mixguy
Well-known member
How many of you are specific about the brand and/or type of vanilla you use in your baking/cooking? Why?
Vanilla
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lordkenmore
Well-known member
The ONLY vanilla worth using in baking is extract that is loving crafted in a Swiss monastery, using a process that has been unchanged since 1478. Anything else will give inferior results!
LOL
LOL
I prefer Nielsen-Massey Vanilla Paste. I am hard pressed to find anything else with the same depth of flavor.
lordkenmore
Well-known member
Seriously...it's funny this comes up, because I'm giving this some thought at the moment.
Historically, I've heard that the only stuff worth using is real extract. And so historically, when I've bought vanilla, a real extract was the only acceptable choice. Brand didn't matter so much, although in relatively recent history, I've looked at ingredients. I prefer finding something with simple ingredient label. I think--but can't remember for sure--that I saw some cheap pure extracts that had corn syrup added. Or something added. I wanted just the pure stuff, thank you very much.
I haven't bought vanilla recently, but am considering it now. I might do some baking. I probably shouldn't--I really don't need the sugar. (Indeed, I make a point of trying to avoid sugar.) But it is the holiday season, and I keep contemplating baking one cake I remember from when I was growing up as part of my "celebration for one!" this year. But the problem is...my grocery budget is pretty low these days. I may well consider fake extract for the first time ever. Or possibly trying some other extract. We'll see what happens if I decide to bake, I guess.
This is only speculation, but I think one factor may be the nature of what one is baking. Some things may totally rely on vanilla (e.g., vanilla ice cream), and the quality of the vanilla probably makes a huge difference. Other things, vanilla probably doesn't matter as much.
Historically, I've heard that the only stuff worth using is real extract. And so historically, when I've bought vanilla, a real extract was the only acceptable choice. Brand didn't matter so much, although in relatively recent history, I've looked at ingredients. I prefer finding something with simple ingredient label. I think--but can't remember for sure--that I saw some cheap pure extracts that had corn syrup added. Or something added. I wanted just the pure stuff, thank you very much.
I haven't bought vanilla recently, but am considering it now. I might do some baking. I probably shouldn't--I really don't need the sugar. (Indeed, I make a point of trying to avoid sugar.) But it is the holiday season, and I keep contemplating baking one cake I remember from when I was growing up as part of my "celebration for one!" this year. But the problem is...my grocery budget is pretty low these days. I may well consider fake extract for the first time ever. Or possibly trying some other extract. We'll see what happens if I decide to bake, I guess.
This is only speculation, but I think one factor may be the nature of what one is baking. Some things may totally rely on vanilla (e.g., vanilla ice cream), and the quality of the vanilla probably makes a huge difference. Other things, vanilla probably doesn't matter as much.
Nielsen-Massey Vanilla...
Is the only vanilla I use. I get the quart bottle, it last for a number of years for me. I've paid as little as $45 and as much as $90 for a bottle. For some reason a decade or so ago the price went through the roof. Glad to see it's back down.
Is the only vanilla I use. I get the quart bottle, it last for a number of years for me. I've paid as little as $45 and as much as $90 for a bottle. For some reason a decade or so ago the price went through the roof. Glad to see it's back down.
polkanut
Well-known member
xraytech
Well-known member
I just use imitation vanilla extract, I like the clear kind so it doesn't affect the color of light colored sled goods and frosting a, currently I have Watkins brand as I found a couple bottles of it on clearance at Tuesday Morning
lordkenmore
Well-known member
Watkins
I think I remember seeing that brand used by my Midwestern grandmother--or some relative, at least...
I see the brand at Target in house care section. Their lemon scented dish scent is my very favorite dish detergent scent. Alas, it's too expensive my current budget... I used to splurge every now and then. I won't say it makes doing dishes fun, but at least it adds something nice to the experience.
I think I remember seeing that brand used by my Midwestern grandmother--or some relative, at least...
I see the brand at Target in house care section. Their lemon scented dish scent is my very favorite dish detergent scent. Alas, it's too expensive my current budget... I used to splurge every now and then. I won't say it makes doing dishes fun, but at least it adds something nice to the experience.
lordkenmore
Well-known member
I just use imitation vanilla extract
Glad to know someone else buys something found in "normal" stores! Some of the products mentioned above are considerably higher ticket than I'm used to, and it made me feel a bit inferior!
As mentioned before, I've historically bought real vanilla extract. I think the "best" brand I've probably ever bought was Spice Islands, and it's entirely possible I bought a store brand. It is certain that I've never bought anything from an a high end spice store/gourmet supply/etc.
Although I now admit I'd be curious to try a higher end vanilla...
Glad to know someone else buys something found in "normal" stores! Some of the products mentioned above are considerably higher ticket than I'm used to, and it made me feel a bit inferior!
As mentioned before, I've historically bought real vanilla extract. I think the "best" brand I've probably ever bought was Spice Islands, and it's entirely possible I bought a store brand. It is certain that I've never bought anything from an a high end spice store/gourmet supply/etc.
