What kind of pure vanilla extract do you like?

Baking By TracyLH Updated 6 Nov 2008 , 1:27am by 7yyrt

Jopalis Posted 12 Sep 2008 , 2:10am
post #31 of 100

OMG... I obviously don't bake as much as you. I love your stuff though and I know you have helped me out before. Thanks!!!

ALVARGA Posted 12 Sep 2008 , 2:21am
post #32 of 100

I used to buy the stuff at Williams Sonoma until I found the vanilla from Costco's. I cannot tell the difference. I use it for everything. The price is great and the quality to me is the same.

moxey2000 Posted 12 Sep 2008 , 2:48am
post #33 of 100
Quote:
Originally Posted by ceshell

Quote:
Originally Posted by jessfmaldonado

neilson-massey vanilla is soooo good. If you go to www.surfas.com they have the best price of vanilla around.


I'll second that. https://www.surfasonline.com/products/6740.cfm A 32-oz bottle of Madagascar Bourbon vanilla is only $24 plus shipping. With shipping it still works out to less then a dollar an ounce! icon_eek.gif




Wow, that is a great price! I just got a 32oz bottle of Neillson-Massey at www.kingarthurflour.com and it was $39.95 plus shipping. I pay $5.50 for 2oz McCormicks locally, so even at that price it's a bargain. Next time I order I'll go to surfas. Thanks! thumbs_up.gif

snarkybaker Posted 12 Sep 2008 , 3:13am
post #34 of 100
Quote:
Originally Posted by Jopalis

OMG... I obviously don't bake as much as you. I love your stuff though and I know you have helped me out before. Thanks!!!




Because I have my own blend, I have to buy the whole batch ( 12 gallons). It lasts about 4 months. My last vanilla bill was $692.00 icon_eek.gif

TracyLH Posted 12 Sep 2008 , 11:44am
post #35 of 100

You all have been SO helpful! Txkat - thanks for filling me in on the realities of clear vanilla - ick! Big thanks to all who gave the thumbs up on the Cost-Co vanilla as I have one nearby and a HUGE to jessfmaldonado for the excellent info on getting NM vanilla at a better price than I was paying to Williams-Sonoma (boy, do I use that sparingly!).

Rhonda19 Posted 12 Sep 2008 , 12:54pm
post #36 of 100

If clear vanilla...is not vanilla at all....what do most of you use when making your white buttercream??

Another question I have is.... how do you make homemade vanilla??

Kay_NL Posted 12 Sep 2008 , 1:28pm
post #37 of 100

Clear vanilla is just an artificial flavoring, it is what I use in my white icings...

I use the Kirkland vanilla from Costco for all my baking!

For icings, I was using Wilton since it was all I could find. Then I found a 1 liter bottle of clear vanilla for $7 with the brand name "Dawn Bakery Magic." It has a less alcoholic taste than Wilton, and so far I'm happy with it!!

cookiemookie Posted 12 Sep 2008 , 1:29pm
post #38 of 100

I swear by Penzey's double strength vanilla.

It's all I ever use.

I use nothing but their spices and extracts. Their variety of cinnamon is awesome!

snarkybaker Posted 12 Sep 2008 , 2:52pm
post #39 of 100

For information on what artificial vanilla extracts are made of ( and that is every bottle that does not say 100% pure vanilla extract):


Quote:
Quote:

Vanillin was first isolated as a relatively pure substance in 1858 by Nicolas-Theodore Gobley, who obtained it by evaporating a vanilla extract to dryness, and recrystallizing the resulting solids from hot water.[3] In 1874, the German scientists Ferdinand Tiemann and Wilhelm Haarmann deduced its chemical structure, at the same time finding a synthesis for vanillin from coniferin, a glycoside of isoeugenol found in pine bark.[4] Tiemann and Haarmann founded a company, Haarmann & Reimer (now part of Symrise) and started the first industrial production of Vanillin using their process in Holzminden (Germany). In 1876, Karl Reimer synthesized vanillin from guaiacol.[5] By the late 19th century, semisynthetic vanillin derived from the eugenol found in clove oil was commercially available.[6]
Synthetic vanillin became significantly more available in the 1930s, when production from clove oil was supplanted by production from the lignin-containing waste produced by the Sulfite pulping process for preparing wood pulp for the paper industry. By 1981, a single pulp and paper mill in Ontario supplied 60% of the world market for synthetic vanillin.[7] However, subsequent developments in the wood pulp industry have made its lignin wastes less attractive as a raw material for vanillin synthesis. While some vanillin is still made from lignin wastes, most synthetic vanillin is today synthesized in a two-step process from the petrochemical precursors guaiacol and glyoxylic acid.[8]
Beginning in 2000, Rhodia began marketing biosynthetic vanillin prepared by the action of microorganisms on ferulic acid extracted from rice bran. At $700/kg, this product, sold under the trademarked name Rhovanil Natural, is not cost-competitive with petrochemical vanillin, which sells for around $15/kg.[9] However, unlike vanillin synthesized from lignin or guaiacol, it can be labeled as a natural flavoring.


