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Vanilla Extract

Printed From: Foods of the World Forum
Category: Food Groups
Forum Name: Fats, Oils, Sauces, Sweets and Condiments
Forum Discription: Used in moderation, these components can make a good dish into a great work of art.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=4163
Printed Date: 13 November 2019 at 08:38


Topic: Vanilla Extract
Posted By: AK1
Subject: Vanilla Extract
Date Posted: 01 August 2014 at 13:39
Lately, I've been making my own vanilla extract. Half litre of vodka and 3-4 vanilla beans. Let it sit for a month, and you're good to go. Heck of a lot cheaper than buying the stuff in the store.



Replies:
Posted By: gonefishin
Date Posted: 18 September 2015 at 06:55
BUMP

   I figured now would be a good time to bump this thread up. The holidays are coming up...if you want to make some of these to give away, now would be the time to start thinking about it.


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Enjoy The Food!


Posted By: drinks
Date Posted: 18 September 2015 at 08:52
Having been raised on Mexican vanilla extract at $2 a liter, just never felt an urge to make my own, besides, I can think of better things to do with vodka.



Posted By: gonefishin
Date Posted: 18 September 2015 at 16:04
Originally posted by drinks drinks wrote:

Having been raised on Mexican vanilla extract at $2 a liter, just never felt an urge to make my own, besides, I can think of better things to do with vodka.


   dang drinks...I suppose you're off the list then.

   Wink


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Enjoy The Food!


Posted By: gracoman
Date Posted: 11 September 2019 at 10:17
If you have priced vanilla, beans or extract, you know how expensive it's gotten over the past few years. Failed crops have greatly contributed to a world wide shortage. It's been referred to as a vanilla crisis. Gone are the days when I could pick up a 16oz jar of pure vanilla extract at Costco for $5.00. http://redirect.viglink.com?key=71fe2139a887ad501313cd8cce3053c5&subId=1131599&u=https%3A//shop.kingarthurflour.com/items/pure-vanilla-extract-16-oz - King Arthur sells a 16oz jar for $90.00

I'm making vanilla extract for my own personal use as well as Xmas giveaways. It's easy to make and finishes with higher quality than anything you can buy. I'm using Madagascar Bourbon Grade A vanilla beans and submerging them in 90 proof Bourbon. Most folks will use Vodka (at least 70 proof please) for a more neutral flavor but Bourbon brigs depth and complexity to the party.

Vanilla beans are not all created equal. http://redirect.viglink.com?key=71fe2139a887ad501313cd8cce3053c5&subId=1131599&u=https%3A//www.beanilla.com/vanilla/vanilla-beans%3Fgclid%3DEAIaIQobChMIkf-46dC15AIVCcNkCh3SywdVEAAYASAAEgIL6fD_BwE - Beanilla has the highest quality vanilla beans I've ever seen. They are plump, moist and long. Beanilla beans are in the bottle on the right with the red cap. The other bottle has http://redirect.viglink.com?key=71fe2139a887ad501313cd8cce3053c5&subId=1131599&u=https%3A//www.amazon.com/gp/product/B00PMUNEK6/ref%3Dppx_yo_dt_b_asin_title_o01_s00%3Fie%3DUTF8%26psc%3D1 - grade A Madagascar bourbon vanilla beans from Amazon . They are much cheaper but not as long or as fat. Grade B vanilla beans are fine for extract making but I used grade A anyway. Partly because I already had 10 grade A bourbon Beanilla beans on hand closing in on their expiration date.

10 beans slit lengthwise and submerged in 12oz alcohol of choice, at least 70 proof, for 8 weeks will yield great tasting vanilla extract. (*Note this recipe is quite a bit different than OP's*)  One can also cut the beans into shorter pieces with a pair of scissors but they won't look as pretty in the extraction bottle. Let it sit for 6 months and there will be great improvement. Give the bottles a shake every day or two and store out of direct light. Best vanilla extract on the planet.

My last bottle of $5.00 Costco pure vanilla extract.  I bought several bottles a few years ago before the crisis.  The vanilla harvest may never be the same. 
>>cry-whine-piss-moan-sniff-sniff-waaaah<<
http://redirect.viglink.com?key=71fe2139a887ad501313cd8cce3053c5&subId=1131599&u=https%3A//imageshack.com/i/plXL5rryj">

90 proof Bourbon happily infusing with Grade A Bourbon Vanilla Beans. Beanilla beans on the right, Amazon beans on the left.
http://redirect.viglink.com?key=71fe2139a887ad501313cd8cce3053c5&subId=1131599&u=https%3A//imageshack.com/i/poPCx717j">

I'll make more with 100 proof vodka for giveaways. This is a gift that would be humbly appreciated by any baker. You will score big points with this one. Just mark the starting infusion date and the type of bean used. Download these http://redirect.viglink.com?key=71fe2139a887ad501313cd8cce3053c5&subId=1131599&u=https%3A//www.beanilla.com/blog/homemade-vanilla-extract-labels-printable - free printable labels to affix to your home made vanilla extract or do as I do and order fancy-schmancy bottle labels from Vistaprint.


