There is no sweeter scent in the world than vanilla. It is rich, rich and warm. After saffron, vanilla is the most expensive spice and the most labor intensive of all agricultural products.
- aphrodisiac. It also has sedative properties (as an aromatic spice, vanilla is good for the nervous system and has been shown to help reduce symptoms of claustrophobia). Vanilla is rich in antioxidants. It helps reduce the amount of free radicals in the body that can cause cancer.
What can be made from vanilla pods? Most often these are: vanilla extract, vanilla essence, vanilla powder and vanilla sugar.
Do you want to learn how to make vanilla extract? Homemade vanilla extract is prized for its rich, complex flavor and incredibly smooth aroma. There is simply no substitute here. Take your baking to a whole new level with this easy vanilla extract recipe.
Many of us are familiar with clear synthetic vanilla extract. The difference between natural and artificial extracts is simple: real vanilla extract is made from vanilla beans extracted using 35% alcohol - that's it! Transparent synthetic uses artificial flavors and harmful chemical substances. Natural vanilla extract should be dark brown, the color of vanilla beans.
With only two ingredients - vanilla pods and alcohol, you can create as you like. It takes a little patience as it takes a while for the alcohol to extract the flavor from the pods, but the excellent results are well worth it.
What are the best vanilla pods to use?
You can use any vanilla pods, keeping in mind that different varieties and classes have inherent unique properties.
It has a classic, strong taste, sweet and delicate aroma, which is usually associated with vanilla. T haitian vanilla is subtly fruity and floral, while mexican vanilla tends to be soft and spicy, with hints of pink pepper flowers, with a slight tobacco aroma. You can mix different varieties together! Floral, fruity, cherry notes of the Tahitian variety are perfectly combined with the aristocratic aroma of the Bourbon variety. Create a simple vanilla extract or create your own blend - it's up to you!
(also called gourmet or prima) are considered high quality, they are excellent for making any dish (very moist, soft, plump, shiny looking), but for making vanilla extract and vanilla sugar class B pods are also ideal because they have a lower moisture content. Outwardly, they can be hard, cracked and dry. And although they appearance not as desirable as class A pods, but they still contain a lot of vanilla flavor. Feel free to use whatever you have.
What alcohol to use?
Vodka is colorless and tasteless - it is the most neutral alcohol for a pure vanilla taste. You can also use bourbon, brandy or rum to create unique extracts, the flavor will be tricky, so first of all you need to understand how you will use the extract and start with a small portion.
In the manufacture of vanilla extract, there is no need to use high-grade alcohol. 40% alcohol will work fine (commercial vanilla extracts usually contain 35%).
How long to insist?
Let the pods infuse for at least one month, a couple of months is better to extract the stronger flavor and aroma (long enough to explore a bunch of delicious recipes for baking). When the extract is ready to use, the vanilla beans can be removed. If the vanilla beans are left in the bottle, the flavor will develop further like a fine wine (just make sure the beans are always immersed in the liquid). The resulting coffee luxurious color is unmatched and cannot be compared to what you can buy in a store. Worth the wait. You can also use more ingredients to speed up the process. If you want to give the extract as a gift before the infusion is complete, tell the recipient how many weeks it has been aging.
homemade vanilla extract
Ingredients: 3 to 5 vanilla beans, 250 ml alcohol such as vodka, bourbon, brandy or rum.
Equipment: Cutting board and knife; clean jar or bottle; vials, bottles for packaging and storage (optional); small funnel (optional) coffee filter (optional).
Cooking:
Divide each vanilla pod in half lengthwise. If you like, you can leave a couple of centimeters uncut for more beautiful design. If your jar or bottle is small, you can cut the pods into small pieces. Place the vanilla beans in a jar or bottle and fill with alcohol, making sure they are completely submerged. Close container tightly and shake well. Steep in a cool, dark place for at least one month, shaking occasionally. Taste the extract and infuse it longer if you want a stronger flavor. If you like, you can remove the vanilla pods and bottle the extract into pretty bottles. Small specks of seeds can be a nice touch, but if you want a pure extract, you can strain it using a coffee filter. You can also leave the pods in the extract while you use it. Eventually, all the flavor will be extracted, so you can periodically add fresh pods, as well as pods that you have de-seeded for use in other dishes.
