EEK - Penzey's vanilla prices

[funnybone]

Just got the new catalog today and happened to look at the vanilla prices. $18.99 for 4 oz and $65.99 for 16 oz of my favorite double strength. :eek: :eek: :eek: :eek: :eek: :eek: :eek: Last time I think it was $13.99 for the 4 oz. My only consolation is that atleast now I can go to a store and don't have to pay s/h, but still. :(


I guess this is a reason to start using the homemade stuff I put together a year ago.:(

[gertdog]

Eeek is right. I just ordered a 16 oz. bottle of the single strength- I believe it was $34.99. That bottle better not break in transit!!! :eek:

[Little Bit]

Prices like that have encouraged me to switch to other extracts when vanilla isn't essential.

[wallycat]

HOLY S################$$$$$$$$$$$$$$$$$$$IT!!!!!!!!!!!! !!!!!

I think those earlier threads of using Jim Beam or some other alcohol as a substitute are sounding really good now :o :p

[aggie94]

OUCH! :eek:

I am running low on my bottle of double-strength vanilla. I can't recall how much I paid last time I bought some (which was a few months ago), but I'm sure it was much less than $18.99 - that's a huge leap in a short amount of time!

:(

Edited to add: Wow, even the single strength bottle is now more expensive than what I paid before for the DOUBLE strength.

[funnybone]

Originally posted by gertdog
Eeek is right. I just ordered a 16 oz. bottle of the single strength- I believe it was $34.99. That bottle better not break in transit!!! :eek:

You're lucky you got that price!!!!! The new catalog has it at $46.49. You should have bought some extra bottles and resold them - You could have made a fortune.


I love the double strength, but really, I don't think for that price I'll be using it full strength. I'll be a little more frugal with it. And does it really make a difference in the finished baked product, or is it that the stuff just smells so darn good out of the bottle, that we THINK it tastes better. :rolleyes: :confused:

[TerriS]

I think the last catalog I rec'd had a note saying that there are issues of some sort in Madagascar that are really limiting the supply. Hopefully the high prices will encourage more planting and the prices will go back down.

[SueK]

Originally posted by gertdog
Eeek is right. I just ordered a 16 oz. bottle of the single strength- I believe it was $34.99. That bottle better not break in transit!!! :eek:

Stephanie- I ordered the same thing over the weekend and it just arrived today via UPS. I was holding my breath until I unwrapped it and made sure the bottle was intact!

[gertdog]

Originally posted by funnybone


You're lucky you got that price!!!!! The new catalog has it at $46.49. You should have bought some extra bottles and resold them - You could have made a fortune.


Man, I've missed my chance to be a vanilla tycoon. :( :p

I must have timed my order well. They probably watered mine down before shipping it. ;)

Edited to say... my husband walked in the door with my box from Penzey's tucked under his arm- yay!

[Canice]

Of all the things I've ever said that could get me kicked off this BB once and for all...<takes a deeeeeeep breath>....... would it really change the flavor of baked goods significantly to use Nielsen-Massey? Ducking, ducking...ooooch! That one got me on the shoulder!

[funnybone]

Originally posted by Canice
Of all the things I've ever said that could get me kicked off this BB once and for all...<takes a deeeeeeep breath>....... would it really change the flavor of baked goods significantly to use Nielsen-Massey? Ducking, ducking...ooooch! That one got me on the shoulder!


Well, I see N-M at Marshall's and TJ Maxx from time to time for about $7 for a 4 oz bottle. I know it's not double strength, but the next time I see it, I will be buying ALL of it. At that price, it's a bargain as the quality is basically the same as Penzey's. The only problem is that they don't make double strength.



Hmm, out of curiousity, I wonder what the price of the vanilla is on the Penzey's site. Maybe there is still time to get some at the old price. Going there now.

[funnybone]

Out of luck - here is their blurb:


Vanilla prices have gone up, and for that we are sorry. It seems that every force which can drive the price of spices up has occurred at the same time regarding Vanilla Beans. The cost of Vanilla has gone up insanely for us, and we have tried to pass on as little of the increase as possible, but Vanilla is just too expensive right now. As much as we love Vanilla, we are having a hard time using it ourselves at these prices. We hope very much that prices will come down, but we aren't sure of that. We just hope that next part of the cycle will be a decrease in prices, not another round of increases.

[ErinM]

I remember reading somewhere that the reason for the increase in vanilla prices has to do with Madagascar's crop...due to weather patterns and a hurricane or two (or something like that) the crop has been completely devestated.

[Canice]

Cyclones! Here's an article....
http://www.clarionledger.com/news/0308/11/b03.html

[Grace]

Of course not, Canice! I personally think Nielsen-Massey is the best stuff. It's what Martha Stewart and most of the professional bakers use.

I just ordered Nielsen-Massey from Kingarthurflour.com - they had 4 oz. for $16.95 (not much cheaper) and 8 oz. for $29.95.

I also know that Williams Sonoma sells Nielsen-Massey, but I highly doubt you'll find it cheaper with them, likely it's more expensive.

[Paula H]

I had an email newsletter from a herb/spice trader in Australia last week that said part of the increase in vanilla prices is due to Vanilla Coke and similar products using real vanilla in the drink - therefore the big companies buy up most of the supply, causing supply problems, leading to increased prices.

