More Vanilla Questions!

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I am wondering if anyone has had experience with "vanilla powder." It's a combination of pure vanilla and maltodextrin, and it as no alcohol. It's expensive and I hate to waste money. Can someone who has used it tell me how it compares to the extract?

I must admit, I have tried vanilla beans and many types of extracts. I hate the taste of the beans. Pure vanilla extract is much better. I have read before that only the Madagascar variety has a "true" vanilla flavor. I find that any pure vanilla will do in most recipes. I can't tell the difference! (Although I can't stand Adams' Extract due to the messy, "dribbly" bottles they use.)

I've been looking through some of the old threads about vanilla extract. It brought to mind a 1996 issue of Cooking Light that had a section about vanilla with a recipe for vanilla wafer cookies, vanilla-buttermilk ice milk, a pudding and a sauce. It also had instructions for making extract and places where you could get supplies. I tried the cookies (which were better with extract, and they were very easy and very good, especially since they didn't make too much).

[LRuben]

There is a country store near me that sells interesting things like that powdered vanilla. I haven't gotten it yet but plan to do so soon. The owner of the store said it is all he and his wife use now. It is much stronger than liquid vanilla. He said they substitute 1/4 tsp. for every tsp. called for in the recipe. Now that I'm thinking about that store, I really do need to go and restock my spices , get some more flaxseed, some roasted soybeans, some pumpkinseed kernals..... --Lisa

[Kelli Kerrigan]

I have tried the powder and it is very good, especially in coffee!! I know that alot of bakers use it when a real white end product is needed ie:wedding cakes.
I've purchased the powder and the best extracts at The Spice House. I don't have my catalog with me at work, but I'm sure they can tell you more about the products.

[laughsandlaughs]

There was some discussion months ago on how to make your own vanilla extract...I'd be interested to know how that 1996 CL issue suggested you make it (proportions, splitting the beans vs. leaving them whole, straining, etc).. Anyone have an old copy who could enlighten me?

[Curleytop]

The only vanilla powder that I know is
"Dr.Ötgers" from Germany. My mother always used it, I didn't know that vanilla also came in a bottle http://www.cookinglight.com/bbs/rolleyes.gif

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Laughsandlaughs,

The Jan/Feb 1996 issue says to store split vanilla beans (about 4 or 5 beans, whole or in pieces, will do) in 2 cups of vodka. The mixture will get better and better as time goes on. As you use it, continue adding more vodka and bean pieces (with seeds removed) to maintain an even consistency of flavor.

I think I will order some of that vanilla powder from the King Arthur catalog.

[AD]

There is a small picture of a bottle, and I see the pods sitting in the extract, but it's too small to see any seeds. I copied all the directions in the magazine. The way I understand it is that it only starts with the pods AND seeds; but each time the extract is used, the pods ONLY are added with more vodka.

[laughsandlaughs]

So the 1996 article was saying to make your own you should use the split bean PODS, with the actual beans scrapped out, or am I just reading too much into it?

[Linda in MO]

I use approx. 1 split vanilla bean to 1/2 cup light rum, but I do NOT scrape the beans out. I've also read that you should make your vanilla in a dark bottle instead of a clear one.

[funnybone]

Curlytop, Oetker's products are available in Canada - my mom used to use the vanilla sugar too. I don't think I have seen any in the US (in the grocery store anyway).

[Searcher]

Laughs,
A recipe I have for making your own vanilla says to scrape a knive back and forth over 2 vanilla beans to distribute the seeds, split them down the middle and add both beans, seeds and all, to one bottle of good vodka. Then you need to let it sit, cap on tight, in a cool, dark place for between four and six months. I've never done it, but you'd leave the seeds in for a stronger vanilla flavor. You could try it with beans you've already scraped the seeds from and used for other recipes but I'd use more beans.