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What kind of pure vanilla extract do you like? - Page 6

post #76 of 100
pianocat, do you add the color to the entire container of vanilla or just to the individual recipes as you are using the vanilla?
post #77 of 100
pianocat why would you want to color your vanilla? It's supposed to be brown. Am I not reading your post right? Are you trying to make it white?
Darlene
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Darlene
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post #78 of 100
Quote:
Originally Posted by darcat

pianocat why would you want to color your vanilla? It's supposed to be brown. Am I not reading your post right? Are you trying to make it white?



I think pianocat is talking about making bc/fondant white instead of the off-white color you get from the pure vanilla.

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Everything that I make, I make with my Love, so it tastes extra special!!!
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post #79 of 100
TracyLH, I get my beans usually from Ebay which are priced pretty good for vanilla beans and I use Skol Vodka. It's cheap but it does the job. For the vanilla beans, just type in vanilla beans and click search. You should get a bunch of listings. Hope this helps. icon_smile.gif
post #80 of 100
tks jess thats what I thought she meant. That she then uses the brite white to get rid of the color in her fondant or frosting.
Darlene
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Darlene
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post #81 of 100
I have a friend that goes to Mexico every year and he always brings back cases of vanilla (clear and dark). They are 31.79 fl.oz. for $4 !! They last a long time! I always get 2 bottles of clear and 1 of dark. By the time he goes back to Mexico I am ready for another bottle! It is called "LA VENCEDORA" VANILLA PURA.
He said the clear is harder to get, I don't know why.
It is really the best vanilla ever! I have looked in some of the mexican shops here, but never find it!
post #82 of 100
Here's a link to some info on that "unbelievably cheap" Mexican vanilla. As I think has been stated in PP, you can surely get good vanilla made from Mexican vanilla beans, however getting vanilla FROM Mexico itself should be something done with caution.
http://www.snopes.com/food/ingredient/vanilla.asp

From the gourmetsleuth website: "Most of the vanilla extracts that come to the US from Mexico are synthetic. The best way to determine quality is price. If you are offered a large bottle for a cheap price it is most assuredly a synthetic product. Also, real vanilla is not "clear". No matter what the label may tell you if it is clear it is synthetic." http://www.gourmetsleuth.com/vanilla.htm

Another good site, including the history of vanilla in Mexico http://www.vanilla.com/html/facts-mexican.html

If you are buying Mexican vanilla please be safe! As has been discussed previously, in small amounts coumarin might not be toxic to YOU but it might cause an adverse reaction in someone you are baking for who might have a health condition.

BTW I just Googled LA VENCEDORA vanilla and according to the importer's website it IS FDA approved and courmarin-free thumbs_up.gif http://www.leosimports.com/index.asp?PageAction=VIEWPROD&ProdID=398

I would be inclined to believe that if it's been shipped here legally and "above ground" i.e. subject to FDA regulations it's probably safe, but advance research is a good thing!

eta a list of Mexican vanilla manufacturers that have been flagged by the FDA to prohibit importation into the US due to coumarin : http://www.fda.gov/ora/fiars/ora_import_ia2807.html
post #83 of 100
Thread Starter 
Thanks Jessica and bakenboi29 for the info on getting the beans, etc.!
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post #84 of 100
Sorry I didn't explain that very well. Add it to your bc/fondant recipe. It will cancel the yellow/off white color you get when using real vanilla. And no, it doesn't make the colors you add pastel just cancels the yellow to give you a more white base to work with.
Cathy
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"Hobby baker only-I do not sell cakes. People would probably not pay what I think the hard work, and all the cleanup involved in cake making is worth!"
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post #85 of 100
Thread Starter 
Thanks, Cathy! It sounds like a go and a great alternative to 'clear vanilla extract' that isn't vanilla extract at all.
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post #86 of 100
Thanks everyone. Now I'm hooked. I've been cleaning out my unique looking balsamic vinegar and olive oil bottles that I just couldn't bear to throw out. I'm going to be making vanilla!!!! Or else I'll get the vodka bottle open and forget what I was planning on doing with it. (Really, I don't drink at all, but I thought it was funny!)
post #87 of 100
lol bettinashoe
Here's my vanilla that has been fermenting since sept 20. It's still in the vodka bottle lol but will wait till its completely ready before I re bottle it. I also made 2 small bottles as gifts I put the vanilla in the small mason jars and then decorated the jars. My sister and sister in law were quite impressed and glad to have it. I will be able to use it for my christmas baking.
LL
Darlene
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Darlene
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post #88 of 100
I haven't read the whole post so if someone already mentioned this I apologize. If you have a Home Goods near you they sell the NM vanilla extract that is in Williams Sonoma! I buy it all the time, the bottle is the same color as when you buy it in WS but it just says NM vanilla it doesn't mention William sonoma on the bottle but who cares about that icon_lol.gif

I must admit I have never notices a taste difference in any Vanilla Extract icon_confused.gif I guess I don't have a sophisticated palate icon_smile.gif I have tried Costco, NM, McCormick, Wilton they all taste the same to me icon_confused.gif
post #89 of 100
txkat where in new jersey i live in nj
post #90 of 100
To those of you who use the bourbon vanilla:
Does that taste come through in the baked goods? I had a big bottle, and it just reeked of bourbon - no smell of vanilla at all, so I dumped it down the drain. (I bake for someone who is very concerned about alcohol and alcohol flavoring.)
Could I have used it after all?
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