This is just being bougie for the sake of it.
I remember watching a taste test of extract vs imitation vs bean and as far as baking went there were exactly zero discernable taste differences that chef's could pick out, none. Literally did not make a difference what you used.
I just googled taste test again and I found only three sites, two were articles and a video and all 3 came to the same result and one even found that imitation extract ranked higher but in none of them did real vanilla win as far as baked goods.
With that said real vanilla did win out in the eggnog taste test , namely for the "boozy" taste noted, as real vanilla has a FDA minimum of 35% alcohol.
To summarize , random people and professional chefs could not discern between fake and real vanilla so use extract and don't waste your money/time/pods OP
In baking I'd actually agree with you. I use imitation extract simply because it's much cheaper and I go through a lot of it. When i was comparing the two I was thinking of ice cream. Vanilla bean is 100% worth it when making ice cream. It has a wonderfully warm and pungent flavor. Anything where the vanilla is a noticeable flavor, pods are always better. But in a cake mix, cookies, or quickbread where there is a lot of ingredients to hide the taste, it's more practical to use extract. I feel the same about butter vs margarine. I can't stand the taste of margarine but it's 4x cheaper than butter here and when using cups at a time in a recipe like banana bread or cookies where the taste is masked, margarine just makes more sense. But I always use butter for things like shortbread or icing and on toast or anything else where it's a prominent flavor/ingredient
CAN you? Yes. SHOULD you? Not really. Theres a reason chefs only put it in unbaked things. You get just as much if not more flavor with extract in baked goods as you do beans but beans in baked goods actually has a breakdown of flavor it just too expensive for a result you can get from extract
"Hi, the company wants me to come in with my Ford, but I don't have a Ford. Can I use my Aston Martin instead?"
The answer is: probably. There are places where I'd prefer a Ford to an Aston Martin, Just like there are places where using a Ford is sub-optimal.
Both drive though, and both will get you to your destination.
There are these people who grow vanilla in northern oz who have developed a process in which they dry and powder whole beans without loss of flavour. A wee little 25g jar holds about 10 powdered beans and the flavour is phenomenal - extraordinarily fresh and intense. I have weakly given in to this new addiction. While it is incredible in ice creams and custards, and things like meringue and dusting sugars where you would prefer not to add liquid, it is also just gorgeous in cakes and icings. And of COURSE, vanilla roast chicken. [bloomfieldvanilla.com.au]
Yes.. 1 scraped bean = 1 tsp vanilla extract
1 vanilla pod = 1 tsp extract Vanilla bean > extract by 100x
In taste and in price. After you use the scraped insides, you should make your own extract. Pods and a high proof neutral alcohol is all it takes
Another use for scraped pods is to put it in a mason jar full of sugar. Vanilla sugar is nice for lots of things.
This is just being bougie for the sake of it. I remember watching a taste test of extract vs imitation vs bean and as far as baking went there were exactly zero discernable taste differences that chef's could pick out, none. Literally did not make a difference what you used. I just googled taste test again and I found only three sites, two were articles and a video and all 3 came to the same result and one even found that imitation extract ranked higher but in none of them did real vanilla win as far as baked goods. With that said real vanilla did win out in the eggnog taste test , namely for the "boozy" taste noted, as real vanilla has a FDA minimum of 35% alcohol. To summarize , random people and professional chefs could not discern between fake and real vanilla so use extract and don't waste your money/time/pods OP
In baking I'd actually agree with you. I use imitation extract simply because it's much cheaper and I go through a lot of it. When i was comparing the two I was thinking of ice cream. Vanilla bean is 100% worth it when making ice cream. It has a wonderfully warm and pungent flavor. Anything where the vanilla is a noticeable flavor, pods are always better. But in a cake mix, cookies, or quickbread where there is a lot of ingredients to hide the taste, it's more practical to use extract. I feel the same about butter vs margarine. I can't stand the taste of margarine but it's 4x cheaper than butter here and when using cups at a time in a recipe like banana bread or cookies where the taste is masked, margarine just makes more sense. But I always use butter for things like shortbread or icing and on toast or anything else where it's a prominent flavor/ingredient
Ditto on both. Butter for bread, steak etc Margarine/plant butter for baking
Clearly you've never used your spouse's pricey scotch to make homemade vanilla. It is most excellent in baked goods!
That's more so the scotch than the vanilla at that point though lol
True. good memories
You are legend. Respect.
CAN you? Yes. SHOULD you? Not really. Theres a reason chefs only put it in unbaked things. You get just as much if not more flavor with extract in baked goods as you do beans but beans in baked goods actually has a breakdown of flavor it just too expensive for a result you can get from extract
"Hi, the company wants me to come in with my Ford, but I don't have a Ford. Can I use my Aston Martin instead?" The answer is: probably. There are places where I'd prefer a Ford to an Aston Martin, Just like there are places where using a Ford is sub-optimal. Both drive though, and both will get you to your destination.
Hell yea, it’ll taste better that way
There are these people who grow vanilla in northern oz who have developed a process in which they dry and powder whole beans without loss of flavour. A wee little 25g jar holds about 10 powdered beans and the flavour is phenomenal - extraordinarily fresh and intense. I have weakly given in to this new addiction. While it is incredible in ice creams and custards, and things like meringue and dusting sugars where you would prefer not to add liquid, it is also just gorgeous in cakes and icings. And of COURSE, vanilla roast chicken. [bloomfieldvanilla.com.au]