[sunberst]

even at penzey's old price for double-strength i thought that was steep, and now this is crazy! no way would i spend that much for vanilla.

funnybone, let's get together and have a vanilla taste testing party with those bottles we made last year! they have to be good now, right?

[swquilts]

On their last trip to Mexico my mom bought me a huge bottle of vanilla. I think I'll be happy with that until the prices go back down. At the rate I bake though I'll be using this for a loonnnggggg time! :D

[Sami]

I have a bottle of Nielsen Massey that I saved while I am using the vanilla I made 3 years ago. When it is done, I think I will start making it again while I use the N-M. These prices are ridiculous.

Sami

[DanaSD]

Originally posted by gertdog
Eeek is right. I just ordered a 16 oz. bottle of the single strength- I believe it was $34.99. That bottle better not break in transit!!! :eek:

I had a cap break on the large bottle and some of the vanilla leaked out. They sent me a replacement cap and a small bottle to replace what leaked out. Great customer service!

[Canice]

I am not a huge baker, but I *do* bake...and The Season is almost upon us, so -inspired by this thread- I could not help myself: When I was at Whole Foods this evening, I picked up a 4oz. bottleof N-M vanilla for $9.99. I think I used to pay 7 or 8 dollars a bottle, so this is a few bucks more, but nothing like what's going on at Penzey's. I still have half a bottle, but I'm afraid that things will get worse with supply - and then, having the holidays and winter just around the corner...hoarding mentality!! :rolleyes: :o :p

[Grace]

Originally posted by swquilts
On their last trip to Mexico my mom bought me a huge bottle of vanilla. I think I'll be happy with that until the prices go back down. At the rate I bake though I'll be using this for a loonnnggggg time! :D

I don't know if I would use this vanilla. It's probably not real and has toxic substances in it. I have read this in many, many places, but here's one article about it for you:

A Word About Mexican and Caribbean
Vanilla Extracts
A common misconception exists about Mexican and Caribbean vanilla. People rave to me about the fabulous deal they got on a giant bottle of vanilla extract in Mexico, Haiti, Guadeloupe, etc. Further, it has such a unique flavor and it's stronger than any vanilla they've ever used. Well, sorry folks, it isn't pure vanilla extract. In fact, chances are the product in the big bottle is synthetic.

Because vanilla originally came from Mexico, Central America, and the Caribbean, and because, at one time Mexico produced the world's finest vanilla, it follows that it would still be true. In fact, nearly all of the so-called vanilla extract coming from these countries is synthetic!

Mexico had the monopoly on vanilla production until the latter part of the 19th century and the vanilla-growing region on the Gulf of Mexico was very prosperous. In the mid-1800s, the French invested heavily in vanilla plantations in Reunion, the Comoro Islands, and later, Madagascar, and by the early 20th century these regions gained control of the world vanilla market. In the 1880s the first synthetic vanillas came from Germany, providing a cheaper alternative to natural vanilla.

In the early 20th century, the Mexican Revolution raged throughout the country, and for a while, was especially fierce on the Gulf Coast of Mexico. Mexico's share of the world's vanilla supply took a nosedive, but its reputation remained intact for several decades. During this time, Mexico, Central America, and the Caribbean began selling cheap synthetic vanillas hoping to cash in on the association of Mexico and vanilla. It worked. By adding coumarin to synthetic vanillin, the flavor was a little more like pure vanilla. Coumarin, from the Tonka tree, can be toxic, especially to the liver. We've outlawed its use in the United States since the 1950s.

Although there are label laws in Mexico they aren't enforced; in some of the other countries there are no restrictions. So, don't count on the label for an accurate account of the ingredients. Needless to say, synthetic vanillas are a big industry as most tourists have no idea they are being duped and it's an easy product to sell.

How do you know if it's pure vanilla? There are a few tip-offs:

Is it amber colored, dark and murky, or clear? Clear is pure, synthetic vanillin. It's often called "crystal vanilla." Dark and murky is synthetic vanillin, most likely ethyl vanillin derived from coal tar. It may also be dark because it contains red dye that we've banned in the U.S. or it may contain caramel coloring. If it's truly amber-colored it may be natural vanilla.


What is the alcohol content? Usually the synthetics range from no alcohol to about 2% alcohol (which acts as a stabilizer). There are some vanilla-vanillin blends and some cheap-quality vanillas that have 25% alcohol, but they aren't worth buying either.


How much did you pay for it? This is the biggest tip-off. If it's in a big bottle and you paid $20.00 or less, it's absolutely not vanilla extract. Pure vanilla extract usually costs more in Mexico because only one company makes quality extract, and only in small quantities.
The only brand of pure vanilla extract in Mexico that I recommend is made by Orlando Gaya Hijos in Gutierrez Zamora, Vera Cruz and it usually can be only found in the Vera Cruz region. If you want safe, good quality pure Mexican vanilla extract, buy it in this country. And if you want synthetics, buy them here too. It's the same price as you'd pay in Mexico but American synthetics aren't adulterated with dangerous additives.

[MKSquared]

If I may point out something in the Penzey's catalog:

Flip to the back, to the gift boxes. There, you'll find the Baker's Assortment and the 4 Jar Extract Gift. If you're thinking about buying vanilla anyway, pick up some other spices or extracts while you're at it, and save a little bit of money. It's not a HUGE savings, but it's a little, and maybe that will offset the hike in prices in your head.

