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1,084,411 Views ā¢ Sep 19, 2024 ā¢ Click to toggle off description
Views : 1,084,411
Genre: People & Blogs
License: Standard YouTube License
Uploaded At Sep 19, 2024 ^^
warning: returnyoutubedislikes may not be accurate, this is just an estiment ehe :3
Rating : 4.939 (1,258/81,546 LTDR)
98.48% of the users lieked the video!!
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User score: 97.72- Overwhelmingly Positive
RYD date created : 2025-01-31T17:02:57.381674Z
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599 Comments
Top Comments of this video!! :3
There is a vanilla farm near me here in Hawaii and I also make my own vanilla extract. You can really tell the difference in non-baking applications. For instance in marinades, frosting, dressing etc.
8K |
All of the compounds except vanillin break down at heat, so youāll see a ton of difference in an application where the vanilla isnāt heated
2.5K |
I got a lot of vanilla visiting Madagascar 15 years ago and I've been slowly using it in my own vanilla essence ever since. I top up the bottle every now and then with more vodka and add another pod vanilla occasionally. If I'm making something fancy i might pull out the softened pod and push out the seeds, then put the pod back in the vodka. It's truly the gift that keeps on giving.
534 |
those cookies look wildly cakey
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Fun fact, when heated, most of the flavour chemicals in vanilla denature and you can no longer taste it, what is left is vanillin, which can be synthesised very easily (fake vanilla). I only use actual vanilla or extract for cold stuff like mousses and creams
607 |
Normally they recommend baking vanilla for cookies since the vanilla extract is such a minimal flavor. Try flavoring yogurt or something else with very few ingredients including vanilla extract, might be more interesting to see the results!
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How is it worth it if you can't taste the difference?
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I made my own January 2023 and itās still aging. The longer you age it the stronger and better the flavor. Iāve been using mine for a year now, but itās so much better now at almost 2 years. I did most with vodka, but did a small batch with spiced rum and itās got the most incredible and deeper taste for Fall and Winter desserts. I would highly recommend making both types and age even longer if possible. Itās super easy to do and you let time do the rest. Definitely make the vanilla. You wonāt regret it and it will be well worth the wait!!š¤¤
Update: Just got 100 vanilla beans, 4 half gallons of vodka and 4 half gallons of spiced rum. Iām going to start my next batch to start aging. I did my first batch in pint jars, but Iām going to make it in the half gallon jugs this time. It will be much faster and will take up less space while aging. Itāll be interesting to see which I prefer. Iāve learned so much, but still learning more so I can have the best vanilla!
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You should try a recipe where the vanilla is the main attraction so you can have an easier time noticing any differences
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Studies show that after two months the amount of physical vanilla in the extract does not increase. It is possible the flovor vhnages, but the compounds themselves do not change in amount
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āThe best chocolate chip cookie recipeā
ā¦Proceeds to show us pirate crackers
20 |
I recommend cutting the vanilla bean in 1 inch increments. When you get to the bottom of the bottle the top of the vanilla bean gets dry. Totally worth making it.
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Claire Saffitz has an amazing video on this! She mentions that you could "start" your extract with a store bought one (obviously it has to be real vanilla extract)
I did it and it's amazing!
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Been making my own for 3 years now and it is SO worth it.
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I've just discovered your account, and lookin' through your reels, it seems the last few ones have been bangers. Your views are so much higher, and well deserved.
I hope you never lose your spirit. Well done
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Iām so happy that the algorithm brought me back
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Probably something like vanilla whipped cream would be better to test how the two compare. It's also really simple to make. Just heavy cream, sugar, and the extracts.
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Something simple like making chantilly cream would be a perfect example to really taste the difference. With other dessert, vanilla is usually amplifying other flavours rather than being amplified itself in a recipe.
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Yeah I'm definitely going to start making my own extractsš It is expensive and you never know how pure it is
26 |
@KH63896
4 months ago
Making something that showcases the vanilla more may create a better comparison. Like vanilla ice cream.
13K |