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JoNorvelleWalker

Bitters and Baking

14 posts in this topic

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?

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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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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?

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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.

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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?

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

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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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I made some Tahitian vanilla ice cream last night (the basic LCB custard style formula) and added two drops of Angostura to the last cup. I liked it, I have not given any to my tasting panel. It added a subtle herbal quality that elevated the ice cream, definitely more complex and interesting.

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Posted (edited)

I've used them in dashes (like say 3-5) for pies.  I agree that it adds some positive oomph to the flavors.  Substituting it for vanilla seems like it would be too much, but I'd be willing to try it.  

 

Here's a "Splendid Table" segment on it that I happened to hear not too long ago:  

http://www.splendidtable.org/story/use-bitters-to-add-flavor-complexity-to-food-not-just-cocktails


Edited by SLB (log)
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When in Grenada in December I purchased a bottle of Angostura Orange Bitters, something I was unaware existed. Like an idiot, I forgot to pack it when flying back home! I am sure it would make an incredible addition to certain baked items.

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Cape Town - At the foot of a flat topped mountain with a tablecloth covering it.

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9 minutes ago, JohnT said:

When in Grenada in December I purchased a bottle of Angostura Orange Bitters, something I was unaware existed. Like an idiot, I forgot to pack it when flying back home! I am sure it would make an incredible addition to certain baked items.

One of my favourites!

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