How much extract should be put in baking? For example, for baking 12 muffins or a cake for 5-6 servings, it is recommended to use 1 teaspoon of the extract.
The question may arise: what is the difference between vanilla extract and vanilla essence? Historically, the term "essence" means a highly concentrated form of pure extract. So, using 2-3 times more vanilla pods per liter of 35% alcohol, you will get the essence.
Used as a flavored sweetener for dough, it's great for flavoring tea, it can also be used as a finishing touch, which will make the top layer of cakes, pies and, of course, cookies fabulous. Vanilla sugar is also a great addition to homemade ice creams, jams, and whipped cream. Many people use it to sprinkle fresh fruits or add to coffee.
To make gifts, place sugar in small snap-on jars or airtight bags. Cut the seeded pods into thirds and add as many as you like to each gift. Attach a nice date tag.
There are several ways to make vanilla sugar.
1. You can dry used vanilla pods and then use them to make lightly flavored vanilla sugar or flavored salt. By simply stacking the dried pods in a cute, pretty jar of sugar, the hostess will get a great help in flavoring tea or coffee when unexpected guests arrive.
2. Vanilla sugar will last indefinitely if prepared in an airtight container or jar. You will need: 1 fresh vanilla pod, cut lengthwise, 1 kilo of white sugar, a container with a lid. Pour the sugar into a container and stick the vanilla into the sugar for maximum flavor distribution. Close the lid tightly and leave the jar in a cool, dark place for several weeks. Shake the jar every few days to distribute the natural flavors evenly. Once the sugar is ready to use, continue to store the vanilla in it.
3. If you don't have naturally dried vanilla pods, vanilla sugar can be made quickly and inexpensively in yet another way. Bake the used pods along with the fresh ones at 150 degrees for 20 minutes until they are dry and brittle. Let them cool and then grind well in a coffee grinder. Pass the leftovers through a sieve to remove any large pieces and mix the powder in a bowl with the white sugar. Try mixing one tablespoon of vanilla powder to 500 grams of white sugar - this is a good ratio to start with, but it can vary greatly according to your tastes and intentions.
Feel free to experiment with different types Sahara. Brown sugar, muscovado or turbinado would be good.
Vanilla powder.
For those who cannot consume sugar, we offer three ways to make vanilla powder. If you have several naturally dried vanilla pods, take scissors, cut each pod into three to four pieces, put them in a coffee grinder, food processor, blender and grind until you are satisfied with the look and texture.
Second way good if you don't have the time and patience to dry the pods outdoors: preheat the oven to 140°C, bake 3-4 vanilla pods on a baking sheet for 30 minutes or until completely dry. Cool down. Then, using kitchen utensils, turn all dried pods into a fine powder.
Third way: toasting. You are probably familiar with the idea of toasting certain foods, such as nuts, coconuts, oats, flour, etc. ... This is done to enhance the flavor, because when you toast something for a short period of time at a high temperature, the oils inside the ingredient heated up and released. As a flavor enhancer and flavor carrier, fat makes foods delicious as hell... you probably know that. This cooking method takes literally 5 minutes from start to finish. Even a fashionable crusher is not necessary to obtain a fine structure powder, a pestle and mortar work wonders!
So, make a cut along the length of the pod, then cut it into very small pieces. Place everything in a small skillet and toast over medium heat, stirring constantly until fragrant (this only takes a minute or two). Immediately transfer the toasted, ground vanilla to a mortar (spice grinder, coffee grinder). Grind to a crumbly powder. Use immediately, or store in an airtight bag or jar. This toasted vanilla powder will make your baked goods taste great!
