On Sep 21, 6:04=A0pm, Ozark Baby <ozarkb...@[EMAIL PROTECTED]
> wrote:
> On Sun, 21 Sep 2008 11:59:02 -0700, "Dimitri" <Dimitr...@[EMAIL PROTECTED]
>
> wrote:
>
>
>
>
>
> >"Joan F (MI)" <jjf...@[EMAIL PROTECTED]
> wrote in message
> >news:7-Cdnaq1xvTqE0jVnZ2dnUVZ_uqdnZ2d@[EMAIL PROTECTED]
> >> Hard to answer that without knowing what all your ingredients are.
>
> >> Ozark Baby wrote:
> >> | We are planning on making our own homemade vanilla extract. What I
> >> | want to do is to be able to give some as gifts. What size bottle
wou=
ld
> >> | anyone recommend for gifts? The other question is if I would need
to
> >> | seal, like with canning, such jars of extract once it is made,
after=
6
> >> | months, or what? Would this homemade extract be ok just sitting on
> >> | shelves or should it be refrigerated or what? Any suggestions would
=
be
> >> | appreciated.
>
> >I have an easier solution;
>
> >Get some of the small sealable jars from any kitchen supply store.
=A0Yo=
u'll
> >see the ones with the rubber seal and a compound wire closing system. =
=A0Put 1
> >or 2 vanilla beans in each and fill with sugar, regular sugar. =A0In a
f=
ew
> >weeks you'll have wonderful vanilla flavored sugar to use in everything
=
from
> >balking to coffee. The best part is as you use the sugar it can be
> >refilled - the flavoring ability will last for several years.
>
> >Dimitri
>
> Thanks but that is not a solution since it is not vanilla extract.
The quality of the extract depends heavily in the quality og the
vanilla beans. I wouldn't consider making my own extract, as the free
samples I get with the saffron I buy are better than any I've had. The
ingredients are vanilla, 35% cane sugar alcohol, and water. They make
a double strength for use in baking that I've not tried. The aroma of
this stuff puts McCormick's to shame. From
http://www.saffron.com/vanextrac=
t.html:
Vanilla Extract
"Most of the vanilla extract for kitchen use is one fold; for
industrial use you go into 2, 3, 4 folds etc. To make one gallon of
pure extract you need about 13.35 ounces of vanilla beans; to make 2
fold you need twice as much an so on, 35% alcohol and water (alcohol
eva****ates when you bake).
Vanilla extract should have no sugar, which not only gives a false
impression of the product, but can also change the final flavor of the
recipe; it is up to the chef to add sugar to the extract to enhance it
or shoot up the flavor.
"Vanilla extract should be sugarless when it arrives at the kitchen
with nothing else added to it. The natural vanillin and other natural
substances that make up the vanilla flavor are so complicated and
difficult to imitate that nature needs no helping hand. The natural
vanillin is sweet, fragrant and it helps preserve the bean. Pure
vanilla extract is ageless; like a good cognac, time enhances its
flavor and bouquet."
I'm happy to let them make it for me. Check these prices:
http://www.theposter.com/vanillaextracts.html
Jerry
|
