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Old 08-19-2014, 04:16 PM   #1
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Thumbs up ISO spoon for burning alcohol

Is there some kind of spoon/dipper that I can use for burning the alcohol out of vanilla extract, etc. - which won't spill the extract when I set it down?

Holding onto the spoon until the flame goes out is a lengthy and boring process.

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Old 08-19-2014, 04:19 PM   #2
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Originally Posted by icor1031 View Post
Is there some kind of spoon/dipper that I can use for burning the alcohol out of vanilla extract, etc. - which won't spill the extract when I set it down?

Holding onto the spoon until the flame goes out is a lengthy and boring process.
Why would you want to?
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Old 08-19-2014, 04:27 PM   #3
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Also not sure why you'd want to.

But you cant burn it out in any event. It never totally evaporates.

Sounds like you are flaming it. That only burns off a small amount. 75% of the alcohol will be left when the flame goes out.
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Old 08-19-2014, 04:48 PM   #4
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My local health food store sells alcohol free vanilla - might be worth looking for some in your area...
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Old 08-19-2014, 04:59 PM   #5
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ISO spoon for burning alcohol

Or maybe just use a vanilla bean. You can scrape the seeds into whatever you're making and throw the rest of the pod in. Then fish the pod out when you're done cooking it.
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Old 08-19-2014, 05:24 PM   #6
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My local health food store sells alcohol free vanilla - might be worth looking for some in your area...
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Originally Posted by Dawgluver View Post
Or maybe just use a vanilla bean. You can scrape the seeds into whatever you're making and throw the rest of the pod in. Then fish the pod out when you're done cooking it.

Thanks!


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Originally Posted by jennyema View Post
Also not sure why you'd want to.

But you cant burn it out in any event. It never totally evaporates.

Sounds like you are flaming it. That only burns off a small amount. 75% of the alcohol will be left when the flame goes out.

Ah, that's a lot remaining. Yes, flaming.
And I wanted to do that, because once I put vanilla extract in my banana pudding and I think it tasted like alcohol - it didn't go away.
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Old 08-20-2014, 12:56 AM   #7
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Thanks!





Ah, that's a lot remaining. Yes, flaming.
And I wanted to do that, because once I put vanilla extract in my banana pudding and I think it tasted like alcohol - it didn't go away.
I find, for me, the "tastes like alcohol" is either I used too much or I used inferior (imitation) vanilla extract.
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Old 08-31-2014, 01:06 AM   #8
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Theoretically, awakening the nerd in me, channeling high-school chemistry here, since ethyl alcohol has a much lower boiling point than water, if you were to thoroughly incorporate the vanilla extract into another liquid ingredient that is tolerant to heating, and then heat the liquid ingredient to a boil, what will happen:

#1. The mixture will heat up to the boiling temperature of the alcohol, and remain there until the alcohol has boiled off.
#2. The mixture will then begin heating again until it reaches the boiling temperature of water.

Because we're talking a small total amount of alcohol, the boiling plateau of the alcohol will be relatively short, but if you can spot the two different boiling plateaus happening, you can know with 100% certainty that the alcohol will be gone when the second boiling plateau is reached. You can cheat by using a thermometer.
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Old 09-01-2014, 10:00 AM   #9
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I seem to recall reading somewhere....I will have to look around, that the only way to be 100% sure that all of the alcohol is gone is to boil all of the liquid away. Alcohol is quite stubborn and persistent once introduced into a recipe.
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Old 09-01-2014, 10:49 AM   #10
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You can buy alcohol-free vanilla extracts of varying types and strengths.
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