Is Imitation Vanilla Actually Better than Real Vanilla? | What's Eating Dan?

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Over the years the word “vanilla” has become synonymous with “plain” or “boring,” but the actual spice is anything but-it’s bursting with complex flavors. It comes in several forms: whole beans, paste, powder, and extracts--both pure and imitation. Dan shows you how and when to use each version of the world’s most popular spice.
Read our review on Vanilla products: bit.ly/3VzT5Oi
Get our Choux au Craquelin recipe: bit.ly/3EPvLVY
Get our Vanilla Ice Cream recipe: bit.ly/3VHikhF
Get our Vanilla Icebox Cookies recipe: bit.ly/3F9aiaH
Vanilla Extract vs. Imitation Vanilla Article: bit.ly/3hanRib
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Опубликовано:

15 окт 2024

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Комментарии : 423

@weston.weston Год назад

Dan Souza has to be considered an American treasure. I learn a ton from his presentations and his humor is the cat's meow.

@mikeg7394 Год назад

Dan is to food what Steve Kornacki is to politics.

@chestyvulva Год назад

Do you subscribe to Cooks County magazine? He always has great articles in it. Highly recommend 💚✌️

@weston.weston Год назад

@@chestyvulva No, I don't, but thank you for the recommendation, I will definitely start reading it. I am sure I'd enjoy the entire magazine.

@jmgrunner1971 Год назад

Agreed Weston!

@chestyvulva Год назад

@@sandrah7512 he does such a great job.

@kevinhullinger8743 Год назад

Crazy, last night I was making some rice pudding (once a week thing) and realized I was out of pure vanilla extract and found some old artificial vanilla in the pantry. When I finished I went in for a taste And To my surprised the pudding had a more vanilla flavor. I thought it was just me but now I know why 👍🏻. Thanks Dan.

@gribble2979 Год назад

Dan is the best thing on RU-vid. He never disappoints!

@jlo10000 Год назад

I have used Adams Best Vanilla for 56 years. I was such an inexperienced cook I once searched a grocery store for special water to be used in a recipe that said to cook the spinach in water that clings to the leaves. That is a true story. Back to Adams Best, two tsp of it an a 1/8 tsp of salt and a vodka crust has made my pecan pie the favorite of everyone who has tasted. Thanks for a educational, humorous and entertaining video!

@MM-jf1me Год назад

What did that recipe even mean "water that clings to the leaves"? I wanna give younger-you a hug as it sounds like something a younger-me would be confused by as well: today I'd just take their suggestion under advisement and cook the spinach however it was easiest for me at the moment.

@BbGun-lw5vi Год назад

😂 That’s hilarious!

@lisalee84 Год назад

Well done, Dan! You've presented a fact based, non-opinionated, reasonable, and well balanced report on a treasured ingredient. For a fast minute there I thought we were about to get a lecture, and I was glad to be proven wrong. In my cupboards, I currently have 30 vanilla beans, a quart of homemade extract, 2 or 3 bottles of various real vanilla extracts, and a giant bottle of imitation vanilla. I use them all in different applications, and have been drying the pods for decades after scraping the seeds. I can store the pod powder for some future use but usually I will just add it to whatever recipe I'm making, OR add it to the Vanilla Sugar Jar. But anyway, well done, you! ATK is the absolute best.

@rambling_rob7035 Год назад

Love Dan's segments. Informative and funny.

@xchekox Год назад

Loved the video. One small thing: the Aztecs didn’t exist “thousands” of years ago (they became Aztecs in 1325). And that pyramid is not an aztec pyramid. That pyramid is way older and was teotihuacan: an ancient civilization way before the Aztecs.

@EastSider48215 Год назад

I purely love vanilla and I routinely use a lot more than most recipes call for. Like, 3-4 times as much. And I use both real and imitation vanilla: real for recipes where it won’t be heated further, imitation for all baked goods. Yum to it all.

@adterpandrea Год назад

My family, also! We always say, in unison, when explaining a recipe and how much WE used: "because they never call for enough vanilla!"

@AN-jw2oe Год назад

This is so helpful, thank you! Now I know I can save my pure vanilla extract for things like ice cream and whipped cream, but use artificial vanilla extract in my cakes and cookies!

@AN-jw2oe Год назад

How much pure vanilla extract do you use per 1 cup of heavy whipping cream when making whipped cream? Currently I use 1 teaspoon per cup (which I thought was a lot)…. Am I missing out, should I use more???

