Vanilla extract

[Sandra Levine]

I just bought a small bottle of Purey Bourbon Vanilla extract at Fairway in NYC. The ingredients are: Inverted sugar, natural concentrate of Bourbon vanilla extract, natural vanilla grains. It is from France. The label says to use 1/8 tsp. or to taste. It is very viscous and fragrant. Does anyone know anything about this product? Are you really supposed to use less than you would of an alcohol-based vanilla extract?

I found out a little more about this product, but can't vouch for accuracy:A little more about this produce

It is distributed by Eurovanille.

Edited March 3, 2003 by Sandra Levine (log)

[Michael Laiskonis]

I don't know how it compares to what you are found, but I use a vanilla paste made by Nielson-Massey with a sugar and water based vehicle. I don't have it with me, so I can't offer the list of ingredients I'll use it in certain items, just as I would prefer to use a Tahitian bean in another item, or plain old pure extract in yet another. The paste works fine for me, though the fact that it is relatively inexpensive makes me nervous. I think all of these products (whole bean, paste, extract, powder) have legitimate uses, it is up to us find them. And I don't think the price of vanilla is going to come down anytime soon!

[Sandra Levine]

This was pretty pricey: $6.99 for a 2-oz bottle, but that was retail.

[Michael Laiskonis]

How concentrated is it? On a wholesale level, Tahitian vanilla beans are up to $140 a pound! My 1 liter of bottle of vanilla paste is around $35...

[joiei]

I use the double strength from Penzey's and it works well for me. I also get my beans from them. I do not remember the prices but they do have an internet presence.

Penzey's

[Aquitaine]

thanks, joiei -- I use Penzeys for most spices, but I needed vanilla in a hurry... Shall check out their vanilla...

Just realized that I've never used double-strength vanilla, although it's offered by several companies. I do love the flavor of vanilla, but do you generally use one-half the amount called for, or do you go overboard? =>;)

[Sandra Levine]

How concentrated is it?

There is no indication of the concentration on the bottle.

[torakris]

thanks, joiei  -- I use Penzeys for most spices, but I needed vanilla in a hurry... Shall check out their vanilla...

Just realized that I've never used double-strength vanilla, although it's offered by several companies. I do love the flavor of vanilla, but do you generally use one-half the amount called for, or do you go overboard?  =>;)

I too am a huge fan of Penzey's double strength. Depending on what I am making I use it either straight or halved.If I am really wanting the vanilla to stand out then I use the full amount called, wgich would actually be double.

I t is really wonderful! I aslo have just purchased their vanillas beans for the first and could not be happier.

[joiei]

How much depends on what I am doing. If I want a bigger vanilla flavor, then I use it full strength. Otherwise I use less. I find it will really punch the flavor in most baked items.

[Huevos del Toro]

I also use Penzey's double strength. I thought Cooks Illustrated did a test of vanilla and sure enough, a search turned up the test document at Americs's Test Kitchen . Interesting results.

[Michael Laiskonis]

Michael, you probably have access to professional sources for your ingredients, but where might we amateurs find a good deal on vanilla beans, paste, or extract? I've been hunting all around NYC. I wound up buying Nielsen-Massey Bourbon/Madagascar at Whole Foods (better price than NY Cake or Williams-Sonoma, by far...)

I'd like to think one could find anything in New York, at least as far as the paste and extract. Maybe King Aurthur's website and catalogue carry the paste... As for beans, it gets tougher, as freshness and packaging are so crucial to their quality (assuming you are finding quality beans to begin with). I don't think I've ever seen retail level vanilla beans that excited me- usually overpriced and scrawny, dried out specimens. I would plan ahead, buy bulk either locally or online and simply break down the package into two or three bean bundles, wrapped, of course, and freeze.

Th paste I find is mostly a convenience item- used whereI would typically need less than half a 'fresh' bean, or, say, where the vanilla flavor is only in a supporting role, as opposed to being the dominant one. I've only used the wholesale Nielson Massey product, but I'm sure they package it on a retail level.

[Aquitaine]

Thanks, Michael. I didnt' realize that one can freeze vanilla beans. That, undoubtedly, is what I should have done with my bounty a couple of years ago, and then I wouldn't have this (probably) unusable vanilla-flavored vodka on my hands!

[Jaymes]

...and then I wouldn't have this (probably) unusable vanilla-flavored vodka on my hands!

Perhaps you can turn it into Xanath ('shaw-noth') - a fabulous Mexican Vanilla Liqueur that has been produced in Veracruz since the 1940's.

Edited March 8, 2003 by Jaymes (log)

[Aquitaine]

Perhaps you can turn it into Xanath ('shaw-noth') - a fabulous Mexican Vanilla Liqueur that has been produced in Veracruz since the 1940's.

Thanks for the iead, Jaymes. I thought of something like that -- never heard Xanath; interesting -- and added some simple syrup. Had to spit it out... Not sure what the problem is, but I'm going to let this stuff hang around until I think of something. Somehow, with the loss of the aroma, there is nothing appealing about it....

[TrishCT]

I do a lot of baking (for family, friends and fun) so I go through vanilla at light speed. I was buying some tahitian stuff from Trader Joe's and it was getting expensive. As a present, my mother in law gave me 2 massive bottles of Watkins vanilla. One is imitation double strength and the other is clear. I decided to use the dark in baking and the clear in things like french toast and whipped cream. I have to admit...its good stuff....

