| pete |
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
|
|
|
| Vox Humana |
"pete" <wrouuaegup8u@jetable.org> wrote in message
news:1103300463.486105.46380@f14g2000cwb.googlegroups.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 Cook |
"Vox Humana" <vhumana@hotmail.com> wrote:
>
>"pete" <wrouuaegup8u@jetable.org> wrote in message
>news:1103300463.486105.46380@f14g2000cwb.googlegroups.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)
|
|
|
| Vox Humana |
"The Cook" <susan_r23666@yahoo.com> wrote in message
news:pmb6s01u84bhd8f0f1ov96hldal03hogeo@4ax.com...
> "Vox Humana" <vhumana@hotmail.com> wrote:
>
> >
> >"pete" <wrouuaegup8u@jetable.org> wrote in message
> >news:1103300463.486105.46380@f14g2000cwb.googlegroups.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.
|
|
|
| pete |
hey,
thanks for the tip
there seems to be some logic
to not using the Real Van if you add it before baking
pete
|
|
|
| Davida Chazan - The Chocolate Lady |
Reply-To: Davida Chazan <davidacNOT@jdc.COM>
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Trace: individual.net iTGxjWFXZg616CFgiMInJQIG954qp5FUPDyarHASC3fhHzs00Q
X-Newsreader: Forte Agent 1.9/32.560
Path: text-east!propagator-sterling!in.nntp.be!news2.euro.net!216.196.110.149.MISMATCH!border2.nntp.ams.giganews.com!nntp.giganews.com!fu-berlin.de!uni-berlin.de!individual.net!not-for-mail
Xref: Usenet.com rec.food.baking:63659
(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" <wrouuaegup8u@jetable.org> 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/
~*~*~*~*~*~
|
|
|
| silentking |
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" <wrouuaegup8u@jetable.org> 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
|
|
|
| Wayne Boatwright |
silentking <silentkingat@hotmailmail.com> wrote in news:41c41253$0$5292
$ec3e2dad@news.usenetmonster.com:
> 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" <wrouuaegup8u@jetable.org> 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.
|
|
|
| Davida Chazan - The Chocolate Lady |
(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 <wbw@att.net> reported:
>silentking <silentkingat@hotmailmail.com> wrote in news:41c41253$0$5292
>$ec3e2dad@news.usenetmonster.com:
>
>> 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" <wrouuaegup8u@jetable.org> 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/
~*~*~*~*~*~
|
|
|
| pennyaline |
"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.
|
|
|
| Dave Fouchey |
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
<davidac@jdc.com> 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>
>~*~*~*~*~*~
|
|
|
| graham |
"pete" <wrouuaegup8u@jetable.org> wrote in message
news:1103351117.402967.225160@z14g2000cwz.googlegroups.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
|
|
|
| alkem@webtv.net |
how many pods to how much vodka? I would like to try making some
extract. How long do you soak it?
Alkem
|
|
|
| Dave Fouchey |
On Sat, 18 Dec 2004 13:19:32 -0500, alkem@webtv.net wrote:
>how many pods to how much vodka? I would like to try making some
>extract. How long do you soak it?
>
>Alkem
I usually split two vanilla beans lengthwise and place them in a pint
bottle of Vodka. Shake periodically and let sit for around three weeks
or so, it will mellow and get more flavorfully over time.
Dave
|
|
|
| pete |
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
|
|
|
| Vox Humana |
"graham" <stratman@shaw.ca> wrote in message
news:V4_wd.536661$nl.432605@pd7tw3no...
>
> "pete" <wrouuaegup8u@jetable.org> wrote in message
> news:1103351117.402967.225160@z14g2000cwz.googlegroups.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.
|
|
|
| Davida Chazan - The Chocolate Lady |
NOTE: My Correct Address is in my signature (just remove the spaces).
On Sat, 18 Dec 2004 12:20:49 -0500, Dave Fouchey <dfouchey@sc.rr.com>
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)
~*~*~*~*~*~
|
|
|
| Vox Humana |
Xref: Usenet.com rec.food.baking:63688
"Davida Chazan - The Chocolate Lady" <7zcm9001@sneakemail.com> wrote in
message news:dqras0p70vjpj6rk783rlol41bksug55gi@4ax.com...