jennifer7777 Posted 12 Sep 2008 , 4:25pm
post #40 of 100

I have mainly used Costco's (Kirkland) vanilla, but now they don't have the Madagascar Bourbon (MB) on the shelves...they just have "pure vanilla extract" and to be honest I don't see anything special about it!
I don't think anything compares to MB vanilla!

I have tried Mexican vanilla and don't care for it too much.

I just recently purchased some MB vanilla from this company, which I think is really good...but next time I'm going to order the vanilla from Surfas (much thanks to the poster that gave that info!)
Here's the link to the company, Esco Foods...

http://www.escofoods.com/gold.label.vanilla.extract.html

I've also purchased coconut extract from this company and I really like it!

calivettie Posted 12 Sep 2008 , 4:45pm
post #41 of 100
Quote:
Originally Posted by Jopalis

you're right... it was cshelz...

I want to go there..... Might be worth the trip for the fun factor too....

thanks...

OH...btw.... do you need a vendors license to shop there? Thx...




Hey Jopalis-
I wasn't sure if anyone answered you, but no you don't need a license to shop there. And I can vouch as well for how wonderful it is.

I, too often go to drool over everything. Their cafe has some awesome sandwhiches too!!!

icon_biggrin.gif

woodthi32 Posted 12 Sep 2008 , 5:01pm
post #42 of 100

I just use real vanilla. I tell my customers that I really don't think it changes the color that much, and that I will buy fake clear vanilla if they want. Never had a complaint. And they never ask me to.

woodthi32 Posted 12 Sep 2008 , 5:03pm
post #43 of 100

I just use real vanilla. I tell my customers that I really don't think it changes the color that much, and that I will buy fake clear vanilla if they want. Never had a complaint. And they never ask me to.

TracyLH Posted 12 Sep 2008 , 9:34pm
post #44 of 100

Ah, I was thinking about vanilla in the cookie itself and hadn't thought to use real vanilla in the icing as I was concerned about changing the color, so thanks for the idea woodthi32! I usually use almond extract in the icing, but had a nut allergy to contend with and tried the clear vanilla, Crystanilla, but I will give your idea a try! (especially after being filled in as to what clear vanilla is... or isn't, as the case may be.)

MichelleM77 Posted 13 Sep 2008 , 2:01am
post #45 of 100

I use the real vanilla from GFS.

galliesway Posted 13 Sep 2008 , 2:14am
post #46 of 100

Penzy's Double strength pure vanilla!

icer101 Posted 13 Sep 2008 , 2:37am
post #47 of 100

can anyone tell me where to purchase .. la vencedora vanilla.. i use to buy it from the wal-mart... but haven,t found it in couple of years ... love ... love.. love.. it.. i do see it on e-bay... hope you can help..

mariecar6 Posted 13 Sep 2008 , 3:19am
post #48 of 100

I don't really make the fancy decorated cookies that most of you do. But the vanilla that I favor for my chocolate chip cookies and my cakes is the Dominican vanilla.
I never knew that clear vanilla wasn't pure, but the Dominican clear smells so rich!

Personally, my sister-in-law brings it to me from her trips to her homeland.

Marie

KellJ Posted 14 Sep 2008 , 6:08am
post #49 of 100

I use vanilla from Mexico.

ceshell Posted 14 Sep 2008 , 8:13am
post #50 of 100
Quote:
Originally Posted by calivettie

Hey Jopalis-
I wasn't sure if anyone answered you, but no you don't need a license to shop there. And I can vouch as well for how wonderful it is.

I, too often go to drool over everything. Their cafe has some awesome sandwhiches too!!!


Thanks for answering that! I wasn't getting notifications of posts on the thread icon_confused.gif
BTW back to topic, even the generic vanilla at Target was $3 for 2 oz.

