jennyema
Chef Extraordinaire
OK, you pays your money and you takes your choice.
Remind me not to consult Cooks Illustrated, whatever that is.
Or Serious Eats!
OK, you pays your money and you takes your choice.
Remind me not to consult Cooks Illustrated, whatever that is.
Actually, you are also not agreeing with Serious Eats and the taste-testing they did between four different vanilla products. I'm going to guess that you did not read the entire article that was linked. You really should, since it seems that what determines the delightful flavor imparted by pure vanilla is due not to the real vanilla bean, but by the required minimum volume of alcohol needed market it as pure vanilla. Their palates were fooled into thinking that imitation vanilla was "real" vanilla when a proper amount of vodka was added to the solution. All these years I thought I like the vanilla...Sorry, CG, I can't agree with you about artificial vanilla. it doesn't compare with the real extract...
Oh, I meant to add try grain alcohol instead of the vodka. We use grain alcohol to make homemade limoncello and amaretto sometimes. It doesn't add the taste that even expensive vodka does, and it's fairly cheap too. It's also got a higher alcohol percentage.
Grain alcohol always had a funny taste to it. I'm not saying I'm in love with Vodka either. I think it's easier to find a vodka that doesn't have a lot of huge off-lingering tastes.
Medtran, your recipe for Limoncello, please!
Bourbon vanilla is made from beans grown in Madagascar.
It's plain vanilla extract but some people say it's the best kind.
Vanilla prices shot way up this year.