[Jaymes]

As a present, my mother in law gave me 2 massive bottles of Watkins vanilla.

Watkins, eh? Good to know. Where do you get it?

[Aquitaine]

I just called Watkins and discovered that they primarily sell through home parties (a la Tupperware). Who woulda thunk? So, TrishCT, I also would love to know whether your mother-in-law got your extract retail and where.

.....Watkins Incorporated (US Office), 150 Liberty Street, PO Box 5570, Winona, MN 55987-0570 (507-457-3300) In the US 1-800-243-9423. [Pure vanilla is 5 ounces, $15.99; double strength is $9.99 for 11 ounces<<yes, this is right.] Shipping: under $75, $7.95; over $75 shipping is free....So if anyone in New York City wants to pool together to buy bulk to save on shipping, please let me know.

This is the link to the Watkins website page on vanilla extract: <http://www.watkinsonline.com/productGroup.cfm?parent=336D8C47-302F-11D4-90E000508BAC0FD1>

* *

And Jaymes, I decided to add black currant syrup to the leftover vanilla vodka and freeze the daylights out of it. Not bad (not great, either). No garden; no slugs (therefore a mixed blessing).

[TrishCT]

I have a call into mom-in-law to find out where she buys her Watkins products from... I know she does not go to parties for it... Will report back to you... and yes, its really a bargain.

[elyse]

Just to be on the safe side, I was asking about vanillin because of the Cook's Illustrated article saying that vanillin was undiscernable and even preferred. That's why I was asking if anyone here had any experience with it. Apparently, I caused some confusion.

We tried nine extracts (seven pure, two imitation) in a basic sugar cookie made with just flour, butter, and sugar. Most people, including pastry chefs, couldn’t tell the difference between a cookie made with vanilla extract and a cookie made with the imitation stuff, let alone the differences between brands of real vanilla.

Thinking that the baking and the other ingredients in the cookie, though few, were making it hard to discern the taste of vanilla, we decided to try our pure and imitation extracts in an eggless custard. The results of this tasting were so shocking that we repeated it, only to come up with similarly surprising findings. Tasters couldn't’ tell the difference between real and imitation vanilla. We also followed a standard tasting protocol in the vanilla business and mixed each extract with milk at a ratio of 1 part extract to 8 parts milk. In this tasting the imitation extracts took the top two spots, followed by real extracts from Nielsen-Massey and Penzeys. Although we are loathe to recommend an imitation product, it seems that most people don’t mind imitation extract. In fact, many tasters liked its flavor.

[TrishCT]

Posted on Mar 21 2003, 07:35 AM

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I just called Watkins and discovered that they primarily sell through home parties (a la Tupperware). Who woulda thunk? So, TrishCT, I also would love to know whether your mother-in-law got your extract retail and where.

.....Watkins Incorporated (US Office), 150 Liberty Street, PO Box 5570, Winona, MN 55987-0570 (507-457-3300) In the US 1-800-243-9423. [Pure vanilla is 5 ounces, $15.99; double strength is $9.99 for 11 ounces<<yes, this is right.] Shipping: under $75, $7.95; over $75 shipping is free....So if anyone in New York City wants to pool together to buy bulk to save on shipping, please let me know.

This is the link to the Watkins website page on vanilla extract: <http://www.watkinsonline.com/productGroup.cfm?parent=336D8C47-302F-11D4-90E000508BAC0FD1>

Aquitaine, I just spoke with my mother-in-law (she just returned from a lovely trip to Florida ), and she said she originally purchased Watkins Vanilla at a country fair here in Connecticut, but she also has ordered it via mail order through their catalog. It appears you've got the main info for it. Let me know if you order it and enjoy it.

Bon Appetit!

[Aquitaine]

TrishCT -- Shall do. My, you never know what you'll find at a country fair!

[MsRamsey]

I just spoke with my mother-in-law (she just returned from a lovely trip to Florida  ), and she said she originally purchased Watkins Vanilla at a country fair

BINGO!

I've only seen Watkins sold at flea markets and big antique fairs, as well as large antique malls.

[Shel_B]

I'm going to purchase some vanilla extract tomorrow. In the past I've used some expensive extracts, but I've not been able to tell much, if any, difference between them in the finished product. Can you taste the difference between, say Trader Joe's extract, McCormick, and another, more expensive brand, such as Neilsen-Massey?

Edited April 27, 2011 by Shel_B (log)

[andiesenji]

Yes, but you can't tell the difference by tasting it straight.

The best way to compare is to put one drop into a teaspoonful of cream, allow it to blend for several minutes (10 or more) and then taste.

The Neilsen-Massey and TJ's are good so is Watkins that may not be easy to find.

I have tried the various products from The Vanilla Co, sold thru GourmetCountry

And in my opinion they are superior to the others I listed.

That being said, I make my own.

[Jenni]

I hate cheap crappy "vanilla flavouring". And even when it comes to extracts, there are big differences between different kinds. I recommend much what andisenji suggests - do a taste test with a little cream. If you don't have cream on hand, make vanilla flavoured warm milk.

Having said all this, I far prefer to buy good vanilla pods and use them instead of extract. I was lucky enough to see vanilla pods being grown and processed in Kerala and it has sharpened my desire for pods over any kind of liquid essence. In addition, my Gran semi-recently visited Madagascar and brought back some enormously fat and fragrant vanilla pods. They were absolutely gorgeous and not something that any extract could match.

Edited April 27, 2011 by Jenni (log)