@adterpandrea Год назад

@@AN-jw2oe Honestly, I would double it, perhaps triple. Depends on your cream and the vanilla. Double it and taste before it's fully whipped. If it's enough, you've got your amount. If you think it could use a bit more, add a little bit more.

@EastSider48215 Год назад

@@AN-jw2oe: How much you use depends on how intense of a vanilla flavor you want - me, I can’t get enough of it and if it weren’t for the high alcohol content, I’d probably just drink it. But for a cup of heavy cream, I add a tablespoon, and just two teaspoons of sugar. I like it mildly sweet but with a very assertive vanilla flavor.

Год назад

In my country it is more common to use vanilla essence because it is cheaper. Real vanilla is exclusive to restaurants as it is extremely expensive. But we have something quite similar to real vanilla and at a more accessible cost, it is called sarrapia (Dipteryx odorata, D. punctata) it is a seed with an aroma similar to vanilla.

@zachaument Год назад

I keep both on hand and use both! I actually have started to use them similarly to how I use good EVOO and the more processed olive oil since I saw this video. High quality EVOO and pure vanilla when I’m not cooking it (almost like a condiment) and the imitation vanilla or a processed olive oil when it’s going to be heated.

@hummersd Год назад

These keep getting better and better. Congrats to Dan and the team for making such a great series! 👏

@Margo5050 Год назад

I tell my husband all the time how great your presentations are. Clear. Amusing. Understandable.

@irenejoseph9547 Год назад

There is nothing artificial about Dan. He is pure entertainment and knowledge!!

@socialmisfit79 Год назад

Your videos absolutely crack me up. No matter what you post whether it applies to me or not I watch it and laugh and learn which is two of my most favorite things. I absolutely love food and I love science and I love comedy so you nailed it for me! Keep it up it is great! 😆

@Jaxthewonderhusky Год назад

Yes! I'm that orchid owner! When vanilla prices went out of control a few years ago, I switched to imitation and no one noticed. Now that the prices are back to normal, I switched back, and no one noticed. 🤔😁

@qwkimball Год назад

I make that same pastry cream in a Vitamix blender, using the "Soup" preset. It comes out perfect every time.

@thihal123 Год назад

Yeah, I don't think vanilla is boring or plain at all! Among flavours for ice cream and wafer biscuits, for example, vanilla is probably my top choice.

@davidbuben3262 Год назад

Same.

@JohnShalamskas Год назад

When tasting ice cream, always start with the vanilla ice cream before trying other flavors. Usually all other flavors are based on vanilla ice cream.

@ekuu8918 Год назад

Cheap ice cream producers lying and selling unflavored cream as "vanilla" ruined the reputation of an exquisite flavor. 😢

@jvallas Год назад

Thank you. Preferring imitation vanilla has been my guilty secret forever!

@MrWalksindarkness Год назад

It's funny that the imitation was preferred in some applications. I get frustrated when I watch cooking videos and snobby elitists say stuff like, "only use the pure extract" or "you have to buy fresh lemons, you can't use that bottled juice" or "don't even bother making this if you are going to use that nasty prechopped garlic". Maybe some people don't want to or can't spend 12 dollars on a bottle of real extract. If you are cooking or baking and making something with love for your friends and family, little things like this are fairly minuscule in the end result, and if cutting a corner like this is the difference between you making something and buying something premade from the store, you cut that corner.

@Marina-rc7px Год назад

Unfortunately in this case you should really splurge for organic pure vanilla because imitation vanilla comes from beaver butt excretions no lie

@PersonaRandomNumbers Год назад

I would normally agree, but I've never experienced a good pre-bottled lemon juice (always some weird off taste in it), and pre-grated garlic has never tasted as garlicky to me. Artificial vanilla has always tasted almost exactly the same to me, though.

@donnamar9084 Год назад

That practice has been discontinued for many years now. It is made the way Dan describes it.

@doomcheeks Год назад

@@Marina-rc7px Castoreum, which is produced by beavers is difficult and expensive to collect. Less than 300 pounds is collected annually, and most of it is used in the high end perfume industry. Castoreum isn't used in food production anymore. If it were, imitation vanilla would be way more expensive than real extract. Imitation vanilla is made from plant fiber in a lab, and is chemically identical to the vanillin in vanilla beans.