No, I don't work for them. (Shannon got the position, not me!;))

[Wendy w]

:eek: :eek: :eek: :eek:

Holy cyclones!! It looks like I will be using my TJ stuff or making a trip to Mexico very soon. :eek:

[clairea]

I can't stomach those prices either. I just bought an 8oz bottle of Neilsen-Massey at Williams Sonoma this morning for $20. Still not cheap, but better than Penzey's!

Claire

[HealthyinMN]

Originally posted by clairea
I can't stomach those prices either. I just bought an 8oz bottle of Neilsen-Massey at Williams Sonoma this morning for $20. Still not cheap, but better than Penzey's!

Claire

Ditto! I usually get mine at our penzeys but when I went there this morning I just couldnt justify that much money! Bought mine at W-Sonoma afterwards for $20...

[oskie]

Where does N-M get their vanilla crop from? Just a question, b/c if Penzey's is having trouble due to crop difficulties and has to raise their prices, will N-M soon follow?

(real question: should I run out and stock up now? ;) )

[Pico]

Originally posted by Canice
Of all the things I've ever said that could get me kicked off this BB once and for all...<takes a deeeeeeep breath>....... [SIZE=1]would it really change the flavor of baked goods significantly to use Nielsen-Massey?[/SIZE

What's wrong with Nielsen-Massey? :confused:

[gertdog]

Originally posted by Pico


What's wrong with Nielsen-Massey? :confused:

Nothing's wrong with Nielsen-Massey... I think Canice is just poking good-humored fun at the CL BB Penzey's cult. :)

[Canice]

Hey, Pico - Absolutely nothing wrong with N-M! As noted, you see it used on the food shows all the time. But this place is real Penzey's strong-hold, so you want to be careful not to be misunderstood! ;)

Oh, and N-M comes from Madagscar as well - that's why I bought my back-up bottle!

[Anne]

I've noticed Costco vanilla has gone up a few dollars for their large bottle (8 oz? 12 oz??) from about $11 to $15 over the last few months. this seems to be pretty good quality stuff but I still prefer homemade - plus I don't think there are synthetic vanilla beans yet! Guess I better order some more beans before they hit the price ceiling too.

[Grace]

Actually, I just found out from an old thread that Nielsen-Massey produces Penzey's vanilla..... so it's all the same stuff anyway. But there is a difference in the single and double strengths, and as someone else mentioned, I've never seen the N-M double strength, so if you like double strength you have to get it from Penzey's. At least as far as I know.

[tbb113]

The part that I didn't understand is why is the MEXICAN beans the same price as the Madagscar beans? Or am I the only one who thinks this is odd?

[Leisa M]

How do you make vanilla? I have a lot of Mexican vanilla that I will use up, but I also got one of those gift boxes from Penzeys and that had some vanilla.

[claire797]

I'm working my way through a 4 oz bottle of Penzey's Double Strength Vanilla. Frankly, I'll be glad when it's gone. It's just too strong. I've read that I should be using 1/2 the amount, but even at 1/2 the amount I find items taste too overpoweringly vanilla....and I love vanilla!

The other vanilla I'm enjoying is a huge bottle of Mexican vanilla. No, not the killer-vanilla Grace mentioned, but La Vencedora, which retails for about $5.99 for a 32 ounce bottle. It's lighter than other vanilla extracts, but has a much fresher taste.

http://www.texmextogo.com/store/images/natural-vanilla.jpg



More Info (http://www.texmextogo.com/store/PPF/parameters/26_3/more_info.asp)

[Shirley Panek]

Originally posted by Leisa M
How do you make vanilla? I have a lot of Mexican vanilla that I will use up, but I also got one of those gift boxes from Penzeys and that had some vanilla.

Leisa - Here are a few older threads about making your own vanilla. Hope this helps!

Homemade vanilla extract! (http://community.cookinglight.com/showthread.php?s=&threadid=19204&highlight=vanilla)

Vanilla-making newbie needs help, please! (http://community.cookinglight.com/showthread.php?s=&threadid=12830&highlight=homemade+vanilla)

Thread results for homemade vanilla (http://community.cookinglight.com/search.php?s=&action=showresults&searchid=349678&sortby=lastpost&sortorder=descending)

I've made my own, and think it's wonderful. I used beans I got from Just Herbs (see Melman's recommendation). Good luck with your vanilla! :)

[Melman]

This is good timing. My son called me from college the other day and asked if I could make some vanilla for his girlfriend's birthday present. :D His exact words were could I "pick up some vanilla beans and make a bottle." I had to explain that I don't "pick up" beans around here and that I order them. I called Donna at Just Herbs on Tuesday and they arrived in my mailbox today. I could smell the beans before I even had them out of the package. The Just Herbs prices have gone up a TINY bit. They're $2.75 each this year instead of $2.50. They look very nice this year...not a gigantic as last year..and they have a really nice smell.

Leisa M - I do it the simple way - 2 beans sliced lengthwise and dropped into a 375 ml bottle of cheapo vodka. I bought it today for $4.99. Total cost: $10.49. Let the bottle sit for about a month, kind of tipping it every couple of days to blend everything. You'll see the color of the clear vodka start to turn by the second day. It's useable in about a month's time.

