 |
|
11-10-2015, 09:49 AM
|
#1
|
Sous Chef
Join Date: Sep 2012
Location: Cartersville, GA
Posts: 652
|
Storing Vanilla Extract
Not sure I put this where it goes, but I could not find a listing for flavorings.
I had a friend tell me yesterday that she stores her Vanilla Extract, and all flavorings, in the fridge. I looked on my bottle that I just bought last week at Costco and no mention of storing in the fridge. What do you guys do?
__________________
__________________
|
|
|
11-10-2015, 10:08 AM
|
#2
|
Master Chef
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,265
|
I make my own using 80 proof booze and vanilla beans.
I store it and other commercially made extracts in a cool dark cupboard.
A fifth of vanilla extract lasts me two or three years and it never has been a problem.
If you want to try making your own take a fifth of good vodka, bourbon or rum and add two or three vanilla beans, that have been split lengthwise, into the bottle of booze. Store it in a cool dark place and give the bottle a good shake every time you see it. In about six months you can start using it in place of commercially made vanilla extract.
__________________
__________________
|
|
|
11-10-2015, 10:12 AM
|
#3
|
Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,468
|
In a cupboard. No need to refrigerate.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
|
|
|
11-10-2015, 10:20 AM
|
#4
|
Senior Cook
Join Date: Sep 2015
Location: Permian Basin
Posts: 499
|
In the cupboard with the rest of the extracts.
__________________
|
|
|
11-10-2015, 10:31 AM
|
#5
|
Executive Chef
Join Date: Oct 2013
Location: Southeast US
Posts: 3,413
|
Good question since the bottle from Costco is quite large. My wife just keeps it in the pantry. I think the fridge might be a very good idea.
Now, for spices that I get from Costco that also come in large containers. They go into the fridge.
__________________
|
|
|
11-10-2015, 10:32 AM
|
#6
|
Senior Cook
Join Date: Sep 2015
Location: Permian Basin
Posts: 499
|
If my mom buys extracts in plastic bottles, she transfers them to glass bottles.
__________________
|
|
|
11-10-2015, 11:04 AM
|
#7
|
Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 20,444
|
I do like Aunt Bea. There is no reason to refrigerate extracts. They're just alcohol and flavoring. Ground spices are different; over time, they will lose the essential oils that provide flavor. Whole spices will last practically forever.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
|
|
|
11-10-2015, 02:09 PM
|
#8
|
Master Chef
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,777
|
Quote:
Originally Posted by GotGarlic
I do like Aunt Bea. There is no reason to refrigerate extracts. They're just alcohol and flavoring. Ground spices are different; over time, they will lose the essential oils that provide flavor. Whole spices will last practically forever.
|
This!
__________________
Less is not more. More is more and more is fabulous.
|
|
|
11-10-2015, 10:12 PM
|
#9
|
Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,809
|
Quote:
Originally Posted by Aunt Bea
I make my own using 80 proof booze and vanilla beans.
I store it and other commercially made extracts in a cool dark cupboard.
A fifth of vanilla extract lasts me two or three years and it never has been a problem.
If you want to try making your own take a fifth of good vodka, bourbon or rum and add two or three vanilla beans, that have been split lengthwise, into the bottle of booze. Store it in a cool dark place and give the bottle a good shake every time you see it. In about six months you can start using it in place of commercially made vanilla extract.
|
It only takes two or three beans? I think I'll give it a try. Does that turn out about the same strength as the commercially made vanilla?
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
|
|
|
11-10-2015, 11:24 PM
|
#10
|
Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 20,444
|
Quote:
Originally Posted by taxlady
It only takes two or three beans? I think I'll give it a try. Does that turn out about the same strength as the commercially made vanilla?
|
Oh yes. Better, in fact, imo. I found a vanilla extract kit at TJ Maxx a couple years ago - three Madagascar Bourbon vanilla beans and a pretty bottle for $7.99.
I bought some inexpensive vodka and combined them. I split and scraped the vanilla beans into the decorative bottle, added the vodka, and shook them every few days for a few months. It's delicious in my baked goods  And from what I've read, as you use it, you can just add more vodka and reuse the same beans for several years.
__________________
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
|
|
|
 |
|
Thread Tools |
|
Display Modes |
Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Latest Forum Topics |
|
|
|
|
|
|
|
|
» Discuss Cooking on Facebook |
|
» Recent Recipe Discussions |
|
|
|
|
|
|
|
|
|
|
|
|
|