@lynnstlaurent6789 Год назад

I am Canadian so I guess that’s why I don’t mind the imitation stuff.

@JACLevair Год назад

❤ My favourite flavour! VANILLA. I have a jar of my own vanilla extract that I started in 2018. I keep topping it up with Madagascar Grade A vanilla beans (I add 5 to 10 new beans per year) and more Vodka. I have a second jar that I have started with the same type of vanilla beans and have not only begun the extraction with Vodka but also added Spiced Rum and artificial vanilla extract for that bump of vanillin flavour and to darken it’s colour! Dan, great video and as always so much fun. Thank you. JL

@747captain Год назад

I just brought a bunch of vanilla back from Tahiti! Love this!

@erikfreitas9288 Год назад

Fantastic episode! Learned so much!

@shewmonohoto Год назад

Great Video! I keep real and fake extracts on hand, as well as a variety of beans, not to mention pure powdered vanillin & ethyl vanillin (the ethyl has an earthier, slightly more complex flavor/aroma, and is 3x more pottant).

@dkuhn6792 Год назад

Thanks Dan for making me smile. I always enjoy your videos.

@melaneymattson3733 Год назад

WOW, really enlightening! Thanks Dan (and Hannah)! Melaney from SoCal

@lloydkeays7035 Год назад

One very strange thing is that while visiting Reunion Island, the place where vanilla farming was invented, which is also part of France so you would assume they know a little bit about cooking, they said that scraping the Seeds of vanilla pods is stupid. You should simply use the entire vanilla pod. Also kept in a sealed container it can develop little white hair which is the most exquisite versions of vanilla pods, like a mature cheese.

@thesender6321 Год назад

😱 I thought the little white hair was mold.

@lloydkeays7035 Год назад

@@thesender6321 well... You're not wrong... The whole thing about maturing the pod is... a form of (perfectly safe) controlled molding...

@DrDocDRM Год назад

Natural vanilla extract only for adding to buzzed up coffee: in blender add brewed coffee, butter or coconut oil or MCT oil, a little honey or stevia, big pinch of cinnamon ( I use true cinnamon ), a small pinch of Himalayan salt, and a small pour of vanilla extract. Blend 15-30 seconds, pour and be ready to scrape the foam from the blender jar when you pour. Can substitute cayenne pepper for the cinnamon - delete the honey in that case and add cacao powder with the vanilla.

@jacquespoulemer3577 Год назад

Dan Souza, Greetings from Oaxaca, Mexico . I've been cooking since 1965 (avidly watching Julia Child on TV) and retired to Mexico in 1986. Julia recommended using real vanilla extract and beans which I've done most of my life. Occasionally my partner would buy imitation vanilla which I would have him use in his own concoctions. Ina Garten taught me how to make my own vanilla extract with vodka, which is what I've been doing for years. we buy vanilla beans at a local spice shop 'La Oaxaquena' they cost around $3,US each. I go through around 20 per month. I enjoyed your video, very informative. All the Best JIM

@johnbyrd3369 Год назад

I keep both, but I've started using imitation vanilla more and more as time goes by. I like the clear vanilla flavoring in particular.

@AN-jw2oe Год назад

What brand makes clear imitation vanilla extract???

@batacumba Год назад

@@AN-jw2oe McCormick does, I know there are other brands also.

@miwmusa9479 Год назад

Subscribe to Hiloba on RU-vid, get to know the beautiful village food and subscribe to the channel

@PokhrajRoy. Год назад

So nice to see Dan delighting us with Edutainment. Also, truly impressive cold open which had me CACKLING.

@citibear57 Год назад

Dan is awesome! He always makes learning fun 👍

@margeryk000 Год назад

Dan is always a treat.

@jasminelaramie5576 Год назад

Love the episode on vanilla. 🥰 I always use the Nielsen Massey Vanilla bean paste. I find the other stuff has a strong alcohol flavour. Great episode. I am going to make the Pate a choux for Christmas 🎄 time.

@sherrybirchall8677 Год назад

Oooh, sounds good. I'm going to try that.

@ZanHecht Год назад

The imitation vanilla is alcohol free as well. Serious Eats did a test with uncooked vanilla pudding, and while people could tell the difference between imitation and pure extract, it turned out that it was just the alcohol they were tasting. When they added a little vodka to the imitation stuff people couldn't tell them apart.