> NOTE: My Correct Address is in my signature (just remove the spaces).
> On Sat, 18 Dec 2004 12:20:49 -0500, Dave Fouchey <dfouchey@sc.rr.com>
> 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.
|
|
|
| Dave Fouchey |
On Sun, 19 Dec 2004 14:10:16 +0200, Davida Chazan - The Chocolate Lady
<7zcm9001@sneakemail.com> wrote:
>NOTE: My Correct Address is in my signature (just remove the spaces).
>On Sat, 18 Dec 2004 12:20:49 -0500, Dave Fouchey <dfouchey@sc.rr.com>
>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
|
|
|
| Dave Fouchey |
On Sun, 19 Dec 2004 16:53:46 GMT, "Vox Humana" <vhumana@hotmail.com>
wrote:
>
>"Davida Chazan - The Chocolate Lady" <7zcm9001@sneakemail.com> wrote in
>message news:dqras0p70vjpj6rk783rlol41bksug55gi@4ax.com...
>> NOTE: My Correct Address is in my signature (just remove the spaces).
>> On Sat, 18 Dec 2004 12:20:49 -0500, Dave Fouchey <dfouchey@sc.rr.com>
>> 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
|
|
|
| Dave Bell |
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
|
|
|
| Dave Fouchey |
On Sun, 19 Dec 2004 20:04:45 GMT, Dave Bell
<dbell@TheSPAMFREEBells.net> 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.
|
|
|
| Dave Bell |
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.
|
|
|
| Jerry |
On Sat, 18 Dec 2004 23:43:14 GMT, "Vox Humana" <vhumana@hotmail.com>
wrote:
>
>"graham" <stratman@shaw.ca> wrote in message
>news:V4_wd.536661$nl.432605@pd7tw3no...
>>
>> "pete" <wrouuaegup8u@jetable.org> wrote in message
>> news:1103351117.402967.225160@z14g2000cwz.googlegroups.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.
|
|
|
| Vox Humana |
"Jerry" <jerryhoule@yahoo.com> wrote in message
news:h9lfs0d9n9vuqe53cs1mvl7qnaaos95oft@4ax.com...
> 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!
|
|
|
| gwehrenb@bellsouth.net |
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!!
|
|
|
| gwehrenb@bellsouth.net |
So, your cost per ounce is.....? Forgive me if I can't do the
arithmetic - I had a glass of pinor noir with dinner and I can barely
type.
|
|
|
| Dave Bell |
On Wed, 22 Dec 2004 gwehrenb@bellsouth.net wrote:
> So, your cost per ounce is.....? Forgive me if I can't do the
> arithmetic - I had a glass of pinor noir with dinner and I can barely
> type.
If I got this right, it's:
24 pods cost $58.
Used 6 pods ($14.50) in a pint of 190 proof grain alcohol.
I'm guessing that was around $12, but I could be way off.
$14.50 + $12 = $26.50 for 16 ounces UNcut. Times 40% = $0.66 per ounce.
Not bad.
Dave
|
|
|
| Davida Chazan - The Chocolate Lady |
(Please NOTE: My correct e-mail address is in my Signature) On Sat, 18
Dec 2004 17:49:41 GMT, during the rec.food.baking Community News Flash
"graham" <stratman@shaw.ca> reported:
>
>"pete" <wrouuaegup8u@jetable.org> wrote in message
>news:1103351117.402967.225160@z14g2000cwz.googlegroups.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
>
Price is the main factor, I believe.
--
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/
~*~*~*~*~*~
|
|
|
| Raj V |
Here in Houston, you can buy real vanilla extract from Mexico very cheaply.
We have large grocery stores that specialize in Mexican food. My wife bought
a fancy looking 236 ml bottle from a Wisconsin specialty company for $12+
and it is just not as good as the Mexican. The 750ml bottle from Mexico cost
about $7. Using it in baked goods has never seemed to degrade the taste. For
that price why use imitation?
Raj
|
|
|
| Vox Humana |
"Raj V" <rvaught@houston.rr.com> wrote in message
news:5oYyd.4462$wD4.1892@fe1.texas.rr.com...
