WANTED: Your opinions, extract vs. imitation

[CL addict]

I always use real vanilla extract and always will. That imitation vanilla stuff is weird. But I'm wondering about other "flavorings" versus real extracts, for example almond and coconut. The real things are so expensive, and I want to know if this is an okay way to cut costs. What are your experiences and preferences?
Thank you!

[Wendy w]

I have always passed on "imitation" vanilla. Your end product is only as good as your ingredients. 'Nuff said.

[cher48603]

I've tried the imitation vanilla & coconut extracts. I have to agree with Wendy; you get what you pay for. I thought the vanilla had a strange flavor & the coconut reminded me of sun tan lotion. :eek:

[CL addict]

Suntan lotion?!! I guess that about clinches my decision! ICK! I knew I didn't like the fake vanilla, but I guess I won't try the others either. Thanks.

[sugaree]

I always use real vanilla, but Cooks Illustrated had an article once about real v. imitation and imitation actually won out in taste tests. I don't have a subscription to the website or I'd look it up for you, Maybe someone who has one can find the article???

[cher48603]

This is from the website. I wonder if the results have anything to do with flavors that are familiar to us.

Vanilla Beans and Extracts

Almost two-thirds of the world’s supply of vanilla beans comes from Madagascar, an island off the eastern coast of Africa. Significant amounts of vanilla beans are also grown in Mexico and Tahiti. Tahitian beans are a hybrid that originated spontaneously on several islands in the South Pacific. Beans grown everywhere else in the world, including Mexico and Madagascar, are from the same species.

Although vanilla beans are convenient to use in custards (the pods are split lengthwise, the seeds scraped into the liquid, and the pods usually added to infuse more flavor), extracts make the most sense for baking jobs, including cakes and cookies. (You could make vanilla sugar by nestling a split bean in some sugar, but this process takes about a week.)

When shopping for extracts, you have two basic choices -- pure extract and imitation. Pure vanilla extract is made by steeping chopped vanilla beans in an alcohol and water solution. Imitation vanilla extract is made from vanillin, a product extracted from conifer wood pulp.

When developing our panna cotta recipe, we tried several kinds of beans and extracts. Tasters preferred the flowery flavor of the Tahitian vanilla beans to other vanilla beans. Most experts believe that Tahitian vanilla beans have a more intoxicating aroma, which we found really shines in an eggless custard. That said, tasters preferred panna cotta made with any kind of vanilla bean to those made with extract, so feel free to use other beans. We should note that the presence of black specks is a visual clue that may have influenced tasters when comparing panna cotti made with beans to those made with extracts.

If using extract, we wondered if the brand matters, or if you can tell the difference between real and imitation extract. We made panna cotti with nine extracts (seven real, two imitation) and gathered eighteen tasters. We also followed a standard tasting protocol in the vanilla business and mixed each extract with milk at a ratio of 1 part extract to 8 parts milk. Although you would never use so much extract in a real application, this high concentration makes it easier to detect specific characteristics in extracts.

The results of this tasting were so shocking that we repeated it, only to come up with similarly surprising findings. Tasters couldn’t tell the difference between real and imitation vanilla. In fact, in the panna cotta tasting, the imitation extracts took first and third place, with Nielsen-Massey and Penzeys leading the pack among real extracts. In the milk tasting, the imitation extracts took the top two spots, followed by real extracts from Nielsen-Massey and Penzeys. Further tests in shortbread confirmed these results. Although we are loath to recommend an imitation product, it seems that most people don’t mind imitation extract and, in fact, many tasters actually like its strong flavor.

Written: 2/2005

[CL addict]

Thanks, y'all. This is very interesting reading, not only about the taste tests but also the origin of the products. The conifer wood pulp thing is a little offputting!
Maybe the taste depends on the brand of imitation vanilla, or on what recipe you put it in.
I wonder if they've done similar things with other extracts versus fakes.

[funniegrrl]

If I'm baking I use real vanilla extract, mostly because that's what my mother used. But, I keep a bottle of Kroger brand imitation vanilla around for things like smoothies, and it's just fine to me. I think the problem with a lot of products that use imitation is that they use TOO MUCH; even when they use real extract that can be the case. I don't like Ben & Jerry's plain vanilla ice cream for that reason -- it has so much vanilla in it that you taste the alcohol more than anything else. It's really overpowering to the point of bitterness.

When it comes to other flavors, though, I do tend to buy "real" if it's an option, because I can usually tell a difference. *runs to her pantry* I DO have a bottle of imitation coconut, which leads me to believe either extract isn't generally available or it was so ridiculously more expensive I couldn't justify it. I do have real orange, real lemon, real peppermint, real almond.

[HealthyinMN]

Originally posted by Wendy w
I have always passed on "imitation" vanilla. Your end product is only as good as your ingredients. 'Nuff said.

I agree - when I use quality products I get the results I want. Its iffy if I use imitation - I am usually not happy with the results so it isnt worth the money saved to me.