@glennl70 9 месяцев назад

I used imitation vanilla for making Christmas snacks this holiday seadon because I needed to use a lot and couldn't splurge for regular. I upped the amount I used, typically from one tsp to one and a half tsp and everything I made tasted wonderful. This included hard toffee and Rice Krispie squares.

@sharonhoepker Год назад

I make my own bourbon vanilla, giving each batch 1 year to steep. It is waaay better than anything I have had before, imitation or real. I use Tahitian grade B vanilla beans (the flavor is better). I cut long slits into 10 vanilla beans and put them in a 1 liter glass jar with a tight fitting lid. Fill with bourbon. Store in a cool dark place and swirl periodically. After 1 year, decant into 5oz stoppered glass bottles and cut the vanilla beans in half. Add vanilla beans to the bottles. Yummy!!! I replied below also, with links to products but it didn't stick, editing the post with info now in case the reply with links below disappears.

@angelatruly Год назад

Hi Sharon. Would you share your recipe? I would love to try, but don't know the ratio?

@victorkroud3642 Год назад

I see Sharon didn’t reply. But I too make awesome vanilla. “SuburbanHomesteader Wy-Az” here on RU-vid gave me my start. As she suggested, I purchase my beans from SLO-Foods. Wonderful moist beans. Not cheap, but worth it. I use nice vodka, not the cheap stuff.

@angelbulldog4934 Год назад

@@victorkroud3642 I've made it with vodka also, and it turned out great!

@sharonhoepker Год назад

@@angelatruly I replied, will try again!

@donnamar9084 Год назад

The ratio that both of my vanilla bean co-ops suggest ( to be acceptable to sell as vanilla extract) is one Oz of vanilla beans to 8 Oz of alcohol (70-100 proof) I cut and slit the beans, add to alcohol, shake occasionally and let sit in a dark place for about a year. Dark alcohols such as spice rum etc. take 1 1/2 -2 years to extract

@joycej9415 Год назад

I love vanilla. I live 80 miles from the Mexican border and used to drive across and buy a quart of vanilla for about $8. Haven't gone in few years though. Just a couple of days ago I was in a Sprouts and their tiny bottle of real vanilla was $25 so seeing this is perfect timing for me!!

@brenda5511 Год назад

Oh Dan - you’re such a lovable goofball! Good information, thanks!

@hasna6096 Год назад

I always use imitation Vanilla only because of dietary restriction. I can't have any alcohol in my diet! And I am thankful for the alternative and it has been working fine for me. Occasionally I would use vanilla sugar.

@FoodieFindings Год назад

I'm so glad to see the ground vanilla powder getting the love it deserves. IMO it's how vanilla should always be used, especially for vanilla sugar. Escoffier was on this 100 years ago.

@carolyncavanaugh7249 Год назад

Each July I start a new bottle of vodka and vanilla beans, then let it sit for two years; I didn't realize that I can just add to my existing one. I have a bottle of spiced rum that is going to be the base for my next extract.

@BooBaddyBig Год назад

I often make my own flavored yogurts by stirring in flavorings. I do find the mix of real vanilla and synthetic vanilla gives a much better taste than just the cheaper synthetic.

@scottmarcom9390 Год назад

Good stuff Dan!

@PokhrajRoy. Год назад

I have heard about the Vanilla and Sugar combo. It’s quite interesting.

@sweingold5686 Год назад

Outstanding. I want those patachoo pastry things NOW. Question : What is Bourbon Vanilla? I have it in my cupboard.

@robertsterner2145 Год назад

This was very interesting, especially regarding the way vanilla is produced and treated. I've seen stuff before, I think from Kenji, about imitation vanilla being better than real in many/most applications, and I try to use it when I remember, but that jar of real vanilla is just so inviting.

@suzannefrey7121 Год назад

I love videos like this. Thank you.

@roxanasmith7745 Год назад

I didn't know that there was anything different about vanilla extract. Thankyou for this information.

@voodoo2882 Год назад

from start to finish.....well done!

@BeachPeach2010 Год назад

I love my dark spiced rum vanilla extract. It adds so much wherever I use it. I also adore using my vanilla sugar, which seems to be relatively unknown in the US, although Europe has had it forever. It's a surefire way to up your baking game or just coffee.

@joyanders3968 Год назад

He is smart, cute, and funny. Love watching and learning from his videos.😀

@chriscolazo2689 Год назад

You forgot to mention another aspect that makes vanilla so hard to cultivate as a commercial product- the flowers only bloom for 24hrs, so the window for pollination only lasts a day!

