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Old 10-07-2004, 08:44 AM   #1
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The bridesmaid of baking

Just made a pan of banana bread, which got me wondering once again why the vanilla is always added last in most baking recipes? what would happen if you did it another way?

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Old 10-07-2004, 12:20 PM   #2
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Mudbug what do you mean. I always add my vanilla or any other extracts along with my wet ingredients. I think the flavor meshes better that way.

When I make cookies and have to cream ingredients I normally add the extract during the creaming process.

I have never noticed any drop in flavor quite to the contrary I think the flavor spreads more evenly through the dry ingredients using this technique.
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Old 10-07-2004, 12:47 PM   #3
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yakuta, the recipe I did called for stirring in the vanilla after the wet and dry guys have been put together. seems to me that I recall this instruction in other baking adventures - stir it in last, with the nuts, or choc chips, or whatever other additives you are using.

I agree that throwing it in with the other wet ingredients makes just as much sense, if not more. Just an idle question I had. thanks.
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