Extracts

[714]

:hinna:

another day, another food issue

i searched previous threads, but i didn’t see too much discussion so i’m opening one now

i really enjoy baking and i’ve really been into making things from scratch lately. imitation vanilla is easy enough to find (though apparently all REAL chefs abhor it lol) but any other flavor is a big pain in the butt.

has anyone tried using flavor oils instead? do they have alcohol? how does it taste?

and does it really matter? i feel like the alcohol gets burned off anyhow and whatnot…at the same time i never eat anything at a restaurant or whatnot that does the same thing bc it doesnt seem right

any suggestions y’all might have would be highly appreciated

[somegroovychick]

Re: Extracts

try using grated peels for orange and lemon flavours along with juice.

[belle]

Re: Extracts

You can use vanilla bean, much better then the extract anyway if your into baking.

[Ira]

Re: Extracts

I have the same problem when the recipe calls for coconut or lemon or peppermint extract etc.

SGC, i recently tried rubbing lemon rind into sugar before using it to bake cookies and it embarked a real nice flavor and smell.

belle, where do you find vanilla bean?

714, sorry for hijacking your thread but i have the same issues :D

[belle]

Re: Extracts

In the spice aisle.

If you have William Sonoma or Trader Joes where you live, they sell vanilla bean paste.

Maybe try Whole Foods, any organic food type places.

[Your_President]

Re: Extracts

I use them regardless of the alcohol content.

I’m going to hell?

[wishkamar]

Re: Extracts

^^ditto.