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Well, imitation vanilla may have more “vanilla” flavor but if I use that, Chef John will find out and then I’ll be in real trouble!
“Only the real and the pure, please.” — Chef John
Look….pretty boy just one opinion. Although his grease soaking thing was interesting.
Wow! Not spending tons anymore on the real thing.
Weird came across this at random yet literally just ordered 25 vanilla beans
Fun fact, imitation vanilla also includes ethyl vanillin. This compound is 4x more potent than vanillin and does not occur naturally!
ok, with these results in mind, there's a Mexican Vanilla blend made by Molina that is actually a blend of pure extract made with alcohol and the vanilla beans that gets blended WITH vanillin. I find that the taste is very vanilla-y that tastes prominent in both hot and cold desserts, like another commenter had posted here
I make my own vanilla with a half gallon of spiced rum and about 20 grade A vanilla beans. It is wonderful and easy to make. My other favorite is Mexican Vanilla.
I use real vanilla for low heat things like infused sugar and cold desserts, imitation vanilla is better for baked things.
That’s funny. I was wondering the same thing a few days ago. Primarily it started with another YouTuber that doesn’t recommend clear vanilla.🤷♀️
The aromatic of vanilla is my favourite part of baking! Mmmm sooo yum!
the cancer 20 years later is a DEAD giveaway
Cookies aren't the only thing we put vanilla in, so let's not jump to conclusions and never buy real vanilla again. Cakes don't dry out like cookies and would likely retain more of the liquid compounds in vanilla, so a difference may be noticeable. Plus there's all the unbaked things to consider.
So, after years of being chef-shamed into using only the "real" stuff, I now learn I could've saved a boatload of money. Dammitalltohell.
Interesting! Is pure extract better for non-bake applications, then, since you'll keep the complexity?
Yep yep that’s why I only use Baker’s Imitation Vanilla nowadays. It tasted better in the final product AND is a fraction of the cost of real extract.
But will you grow a C-tumor from eating too much of this petroleum product??
Also can you explain how using vegetable glycerine works in alternative vanilla extract recipes? Does it matter?
I always wondered if the alcohol content in the real vanilla extract had anything to do with increased flavor but it didn’t. It just increased my cost of baking supplies. 😂
I'd love to know why sometimes I see vanilla extract being used and sometimes it's vanilla paste?
Is that how that word is pronounced? “Van -uh-lin”? Vanilla isn’t pronounced van-uh-luh”, it’s more like “va-nihl-uh”. Makes me think the synthetic would be “va-nihl-in”. Right? Keep the same letters making the same sounds.
I knew imitation vanilla was better. I might be a super taster or something
Just bought so many flavors of the pure for a hefty price each & ignored the MUCH less expensive imitations!😳😱
Wow. Mind blown.
Really?
Why is no one selling trustworthy vanillin and ethyl vanillin on amazon or anywhere else (the food-grade stuff from Sigma Aldrich). Not even Modernist Pantry has it….. I want to add some to my FDA vanilla extract.
Pure Vanilla Homemade is Best🤷🏻♀️
Is one better for you than another?
I watch a couple really good cooks on YT who use imitation v. Always surprises me
I thought ice box items weren’t baked?
Please find a more attractive thumbnail. Dan is so 🔥 hot and deserves a much better thumbnail! What were you thinking? Sending lots of love 💖 from sunny 🌞 Arizona 🌵😷