vanilla Archives - Bite The Road

For You More Creative Types, Make Your Own Vanilla2.0

Yup – that’s right. Well, I goofed this week – I had intended to let had my guest post from Anna go live first, but some of you might have gotten a sneak preview of this one when the “now” feature got clicked. In either case, you can read Anna’s post “K now Your Extracts: Sniffing out the Best Vanilla for Your Baking” once it goes live late this week, then perhaps you will be inspired to go on to the next step and try making your own version of Vanilla2.0

Vanilla is one of those elements in baking that you either love or don’t. Somewhat like using good quality Tumeric is in cooking. I got started on this road myself after watching some of the baking shows on TV that were using Vanilla Bean Paste which I hadn’t seen before. After visiting the blog Superfoodly.com which had posted a December piece “The Scandal Between Vanilla Bean Paste vs. Vanilla Extract” .and served as a good place to start (I didn’t necessarily agree with everything – they shared some great content on the post). I started following links, speaking with other folks who do more baking and came across the whole movement of making your own Vanilla Extract.

Several great recipes are available online for making your own home inspired version of vanilla extract. But to make a good quality one, you need time and the right beans. It isn’t something you want to rush. In fact, if you get them started now. They will make great Holiday gifts this season.

Choosing which beans you want to use also takes some research. Areas to take note of include the grade of bean, the type of bean, the age of them and the source ( they can be expensive) and what liquid you intend to use to extract the flavor (a variety of options exist based on flavor or non-alcohol needs).

My next plan

I will be starting a batch in April in fact with ” Tahitian Grade B beans but I also like the Madagascar Bourbon Vanilla Beans (Vanilla Planifolia so may make some comparison batches. A few of the online sites that offer recipes for making your own, including purchasing recommendations include:

Once you get ready to start making your own here are a few things you will need to have on hand.

If you are like me and tend to be more creative, plan early:

You will need the beans; that means deciding on the grade of the bean and the ration of beans to the liquid mix; I saw lots of variations on this from 1 whole vanilla bean for every 2 liquid ounces of alcohol. I think to keep it simple I may start with a 1:1 ratio as in 1 bean to each ounce of liquid (then depending on the jar size might top off)

Extracting liquid; lots of options for this the most common include Bourbon, Rum, Brandy, and Vodka. The key factor is the liquid has to be greater than 70% proof

Bottles/Jars; You will need to decide if you are making a large batch then decant into smaller ones or just go right to the smaller ones. I think I will be hitting the swap and flea markets for vintage and unusual decanters to use as gifts. One common theme I heard was to avoid clear jars (or keep stored in a dark place) and my preference to stay away from plastics. As a back up I found 4 ounce Amber jars on Amazon that I may order to have on hand for “extra” last minute needs.

Labels: start thinking what size you will need and how you plan to label them if you are gifting them

Note: this post has some affiliate links to Amazon

Vanilla extract; the first thing I check on my baking supply list.

So we have another great guest post this week on the power of vanilla from my pal Anna who also wrote the “5 Ways to Taste the Mediterranean Without Actually Going” post. I love sharing BiteTheRoad with folks who want to write and talk about the various passions they have so was grateful she was willing to do this one. Ok, and truth be told it’s one of my favorite flavoring tools! Thanks again Anna!

It’s a question that seems as old as baking itself — chocolate or vanilla?

These two are the most popular cake flavors out there, and making a good chocolate or vanilla cake is critical to any baker’s repertoire. But we’re not here to argue. Whether as a flavor enhancer or the star of the show, vanilla tastes good, smells good, and has been used in all kinds of sweets for hundreds of years.

But did you know that not all vanilla is created equal? While it’s likely not shocking to learn that there are different forms of vanilla you can buy, it might be more surprising to know that some are better than others for certain contexts. This, as well as the overall quality of what you use, can have dramatic effects on what comes out of your oven.

High Quality Vanilla vs Low Quality

In general, “high quality” and “low quality” designations for vanilla are related to the origin and purity of the flavor, as well as alcohol content.

Imitation vanilla, on the other hand, is often made using lab-created vanillin (the flavoring compound found in vanilla). Generally, this vanillin is made as a byproduct of other forms of manufacturing, such as while processing wood pulp. While that might sound concerning, it is still perfectly safe to consume, though typically has a slightly less pronounced vanilla flavor and less alcohol content.

Pure vanilla extract is exactly what it says on the label; pure vanilla extracted from vanilla pods and processed into a liquid by boiling it with ethanol and water. Additionally, it is required by law to contain at least 35% alcohol content and 100 grams of vanilla beans per liter.

Natural vanilla is taken directly from vanilla beans and has the least amount of alcohol at roughly 3% per bottle. It generally has the most pronounced and “pure” vanilla flavor of the three liquids.

Vanilla paste is a compromise between liquid vanilla and straight vanilla beans. It is made from vanilla extract, adding sugar and thickening agents for texture. Most brands also add small quantities of ground vanilla beans to achieve the desired speckling.

Vanilla beans are considered the ultimate for vanilla in flavoring and baked goods. These are the real deal, no alcohol or additives in sight. Just a long dark pod filled with tiny caviar-like “beans” ready to add to any recipe.

When to Use Each Kind of Vanilla

While instinct may say to use vanilla beans for everything, this would not actually be the best use of resources. Imitation is, of course, the cheapest and most affordable, but the more pure and better quality the vanilla, the more it costs:

(Prices based on Cook’s Bulk and Wholesale Vanilla)

Non-alcoholic vanilla — $12
Pure vanilla extract — $13
Vanilla bean paste — $25
Vanilla bean pods (3) — $15

Aside from price restrictions and personal preference (for example, imitation vanilla may have a less robust flavor/aroma than vanilla bean pods), any form of vanilla can be used for any type of baking.

That being said, most bakers (and especially social media food personalities) prefer vanilla bean paste and pods for the telltale speckling that they leave in the finished product. This only works for light-colored, vanilla-centric baked goods, however. If you wish to use a high-quality vanilla in a darker product, save some money and use a good vanilla extract.

For bakers who object to using alcoholic vanilla in recipes that don’t involve heat (frostings, creams, sodas, etc.), non-alcoholic vanilla or vanilla bean pods are optimal.

Love vanilla? Try these vanil-licious recipes from Bite The Road:

Be sure to read the next BiteTheRoad.com post on other creative Vanilla ideas later this week

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Tag Archives: vanilla

The Power of Home Crafted Vanilla2.0

For You More Creative Types, Make Your Own Vanilla2.0