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Bitters and Baking

Breakfast

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9 replies to this topic

#1 JoNorvelleWalker

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Posted 01 January 2014 - 07:59 PM

I made a Dutch baby pancake today and on a whim I added a couple dashes of Angostura.  The effect was subtle but I think improved the dish, which can be cloyingly sweet with maple syrup.

 

Anyone else tried bitters in their bakegoods?  Any thoughts?



#2 heidih

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Posted 01 January 2014 - 09:35 PM

My "secret ingredient" in standard chocolate chip cookies is Angostura. I like it also in baked goods with warm spices - things like a pumpkin loaf or gingerbread. For me it is the fish sauce of the sweet world.


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#3 emmalish

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Posted 02 January 2014 - 12:19 AM

I haven't actually tried this myself, but have heard about it from a few other people who like to use them instead of vanilla extract. Not just angostura bitters, but other flavours as well. 


I'm gonna go bake something…

wanna come with?


#4 Tri2Cook

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Posted 02 January 2014 - 04:34 AM

I haven't played with bitters for baking. I have made an orange bitters ice cream that I was happy with so maybe I need to give the baking with bitters thing a try.


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#5 JoNorvelleWalker

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Posted 02 January 2014 - 02:53 PM

My "secret ingredient" in standard chocolate chip cookies is Angostura. I like it also in baked goods with warm spices - things like a pumpkin loaf or gingerbread. For me it is the fish sauce of the sweet world.

 

How much Angostura do you use in proportion to the other ingredients?



#6 heidih

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Posted 02 January 2014 - 04:07 PM

 

My "secret ingredient" in standard chocolate chip cookies is Angostura. I like it also in baked goods with warm spices - things like a pumpkin loaf or gingerbread. For me it is the fish sauce of the sweet world.

 

How much Angostura do you use in proportion to the other ingredients?

 

Just  a couple dashes. Not by the teaspoon like the vanilla or other extract. 


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#7 JoNorvelleWalker

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Posted 02 January 2014 - 05:17 PM

Ah, good, thanks.  Then I was in the right ball park with mine.  Angostura has a really nice flavor.


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#8 pastrygirl

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Posted 02 January 2014 - 09:07 PM

I tried a little angostura in strawberry sorbet and it was lovely (I didn't follow this recipe, but here is where I got the idea) http://www.chefsteps...ngostura-sorbet

I bet bitters would be a nice addition to pates de fruits and other confections.
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#9 Kerry Beal

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Posted 03 January 2014 - 05:50 AM

I've used distinctive cocktails as the basis for a few different pates de fruit - added bitters in the liquid addition at the end of cooking.


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#10 pastrygirl

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Posted 03 January 2014 - 06:10 PM

I made angostura bitters caramels today which were delicious, but not very bitter or herbal. I used 1 ounce bitters for 10 oz sugar, 8 oz cream, 3 oz glucose, 2 oz butter, 1 tsp salt. Needs more, or something to bring out the bitter. Grapefruit zest?





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