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Old 08-22-2018, 06:15 PM   #21
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Originally Posted by nuzzmark View Post
Doesn't the alcohol evaporate when baking?
A little bit, but it is still in there. But, like I said, the amount of extract used in baking is WAY too small to worry about. I probably shouldn't have even mentioned it.

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Old 08-22-2018, 07:31 PM   #22
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...BTW, you are not going to find this kind of extract in a store, unless it is licensed to sell liquor, and they sell it as liquor...
According to WIKI, in the US, vanilla extract has to be 35% alcohol in order to be labeled "pure". That's 70 proof.

Vanilla extract is specifically excluded from liquor laws.
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Old 08-22-2018, 07:31 PM   #23
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nuzzmark, according to Serious Eats, it isn't worth the money to use the good, pricey vanilla when baking. Use imitation for whenever your vanilla will be cooked, and save the good stuff for when it isn't. The Serious Eats taste test is here: Is Better Vanilla Extract Worth the Price?

I know we've had the imitation/real vanilla discussion here at DC before, but danged if I can find the link. Maybe someone with better search skillz will locate and post it. Meanwhile, we can use this opportunity for another lively discussion.
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Old 08-22-2018, 08:21 PM   #24
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Very interesting article! I don’t use vanilla that often, probably only if I’m following a recipe that calls for it. Adding vanilla extract to my milkshakes would be redundant, as I use vanilla ice cream for all my shakes (even chocolate shakes: vanilla ice cream and about a quart of chocolate syrup, lol. But seriously, I’d pit my black-and-whites against anyone’s chocolate shake), and I prefer to flavor them with flavored syrups. Lately I’ve been liking coconut (of course), English toffee, and salted caramel. When I want a bit almond, I use extract.

The vanilla extract I have in my cupboard isn’t very old. It’s the store brand, and there was an in-house coupon for $2 off, so it wasn’t too dear.

But I’m shocked, shocked, I tell you! Liquor in an ingredient that’s used in children’s birthday cakes! Scandalous!
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Old 08-22-2018, 08:55 PM   #25
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...But I’m shocked, shocked, I tell you! Liquor in an ingredient that’s used in children’s birthday cakes! Scandalous!
That WAS posted in jest, right, Joel? That's modern thinking. Back when I was a kid (1950s) and when our kids were teething (early 1980s), a bit of whisky rubbed on the sore gum was a perfectly acceptable way to sooth teething.
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Old 08-22-2018, 08:58 PM   #26
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That WAS posted in jest, right, Joel? That's modern thinking. Back when I was a kid (1950s) and when our kids were teething (early 1980s), a bit of whisky rubbed on the sore gum was a perfectly acceptable way to sooth teething.
Yeah, I hope so. The miniscule amount of liquor in the vanilla extract used in baked goods is hardly worth remarking on, much less worrying about.
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Old 08-22-2018, 09:05 PM   #27
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That WAS posted in jest, right, Joel? That's modern thinking. Back when I was a kid (1950s) and when our kids were teething (early 1980s), a bit of whisky rubbed on the sore gum was a perfectly acceptable way to sooth teething.
Of course it was in jest! And my mom favored tequila, for some odd reason. She wasn’t a drinker at all; one glass of champagne on NYE, and she’d get giddy. I do remember her tossing down Tom Collins while playing Canasta with their friends on a beach in Newport Beach!
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Old 08-22-2018, 11:35 PM   #28
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According to WIKI, in the US, vanilla extract has to be 35% alcohol in order to be labeled "pure". That's 70 proof.

Vanilla extract is specifically excluded from liquor laws.
You obviously don't live in the bible-belt, like I do.

You can't buy the real stuff here, unless you find a liquor store that caries it.

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Old 08-22-2018, 11:40 PM   #29
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Originally Posted by Cooking Goddess View Post
nuzzmark, according to Serious Eats, it isn't worth the money to use the good, pricey vanilla when baking. Use imitation for whenever your vanilla will be cooked, and save the good stuff for when it isn't. The Serious Eats taste test is here: Is Better Vanilla Extract Worth the Price?

I know we've had the imitation/real vanilla discussion here at DC before, but danged if I can find the link. Maybe someone with better search skillz will locate and post it. Meanwhile, we can use this opportunity for another lively discussion.
For me, it isn't about the cost. It is just something I can make, and give to friends and family. It is very good, and it is a gift that involves effort, so people appreciate it.

If you just make it for yourself, it is still rewarding, just like growing your own herbs and vegetables.

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Old 08-23-2018, 12:05 AM   #30
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I'm glad I've been hoarding vanilla extract from our Mexico trips. I have at least 3 partial bottles of really good vanilla that was quite cheap when I bought it. Need to do more baking...

I've also made my own extract with (cheap when I bought them) split beans in vodka. Haven't tried them in bourbon, but it sounds like it would be a nice taste, maybe in fruitcake or a molasses dessert.


We bought some Mexican vanilla extract at a local craft fair, it's so much better. Do you notice a difference?
I wonder what the difference is.
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