you revise your bottle instead? Seems like a waste of
>>> money to just watch things slowly evaporate.
>>>
>>
>> I want the alcohol to evaporate out to intensify the flavor. In this
>> case, it's a good thing.
>
> Then take the lid off the bottle entirely.
>
> Just put a s$%^-load of vanilla beans in there, close it up, give it a
> shake from time to time, and it'll taste wonderful in a few months - no
> need for it to evaporate at all.
>
> -S-
>
>

This is a pretty good sounding idea. Who the heck has that much beans? I
have a bunch of beans in my sugar jar. I'll dig those out and add it to
the vodka mix. I suspect that this mix is going to be still around after
I'm dead. I should put it in a fancy bottle and call it the family
vanilla. That would be cool.

On Thu, 26 Jun 2014 08:56:39 -1000, dsi1
> wrote:

>On 6/26/2014 8:06 AM, wrote:
>> Baked a Hungarian plum cake this morning, from the recipe in the October, 2013
>> Saveur. We had every ingredient it called for, but the vanilla extract
>> (opened) was of indterminate age. But in the batter it went.
>>
>> Any idea how long vanilla extract keeps before it loses its oomph?
>>
>
>I've got some vanilla beans in vodka that's been sitting for several
>years. I expect that the flavors will intensify as the alcohol
>evaporates. My suggestion is that you stick your nose over the open
>bottle and give it a whiff to make sure it's OK.

I made my own essence/extract? about four years ago, still have over a
good litre left and hasn't lost any flavour as far as I can tell. Mine
is stored in a jar, kept in the cupboard.

>If you're worried about
>it, just give it an extra shot. I always do. My feeling is that you
>can't put too much.

I can't help but add a splash more than required

On 6/26/2014 12:32 PM, Jeßus wrote:
>
> I can't help but add a splash more than required
>

Fukin'A!

(-:

On Thu, 26 Jun 2014 19:41:54 +0000 (UTC), Oregonian Haruspex
> wrote:

>dsi1 > wrote:
>> On 6/26/2014 9:17 AM, Oregonian Haruspex wrote:
>>> dsi1 > wrote:
>>>> On 6/26/2014 8:06 AM, wrote:
>>>>> Baked a Hungarian plum cake this morning, from the recipe in the October, 2013
>>>>> Saveur. We had every ingredient it called for, but the vanilla extract
>>>>> (opened) was of indterminate age. But in the batter it went.
>>>>>
>>>>> Any idea how long vanilla extract keeps before it loses its oomph?
>>>>>
>>>>
>>>> I've got some vanilla beans in vodka that's been sitting for several
>>>> years. I expect that the flavors will intensify as the alcohol
>>>> evaporates. My suggestion is that you stick your nose over the open
>>>> bottle and give it a whiff to make sure it's OK. If you're worried about
>>>> it, just give it an extra shot. I always do. My feeling is that you can't put too much.
>>>
>>> The alcohol will only evaporate if the bottle is open. A small amount will
>>> evaporate in a sealed bottle, but only until a certain vapor pressure is
>>> reached, at which time there will be no more evaporation.
>>>
>>
>> I know it's evaporating because the level is going down. Please revise
>> your theory to accommodate bottles with imperfect seals.
>
>Why don't you revise your bottle instead? Seems like a waste of money to
>just watch things slowly evaporate.

People without a life have nothing better to do.

On Thu, 26 Jun 2014 20:22:56 +0000 (UTC), Oregonian Haruspex
> wrote:

> I would take any information disseminated by Crook's Country with an
> enormous grain of salt anyway.

I'm not that cynical about Cook's Country and bow tie man.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Thu, 26 Jun 2014 13:27:36 -0700 (PDT), Chemo
> wrote:

> On Thursday, June 26, 2014 1:08:25 PM UTC-7, sf wrote:
> > On Thu, 26 Jun 2014 12:05:51 -0700 (PDT), Chemo
> >
> > > wrote:
> >
> >
> >
> > > On Thursday, June 26, 2014 11:52:49 AM UTC-7, sf wrote:
> >
> > > > On Thu, 26 Jun 2014 11:47:09 -0700 (PDT), Chemo
> >
> > > >
> >
> > > > > wrote:
> >
> > > >
> >
> > > >
> >
> > > >
> >
> > > > > Did you even bother to read my link? I figgered not so here is part of it.
> >
> > > >
> >
> > > > > most flavoring extracts are quite volatile and, as you discovered with the peppermint flavoring, can evaporate. We looked at the storage recommendations from several flavoring manufacturers and they say that extracts tend to have a shelf life of 6 months to 1 year. The exception to this is pure vanilla extract which, if stored in a cool dark place and tightly sealed, can last indefinitely and even improve with age.
> >
> > > >
> >
> > > >
> >
> > > >
> >
> > > > Did you bother to notice the question was about vanilla extract, not
> >
> > > >
> >
> > > > peppermint flavoring?
> >
> > > >
> >
> > > >
> >
> > > >
> >
> > > > --
> >
> > > >
> >
> > > > I take life with a grain of salt, a slice of lemon and a shot of tequila
> >
> > >
> >
> > > Did you bother to read the entire link? the quote I gave was about vanilla extract. Not peppermint!!
> >
> >
> >
> > Back to my first reply that the link was crap.
> >
> >
> >
> > --
> >
> > I take life with a grain of salt, a slice of lemon and a shot of tequila
>
> Where in your first reply do you say it's crap?