More about vanilla powder: Vanilla powder is amazing as a topping on many foods such as porridge, custard, ice cream, cakes, etc. Vanilla powder retains its flavor better than liquid extract and does not require alcohol to evaporate and reduce flavor. It works well in recipes that won't get extra liquid. Vanilla powder dissolves easily in baked goods and liquids. This is a great way to use dried vanilla beans that have had the seeds removed for other recipes. If you use vanilla powder instead of vanilla extract, you need to recalculate the amount indicated in the recipe. For example, if a recipe calls for 1 teaspoon of vanilla extract, use a quarter teaspoon of vanilla powder.
Based on our simple recipes, in the future you can cook great puddings, soufflés, compotes, jams, biscuits and cakes. Vanilla is used in bakery products, drinks, custards and even some savory foods like sauces or vanilla scrambled eggs. Good vanilla in fresh strawberries with whipped cream. Vanilla is not only great in desserts, but is also used in some hot drinks like tea, coffee or even milk.
Vanilla is added to the dough immediately before heat treatment; in puddings, soufflés, compotes, jams - immediately after their preparation, as well as in cold dishes. Biscuits and cakes are soaked in vanilla syrup after cooking.
When you try not a packaged powder “a la”, but real vanilla, you understand why spices and seasonings were highly valued in ancient times. Some tribes even used vanilla beans as a money equivalent. Can you imagine it?
Vanilla is now one of the most famous spices. You know, there is such a "tradition", those products that are most popular are most often counterfeited. But vanilla is a little different. Counterfeits exist "legally"! And everyone knows this, and everyone uses them, believing that this product of chemical production can replace their favorite spice.
To dot all the "i", let's briefly find out what it is:
- vanilla extract,
- batch vanillin.
What is vanilla extract?
This is an alcohol infusion, in which alcohol is 35%.
There are several manufacturing standards for this product. The most famous is the requirements of the FDA (American Food Safety Authority). According to this standard, there should be 100 g of pods per liter of extract. This is a one time infusion. Double and triple contains 200 and 300 g of pods in 1 liter.
Questions about the product:
- What other than vanilla extract contains? - Industrial products may contain caramel, syrups, sugar, flavorings and dyes.
- Can the extract be on artificial raw materials? - Yes. It is worth examining the packaging carefully. If you find that vanillin flavors are in the composition, then this product is not natural. Don't let the high price fool you. It is better to spend money on making your own extract than to buy an outright fake. Moreover, such a tincture will not have such a taste and aroma as a real product. Worse, a bitter aftertaste awaits you.
And one more important point! Often the taste and even aroma of the extract on a natural product has different notes and strength of sound in the dish. The difference directly depends on the type of vanilla. Some varieties give floral notes, others are more spicy.
What is vanilla essence?
In fact, this is a “substitute” for the extract. In the essence, instead of natural pods, synthetic analogues are used.
Hence the weaker, almost indistinct aroma, an unpleasant synthetic taste.
To enhance the taste, many housewives are forced to use more essence.
Essence is bought to save money, since a natural product is more expensive. But the essence is more expensive, as it needs to be added to dishes in more quantities.
Conclusion! In fact, the savings here are questionable. And if we also remember that we are content with a synthetic fake, then there can be no question of saving. After all, there is no real smell of vanilla; no appetizing aftertaste. But there is an extra chemistry for the body.
Powder in a bag labeled "Vanillin"
Here everything is quite simple. This is a pure fake. And although manufacturers claim that the formula of an artificial product obtained in chemical laboratories and natural vanilla pods are identical, draw a conclusion.
Its price is much lower. And this is the only plus. You get an analog seasoning, with an analog flavor and an analog aroma. Just imagine how a spice derived from a natural plant smells!
How to make your own vanilla extract
We have already found out that the extract is a tincture of alcohol. Therefore, for cooking, we need only 2 components: an alcoholic drink and pods.
In my case it is:
- Vodka;
- Vanilla pods at the rate: for every 100 ml - 1 pod.