Posted By: Margi Cintrano
Date Posted: 17 September 2019 at 02:53

Gracoman,

Amazingly remarkable  !

I do not bake so I have no need for vanilla .. 

However, surely can appreciate "artisanial " labors and art !!




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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


Posted By: Melissa Mead
Date Posted: 21 September 2019 at 18:18
Originally posted by Margi Cintrano Margi Cintrano wrote:


Gracoman,

Amazingly remarkable  !

I do not bake so I have no need for vanilla .. 

However, surely can appreciate "artisanial " labors and art !!




I don't bake either, but my Grandma Mead said "Wherever you use chocolate, add vanilla," so I've used it in ice cream, fudge...

Also vanilla panna cotta with balsamic strawberries.

Has anybody tried non-alcoholic vanilla powder?


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Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/



Posted By: Margi Cintrano
Date Posted: 23 September 2019 at 15:28

Melissa, 

Good evening.

I am lactose intolerant to cow milk so chocolate, ice cream, yogurt and pannacotta are out of question. I am not a masochist ..

I use goat milk ricotta ..  I can use AGED AGED Reggiani Parmigiani ( 24 or 36 month old cheese) but cannot use Brie, Camembert (the bloomy rind whites ) or any form of cow cheeses that are not aged.

I once prepared "Grilled fresh wild salmon with a vanilla glaze" ..  I think the récipe maybe on Fotw somewhere but where, I am uncertain .. 

The only chocolate I can have is a dark or black chocolate, which I like Tuscan, Swiss or Peruvian. 

I do not indulge in chocolate very often at home, just holidays or at a restaurant at weekend. 

Have a lovely autumn season.  The holidays are close only  3 months away  !!

It is so quiet here these days.

I hope Hoser and Ron and Brook are well.

Best wishes, 
M.A.C.  










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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


Posted By: HistoricFoodie
Date Posted: 23 September 2019 at 22:09
Haven't tried that powder, Melissa.  My gut feeling says there has to be a relatively short shelf life, but I don't know for sure.

On the other hand, vanilla beans keep for quite some time, particularly if stored in a cool, dark location. They can be expensive, it's true.  But a bean really goes far.  After scraping the seeds for a specific recipe, put the remaining pod in a container of sugar, and you'll get vanilla-flavored sugar to use in further recipes. 

Let me know the next time you're planning that vanilla panna cotta with balsomic strawberries. I'm not saying it sounds good, you understand.  But I've already traced out the route to your door. Thumbs Up


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But we hae meat and we can eat
And sae the Lord be thanket


Posted By: Margi Cintrano
Date Posted: 24 September 2019 at 04:17


Enjoy your trip  Brook !!

Melissa have a wonderful time with your strawberry, vanilla dessert.




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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


Posted By: Melissa Mead
Date Posted: 27 September 2019 at 18:53
My sister's lactose intolerant too. She says Cabot has a lot of good lactose free cheese. In fact, I think all of theirs may be.

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Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/



Posted By: Melissa Mead
Date Posted: 27 September 2019 at 18:57
I actually did the panna cotta for Easter. I suppose I'm due for a repeat. :)

https://www.facebook.com/photo.php?fbid=10217495545133178&set=gm.391516918125132&type=3&theater&ifg=1


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Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/



Posted By: Margi Cintrano
Date Posted: 28 September 2019 at 03:48


Melissa, 

Very lovely dessert  !!


I live in Spain, so I just sub goat and sheep cheeses, which I actually prefer.  

Your dessert would be lovely with  goat or sheep milk Ricotta .. The topping !!  

I prepare Matò, which is a Catalan Dessert with fresh wild rasberries, goat cheese Ricotta and a drizzle of honey.  It was Salvador Dali`s favorite dessert !!  Very well known here.

Could be posted in the Spain Section .. I think I did several years ago ..

Hope all is well and have a wonderful weekend.










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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


Posted By: Melissa Mead
Date Posted: 28 September 2019 at 05:42
Thank you!
My brother-in-law keeps bees. That could be a great use for his honey.


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Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/




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