@ce8084 Год назад

I love your humor! ❤️❤️🤣🤣🤪😂😂 Thanks for the info. No wonder vanilla is so expensive.

@JNOPC01 Год назад

I’m so going to make these cookies this weekend ❤

@AN-jw2oe Год назад

It’s like how I actually prefer Aunt Jemima’s syrup over pure maple syrup!!! It is slightly sweeter and has a stronger maple flavor!! Exactly why I love maple bar donuts!

@rudyvel Год назад

I brought back bottles of vanilla from Mexico a few months ago for myself and friends for holiday baking. I don't know what the difference is though. My ex mil gave me some once and said it's stronger than regular vanilla and to use half of the amount called for.

@technogeek8594 Год назад

Wow... Thank you for the deliciously amazing sounding recipe! Added it to my Christmas Cookie list!

@cherylross5322 Год назад

There are several brands of "imitation" vanilla extract. I go back and forth between using real vanilla and Watkins. Both are yummy!!!

@RasheedahNizam Год назад

Love ya, Dan! My family mostly makes highly odorous curries at home and we have found that the bottle labeled IMITATION VANILLA at Walmart for $1.48 currently can be simmered in a pot with orange slices and cloves to rid the home of the smell. I keep the pot going sometimes for hours. My real vanilla is prohibitively expensive to do this but also real vanilla is not stable enough to still smell after hours of boiling. I also recommend fake vanilla when baking at higher temps, and when the vanilla is not the star. It's a waste otherwise, kinda like using your best champagne to mix with cheap OJ for a mimosa. For sure I use vanilla paste for ice cream, shortbread etc when it counts

@Grand1Simon Год назад

Man! My dog looked at me like I'm crazy when I laughed out loud watching you smile handshaking yourself proudly! This made my day!!!

@NateJ Год назад

VAN-uh-lin, or vuh-NIL-in ? I always thought it was pronounced kind of like vanilla.

@dorothycrowder8577 Год назад

Dan your videos are a hoot! Love 'em all!

@joycerodriguez6837 3 месяца назад

I love Dan😉🥰🤣. I’m adding to my baking knowledge thanks to him- give him a raise 🎉😂

@callioscope Год назад

When my husband was put on a diet to fix mold toxicity, all alcohols were out … as were almost everything worth eating, but I was able to bake him some carob brownies with powdered vanilla. It got him through that tough period. I see many European recipes that use sachets of vanilla sugar and wish we used them in the US, but I am happy enough with paste and the occasional bean. I scored a quart of paste from a restaurant supply store guy on Nextdoor. I can’t imagine going back even to extract. Imitation is just flat, at least in home baking in my experience. But then, I am team vanilla over chocolate, so maybe that’s why.

@lynnstlaurent6789 Год назад

Check a European store or maybe an online retailer. I have seen vanilla sugar at my local bulk store but I am not American.

@desertfox3860 Год назад

Both informative and fun! Thanks for sharing!

@miwmusa9479 Год назад

Subscribe to Hiloba on RU-vid, get to know the beautiful village food and subscribe to the channel

@deecee6211 Год назад

I've figured it out! He so reminds me of Alton Brown from "Good Eats"! So great at relaying info with clever humor. 😄

@explorerny1 Год назад

Dan’s the best !!!!!!!!

@kmichalene Год назад

A restaurant across the street from me makes mashed potatoes with vanilla. I was a little apprehensive, but the potatoes were delicious!

@mastod0n1 Год назад

I just learned that I've been pronouncing "vanillin" wrong in my head while reading the word my entire life. I don't think I've ever said the word out loud lol.

@batacumba Год назад

Lol I just had this same thought.

@laurao3274 Год назад

According to the Oxford dictionary, Dan is pronouncing wrong here.

@goblinwizard735 Год назад

I’m a fan of vanilla and Dan.

@danbutler7586 Год назад

Had vanilla extract from Haiti in the 1990s. Never have I sensed a richer and more flavourful vanilla.

@angelatruly Год назад

Wow that is a vanilla crunchy whoopee pie. My dreams have come true.

@damned_1 Год назад

I love the vanilla from Costco and of course any vanilla from Mexico even Molina, believe it or don’t!! Both delicious.