- And 2 more pods for beauty.
What can be used instead of vodka:
- Cognac;
- Alcohol (96%);
- Tequila etc.
For each product, the number of pods remains the same, but the maturation time varies. It all depends on the taste of the alcohol product. The brighter they are, the longer the saturation of the infusion with the taste and aroma of vanilla will be.
Perhaps the most ideal of all drinks is alcohol itself. It has no foreign odors. And its taste is not "spoiled" by anything. And because the tincture will come out exclusively vanilla.
One moment! Alcohol must be mixed with water. You need to bring it up to 35%. Only in this case, the percentage of aroma pomace increases many times, compared with pure alcohol.
There is only one small requirement for alcohol. Whatever you take, it must be of good quality.
Vanilla Bean Requirements:
- dark color;
- oily;
- With a bright aroma (you need to press to hear);
- Dense.
How to prepare the extract:
- Cut the pods lengthwise and remove the seeds.
- Cut the halves of the pods into 4-5 parts.
- Fill the pieces of pods with alcohol and tightly close the bottle with a lid.
- We put the bottle in a dark room.
- In such conditions, the tincture will be a month.
- All this time, the bottle must be shaken, mixing the contents. We do this in about a day.
- When the extract is infused, we filter it. Pour into a clean bottle. For beauty, put 2 pods.
It is believed that it can be stored for several decades.
And during this time, the extract becomes more and more saturated. But I haven't had time to check this yet. This product sells out very quickly for me.
The taste, aroma, and hence the love for the dish directly depends on the quality of the ingredients. It's up to you to decide which products to use. I hope that thanks to your choice you will pleasantly surprise yourself and your loved ones more than once, please them and give them many pleasant emotions!
Share your opinion in the comments, which products do you like to use: extracts, essences, or ordinary vanillin in bags?
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The most characteristic and most popular flavor that is added to the dough is vanilla. A few drops of this essence can give culinary masterpiece unusual smell and taste.
The word "essence" in Latin means "essence", "substance". In cooking, food essence is used, which is a concentrated extract that must be diluted with water before use.
Vanilla is an important ingredient in many sweet foods, including cookies, cakes, ice cream, candy, and chocolate. It is also used in aromatherapy - in candles, creams, salts, perfumes and incense. Vanilla is one of the varieties of orchids. Its pod secretes a substance called vanillin. The most valuable vanilla beans are grown in Madagascar or (formerly known as Bourbon) off the east coast of South Africa. It is vanilla essence that will be the best substitute for vanilla or its pod.
Some of you may be wondering why use an extract when fresh vanilla beans are available? And the answer is that one and the other do not serve the same purpose. Fresh pods must be immersed in a liquid (milk, cream, syrup, etc.) to release their flavor, so they can only be used in recipes that include such ingredients (sauces, ice cream, or creams). And the vanilla essence is ready to use directly, without soaking. Moreover, it is stored much longer than the pods. It was first invented by the Aztecs, and it is she who is one of the most exquisite aromas that you cannot do without in the kitchen.
vanilla essence can be made at home based on alcohol or vodka and vanilla sticks. You can use any liqueur or other drink that contains at least 40% alcohol. Vodka is usually used because of its neutral taste, due to which vanilla aroma is heard. The pod is better to choose flexible, but hard. cook dark bottle. For 100 ml of vodka, you need one vanilla pod, cut lengthwise and cut into small pieces. You can add 2-3 teaspoons of sugar. The contents of the bottle should be shaken from time to time. The longer the bottle sits, the more aromatic the vanilla essence will be. Ideally, it takes 8 weeks to get the extract. This tincture is suitable for all sweet bakery products- alcohol will evaporate, and only the smell of vanilla will remain.
Moreover, vanilla essence perfectly stores its taste in the refrigerator or in a dark, cool place, in a separate closed container away from other spices and seasonings.
But what to do when you're already making cake batter and find that vanilla essence is missing from the house? What to replace and can it be replaced? The answer to this question is yes, but with some caveats.