[luv2run]

I've been accused of being a "food snob" a time or two--:o--in my life! I always use the real thing and I'm never disappointed!

Debbie :cool:

p.s. This is an entire thread of its own but a few of us also make our own vanilla extract--talk about heaven in a bottle--:p !

[bekki]

I'm so lame and keep wanting to buy from Penzey's, but haven't gotten an order together yet:(

However, McCormicks makes a 50/50 blend of real and imitation that is significantly less expensive then the "real," but I don't get any of the funny tastes as I do with the imitation.

I have also used both the real and imitation Nielsen-Massey, but couldn't tell the difference.

[CL addict]

Originally posted by HealthyinMN


I agree - when I use quality products I get the results I want. Its iffy if I use imitation - I am usually not happy with the results so it isnt worth the money saved to me.

After reading everyone's input, I'm thinking you're right. If I try the fakes and don't like the results, then I'll have to go out and buy the real thing, and will have spent MORE money rather than less.
I'll have to look for other ways to keep costs down. (Fewer trips to the latte stand would certainly help...:p )

[luv2run]

Originally posted by CL addict



I'll have to look for other ways to keep costs down. (Fewer trips to the latte stand would certainly help...:p )
If you make your own, you can still squeeze in your latte trips--way cheaper in the long run--:p !!

Debbie :cool:

[CL addict]

Okay, Debbie, you have sparked my interest. Maybe when you get a chance you can post the directions for making your own extract? Or direct us to a website that will show us how?

I've always liked the idea of learning to do things the way people did before there were superdupermarkets with every imagineable item. Isn't there some kind of cachet associated with being able to say, "Yeah, I make my own vanilla extract."? (Oh, dear, I must be turning into a foodie!) :eek:

TIA,

Jeanette

[luv2run]

Oh, I knew I could get you to bite--;) !

Try this link for all sorts of ideas!

http://community.cookinglight.com/search.php?s=&action=showresults&searchid=726215&sortby=lastpost&sortorder=descending

This is my personal "recipe":

1 750 cc bottle of Absolut vodka
3-4 Madagascar vanilla beans from Penzeys (or more if you like!)

Split the vanilla beans lengthwise (I still leave the bean attached at one end)
Scrape the inside of the beans and drop the beans along with the scrapings into the bottle of vodka
Gently shake the bottle a time or two
Place the bottle in a dark cupboard and check weekly
In a few months you will see the color change to a beautiful brown and the smell will be glorious!

Debbie :cool:

[CL addict]

Thanks, Debbie, for the recipe and the link. I looked this up on foodsubs.com, but the directions were very vague. Yours are more precise.
One question, on foodsubs says the homemade is weaker, so you should use more. Do you find that to be the case with yours?

Thanks again!
J

[phantomcg]

Originally posted by CL addict
One question, on foodsubs says the homemade is weaker, so you should use more. Do you find that to be the case with yours?
Thanks again! J


I'm not Debbie, but, that would depend on the amount of time the homemade had been around, in my opinion. I started two kinds of vanilla, 4 or 5 years ago, I think (with rum & with vodka) and after probably 6 months or so I don't think that there was any difference in strength.

In my opinion, homemade is the way to go.

Cheryl

[luv2run]

Originally posted by phantomcg



I'm not Debbie, but, that would depend on the amount of time the homemade had been around, in my opinion. I started two kinds of vanilla, 4 or 5 years ago, I think (with rum & with vodka) and after probably 6 months or so I don't think that there was any difference in strength.

In my opinion, homemade is the way to go.

Cheryl
Nope, you're not me but we think alike--:D !!

Cheryl is right. After about six months, you won't be able to tell the difference except you'll think yours is better. I always use what the recipe calls for.

I've used my vanilla for gifts and everyone loves it.

Debbie :cool:

[CL addict]

Okay, gotcha, Cheryl and Debbie. That explains it. Foodsubs said use it after a month or so, and said to strain out beans.
I'll do it your way. Now I just need a little patience....I'm sure it will be worth it. I'm one of those people with a bionic nose who likes to smell everything, so I'm looking forward to the smell you described. :)
Thanks,

Jeanette

[phantomcg]

Originally posted by CL addict
Foodsubs said use it after a month or so, and said to strain out beans. I'll do it your way. Now I just need a little patience....I'm sure it will be worth it. Thanks, Jeanette

You could probably begin using it in a month or so - you just might want to use a touch more than a recipe calls for. Of course the longer you hold out, the better it will be!! I don't know about straining out the beans, though. The original beans are still in my main bottles. I keep smaller bottles as my "working supply" and when my main bottles begin to get low, I just add some more alcohol and some new vanilla beans. I doubt that I'll ever truly start another batch from scratch. Of course, someone else might feel differently.

Have fun and let us know what you think!!

Cheryl

[jmarie]

keep smaller bottles as my "working supply" and when my main bottles begin to get low, I just add some more alcohol and some new vanilla beans. I doubt that I'll ever truly start another batch from scratch.

What she said! I love my homemade vanilla!