You're not very good at reading insinuations, are you.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

In article >,
says...
>
> Baked a Hungarian plum cake this morning, from the recipe in the October, 2013
> Saveur. We had every ingredient it called for, but the vanilla extract
> (opened) was of indterminate age. But in the batter it went.
>
> Any idea how long vanilla extract keeps before it loses its oomph?

I make my own, keep it at least 6 months and preferably a year before
I start using it, then once opened a bottle can last up to a further
year (depending on size).

Janet.

On Thu, 26 Jun 2014 11:06:04 -0700, spamtrap1888 wrote:


> Any idea how long vanilla extract keeps before it loses its oomph?

No clue. A bottle of Vanilla extract (40ml) doesn't last more than a few
weeks in this house - my 10 y/o daughter has caught the 'baking bug' and
uses it for all sorts of yummy baked goodies.

Which reminds me: she made Barb's famous (girl) brownies the other day -
which were delicious - and were scarfed down by all. Thanks Barb!

--
Cheers
Chatty Cathy

On Friday, June 27, 2014 7:45:36 AM UTC-7, Janet wrote:
> In article >,
> says...

> > Any idea how long vanilla extract keeps before it loses its oomph?
>
> I make my own, keep it at least 6 months and preferably a year before
> I start using it, then once opened a bottle can last up to a further
> year (depending on size).
>

Thanks, Janet. This is the exact sort of personal experience I wanted
to hear.

On 27/06/2014 8:32 AM, Jeßus wrote:
> On Thu, 26 Jun 2014 08:56:39 -1000, dsi1
> > wrote:
>
>> On 6/26/2014 8:06 AM, wrote:
>>> Baked a Hungarian plum cake this morning, from the recipe in the October, 2013
>>> Saveur. We had every ingredient it called for, but the vanilla extract
>>> (opened) was of indterminate age. But in the batter it went.
>>>
>>> Any idea how long vanilla extract keeps before it loses its oomph?
>>>
>>
>> I've got some vanilla beans in vodka that's been sitting for several
>> years. I expect that the flavors will intensify as the alcohol
>> evaporates. My suggestion is that you stick your nose over the open
>> bottle and give it a whiff to make sure it's OK.
>
> I made my own essence/extract? about four years ago, still have over a
> good litre left and hasn't lost any flavour as far as I can tell. Mine
> is stored in a jar, kept in the cupboard.

I make my own too using OP Rum and find that it gets better as it ages.
I usually keep it for at least a year before broaching a bottle.

It makes any commercial vanilla product I've ever used taste wimpy and
oomphless by comparison.

On Tue, 01 Jul 2014 22:59:58 +1000, Fran Farmer
> wrote:

>On 27/06/2014 8:32 AM, Jeßus wrote:
>> On Thu, 26 Jun 2014 08:56:39 -1000, dsi1
>> > wrote:
>>
>>> On 6/26/2014 8:06 AM, wrote:
>>>> Baked a Hungarian plum cake this morning, from the recipe in the October, 2013
>>>> Saveur. We had every ingredient it called for, but the vanilla extract
>>>> (opened) was of indterminate age. But in the batter it went.
>>>>
>>>> Any idea how long vanilla extract keeps before it loses its oomph?
>>>>
>>>
>>> I've got some vanilla beans in vodka that's been sitting for several
>>> years. I expect that the flavors will intensify as the alcohol
>>> evaporates. My suggestion is that you stick your nose over the open
>>> bottle and give it a whiff to make sure it's OK.
>>
>> I made my own essence/extract? about four years ago, still have over a
>> good litre left and hasn't lost any flavour as far as I can tell. Mine
>> is stored in a jar, kept in the cupboard.
>
>I make my own too using OP Rum and find that it gets better as it ages.
> I usually keep it for at least a year before broaching a bottle.
>
>It makes any commercial vanilla product I've ever used taste wimpy and
>oomphless by comparison.

I can't see myself buying any in the future, I think mine has a much
fuller flavour, stronger too. I made up another batch not so long ago,
this time I used some of my home made 'bourbon'. It looks so good, but
I'll just have to be patient. Which is why I buried it at the back of
the cupboard...