[joanieb]

The Williams Sonoma central computer inventory chip must have been just smoking on overtime yesterday--I, too, bought an 8oz bottle yesterday for $20 (officemate & I took an x-tra long lunch and boogied to the beeg mall!) after reading this thread!! The staff person there said they'd heard nothing about a price increase upcoming, but like most of us, they're usually the last to know any pertinent news, anyhoo....

joanie

[dlaboriel]

No more Penzeys for me anytime soon. I'll try the N-M or try my hand at making it.

[laughsandlaughs]

Some were commenting on finding the Nielsen-Massey vanilla for much cheaper, this may explain why....from their website...

Q: What is the difference between the new Pure Vanilla Extract and your other Pure Vanilla Extracts?

A: Due to increasing costs in the vanilla market and its effect on the retail sector, our new product, labeled Pure Vanilla Extract, has been specifically formulated to reduce cost-in-use. This vanilla is extracted from a uniform blend of choice, select vanilla beans, offering a rich, velvety flavor that meets the same unwavering quality standards as our other pure vanilla extracts.

Nielsen-Massey Vanillas, Inc
_________

This means it's not pure Maddagascar Vanilla, pure Tahitian vanilla, etc, but a blend....still good stuff, but not as good as their more expensive ones. I have no idea if you can tell the difference in a taste test, just thought you'd want to be informed.

[Canice]

Every week, the SF Chronicle's Food section does a blind taste test of one food category (e.g., purchased hummus, low fat ice-cream sandwiches, organic apple sauce, etc.) and I thought I remembered their covering vanilla extract. Sure enough, here are some unexpected results:
http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2001/06/13/FD180963.DTL

[claire797]

Originally posted by Canice
Every week, the SF Chronicle's Food section does a blind taste test of one food category (e.g., purchased hummus, low fat ice-cream sandwiches, organic apple sauce, etc.) and I thought I remembered their covering vanilla extract. Sure enough, here are some unexpected results:
http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2001/06/13/FD180963.DTL

Interesting. Thanks for posting that. Too bad they didn't rate Penzey's. I'd like to know how Penzey's stacks up to to the Mexican stuff and Adam's Extract in a taste test.

[Canice]

I agree; I'd be curious about that one. While they're great about getting a wide variety of brands (some super-common, some not-so-common) I don't think they'd include a mail-order product --well, mostly mail-order ;).

[clairea]

Originally posted by laughsandlaughs
Some were commenting on finding the Nielsen-Massey vanilla for much cheaper, this may explain why....from their website...

Q: What is the difference between the new Pure Vanilla Extract and your other Pure Vanilla Extracts?

A: Due to increasing costs in the vanilla market and its effect on the retail sector, our new product, labeled Pure Vanilla Extract, has been specifically formulated to reduce cost-in-use. This vanilla is extracted from a uniform blend of choice, select vanilla beans, offering a rich, velvety flavor that meets the same unwavering quality standards as our other pure vanilla extracts.

Nielsen-Massey Vanillas, Inc
_________

This means it's not pure Maddagascar Vanilla, pure Tahitian vanilla, etc, but a blend....still good stuff, but not as good as their more expensive ones. I have no idea if you can tell the difference in a taste test, just thought you'd want to be informed.


That makes sense. I looked at the bottle I got last week, and it says "Madagascar Bourbon Pure Vanilla Extract" so at least for now I think the price is still better for basically the same stuff. I don't think I could bring myself to pay much more for vanilla, soif the blended stuff is all I can get in the future I will probably go with that.

Claire

[funnybone]

I was at Cost Plus today the the 4 oz N-M Madagascar Bourbon was $11.99. I picked up a bottle just in case the price goes up even more, and just in case my homemade stuff turns out to be terrible.

BTW - has anyone used Rodelle brand vanilla. I saw some recently at Meijer, but am not familiar with the brand. It may have been about $8.99 for 4 oz, but I can't really remember the qty.


I did a search and found a picture of it at their home site: www.custombleninginc.com
http://www.customblendinginc.com/Images/products/rodelle_all.jpg

[Grace]

I just received my order from King Arthur today, and I received the 8 oz. bottle of vanilla! I thought I had ordered the 4 oz (for $16.95 - didn't want to spend $30.00 for the 8 oz), and was worried when I opened the box and saw the 8 oz. So I checked the packing slip, and it said, "8 oz. vanilla - $16.95"!! YAY!! I'm happy. Either they made a mistake or I got in before the prices changed? Or their website is wrong? Who knows. All I know is I got the 8 oz bottle for what the 4 oz. bottle goes for on their website. :D

[goofygirl]

Hi Everyone,

First of all, I'd like to thank everyone who contributes to the BB. I don't always actively participate (a little shy), but I read all of your fabulous tips on a regular basis.

This time though I think I can contribute. I am taking several classes in pastry and chocolate. The chef who is teaching my chocolate class said that one of the reasons that vanilla prices are going up is because of political unrest in some of the countries it's produced.

