On Sun, 21 Sep 2008 19:01:12 -0700 (PDT), Jerry Avins <jya@[EMAIL PROTECTED]
>
wrote:
>On Sep 21, 6:04 pm, 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
would
>> >> | 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.
You'll
>> >see the ones with the rubber seal and a compound wire closing system.
Put 1
>> >or 2 vanilla beans in each and fill with sugar, regular sugar. In a
few
>> >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/vanextract.html:
I have never used McCormicks myself. I am about to run out of my
Mexican vanilla I have since I moved away from the border. Mexico is
where Vanilla originally came from and I do like their vanilla. I just
thought it would be fun to make my own and gift some as gifts.
>
>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
|