> Here in Houston, you can buy real vanilla extract from Mexico very
cheaply.
> We have large grocery stores that specialize in Mexican food. My wife
bought
> a fancy looking 236 ml bottle from a Wisconsin specialty company for $12+
> and it is just not as good as the Mexican. The 750ml bottle from Mexico
cost
> about $7. Using it in baked goods has never seemed to degrade the taste.
For
> that price why use imitation?
>
There was a big discussion about Mexican vanilla here a few months back.
Some people are hesitant to use it because of fear of toxicity. Others
claim that most imported vanilla from Mexico is actually synthetic. Here is
a link to a page on the topic. I'm not make a claim either way, just
bringing up another point of view.
http://www.vanilla.com/html/facts-mexican.html
|
|
|
| Raj V |
Vox Humana wrote:
> There was a big discussion about Mexican vanilla here a few months back.
> Some people are hesitant to use it because of fear of toxicity. Others
> claim that most imported vanilla from Mexico is actually synthetic.
SNIP
You could be right on both counts. Mr. Flores, the spice shop owner at the
farmer's market told me it was real but who really knows? I am one of those
people who could be fooled. Like with wine. I have to admit I'm not sure I
could tell the difference between a $25 and a $75 bottle of wine. Same with
vanilla, except that stuff from Wisconsin, it was awful.
I've been going to the Flores spice shop for 25 years. A marvelous place
with a marvelous odor. He helps me select different chilies to mix for my
Chili powder. He has a section devoted to folk medicine. Not sure the
efficacy but I tend to believe indigenous medicines may be underrated.
I love the farmer's market. After a hearty breakfast at the restaurant
there, where they serve real biscuits and fresh made sausage, a stroll
through the stalls buying fresh produce tops off a Saturday morning. The
spice shop is a darned interesting place to browse.
Raj
In Houston where it is actually snowing on Christmas eve!!!! Well, not big
flakes, but white cold stuff.
Merry Christmas
|
|
|
| Jerry |
On Wed, 22 Dec 2004 17:16:12 -0800, Dave Bell
<dbell@TheSPAMFREEBells.net> wrote:
>On Wed, 22 Dec 2004 gwehrenb@bellsouth.net wrote:
>
>> So, your cost per ounce is.....? Forgive me if I can't do the
>> arithmetic - I had a glass of pinor noir with dinner and I can barely
>> type.
>
>If I got this right, it's:
>
>24 pods cost $58.
>Used 6 pods ($14.50) in a pint of 190 proof grain alcohol.
>I'm guessing that was around $12, but I could be way off.
>$14.50 + $12 = $26.50 for 16 ounces UNcut. Times 40% = $0.66 per ounce.
>
>Not bad.
>
>Dave
Actually, (this is a little embarrassing) the 190 proof stuff here in
a North Carolna state ABC store sells for about $10/fifth. It's
straight clear grain alcohol, and I can't imagine how they can sell
it, but this is moonshine country (who knows). The stuff is so
flammable, you have to be extrememly cautious when using it anywhere
near an open flame (better to put out the flame,or risk burning the
shack down). Can't even imagine some one taking a drink out of the
bottle. Goes by various inconspicuous brand names.
I also infused the peelings of several oranges in it for a few months,
and I just add it to dessert foods for flavoring with an eye dropper.
Goes very well with sugar cookies and such.
!/4 lb is the minimum you can order from this source (atlantic spice),
so $58 is a lot, but if one got a few more people interested in a well
split order, each could have some really cheap premium vanilla for
much less than the retail value (at lesser quality).
|
|
|
| Dave Bell |
Jerry wrote:
> On Wed, 22 Dec 2004 17:16:12 -0800, Dave Bell
> <dbell@TheSPAMFREEBells.net> wrote:
>
>
>>On Wed, 22 Dec 2004 gwehrenb@bellsouth.net wrote:
>>
>>
>>>So, your cost per ounce is.....? Forgive me if I can't do the
>>>arithmetic - I had a glass of pinor noir with dinner and I can barely
>>>type.
>>
>>If I got this right, it's:
>>
>>24 pods cost $58.
>>Used 6 pods ($14.50) in a pint of 190 proof grain alcohol.