The great news is you can make your own extract. You split a couple of vanilla beans open and put them in a bottle (about 16oz) with an alcohol such as vodka, rum, or bourbon. You store it for 4-6 months in a dark place. Give it a shake every once in a while, and you will have better extract than you can buy commercially. I read this somewhere (a recent culinary magazine). I am currently experimenting with my own batch. It is a vintage July 2003. I plan to use it in my Holiday baking. I'll follow up and let you know how it works. It looks like it's progressing nicely.

Also, stores like Marshall's, Ross, and TJ Maxx sometimes carry Neilsen Massey Madagascar Vanilla. You can get an 8oz. bottle for about $15, which is better than at a full price retailer like Williams Sonoma.

If anyone out there knows of any sources for any cheap baking products I'm sure many of us would like to know.

[RebeccaT]

Originally posted by claire797
The other vanilla I'm enjoying is a huge bottle of Mexican vanilla. No, not the killer-vanilla Grace mentioned, but La Vencedora, which retails for about $5.99 for a 32 ounce bottle. It's lighter than other vanilla extracts, but has a much fresher taste.

http://www.texmextogo.com/store/images/natural-vanilla.jpg


Anna, I have been using the same brand of vanilla for the past 6 months or so - I am halfway through my bottle, and it should get me nicely through the holidays. I got mine at Central Market, and that's the only place I can find it.

I had read that article that Grace posted before, and I was nervous, but I talked to the folks that worked at CM and the assured me that the La Vencedora vanilla is 100% pure vanilla, and that it did not contain synthetics. I tried it, and was so happy with the flavor it produced that, for the price, I may never go back to Penzey's vanilla. I often double the vanilla (or just let it overflow when I am measuring over my mixing bowl) and I don't feel a bit guilty since it was so inexpensive. The vanilla doesn't need to be doubled, I just do it sometimes for extra flavor. Please don't banish me from the boards!

[Beth]

I have a bottle of the Mexican vanilla I almost threw away. DH was concened about using it after reading about Mexican vanillas and also didn't think it was as good as the Neilsen-Massey's. I poured a little down the utility room sink when something smelled funny. I won't do that again! Everywhere I have looked recently, vanilla has gone up 50-100%.

I made vanilla -- I was about to say a year ago, but we were moving then, so it must have been 2 years ago. I have been using the vodka based bottle, but have another jar of rum based when that is gone. Maybe I should start a new batch in case things don't improve in the next year or two.

[greysangel]

Ok...for my little act of protest/$$ conservation, I've called just herbs and am going to make my own!!! :D Should be plenty of time for the holidays!

Who's with me? :D :)

JeAnne

[Anne]

I just ordered more beans yesterday - the batches should be ready for Christmas presents.

[Leisa M]

How do you get in tough with Just Herbs? I thought I saw a phone number somewhere, but I can't find it now. Also, how much are their vanilla beans?

[Grace]

Leisa - I found the number - Melman posted it originally. Here you go:

They can be purchased from Just Herbs. Toll-free number is 888-59HERBS (888-594-3727). They also have email: justherbs@yahoo.com. The owner told me they're working on a web site but it's not up-and-running quite yet.

[laughsandlaughs]

I'll be the devil's advocate and say that I believe Cooks Illustrated did a comparison of vanilla sometime last year and their homemade vanilla got some of the worst scores (I believe they said the vanilla flavor didn't come through in their cooking) and they said they didn't recommend it. This has kept me away from making my own. any comments? Also, if anyone is a C.I. member and wants to look up the article and verify, that'd be great.

:)
elizabeth

[purplefishy]

Wow, this board never ceases to amaze me with all the great tips I pick up! I had never thought of making my own vanilla, nor did I know how easy it is. For those that do make their own, what types of bottles do you put it in and do you notice a flavor difference based on what type of alcohol you use as a base? Is vodka the best?
Thanks again for all the ideas!

[Cafe Latte]

I recently ordered from Penzey's and was lucky to get the old price. WOW the new prices are high. I wish I had bought more. :rolleyes:

[Sami]

Grace, you are lucky to have gotten your order in to King Arthur. I received their new catalog yesterday and 4 oz. N-M Madagascar vanilla extract is $16.95, Their 4 oz. of Mexican vanilla is the exact same price, so I think if you are buying first rate Mexican vanilla, it should be fine. They also say they have a 100% pure N-M vanilla extract which is a blend of mainly Madagascar Bourbon vanilla. 8 oz. for $21.95.

I am going to keep making my own, I think.

Sami

[ClaraB]

Originally posted by funnybone
BTW - has anyone used Rodelle brand vanilla. I saw some recently at Meijer, but am not familiar with the brand. It may have been about $8.99 for 4 oz, but I can't really remember the qty.


I did a search and found a picture of it at their home site: www.custombleninginc.com
http://www.customblendinginc.com/Images/products/rodelle_all.jpg I got a bottle of that brand a couple of years ago, and from what I can remember, I wasn't terribly impressed with it. I know I never bought another bottle. Sorry to be so vague, though...

I think I'm going to try some of the La Vencedora vanilla that's been mentioned - I've seen it in a grocery store here, and it was very cheap. I guess if it tastes good, I won't mind too much if it's not real vanilla :o .

[Leisa M]

OK. Do you just drop the beans into the vodka bottle, or do you separate the vodka into smaller bottles first?

[Sami]

I can't answer for others, but I dropped the beans into a pretty bottle filled with vodka, not the vodka bottle.