@ejbear8403 Год назад

When baking most cakes like chocolate or spice or when making Banana Bread, I substitute Bourbon for the Vanilla--just double the amount. In such strongly flavored items the Vanilla is not missed--and the end result is still delicious.

@barbaracholak5204 Год назад

MMMMM good 😋

@sherrybirchall8677 Год назад

That sounds good. I'm going to try that. 😊

@xtina1610 Год назад

Last week I saw you can order a vanilla orchid. I thought, "I could do that." Today I watched this video. Then I thought, "Yeah. No."

@ninjaspambot Год назад

Wouldn't the "pastry cream" actually be Creme Diplomat due to the mix with whipped? Still looks amazing, and Dan is the best.

@lourdesshoaf8212 Год назад

Diplomat Cream = pastry cream + whipped cream + gelatin

@canileaveitblank1476 Год назад

ATK’s testing chose Watkins brand for baking/heating imitation vanilla.

@Zenaltra Год назад

I've only ever used real vanilla extract, but this video and others recently make me feel I should pick up some imitation for my cookie baking.

@dock6000 Год назад

Charming and funny!

@Mark723 Год назад

Yes, yes he is.

@johnmcglynn2125 Год назад

Thank you Dan, always a pleasure....

@TheCleric42 Год назад

I was amazed to learn the sweating can take place at 150 degF. Most proteins will unfold at a much lower temperature (more like 120). But you mentioned other flavors being created by oxidation reactions. Perhaps the sweating starts at 100 degF and is slowly increased to 150?

@KyleHohn Год назад

I bought pure crystalline vanillin a few years ago. It’s a small bottle but is equal to 600 gallons worth of real vanilla extract!

@danmar007 Год назад

That was really well-done. You had me fooled, and I've been working with computers for over 40 years.

@becauseimafan Год назад

🤯 This makes so much sense!! Of course the _cooking process_ will change the more complex natural vanilla, and the artificial will be stronger comparatively at the end - it's designed for this, that's so cool!! (They really should just switch the names, lol, the artificial one is the "pure" chemical and the natural one has "impurities" of other components that make up the flavour complexity.) Also, this explains one reason why my parents had a shelf in the kitchen with small bottles of 🚫Not For Cooking🚫 oils - they looked fancy and were more expensive, but some of them were from toasted seeds, etc. OH! *Mulled wine!* You use cheaper wine to make it, cuz you're gonna heat it up and add a bunch of stuff to it, and you'd be changing the flavours of more expensive wines which is like the point of expensive wine?? 😆 Okay this makes so much sense and is just, big lightbulb moment 😁 I'm definitely gonna rethink my marinade process, to start with! Anyways - Thank you! Thank you for explaining the pure vs. artificial, and also the history and the production! That's actually what I was looking up, why "real" vanilla is expensive. And from a channel I already watch and appreciate! Thank you! Thank you Dan and the whole team! ⭐⭐⭐⭐⭐

@jonathanstout9920 Год назад

the handshake and smile at the camera. what a great play on the gag from the first bit

@ahhhlindsanityyy Год назад

Waiting on that hair care routine! I keep both real and imitation vanilla in my kitchen :)

@miwmusa9479 Год назад

Subscribe to Hiloba on RU-vid, get to know the beautiful village food and subscribe to the channel

@abangganteng2025 7 месяцев назад

wtf by hair care FOOLEST FOOLISH ! THESE MAN IS NOT DO A HAIR CARE VLOG !

@pipsuki Год назад

sometimes kroger has the private select pure bean extract, on the mark down end cap. i got a 25$ bottle for $4. my husband loves my cookies with it

@joettaflyascanbee4659 4 месяца назад

God Bless You! You have literally saved my cake baking az a lot of coins!

@jeff__w Год назад

I was a bit mortified to discover that, for decades, I’ve been pronouncing _vanillin_ apparently incorrectly with the stress on the NIL syllable (rather like the word _vanilla_ itself) rather than on the VAN syllable. _Then_ it turns out that the overwhelming majority of online dictionaries that provide audio pronunciations actually suggest the pronunciation I’ve been using so I don’t feel so bad. 😅

@3moirai Год назад

I was wondering about that myself. It sounds like he's saying VAN-ah-lin. Growing up I learned at va-NIL-in.

@jeff__w Год назад

@@3moirai To me, it was like _vinyl_ but with the first syllable being _van_ + _in._ Very weird.

