I was recently told that the potent vanilla extract shouldn't be used in baking because of the high alcohol content. This doesn't make sense to me, as alcohol evaporates when cooked, but perhaps what they were trying to say was that it is a much stronger flavour than regular extract. If this is the case, do you need to use less of it when using in a recipe? Or do you just use it like normal? I really like the flavour of vanilla and wouldn't mind if it made something more vanilla-y... But what are the advantages to using the pure vanilla extract? (other than being able to say that you use the best possible, most expensive ingredients)
I have no clue! I just wanted to tell you I think your cakes are out of this world AWESOME!!!!!! I hope I can have half the talent you have someday!!!! You are my inspiration!!!
I think the risk with Mexican "vanilla" is that you have to read carefully... "vanillin" is actual artificial vanilla, full of some potentially dangerous compounds (sorry... I don't remember the details)
ALL vanilla (and other extracts too!) are made from alcohol so that can't be the problem...
Are you referring to the vanilla bean paste? In that case, you would use much less that the liquid vanilla.
Check out this link for LOTS of great info about the different vanillas!
I've used nothing but mexican vanilla for at least 15 years. However in my icings I prefer using the Wilton vanilla or butter flavoring. I go through a lot of the butter flavoring. I get nothing but raves from my customers and family. Expense isn't the mark of the best ingredients just the more expensive ones. I say stick with what you like and know is good and your customers will keep coming back.
I've used nothing but mexican vanilla for at least 15 years. However in my icings I prefer using the Wilton vanilla or butter flavoring. I go through a lot of the butter flavoring. I get nothing but raves from my customers and family. Expense isn't the mark of the best ingredients just the more expensive ones. I say stick with what you like and know is good and your customers will keep coming back.
I've used nothing but mexican vanilla for at least 15 years. However in my icings I prefer using the Wilton vanilla or butter flavoring. I go through a lot of the butter flavoring. I get nothing but raves from my customers and family. Expense isn't the mark of the best ingredients just the more expensive ones. I say stick with what you like and know is good and your customers will keep coming back.
Cooks magazine did a taste test with professional bakers and found they preferred the taste of the imitation vanilla. I have used both and find NO difference in baked goods. Except for the clear vanilla. I won't use it. It does not taste like vanilla to me.
Save a fortune and use good imitation.
I use only pure vanilla extract. I have used imitaationa dn can tell a huge difference. Imitation vanilla has an almost nutty, cocunuty flavor that I just don't like. And personally I don't think you can have too much vanilla in just about anything!
Coumarin is the ingredient in Mexican vanilla that you have to watch out for. It can cause kidney and liver damage. The labeling may not always be truthful either so it's good to buy from a reputable source. I just did a bunch of research on this and I ended up buying madagascar bourbon vanilla. I only use pure vanilla extract but have been using mccormick and can't wait to try the madagascar vanilla!
Courtney
LOVE the madagascar bourbon! My bottle is almost empty, and I have no time to replace it before I do my last layer for a cake tomorrow. Anyone ever used Haitian vanilla? My mom had this HUGE bottle of it when I was growing up, and it was so strong, we only ever used half the amt called for. Tasted *heavenly* though. A much more complex flavor that what I usually find these days. But the madagascar is a good replacement and not so strong.
Haitian vanilla? I haven't heard of that. The ones I kept reading about were mexican, tahitian, and madagascan.
I can't wait to try the mad. vanilla. I'm sickof buying this teeny little bottle of vanilla at the grocery store for like 5 bucks and it barely lasts through one cake!
Courtney
I used Mexican for years, my gramma bought me a HUGE bottle when she went, and it lasted forever. The taste was amazing! Would love to get more.
Now I use imitation for most stuff, but I do rely on clear for getting white-white frosting. I got so used to the stronger Mex. vanilla that I use double of imitation, and have started adding a touch of almond extract and vanilla flavoring since reading about it here.
I honestly don't find a whole lot of difference in pure vs. artificial vanilla extract; however, at Christmas time my sister brought back a huge bottle of Mexican vanilla, my first time experiencing it, and it was UNBELIEVABLE! I really noticed a difference in my baking, and especially my icing. Now I smell the so-called pure vanilla extract I bought at Wal-mart and it doesn't seem any better than the artificial stuff.
hmm, from people's comments, the mexican sounds similar to what my parents got in Haiti. Don't know what US relations are like with that country, so may only be able to get it there. My parents were there in the late 70's on a medical missions trip and got it then. I was a baby then, but that bottle lasted long enough for ME to bake with it!
I buy my Mexican vanilla by the half gallon and pay about $4.00 for it. I use more of it than I used regular vanilla extract because the flavor is soo much better. If I'm using it a tsp or two at a time I'm not too worried about organ damage from it. No other pure vanilla I have tasted has ever come close to this great flavor. I usually get about three botles when I go to my sister's in Az. She's coming to Kansa in May so I'll have her bring me a supply. I share with several of my friends and they love it too. I will add that I don't use the mexican vanilla in my icings because I like the wilton butter flavor so well. I have also found that the clear mexican vanilla turns a light brown with age so I'll be needing my sis to bring me a bottle of that too. Gee, this is making me want to make homemade vanilla ice cream! Yum!!
I use store brand pure vanilla. We don't have that much of a selection up here for the pv. I did try imitation and didn't like the flavor and I tried Watkins and didn't like that either. I must've use store brand for so long that I probably wouldn't like the "real" thing. I never heard of the "mexican vanilla" before. Can you get it online?? I wonder what the difference is btwn all of the "real" vanillas????
Quote by @%username% on %date%
%body%