Sami

[funnybone]

There are a ton of posts on this subject, but I bought the Vanilla Infusion Kit (http://community.cookinglight.com/showthread.php?s=&threadid=29671&highlight=vanilla+infusion+kit) that I posted about last year.

http://clevercook.com/Merchant2/graphics/prod/items/2MVC-007Fa.jpg

[sneezles]

Originally posted by laughsandlaughs
if anyone is a C.I. member and wants to look up the article and verify, that'd be great.

:)
elizabeth

Here's one article:

Rating Vanilla Extracts
An all-star tasting panel found little difference between cheap imitation vanilla
and the most expensive brand made from vanilla beans. Does quality really make a difference?

The reason that we do blind tastings at Cook’s Illustrated is so we can provide you with recommendations based on our own personal experiences, rather than on what “everybody says.” Sometimes the results confirm common wisdom, and sometimes, as in this tasting, they fly in the face of our expectations.

Most of us are dedicated fans of expensive, deliciously aromatic vanillas. But when the test results were in, it turned out that the differences among vanilla extracts disappeared during cooking. We found this so surprising that we ran a second blind testing—and came up with the same result.

In every food tasting we do, our first step is to taste the products by themselves. We almost always find a broad range of quality among samples tested; this held true when we tasted eleven vanilla extracts “as is.”

But when testing ingredients such as extracts, which are not meant to be consumed alone, we also hold a second round of testing in which we use each sample to bake or cook something, then taste the resulting food. Ordinarily, we find a similar range of quality in this test as well. For instance, chocolates that were favored in a plain tasting (see November/December 1994 issue) made considerably better cakes than chocolates that rated poorly in the plain tasting. But when we ran the second-round test with vanilla, the results were a shock—it made little or no difference which vanilla was used.

A Surprising Dual Tasting
The first question we faced when organizing the tasting was how to taste the extracts. Since they are so potent (by law, the alcohol content of vanilla extract must be at least 35 percent), it is difficult to appreciate their differences when they are sampled alone. We asked industry experts and found that they usually sample vanilla by mixing it into milk to see how a particular batch might perform in ice cream, the leading commercial use for extract.

This seemed like a good way for our panel of baking experts to evaluate the leading supermarket and gourmet brands, so we followed suit. Our tasters were easily able to pick out superior brands when the extracts were diluted in eight parts milk to one part vanilla. Some extracts were gray, others brown; some were clear, others cloudy; some had a woody nose, while others smelled more like butterscotch or chemicals.

However, when the vanillas were tasted in shortbread cookies made with just flour, butter, and sugar, it was impossible to identify significant differences among the samples. Tasters who had loathed imitation vanilla when they tasted it in plain milk chose the cookies made with imitation vanilla as their favorite. Likewise, vanillas that had seemed clearly superior when tasted in milk (the same two brands were rated as favorites by every single taster) were impossible to pick out in cookies.

We were so surprised by this result that we held a second blind testing of vanilla extracts with members of the Cook’s Illustrated editorial staff. Once again, tasters found distinct differences among vanillas when tasted in milk, but little or no difference among cookies baked with different vanillas. In a vanilla custard made with just milk, egg yolks, and sugar, only Tahitian vanilla, an entirely different bean, stood out as unique.

How can we explain this apparent discrepancy? First of all, unlike most ingredients that we have conducted blind tastings of, vanilla extract is used in extremely small quantities. Cookie and custard recipes call for only minute amounts of vanilla, usually around one percent of the total volume of ingredients. At such low concentrations, most differences among extracts are simply impossible to detect. The fact that vanilla extract contains so much alcohol, which evaporates during baking or when stirred into a hot custard, further complicates the task of tasting vanilla in a real setting.

Some Differences
Despite the less-than-clear results, our tasting did reveal a few interesting facts. First of all, vanilla extract made at home by steeping beans in quality brandy for one month was judged to be decidedly inferior to commercial brands. Even though we followed the government standards for pure extract, a ratio of beans to liquid that manufacturers must follow, our homemade extract was anemic-tasting and not worth the effort or money. Homemade extract was the most expensive and least favorite sample in the tasting.

Our second major finding was that many people actually enjoy, or at least don’t mind, the flavor of imitation extract. Imitation extract is derived from wood pulp and is chemically treated to resemble natural vanilla; it has an unmistakable flavor and aroma. When tasted in milk, most tasters thought this flavor was “fake” or “odd,” while a few described it as “rich” or “nutty.” However, when used in a custard or cookies, the imitation extract was actually preferred by several tasters. In particular, the custard made with imitation extract seemed to have more vanilla flavor than custards made with real extracts. Our natural aversion to imitation products, coupled with the modest cost difference between real and imitation vanilla, prevents us from recommending that you buy imitation extract.

The last major finding of our research has to do with Tahitian vanilla extract. Almost two-thirds of the world’s supply of vanilla beans comes from Madagascar, an island off the eastern coast of Africa. Several high-end manufacturers make single-variety extracts from Madagascan beans (also known as Bourbon vanilla beans) as well as from beans from Mexico and Tahiti. Most extracts, however, are made with a blend of beans from various tropical locations.