@sherrybirchall8677 Год назад

I don't know. One time, awhile ago, I mistakenly bought some Watkins that I thought was real vanilla, but was imitation. I used it for a long time, always unhappy with that whatever the hell that was fake vanilla flavor. I finally decided that life was too short and threw the damned stuff out. It's real vanilla for me.

@gbriank1 Год назад

I'd love to see Dan create a masterpiece recipe using ingredients from a discount food store, like ALDI.

@laurao3274 Год назад

All the ingredients he used in the cream puff recipe can be found at Aldi's.

@ubombogirl Год назад

always a pleasure to watch your vids, dan...those cookies though 😯😯😯😯😯😯😯😯😯😯😯😋😋😋😋😋😋😋😋😋

@calvinbanh1431 Год назад

He and Lan Lam are why I subscribe

@30Huckleberry Год назад

👏👏every sweet baked good in my house gets at least a tsp of vanilla regardless of recipe

@juliemcinnis3472 Год назад

Never take nature and it’s gift for granted. I love vanilla flavours in anything. Great video.

@HayTatsuko Год назад

What happened in Madagascar is just another reminder that we shouldn't take products derived from plants for granted. Folks did that with the Gros Michel banana back in the mid-20th Century and now it's relegated to a few growers outside the main -- and fungus-contaminated -- commercial growing regions. The Cavendish that replaced the Big Mike is under threat now from new versions of that very same fungus, raising the specter of having to either move to a different banana cultivar for commercial production, or genetically engineer Cavendish to be resistant to the offending fungus. While GMOs don't bother me a bit, I know some folks really are not cool with them, so both things might end up happening.

@PMLNavarro Год назад

Wow - more than I ever guessed I could learn about vanilla! Thanks, Dan! ... I will only use real vanilla. Something about the word "artificial" combined with "dessert food" doesn't sit well with me.

@davidbuben3262 Год назад

Same.

@AnhVu-xo8hs Год назад

I think the vanillin mocule (being hydrophobic) is more solutable in high proof alcohol or oil than in water, so if you wanna maximize the flavor out of the og stuff, split and soak the bean in vodka or moonshine for very long hours. Most vanilla extract contains alcohol bco this method of extraction

@AnhVu-xo8hs Год назад

Also pure vanilla tastes best in fatty food i.e. Chantily cream Ice cream custard or fat water emulsion of any kind

@MsSherrydarling Год назад

What about making your own extract? I use about 5 beans that l split open and place in a jar. To this, l add good vodka and close the lid. I store it in the cupboard for at least three months, giving it a gentle up and down pivot. Is this a method worth continuing?

@chandrawong449 Год назад

It depends on what size jar (actually it depends on how much alcohol you're adding to the vanilla pods in that jar). For the home baker, the FDA requirements equal 0.10 ounces of vanilla beans in every 1 ounce of spirits. If you’re using average-sized vanilla beans, 6 to 8 beans equal one ounce. For plumper vanilla beans, 1 to 3 beans equal one ounce. For smaller vanilla beans, you’ll need 15 or more to make up one ounce. I got a 2 pounds a relatively inexpensive vanilla pods online in 2015 or 2016. I chopped up 1.5 pounds and added about 3 L vodka. I decanted several bottles after 8 months, and left the rest to continue steeping. I just decanted the last of it this month! So, if you have the money and like the product, it's worth continuing. You will probably like the results better if you wait at least 6 months, though :)

@VintageAtticHideaway Год назад

I agree with everything Chandra said. You'll definitely need more time at the beginning, vodka, and pods. When I started my homemade extract a few years ago I believe I had made 15-20 pods and about half a bottle of vodka for each of my 3 jars I made. I steeped them for just about 6 months in my pantry and made sure to agitate them 1-2 times per week. Now every time I use a pod I add it to one of the containers and I adjust the alcohol content regularly.

@miwmusa9479 Год назад

Subscribe to Hiloba on RU-vid, get to know the beautiful village food and subscribe to the channel

@miwmusa9479 Год назад

@@VintageAtticHideaway Subscribe to Hiloba on RU-vid, get to know the beautiful village food and subscribe to the channel

@wernerbeinhart2320 Год назад

So, artificial vanilla is better for high heat applications because of the volatile secondary components. How much heat, time, dryness does it take to make it better than fresh seeds or pure extract? Creme brulee for example tastes far better with fresh seeds imo, but the temperature is fairly high at 120°C. It's still far lower than for baking cookies though as well as very wet.