imitation vanilla extract vs the pure extract.
does it make much of a difference?
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imitation vanilla extract vs the pure extract.
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Re: imitation vanilla extract vs the pure extract.
Antoinette I love your Pug! I use the whole bean. I've used the articifical and don't like it. It's just my opinion!
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Re: imitation vanilla extract vs the pure extract.
I'm a BIG TIME baker, and using fake vanilla is a big no-no in my book anyway. Real vanilla is more expensive, but it tastes SO much better and you really can tell the diffrence between the tastes of each. I say splurge adn go for the good stuff - you'll be better off and your cookies will thank you for it ![]()
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Re: imitation vanilla extract vs the pure extract.
I got this from America's Test Kitchen, my absolute favorite cooking show, where they do all these tests to tell you the best food, equipment, cooking method, etc:
Does pure vanilla extract make a difference? In a word, no.
Although vanilla beans are convenient to use in custards, extracts make the most sense when baking. When shopping for extracts, you have two basic choices: pure and imitation. Pure vanilla extract is made by steeping chopped vanilla beans in an alcohol and water solution. Imitation vanilla extract is made from vanillin, a product extracted from conifer wood pulp that has been chemically rinsed.
We tried nine extracts (seven pure, two imitation) in a basic sugar cookie made with just flour, butter, and sugar. Most people, including pastry chefs, couldn’t tell the difference between a cookie made with vanilla extract and a cookie made with the imitation stuff, let alone the differences between brands of real vanilla.
Thinking that the baking and the other ingredients in the cookie, though few, were making it hard to discern the taste of vanilla, we decided to try our pure and imitation extracts in an eggless custard. The results of this tasting were so shocking that we repeated it, only to come up with similarly surprising findings. Tasters couldn't’ tell the difference between real and imitation vanilla. We also followed a standard tasting protocol in the vanilla business and mixed each extract with milk at a ratio of 1 part extract to 8 parts milk. In this tasting the imitation extracts took the top two spots, followed by real extracts from Nielsen-Massey and Penzeys. Although we are loathe to recommend an imitation product, it seems that most people don’t mind imitation extract. In fact, many tasters liked its flavor.
Does pure vanilla extract make a difference? In a word, no.
Although vanilla beans are convenient to use in custards, extracts make the most sense when baking. When shopping for extracts, you have two basic choices: pure and imitation. Pure vanilla extract is made by steeping chopped vanilla beans in an alcohol and water solution. Imitation vanilla extract is made from vanillin, a product extracted from conifer wood pulp that has been chemically rinsed.
We tried nine extracts (seven pure, two imitation) in a basic sugar cookie made with just flour, butter, and sugar. Most people, including pastry chefs, couldn’t tell the difference between a cookie made with vanilla extract and a cookie made with the imitation stuff, let alone the differences between brands of real vanilla.
Thinking that the baking and the other ingredients in the cookie, though few, were making it hard to discern the taste of vanilla, we decided to try our pure and imitation extracts in an eggless custard. The results of this tasting were so shocking that we repeated it, only to come up with similarly surprising findings. Tasters couldn't’ tell the difference between real and imitation vanilla. We also followed a standard tasting protocol in the vanilla business and mixed each extract with milk at a ratio of 1 part extract to 8 parts milk. In this tasting the imitation extracts took the top two spots, followed by real extracts from Nielsen-Massey and Penzeys. Although we are loathe to recommend an imitation product, it seems that most people don’t mind imitation extract. In fact, many tasters liked its flavor.
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Re: imitation vanilla extract vs the pure extract.
I've always used pure vanilla extract, but, like the above post said, I don't think it makes much difference.
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Re: imitation vanilla extract vs the pure extract.
I use the pure
I got it as a present![]()
I got it as a present
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Re: imitation vanilla extract vs the pure extract.
I use pure vanilla extract, I think the artificial has a slightly odd smell in the bottle.
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Re: imitation vanilla extract vs the pure extract.
Posted by bluegrl24ny
I'm a BIG TIME baker, and using fake vanilla is a big no-no in my book anyway. Real vanilla is more expensive, but it tastes SO much better and you really can tell the diffrence between the tastes of each. I say splurge adn go for the good stuff - you'll be better off and your cookies will thank you for it![]()
i never knew that...wow good to know.
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Re: imitation vanilla extract vs the pure extract.
I took a cooking class where they taught us how to make our own vanilla extract!! We haven't tried yet but we are going to! It's really just splitting and scraping ten vanilla beans into a litre of Absolut Vodka... keep it in a dark place for 6 months, and every once in a while shake it up :)
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Re: imitation vanilla extract vs the pure extract.
I just bought a bottle of 1/2 pure and 1/2 imitation. I think it's from McCormick. It's a new product -- you kinda split the difference!
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Re: imitation vanilla extract vs the pure extract.
Posted by GoingNutty
I took a cooking class where they taught us how to make our own vanilla extract!! We haven't tried yet but we are going to! It's really just splitting and scraping ten vanilla beans into a litre of Absolut Vodka... keep it in a dark place for 6 months, and every once in a while shake it up :)
WOW - that sounds awesome!!!! I want to try this now too :) Thank you for sharing this!
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Re: imitation vanilla extract vs the pure extract.
Posted by bluegrl24ny
Posted by GoingNutty
I took a cooking class where they taught us how to make our own vanilla extract!! We haven't tried yet but we are going to! It's really just splitting and scraping ten vanilla beans into a litre of Absolut Vodka... keep it in a dark place for 6 months, and every once in a while shake it up :)
WOW - that sounds awesome!!!! I want to try this now too :) Thank you for sharing this!
i want to try this too!
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Re: imitation vanilla extract vs the pure extract.
After you split and scrape the vanilla bean you put the actual bean into the vodka too... Also, if you have a dark bottle it works better... And they said the vanilla beans at Trader Joes are best, but they are a little expensive. You need two containters to a litre of vodka. ![]()