Since some companies make several extracts, each from beans grown in a distinct region, we decided to limit the original tasting with our expert panel to extracts made with Madagascan beans (the most popular kind) as well as blended extracts presumably made from beans from several unnamed sources.

In the second tasting with members of the editorial staff of the magazine, we included “varietal” extracts made by Nielsen-Massey, each made with beans from a single source— Madagascar, Mexico, and Tahiti. When we tasted these extracts in milk, the differences were immediately apparent. The Tahitian extract was flowery, even musky, and easily distinguished from the Mexican and Madagascan extracts. Tahitian beans are a hybrid that originated spontaneously on a few islands in the South Pacific. Beans grown in every other part of the world, including Mexico and Madagascar, are from the same species.

We then tasted these three extracts in shortbread and in a stirred custard. As in the initial tasting, the differences among the cookies were too subtle to distinguish, despite the fact that the Mexican extract was deemed overly alcoholic and inferior when tasted in plain milk. The floral character of the Tahitian extract was also gone. Baking eliminated any identifying characteristics in these varietal extracts. However, the flavor of the Tahitian extract came through loud and clear in the stirred custard and provoked wildly diverging views. Some tasters responded favorably to the “flowery nose” while others thought the flavor was “too strong to be real” or just plain “horrible.”

Despite the varied opinions, everyone agreed Tahitian vanilla extract was different. For custards and other desserts, such as mousses, fruit sauces, and ice creams, which don’t involve baking, you may want to try Tahitian extract to see if you like the flavor. You may not love the results, but you will notice a difference.

[sneezles]

And then there is the one (seems a bit contradictory):

Homemade Vanilla Extract


Is it possible to make vanilla extract at home using vanilla beans? If so, how should I go about doing this?

Commercially sold vanilla extract is made by steeping chopped vanilla beans in vats of warm alcohol and water. When the flavor of the tiny black seeds has been extracted, the beans are strained and discarded. A touch of sugar or corn syrup may be added for sweetness before the potent liquid is bottled.
It is possible to duplicate the commercial process at home with excellent results. Pour one-half cup vodka — it’s a good choice since it has little aroma or flavor, but brandy or rum may also be used — into a small container or jar with a tight-fitting lid. Split a six-inch vanilla bean lengthwise and add it to the alcohol. Cover the container tightly and shake once a day for at least a week to loosen the seeds from the pods. (The beans can steep indefinitely, but need a week to yield most of their flavor.) When stored in a cool, dark place, homemade vanilla extract should last indefinitely.
In a side-by-side test, butter cookies made with homemade extract were deemed superior to cookies made with bottled pure extract; they had a much stronger vanilla aroma as well as a truer vanilla flavor.








Written: January,2003

[Grace]

I'm with Lorilei - I'd rather use the real over the imitation, despite what they say.

In regard to this quote from the Cook's Illustrated article:

However, when used in a custard or cookies, the imitation extract was actually preferred by several tasters. In particular, the custard made with imitation extract seemed to have more vanilla flavor than custards made with real extracts.

I can't help but wonder if people's "preference" for the imitation isn't because of the fact that nearly all storebought or bakery produced items are made with artificial vanilla, hence we've acquired a taste for the fake stuff, and then when we taste the REAL stuff, it doesn't taste "right" because it's not what we're used to? Most taste is what you're used to anyway. Kind of like your mother's cooking - you eat it every day and think your favorite dish is sooo great - then you grow up, and years go by before your mother makes it for you again, and lo and behold when she does, it's not only not what you remembered, but you don't even like it anymore at all.

Anyhow, it's just a theory. But I still like the real stuff!

[RebeccaT]

Originally posted by Grace
I can't help but wonder if people's "preference" for the imitation isn't because of the fact that nearly all storebought or bakery produced items are made with artificial vanilla, hence we've acquired a taste for the fake stuff, and then when we taste the REAL stuff, it doesn't taste "right" because it's not what we're used to?

You know, if the testers were your average Joe American, I'd say that was probably the reason. But these testers were the Cook's Illustrated editorial staff! I would think (and I am assuming here, I could be wrong) that their palates are much more refined than your average consumer! It sounds like they were just as surprised as they could be at the results!

I think that the conflicting reports on homemade vanilla are interesting... In the first test, they used vanilla made with brandy, and in the second they used vodka-based vanilla. I wonder if the difference in alcohol accounts for the discrepancy?

[rosie_one]

Those two articles are quite contradictory, but very interesting. I wonder if the first one let the beans soak long enough if the homemade vanilla seemed "anemic". I also wonder about the quality of the brandy used. I have a homemade cognac based extract that is very good and gets better with time. It's not anemic at all, in fact it's quite strong and distinctive. I can't buy the imitation stuff though. Just goes against my grain. Right up there with real maple syrup in my opinion... Don't even get me started on the evil ways of Mrs. Butterworth;)

[lorilei]

I also wonder if the differing opinions of the homeade vanilla had something to do with the amount of vodka/alcohol the vanilla was steeped in. One-half cup of vodka isn't much -- especially for ONE vanilla bean (see second article). It's a completely different story from a whole BOTTLE of the stuff per two beans.

Or am I wrong?

[Linda in MO]

Originally posted by lorilei
I also wonder if the differing opinions of the homeade vanilla had something to do with the amount of vodka/alcohol the vanilla was steeped in. One-half cup of vodka isn't much -- especially for ONE vanilla bean (see second article). It's a completely different story from a whole BOTTLE of the stuff per two beans.