Although I now admit I'd be curious to try a higher end vanilla...
my sister makes it at home....after all, your baked goods are 'home made'....
whole vanilla beans, usually from a health food store.....
and this is soaked/mixed into Absolute Vodka.....another thing you just happen to have around the house....
I prefer to keep it refrigerated...or actually the freezer.....
but this can be made in any concentration you choose....
whole vanilla beans, usually from a health food store.....
and this is soaked/mixed into Absolute Vodka.....another thing you just happen to have around the house....
I prefer to keep it refrigerated...or actually the freezer.....
but this can be made in any concentration you choose....
I prefer real vanilla extract over imitation, but I have used imitation during lean times in the past. But I agree with Sam, the clear imitation is good for when you don't want the color of something white to change by using real vanilla. I usually buy McCormick-Shilling real vanilla extract because that is the most widely avaliable brand where I live. Last year I bought a 16 oz. bottle of it at Walmart for $9,97. what a bargain and it lasted about 14 mo.! I have bought stgore brands of real vanilla in the past and they have mostly always been just fine. I would most likely never buy any of the outrageously expensive brands like Martha Stewart of Williams Sonoma, I frankly can't see where they would be that much better than McCormick-Shilling to warrant spending $15.00 to $20.00 for 4 to 8 oz. of vanilla.
Eddie[this post was last edited: 12/11/2016-17:22]
Eddie[this post was last edited: 12/11/2016-17:22]
lordkenmore
Well-known member
Making extract would be interesting. Although I wonder about how expensive it would be... Vanilla beans aren't cheap, or so I hear. And I know in my state that we have alcohol taxes that are sky high. About 20% sales tax, plus (about) $4 liter tax (prorated).
You need a stiff drink to just recover from the cost of buying the booze to make that stiff drink...
You need a stiff drink to just recover from the cost of buying the booze to make that stiff drink...
Hans (norgeway) had great things to say about Happy Home extracts so I gave them a try. That's all I've used since then.
We mostly use imitation vanilla in most baked goods where you really wouldn't know the difference. In rolled sugar cookies, cut outs, frostings, shortbread you want the real deal so we have been buying Watkins at Walmart. My mom taught me many moons ago to double up on imitation and use exact amount or cut back some with real vanilla because the real stuff can make some things have a bitter taste.
If I use the fake stuff I don't even measure! Just dump it in...but then again, I LOVE vanilla anything.
Well, Gee! Vanilla Extract is NOT what I have--Imitation Vanilla Flavoring, from Walmart, probably before I started working there or just bought there when I just started... So there is a difference... <span style="font-size: 12pt;">Gee Whiz!</span><span style="font-size: 12pt;"> </span>
Here is also an Almond Extract from Mom, once accompanied by an Orange, that I used for something and a Lemon that I believe turned into Furniture Polish and I might have had a Cocoanut one, once, too...
Think I will look for a Watkins Clear (I spotted a Root Beer Extract w/ a recipe to make Home Made Root Beer from, I should challenge myself to make/buy for), and the Rum Flavoring inspired me to make Rum/Liquor Cakes, but that was with the Real Stuff... --REAL LIQUOUR! --BOOZE! --I mean...
-- Dave
[this post was last edited: 12/12/2016-16:33]
Here is also an Almond Extract from Mom, once accompanied by an Orange, that I used for something and a Lemon that I believe turned into Furniture Polish and I might have had a Cocoanut one, once, too...
Think I will look for a Watkins Clear (I spotted a Root Beer Extract w/ a recipe to make Home Made Root Beer from, I should challenge myself to make/buy for), and the Rum Flavoring inspired me to make Rum/Liquor Cakes, but that was with the Real Stuff... --REAL LIQUOUR! --BOOZE! --I mean...
-- Dave
[this post was last edited: 12/12/2016-16:33]
Only use gluten free
We have two sets of friends, the snobs and the normal people. The snobs can't tell the difference between Great Value and the most exclusive stuff.
We have two sets of friends, the snobs and the normal people. The snobs can't tell the difference between Great Value and the most exclusive stuff.
lordkenmore
Well-known member
I guess I'm not entirely surprised the snobs can tell no difference...
One fantasy I've had is serving wine out of a $$$$ wine bottle that I filled in secret from a value jug. Just to see if the snobby types notice... LOL
One fantasy I've had is serving wine out of a $$$$ wine bottle that I filled in secret from a value jug. Just to see if the snobby types notice... LOL
mrb627
Well-known member
The Real Thing
Isn't always easy to find. I have researched buying good vanilla extract online, but never pulled the trigger. Depending on what I'm making, I might double the vanilla.
Malcolm
Isn't always easy to find. I have researched buying good vanilla extract online, but never pulled the trigger. Depending on what I'm making, I might double the vanilla.
Malcolm