>>I'm guessing that was around $12, but I could be way off.
>>$14.50 + $12 = $26.50 for 16 ounces UNcut. Times 40% = $0.66 per ounce.
>>
>>Not bad.
>>
>>Dave
>
>
>
> Actually, (this is a little embarrassing) the 190 proof stuff here in
> a North Carolna state ABC store sells for about $10/fifth. It's
> straight clear grain alcohol, and I can't imagine how they can sell
> it, but this is moonshine country (who knows). The stuff is so
> flammable, you have to be extrememly cautious when using it anywhere
> near an open flame (better to put out the flame,or risk burning the
> shack down). Can't even imagine some one taking a drink out of the
> bottle. Goes by various inconspicuous brand names.
>
> I also infused the peelings of several oranges in it for a few months,
> and I just add it to dessert foods for flavoring with an eye dropper.
> Goes very well with sugar cookies and such.
>
> !/4 lb is the minimum you can order from this source (atlantic spice),
> so $58 is a lot, but if one got a few more people interested in a well
> split order, each could have some really cheap premium vanilla for
> much less than the retail value (at lesser quality).
I did a little searching just now, and found the following:
http://www.23degreesnorth.com/vanilla.htm
6 pods for $12.95
Not much cheaper, by the pod, but at least it's a small order...
For all I know, the straight grain alcohol is that cheap, here in
yuppie-land California; I haven't bought any in decades!
Dave
|
|
|
| Dee Randall |
"Dave Fouchey" <dfouchey@sc.rr.com> wrote in message
news:7ip8s0pkul62v5a8pjqpr03bq50nbpohh8@4ax.com...
> Davida, I use Vodka and Vanilla Beans cut open lengthwise and it does
> a marvelous job of making Vanilla Extract with no aftertaste from the
> Vodka at all. You might try it with a pint of Vodka and see if you
> like it.
>
> By the way my eldest Daughter's name is Davida, neat to see another
> one.
>
> Dave Fouchey
Couldn't resist - I have a cousin named Davida. How do you pronounce your
name?
Duh-VEE-Duh?
She calls herself Dee, as I do myself.
Dee
|
|
|
| Dee Randall |
"Jerry" <jerryhoule@yahoo.com> wrote in message
news:h9lfs0d9n9vuqe53cs1mvl7qnaaos95oft@4ax.com...
>
>
>
>
> On Sat, 18 Dec 2004 23:43:14 GMT, "Vox Humana" <vhumana@hotmail.com>
> wrote:
>
>>
>>"graham" <stratman@shaw.ca> wrote in message
>>news:V4_wd.536661$nl.432605@pd7tw3no...
>>>
>>> "pete" <wrouuaegup8u@jetable.org> wrote in message
>>> news:1103351117.402967.225160@z14g2000cwz.googlegroups.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.
Now I can understand after reading Vox's url about the possibility of
vanilla toxicity, etc. why one would want to make their own vanilla. Since
price is being discussed here, I might ask if your 6 pods + 190 proof grain
alcohol was a bit cheaper than the same amount of vanilla. Can you use it
teaspoon-for-teaspoon in your recipes?
I've only tasted "white lightnin'" once in my life -- Yikes! I think I
might chose Vodka though.
Thanks.
Dee
|
|
|
| Davida Chazan - The Chocolate Lady |
NOTE: My Correct Address is in my signature (just remove the spaces).
On Tue, 28 Dec 2004 09:43:53 -0500, "Dee Randall"
<deedoveyatshenteldotnet> wrote:
>
>"Dave Fouchey" <dfouchey@sc.rr.com> wrote in message
>news:7ip8s0pkul62v5a8pjqpr03bq50nbpohh8@4ax.com...
>> 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
>
>Couldn't resist - I have a cousin named Davida.
Cool!
>How do you pronounce your
>name?
>Duh-VEE-Duh?
Absolutely!
>She calls herself Dee, as I do myself.
>Dee
I get d'VEE some times, others call me "davey" but I don't care for
that much. I love my name and like being called by it.
ObTopic - found a little bottle of "airplane" vodka and put a pod of
vanilla in it and I hope to have my own, home grown vanilla extract in
a couple of weeks. About how long do you think I should let it soak,
and how much water should I add to the base when its done?