Vanilla offers a simplicity and purity of taste unlike other extracts. You can replace it with other spices only as a last resort. Consider, for example, if you are cooking lemon extract would be a suitable substitute. It is not neutral like vanilla and will taste different, but a good substitute. Maple syrup, vanilla bean or brandy will also be an adequate replacement for the essence. However, it should be noted that in addition to replacing the vanilla extract, you will be changing the recipe and the final aroma and taste of the product.
If you are using maple syrup instead of vanilla essence, use a one to one ratio. If you are using a vanilla bean, use half for each tablespoon of extract. If you're substituting vanilla for alcohol - cognac or liqueur - make sure the substitute doesn't compete with the rest of the ingredients in the recipe. Do not use more alcohol than you could use vanilla extract.
There is no more unique and versatile culinary scent in the world than vanilla. And no more easy way to use this exotic and affordable fragrance than in the form of an essence.
Vanilla essence is a concentrated vanilla extract with alcohol. The reference product is obtained from dark, almost black pods with a smooth elastic surface with a slight white coating, infused with alcohol, with a strength of 40%.
Naturally, such a concentrated substance as vanilla essence has all the beneficial qualities inherent in vanilla fruits, since during the aging process, the valuable components of vanilla fruits gradually turn into alcohol. As a result, the elixir:
- gives strength;
- activates the production of the “hormone of happiness”;
- enhances concentration;
- relieves nervousness;
- beneficial effect on libido.
The finished essence is used to make original hand made soap or an aroma candle, scented salts and even perfumes. In this form, vanilla perfectly exhibits its sedative properties.
The calorie content of the essence is 288 kcal, and its energy value will be:
- proteins - 0.06 g;
- carbohydrates - 0.06 g;
- fat - 12.65 g.
How to replace the essence
When using analogues, it is necessary to take into account that the concentration of the aromatic component in them is an order of magnitude less than that of the essence: literally two or three drops of a strong liquid are similar to a pack of vanilla sugar.
There are a number of contraindications regarding the use of the product. The first is individual intolerance to vanilla, which manifests itself in allergic reactions. The presence of alcohol also makes its own adjustments: the elixir cannot be used during pregnancy, lactation, children, as well as during periods of antibiotic treatment. Even in small doses, this fluid can play a negative role in the life of a vehicle driver.
How to make essence at home
A handmade product guarantees naturalness and maximum benefits. To get high-quality vanilla essence you need:
- in a clean glass container, preferably dark in color, with a tightly screwed lid, pour alcohol (at least 40%);
- vanilla pods are placed in it at the rate of 1 pod for every 100 g of liquid;
- the lid is closed, the dishes are placed in a dark cool place.
Vanilla essence will be ready in 2-3 months. Peak exposure - 6 months. In the process of infusion, the bottle is shaken periodically (every few days). Instead of alcohol, you can take another strong alcohol: cognac or brandy. It is believed that it is in combination with vanilla vodka that it is possible to maximize and reveal all the advantages of its aroma.
To speed up the process, the pods can be cut. Then the fruit is cut lengthwise. The seeds are removed from it with a knife and placed in alcohol. The peel is finely chopped and also placed in a bottle. The product will be ready in 4-5 days. The liquid is filtered. In the purified tincture (both for beauty and to continue the aging process), a whole fruit is laid.
Traditionally, vanilla essence is used in the manufacture of a variety of desserts and pastries: biscuits and muffins, muffins and puddings, ice cream and cocktails. One drop of fragrant liquid makes any of the products much tastier. Vanilla essence is enriched with meat and vegetables, coffee, tea, cocoa and alcohol-containing cocktails.
Important: the basis of the product is alcohol, which instantly evaporates under the influence of high temperatures, so this elixir is added to ready-made, already cooled dishes.
Vanilla essence is characterized by a long shelf life and versatility of use: just a couple of drops are enough to fill the house with enchanting aromas.
