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What kind of pure vanilla extract do you like? - Page 3

post #31 of 100
OMG... I obviously don't bake as much as you. I love your stuff though and I know you have helped me out before. Thanks!!!
"Let them eat cake..."
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post #32 of 100
I used to buy the stuff at Williams Sonoma until I found the vanilla from Costco's. I cannot tell the difference. I use it for everything. The price is great and the quality to me is the same.
post #33 of 100
Quote:
Originally Posted by ceshell

Quote:
Originally Posted by jessfmaldonado

neilson-massey vanilla is soooo good. If you go to www.surfas.com they have the best price of vanilla around.


I'll second that. https://www.surfasonline.com/products/6740.cfm A 32-oz bottle of Madagascar Bourbon vanilla is only $24 plus shipping. With shipping it still works out to less then a dollar an ounce! icon_eek.gifthumbs_up.gif



Wow, that is a great price! I just got a 32oz bottle of Neillson-Massey at www.kingarthurflour.com and it was $39.95 plus shipping. I pay $5.50 for 2oz McCormicks locally, so even at that price it's a bargain. Next time I order I'll go to surfas. Thanks! thumbs_up.gif
"One of the sanest, surest, and most generous joys of life comes from being happy over the good fortune of others."
- Robert A. Heinlein
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"One of the sanest, surest, and most generous joys of life comes from being happy over the good fortune of others."
- Robert A. Heinlein
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post #34 of 100
Quote:
Originally Posted by Jopalis

OMG... I obviously don't bake as much as you. I love your stuff though and I know you have helped me out before. Thanks!!!



Because I have my own blend, I have to buy the whole batch ( 12 gallons). It lasts about 4 months. My last vanilla bill was $692.00 icon_eek.gif.
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Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
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post #35 of 100
Thread Starter 
You all have been SO helpful! Txkat - thanks for filling me in on the realities of clear vanilla - ick! Big thanks to all who gave the thumbs up on the Cost-Co vanilla as I have one nearby and a HUGE to jessfmaldonado for the excellent info on getting NM vanilla at a better price than I was paying to Williams-Sonoma (boy, do I use that sparingly!).
"I think every woman should have a blowtorch." - Julia Child
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"I think every woman should have a blowtorch." - Julia Child
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post #36 of 100
If clear vanilla...is not vanilla at all....what do most of you use when making your white buttercream??

Another question I have is.... how do you make homemade vanilla??
post #37 of 100
Clear vanilla is just an artificial flavoring, it is what I use in my white icings...

I use the Kirkland vanilla from Costco for all my baking!

For icings, I was using Wilton since it was all I could find. Then I found a 1 liter bottle of clear vanilla for $7 with the brand name "Dawn Bakery Magic." It has a less alcoholic taste than Wilton, and so far I'm happy with it!!
Katherine
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Katherine
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post #38 of 100
I swear by Penzey's double strength vanilla.

It's all I ever use.

I use nothing but their spices and extracts. Their variety of cinnamon is awesome!
post #39 of 100
For information on what artificial vanilla extracts are made of ( and that is every bottle that does not say 100% pure vanilla extract):


Quote:
Quote:

Vanillin was first isolated as a relatively pure substance in 1858 by Nicolas-Theodore Gobley, who obtained it by evaporating a vanilla extract to dryness, and recrystallizing the resulting solids from hot water.[3] In 1874, the German scientists Ferdinand Tiemann and Wilhelm Haarmann deduced its chemical structure, at the same time finding a synthesis for vanillin from coniferin, a glycoside of isoeugenol found in pine bark.[4] Tiemann and Haarmann founded a company, Haarmann & Reimer (now part of Symrise) and started the first industrial production of Vanillin using their process in Holzminden (Germany). In 1876, Karl Reimer synthesized vanillin from guaiacol.[5] By the late 19th century, semisynthetic vanillin derived from the eugenol found in clove oil was commercially available.[6]
Synthetic vanillin became significantly more available in the 1930s, when production from clove oil was supplanted by production from the lignin-containing waste produced by the Sulfite pulping process for preparing wood pulp for the paper industry. By 1981, a single pulp and paper mill in Ontario supplied 60% of the world market for synthetic vanillin.[7] However, subsequent developments in the wood pulp industry have made its lignin wastes less attractive as a raw material for vanillin synthesis. While some vanillin is still made from lignin wastes, most synthetic vanillin is today synthesized in a two-step process from the petrochemical precursors guaiacol and glyoxylic acid.[8]
Beginning in 2000, Rhodia began marketing biosynthetic vanillin prepared by the action of microorganisms on ferulic acid extracted from rice bran. At $700/kg, this product, sold under the trademarked name Rhovanil Natural, is not cost-competitive with petrochemical vanillin, which sells for around $15/kg.[9] However, unlike vanillin synthesized from lignin or guaiacol, it can be labeled as a natural flavoring.
Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
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Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
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post #40 of 100
I have mainly used Costco's (Kirkland) vanilla, but now they don't have the Madagascar Bourbon (MB) on the shelves...they just have "pure vanilla extract" and to be honest I don't see anything special about it!
I don't think anything compares to MB vanilla!

I have tried Mexican vanilla and don't care for it too much.

I just recently purchased some MB vanilla from this company, which I think is really good...but next time I'm going to order the vanilla from Surfas (much thanks to the poster that gave that info!)
Here's the link to the company, Esco Foods...

http://www.escofoods.com/gold.label.vanilla.extract.html

I've also purchased coconut extract from this company and I really like it!
post #41 of 100
Quote:
Originally Posted by Jopalis

you're right... it was cshelz...

I want to go there..... Might be worth the trip for the fun factor too....

thanks...

OH...btw.... do you need a vendors license to shop there? Thx...



Hey Jopalis-
I wasn't sure if anyone answered you, but no you don't need a license to shop there. And I can vouch as well for how wonderful it is.

I, too often go to drool over everything. Their cafe has some awesome sandwhiches too!!!

icon_biggrin.gif
post #42 of 100
I just use real vanilla. I tell my customers that I really don't think it changes the color that much, and that I will buy fake clear vanilla if they want. Never had a complaint. And they never ask me to.
post #43 of 100
I just use real vanilla. I tell my customers that I really don't think it changes the color that much, and that I will buy fake clear vanilla if they want. Never had a complaint. And they never ask me to.
post #44 of 100
Thread Starter 
Ah, I was thinking about vanilla in the cookie itself and hadn't thought to use real vanilla in the icing as I was concerned about changing the color, so thanks for the idea woodthi32! I usually use almond extract in the icing, but had a nut allergy to contend with and tried the clear vanilla, Crystanilla, but I will give your idea a try! (especially after being filled in as to what clear vanilla is... or isn't, as the case may be.)
"I think every woman should have a blowtorch." - Julia Child
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"I think every woman should have a blowtorch." - Julia Child
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post #45 of 100
I use the real vanilla from GFS.
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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