Vanilla essence - how to cook and what to replace?

The most characteristic and most popular flavor, which is added to the dough, is vanilla. A few drops of this essence are able to give the culinary masterpiece an unusual smell and taste.

The word "essence" in Latin means "essence", "substance". In cooking, a food essence is used, which is a concentrated extract, which must be diluted with water before use.

Vanilla is an important ingredient in many sweet foods, including cookies, cakes, ice cream, candy and chocolate. It is also used in aromatherapy - in candles, creams, salt, perfumes and incense. Vanilla is one of the varieties of orchids. Her pod produces a substance called vanillin. The most valuable are vanilla beans grown in Madagascar or Reunion Island (formerly known as Bourbon) off the eastern coast of South Africa. It is vanilla essence that will be the best substitute for vanilla or its pod.

Perhaps some of you will be surprised, because why use an extract if there are fresh vanilla pods? The answer is that one and the other do not serve the same purpose. Fresh pods should be immersed in liquid (milk, cream, syrup, etc.) to give away their fragrance, so they can be used only in those recipes where there are such ingredients (sauces, ice cream or cream). And vanilla essence is ready for use directly, without soaking. Moreover, it is stored much longer pods. It was first invented by the Aztecs, and it is one of the most exquisite flavors, without which you can not do in the kitchen.

Vanilla essence can be made at home on the basis of alcohol or vodka and vanilla bacillus. You can use any liqueur or other drink that contains at least 40% alcohol. Vodka is usually used because of neutral taste, thanks to which the aroma of vanilla is heard. The pod is better to choose flexible, but hard. Prepare a dark bottle. For 100 ml of vodka you need one vanilla pod, cut along and cut into small pieces. You can add 2-3 teaspoons of sugar. The contents of the bottle should be shaken from time to time. The longer the bottle lasts, the more aromatic will be the vanilla essence. Ideally, you need 8 weeks to get the extract. This tincture is suitable for all sweet bakery products - alcohol will evaporate, and only the smell of vanilla will remain.

Moreover, vanilla essence perfectly keeps its taste in the refrigerator or in a dark cool place, in a separate closed container away from other spices and seasonings.

But what to do when you are already preparing the dough for the cake and found that the house lacks vanilla essence? How can I replace it and can I replace it? The answer to this question will be positive, but with some caution.

Vanilla offers a simplicity and purity of taste, unlike other extracts. You can replace it with other spices only as a last resort. Consider, for example, a recipe for sweet baking. If you are preparing a lemon cake, the almond extract will be a suitable substitute. It is not neutral, like vanilla, and the taste will be different, but the replacement will be successful. Maple syrup, a vanilla pod or brandy will also be an adequate substitute for the essence. However, it should be noted that in addition to replacing the vanilla extract, you will change the recipe and the final flavor and taste of the product.

If you use maple syrup instead of vanilla essence, take the ratio one to one. If you use a vanilla pod, take a half for each tablespoon of the extract. If you replace vanilla with alcohol - cognac or liquor - make sure that the substitute does not compete with the rest of the recipe ingredients. Do not use more alcohol than you could use a vanilla extract.

There is no more unique and universal odor in the world, which is used for culinary purposes than vanilla. And there is no easier way to use this exotic and affordable flavor than in the form of an essence.