--
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)
~*~*~*~*~*~
|
|
|
| Eric Jorgensen |
On Tue, 28 Dec 2004 09:59:36 -0500
"Dee Randall" <deedoveyatshenteldotnet> wrote:
> Now I can understand after reading Vox's url about the possibility of
> vanilla toxicity, etc. why one would want to make their own vanilla.
> Since price is being discussed here, I might ask if your 6 pods + 190
> proof grain alcohol was a bit cheaper than the same amount of vanilla.
> Can you use it teaspoon-for-teaspoon in your recipes?
>
> I've only tasted "white lightnin'" once in my life -- Yikes! I think I
> might chose Vodka though.
Pure ethanol doesn't have much of a flavor, but therein lies the rub.
In the real world, outside of laboratories, fermentation of sugars and
starches always produces more than just alcohol, and there are typically
terpenes in the source vegetable matter that are extracted as well.
Terpenes can be good & bad, a lot of the flavor in citrus 'zest' is
terpenes.
This is why sour mash smells like vomit, and why cheap hooch tastes
awful.
The real art in distilled spirits is fractionation, where you distill
out some terpenes and allow some to stay in the product.
One of my older brothers used to make his own booze by mixing instant
yeast into a jar of sugar water, fermenting it on a heated blanket in his
closet, and passing it through a single distillation stage. I never tried
the stuff, but it smelled four kinds of awful.
Hopefully your name brands, like Everclear, won't be quite so nasty. But
theoretically, you would have the same problem with cheap vodka as any
other cheap alcohol.
I don't drink, so i can't recommend any specific products. Used to have
a neighbor who had some odd kind of unfinished wood floors that they
cleaned with everclear because water would cause it to swell. I once met a girl who drank the stuff straight up, man, she was scary . . . .
|
|
|
| Dave Bell |
Davida Chazan - The Chocolate Lady wrote:
> ObTopic - found a little bottle of "airplane" vodka and put a pod of
> vanilla in it and I hope to have my own, home grown vanilla extract in
> a couple of weeks. About how long do you think I should let it soak,
> and how much water should I add to the base when its done?
The commercial vanilla extract I have states it's 35% alcohol, and
contains some corn syrup. If you were starting with straight grain
alcohol (Everclear, et al.), I'd dilute the infusion 50:50 with pure
water, and add a bit of white corn syrup to taste. Your vodka is
probably already near the correct dilution, so you might only want some
syrup.
Also, I don't know the chemistry behind extracting vanillin and its
associated flavors from the pod. I would expect that some of the
components would be more soluble in water than in 100% ethanol, so would
extract with alcohol for a week or two, then dilute to 50%, and give
it another week or two...
Dave
|
|
|
| Scott |
Any recommendations for making mint extract? What sort of concentration
of mint leaves might be necessary--and do mint leaves and alcohol even
make good extract?
--
to respond (OT only), change "spamless.invalid" to "optonline.net"
<http://www.thecoffeefaq.com/>
|
|
|
| Jerry |
>Now I can understand after reading Vox's url about the possibility of
>vanilla toxicity, etc. why one would want to make their own vanilla. Since
>price is being discussed here, I might ask if your 6 pods + 190 proof grain
>alcohol was a bit cheaper than the same amount of vanilla. Can you use it
>teaspoon-for-teaspoon in your recipes?
I think this comment is directed to an earlier post I did.
My only use for the homemade vanilla is food preparation.
I only tried my own vanilla extraction out of curiousity and as a
possible project recommendation to my local herb society. Regardless
of toxicity, chemistry or happenstance flavoring foibles, the end
product turned out beyond expectations, and has pleased everyone I
sent it to as a stocking stuffer. Plus I had the thrill and pride of
crafting my own vanilla.
Not being in the vanilla trade I never gave a thought to the cost
efficiency of doing my own extracting. If you have need for concern
with the price of materials, time tradeoff, volume benefits and shelf
life, I would agree that one should purchase retail vanilla with the
best reputation available at $15-20 per 8 oz. container.
I've always preferred being a DIYer--that's just who I am.
|
|
|
|
