Some new-classic desserts-think confetti cake and Dunkaroos-rely on imitation vanilla for their distinct wallop of big vanilla flavor.
This isn't to say that imitation vanilla doesn't have a purpose! It’s the way more economical choice, and you might not even be able to detect it as an imposter in desserts that are packed with lots of other flavorful ingredients or in baked goods that spend a significant time in the oven.
While it mimics vanilla’s smell, many would argue that it doesn’t come close to capturing all of the complex floral and woodsy notes that result from the myriad of other flavor compounds in true vanilla. Typically labeled as “vanilla essence,” this artificial vanilla is usually derived from, uh, less-than-organic material (like petroleum). Instead, it's flavored primarily with synthetic vanillin (a lab-produced version of the same chemical compound that occurs naturally in real vanilla). Ninety-nine percent of the world’s vanilla extract is fake imitation vanilla that’s not a product of the plant itself. You can store extract, whether store-bought or homemade, in a cool, dark place almost indefinitely. Or, make your own extract at home with vanilla beans and high-proof liquor like bourbon, vodka, or rum. Every step of the labor-intensive harvesting process-from the pollination to the harvest to the curing (that is, the transformation of fat green vanilla pods into skinny black beans)-is done by hand! For all of these reasons, the demand greatly exceeds the supply, hence vanilla’s standing as the world’s second most expensive spice (around $270 a lb.), behind saffron. Those vanilla orchids only grow in a very small subsection of the world, with Madagascar producing a whopping 80%. First off, a vanilla bean is no bean-it’s actually the fruit of orchids in the genus Vanilla. To understand vanilla extract, you’ve got to know the basics about vanilla. Let’s begin: For starters, what is vanilla? But have you ever stopped to ask: Where does vanilla extract come from? Or, wait a minute, what even is vanilla? We’ve got answers for you-like, newsflash, vanilla beans aren’t beans at all-below. If you bake a lot, you’re constantly doling out vanilla extract-a teaspoon in chocolate chip cookies one day, a tablespoon in vanilla ice cream base the next.
0 kommentar(er)