On Wed, 02 Jul 2014 08:19:40 +1000, Jeßus > wrote:

>On Tue, 01 Jul 2014 22:59:58 +1000, Fran Farmer
> wrote:
>
>>On 27/06/2014 8:32 AM, Jeßus wrote:
>>> On Thu, 26 Jun 2014 08:56:39 -1000, dsi1
>>> > wrote:
>>>
>>>> On 6/26/2014 8:06 AM, wrote:
>>>>> Baked a Hungarian plum cake this morning, from the recipe in the October, 2013
>>>>> Saveur. We had every ingredient it called for, but the vanilla extract
>>>>> (opened) was of indterminate age. But in the batter it went.
>>>>>
>>>>> Any idea how long vanilla extract keeps before it loses its oomph?
>>>>>
>>>>
>>>> I've got some vanilla beans in vodka that's been sitting for several
>>>> years. I expect that the flavors will intensify as the alcohol
>>>> evaporates. My suggestion is that you stick your nose over the open
>>>> bottle and give it a whiff to make sure it's OK.
>>>
>>> I made my own essence/extract? about four years ago, still have over a
>>> good litre left and hasn't lost any flavour as far as I can tell. Mine
>>> is stored in a jar, kept in the cupboard.
>>
>>I make my own too using OP Rum and find that it gets better as it ages.
>> I usually keep it for at least a year before broaching a bottle.
>>
>>It makes any commercial vanilla product I've ever used taste wimpy and
>>oomphless by comparison.
>
>I can't see myself buying any in the future, I think mine has a much
>fuller flavour, stronger too. I made up another batch not so long ago,
>this time I used some of my home made 'bourbon'. It looks so good, but
>I'll just have to be patient. Which is why I buried it at the back of
>the cupboard...

In the last batch of vanilla extract I made, I used Maker's Mark.
Unfortunately, I only made about a half pint. DH uses a tablespoon at
a time in his homemade vanilla ice cream, so it didn't last very long.

I'm getting some more beans in July, and I think I'll make about a
quart with vodka and a quart with bourbon. Don't know if the budget
will stretch to Maker's Mark again, though.

Doris

Doris Night wrote:
>
>In the last batch of vanilla extract I made, I used Maker's Mark.
>Unfortunately, I only made about a half pint. DH uses a tablespoon at
>a time in his homemade vanilla ice cream, so it didn't last very long.

That's like 25 batches of ice cream.

>I'm getting some more beans in July, and I think I'll make about a
>quart with vodka and a quart with bourbon. Don't know if the budget
>will stretch to Maker's Mark again, though.

Another 200 batches of ice cream. I hope hubby's medical insurance is
paid up.
http://homecooking.about.com/cs/food...anilla_pro.htm

On Tue, 01 Jul 2014 21:36:33 -0400, Doris Night
> wrote:

>On Wed, 02 Jul 2014 08:19:40 +1000, Jeßus > wrote:
>
>>On Tue, 01 Jul 2014 22:59:58 +1000, Fran Farmer
> wrote:
>>
>>>On 27/06/2014 8:32 AM, Jeßus wrote:
>>>> On Thu, 26 Jun 2014 08:56:39 -1000, dsi1
>>>> > wrote:
>>>>
>>>>> On 6/26/2014 8:06 AM, wrote:
>>>>>> Baked a Hungarian plum cake this morning, from the recipe in the October, 2013
>>>>>> Saveur. We had every ingredient it called for, but the vanilla extract
>>>>>> (opened) was of indterminate age. But in the batter it went.
>>>>>>
>>>>>> Any idea how long vanilla extract keeps before it loses its oomph?
>>>>>>
>>>>>
>>>>> I've got some vanilla beans in vodka that's been sitting for several
>>>>> years. I expect that the flavors will intensify as the alcohol
>>>>> evaporates. My suggestion is that you stick your nose over the open
>>>>> bottle and give it a whiff to make sure it's OK.
>>>>
>>>> I made my own essence/extract? about four years ago, still have over a
>>>> good litre left and hasn't lost any flavour as far as I can tell. Mine
>>>> is stored in a jar, kept in the cupboard.
>>>
>>>I make my own too using OP Rum and find that it gets better as it ages.
>>> I usually keep it for at least a year before broaching a bottle.
>>>
>>>It makes any commercial vanilla product I've ever used taste wimpy and
>>>oomphless by comparison.
>>
>>I can't see myself buying any in the future, I think mine has a much
>>fuller flavour, stronger too. I made up another batch not so long ago,
>>this time I used some of my home made 'bourbon'. It looks so good, but
>>I'll just have to be patient. Which is why I buried it at the back of
>>the cupboard...
>
>In the last batch of vanilla extract I made, I used Maker's Mark.
>Unfortunately, I only made about a half pint. DH uses a tablespoon at
>a time in his homemade vanilla ice cream, so it didn't last very long.

Sounds very nice.

>I'm getting some more beans in July, and I think I'll make about a
>quart with vodka and a quart with bourbon. Don't know if the budget
>will stretch to Maker's Mark again, though.

Very nice extract though