Or am I wrong?

That's the ratio I use also...1/2 cup light rum per 1 vanilla bean. I've been doing it for several years now. I just keep adding more beans and more rum to the bottles when necessary. I have 2 going at all times.

[greysangel]

ok I need to figure out the math here for a fifth bottle :D

J

[Beth]

I put two in a pint flask bottle -- even 3, slit down the middle and scraped a bit to loosen the seeds. That's 4-5 for a fifth. You can add more if you want it stronger and richer. If you are using vodka, cheap stuff works fine. If you go with a more flavored liquor, you may care about the flavor more.

I am wondering if I should try some with the brandy. I like the vodka based stuff, but you can still smell the rum coming through the other one. I'm afraid the boys will turn up their noses at whatever I make with it.

[Linda in MO]

Originally posted by Beth
I like the vodka based stuff, but you can still smell the rum coming through the other one. I'm afraid the boys will turn up their noses at whatever I make with it.

I use my rum-based vanilla in everything and you can't taste the alcohol. Even when I use it in uncooked things like icing, fruit dip, etc. That's been my experience anyway. :) How long have you had the rum vanilla "brewing"?

[wallycat]

This thread has freaked me out...
I don't bake hardly worth caring whether I have vanilla.
I have a 16oz bottle from 2 years ago that is still 2/3 full :rolleyes:
I have a Penzey's doubel strength from last year that is still unopenend :eek:
My neighbor made vanilla and gave me a bottle for xmas 2 years ago and it's barely touched.

This thread has forced me to buy 4 organic vanilla beans (Madagascar-bourbon) to attempt home-made--purchased wholesale for $5.99/2 beans.

Did my personality quiz mention sheep mentality....baaahhhhh. :o :(

[aggie94]

Originally posted by wallycat
I have a Penzey's double strength from last year that is still unopened :eek:

:eek: Blasphemous!

;) :p

[GrinsandGiggles]

You guys are so helpful and informative! I had no idea about all this, until I read this thread. So, today I was near a Marshall's and picked up a 4 oz bottle of N-M vanilla for 7.99. I felt very triumphant in my purchase, not that anyone around here would understand that! :)

Thanks for the info!

[mbrogier]

I was going to go to TJ Maxx and pick up a bottle of NM vanilla, but after reading this thread, I think I'm going to pick up a few more! The bottle I snagged before for $8 was Madagascar Bourbon Vanilla Double Strength :D The people in this area don't grasp the concept of gourmet cooking, so they didn't understand my happy dance AT ALL! :p I've gotten some great All-Clad and Wustolf at this store, too.

[goofygirl]

You can just drop the slit vanilla beans in a bottle of vodka if you like. I actually found (at TJ Maxx) a vanilla making kit. It was a bottle with a rubber cap that has the metal lever on it for a tight fit. It is by a company called Rose and Ivy. Inside of the bottle were two Nielsen Massey vanilla beans. It cost seven or eight dollars if I remember correctly. I got this in July. I wish I had gotten more for gifts.

[Cafe Latte]

Originally posted by clairea
I can't stomach those prices either. I just bought an 8oz bottle of Neilsen-Massey at Williams Sonoma this morning for $20. Still not cheap, but better than Penzey's!

Claire

I was at WS yesterday and the vanilla is now $20 for 4 oz. I didn't dare look at the 8 oz price. :( :mad:

[TLee4]

Originally posted by mbrogier
I was going to go to TJ Maxx and pick up a bottle of NM vanilla, but after reading this thread, I think I'm going to pick up a few more! The bottle I snagged before for $8 was Madagascar Bourbon Vanilla Double Strength :D The people in this area don't grasp the concept of gourmet cooking, so they didn't understand my happy dance AT ALL!

Watch your bottles closely at TJ Maxx! This weekend I found 2 of the NM vanilla's, and I put them in my cart. Then I went to try on some pants in fitting room, and when I came back the vanilla was gone!! :(
I was able to find one more on the shelf.

Terri

[Beth]

Originally posted by Linda in MO


I use my rum-based vanilla in everything and you can't taste the alcohol. Even when I use it in uncooked things like icing, fruit dip, etc. That's been my experience anyway. :) How long have you had the rum vanilla "brewing"?

Oops. I hadn't read this thread for a while. My rum vanilla has been going near a year, but I haven't taken it our for a while.

I also noticed they specified Warm alcohol in the second article. We wondered it that would help the infussion process -- maybe that's part of the answer too.

[Beth]

Originally posted by wallycat
This thread has freaked me out...
I don't bake hardly worth caring whether I have vanilla.
I have a 16oz bottle from 2 years ago that is still 2/3 full :rolleyes:
I have a Penzey's doubel strength from last year that is still unopenend :eek:
My neighbor made vanilla and gave me a bottle for xmas 2 years ago and it's barely touched.

This thread has forced me to buy 4 organic vanilla beans (Madagascar-bourbon) to attempt home-made--purchased wholesale for $5.99/2 beans.

Did my personality quiz mention sheep mentality....baaahhhhh. :o :(

But you have friends who will help you get rid of the evidence if it becomes a problem. ;) :D