Vanilla extract

[Ed P]

I actually think Nielsen-Massey is cheaper than McCormick, as McCormick is in a much smaller bottle. Having said that, I can definitely tell the difference between my grocery store brand (Publix) and Nielsen-Massey. The Publix is much harsher tasting in my opinion.

[Emily_R]

I think taste the difference depends on what its in. I believe that Cooks Illustrated did a taste test a while back, where tasters couldn't tell the difference between high-end, low-end, and imitation extracts when they were in baked goods. I'd imagine that in something like a panna cotta you might be able to, but I think their broader point was that when tasting blind, discerning differences was much harder than people would expect.

[LindaK]

From my first time baking with Penzeys double-strength vanilla extract, I've never used another. High quality vanilla beans and the bean:alcohol ratio is 2X that of regular single strength extract. I'm sure other high-quality extracts are excellent. But if you're using an extract, I've found that the difference between a good one and a mediocre one is noticeably different.

Even better, I should learn from Andiesenjie and make my own.

[Chris Hennes]

Have a look at our Make your own vanilla extract experiment.

[Shel_B]

Have a look at our Make your own vanilla extract experiment.

I've made my own, and some time ago read the info in your link. However, I want to use bottled vanilla extract for the preparation I'm making and for some other upcoming dishes. Also, Toots has NO interest in making vanilla extract, and she's going to be involved in this as well. Thanks for posting the pointer, though.

[andiesenji]

Shel,

After writing my post yesterday, I late thought about the vanilla I use when I'm preparing large batches of baked goods for fund raising events, and also the multiple bread pudding loaves that are sliced and fried for "mock" French toast.

For that I buy a large bottle of the brand carried at Smart & Final - 16 ounces, as I recall. It is a pure vanilla extract and quite strong. Very good in baked items and in eggy dishes and excellent in whipped cream and ice cream.

Since you are in California, I'm pretty sure you are near enough to a Smart & Final to find this, if you need a lot of the product.

[Will]

FWIW, the large, food service size bottles of Neilsen-Massey are way cheaper than the small bottles. Surfa's has the 32 oz bottles for around $30 (this is a huge size for a home kitchen), and the gallon ones seem to be around $75-80.

[Shel_B]

... I buy a large bottle of the brand carried at Smart & Final - 16 ounces, as I recall. It is a pure vanilla extract and quite strong. Very good in baked items and in eggy dishes and excellent in whipped cream and ice cream.

Since you are in California, I'm pretty sure you are near enough to a Smart & Final to find this, if you need a lot of the product.

Hi,

Thanks for the tip. I think I've seen a S&F somewhere in my routine travels. It should be easy to check out.

I made the panna cotta last night and used some of the extract that Toots had on hand, TJ's Bourbon extract. The results in the panna cotta were certainly acceptable. I'll still need to get a bottle for myself.

I read the Cook's Illustrated test - had it on my computer. Didn't recognize many of the brands they tested - maybe just two or three.

[mgaretz]

Thanks for the tip. I think I've seen a S&F somewhere in my routine travels. It should be easy to check out.

While you're there, pick up a bottle of Caramel Coloring. They have it cheapest of any place I've found. Great for darkening gravies and sauces and for dark breads.

[EatNopales]

Best extract you can buy, made with the best beans grown in the birth place of vanilla:

http://store.gourmetsleuth.com/mexican-vanilla-8-oz-pure-extract-P471.aspx

The aroma & potency of this one will knock your socks off... but they add carmel color (burnt sugar) and natural Vanillin (secondary extract that is concentrated through evaporation)...

http://store.gourmetsleuth.com/mexican-vanilla-flavoring-20oz-P473.aspx

[andiesenji]

Best extract you can buy, made with the best beans grown in the birth place of vanilla:

http://store.gourmetsleuth.com/mexican-vanilla-8-oz-pure-extract-P471.aspx

The aroma & potency of this one will knock your socks off... but they add carmel color (burnt sugar) and natural Vanillin (secondary extract that is concentrated through evaporation)...

http://store.gourmetsleuth.com/mexican-vanilla-flavoring-20oz-P473.aspx

That's one of the ones I posted about in my earlier post - although a different vendor.

I do like Gourmet Sleuth too and have purchased many items, but haven't purchased vanilla from them.

Edited May 6, 2011 by andiesenji (log)