Txkat, when are you going to open up a nice little satellite shop on the West Coast? icon_smile.gif

Jopalis Posted 14 Sep 2008 , 9:36am
post #51 of 100

Hey... I just happened to look at this thread again. No I didn't know I got an answer re the license at surfas. For some reason I didn't get any notification of postings... Thank you so much!!! I will check it out for sure!

bettinashoe Posted 14 Sep 2008 , 10:15am
post #52 of 100

Great vanilla info. I haven't seen a clear answer as to whether using the pure vanilla changes the color in icing. Does it tint white icing a tan color? Do you use it when you are wanting a pure white icing color? I now want to make my own vanilla--that sounds so good but I'm not certain it would be worth it both financially and taste wise. Has anyone made their own? Do you notice a difference between home made and commercial?

Jopalis Posted 14 Sep 2008 , 5:30pm
post #53 of 100

Actually I thik a couple of the posts did mention it & said it is barely noticeable. Makes it more of a champagne white as opposed to bright white or not noticeable at all.... I'm sure there is a slight difference. One said she gave her customers the choice of the artificial vs. natural and they never chose artificial. I didn't know it was made using wood chips... That's in there too if you didn't see it...

Jopalis Posted 14 Sep 2008 , 5:30pm
post #54 of 100

Actually I thik a couple of the posts did mention it & said it is barely noticeable. Makes it more of a champagne white as opposed to bright white or not noticeable at all.... I'm sure there is a slight difference. One said she gave her customers the choice of the artificial vs. natural and they never chose artificial. I didn't know it was made using wood chips... That's in there too if you didn't see it...

bettinashoe Posted 14 Sep 2008 , 5:45pm
post #55 of 100

Thanks. I saw the wood chip comment, which is really upsetting to me. I try to make everything natural. i guess wood chips are natural, aren't they? YUCK! I'm going to have to experiment with my white icing and see what I can come up with using pure vanilla. One of the many reasons I just love this site. I probably never would have realized I wasn't really using vanilla. Thinking it was real, I even have people bring the clear vanilla back from Mexico with them. No more!

darcat Posted 14 Sep 2008 , 6:30pm
post #56 of 100

I just purchased 25 madagascar bourbon vanilla beans 6.5" long from ebay for $11.50 cdn free shipping. I plan to make my own vanilla and it will definately work out cheaper than buying any that I have seen so far. It takes roughly 8 beans to 750 ml vodka (26 oz.) So it cost me about $4. for 8 beans then about $23. for the vodka. Which means for $27 cdn. I get 26 oz of pure vanilla extract. Which considering I cant find that kind of price anywhere around Montreal and if I had to pay shipping and exchange by buying on line well I think it's a perfect solution.

Just a little note about mexican vanilla. I have read on several sites that you have to be very careful when buying it. It can contain couman which can make you sick. I'm including a link to a site that some might find interesting

http://www.vanilla.com/html/facts-mexican.html

Honeydukes Posted 14 Sep 2008 , 7:09pm
post #57 of 100
Quote:
Originally Posted by darcat

... Just a little note about mexican vanilla. I have read on several sites that you have to be very careful when buying it. It can contain couman which can make you sick. I'm including a link to a site that some might find interesting ...




Just so you know. There are many producers of vanilla that use Mexican Vanilla Beans. Beans are gown in a variety of places (such as Madagascar or Tahiti.) Knowing where the product originated and who made it are key. It's a fair warning, but not all Mexican vanillas are evil! icon_lol.gif

darcat Posted 14 Sep 2008 , 8:05pm
post #58 of 100

I agree not all mexican vanilla is evil That is why I posted the note just to let those who arent aware that they need to be aware of what they are buying. If I had not decided to make my own vanilla and starting browsing around to learn more about vanilla then I would have had no idea that there could be a potential problem with mexican vanilla and that I needed to be careful with what I buy.

TracyLH Posted 14 Sep 2008 , 11:31pm
post #59 of 100

Hmm... if we make our own extract, how deep is the color? Is it any different? Actually, I guess it is likely the same shade as I can't imagine it gets colored, but I was wondering if anyone had tried it.

Darcat - nice price on those vanilla beans! What kind of vodka are you using?

darcat Posted 15 Sep 2008 , 1:18am
post #60 of 100

I will be using smirnoff triple distilled 40 pct vodka
and this is the site with the step by step with pics to show you how to do it.

http://www.instructables.com/id/SE8LBS6F9T3NQZ4/

and this is where I ordered my beans from and they have a promotion for free shipping to canada and the USA prices seem to go by the length of the bean
http://cgi.ebay.ca/40-Extract-MADAGASCAR-Vanilla-Beans-6-High-Quality_W0QQitemZ250294855199QQihZ015QQcategoryZ14314QQtcZphotoQQcmdZViewItemQQ_trksidZp1742.m153.l1262

I cant wait to get them and give this a try as I'd like to make some small bottles also to give as xmas gifts.

Quote by @%username% on %date%

%body%