Pure vanilla chemically has over 200 elemental chemicals that give it its taste and smell, and it is impossible to mimic this 100% today. The main compound that gives real vanilla its taste is called vanillin. Madagascan vanilla has 3 times as much vanillin concentration (and therefore taste) compared to its nearest competition the Mexican Bourbon variety, and this is why it has such a reputation.
Also, in order to meet FDA standards, pure vanilla extract must contain 13.35 ounces of vanilla beans per gallon during extraction and 35 percent alcohol.
Vanilla Extract is better than imitation vanilla for non-baked and cold desserts where heating does not take away the flavor, but imitation vanilla flavor is very similar when used in baked items.
No, you would not use the same amount of vanilla extract as you would vanilla flavoring. Vanilla extract is pure and stronger than vanilla flavoring, so you would probably need two or three times the amount of flavoring as you would for the extract.
No. Extract tends to have a stronger flavor since it is the vanilla bean soaked in alcohol. Flavoring may have other ingredients and will be less concentrated.
No. Vanilla extract is real vanilla and the extract means that vanilla bean is soaked in alcohol to extract the vanilla into the alcohol. Imitation vanilla is extracted from wood chips. BTW, vanilla is a fragrance rather than a flavor. It is a very elegant mental trick where you smell the vanilla and believe your tasting it. The vanilla bean is part of the Vanilla flower.
the same. extract is natural. flavoring was created in a lab, has nothing to do with potency. always use the real stuff if you are going to the trouble of cooking from scratch.
Vanilla essence and vanilla extract are not the same. Vanilla essence is artificial, and vanilla extract comes from pure vanilla.
Essence is defined as possessing the qualities of something in concentrated form and extract is a solution (as in alcohol) of essential constituents of a complex material. So according to this, strictly the extract should be natural and the essence may be a chemical imitation. But according to Wikipedia "An extract consists of a certain percentage of true essence, or its chemical imitation, in an alcoholic solution". So as a commercial product they may be the same.
You cannot use vanilla essence instead of vanilla extract in a recipe. This is because vanilla essence is not the same things as vanilla extract.
Yes. Vanilla extract & "Pure" Vanilla are generally the same.
No. Vanilla soda extract will have other ingredients added to it (corn syrup, sugar/sweeteners, etc) vanilla extract generally only consists of vanilla beans, alcohol, and water.
They are mostly the same, except that immitation vanilla is usually put in pasta and pie, and the extract in cakes.
Yes, you use the same measurement of almond extract that you would of almond flavoring. (Although sometimes you may find that the flavoring is marginally stronger than the extract, in which case you may want to add slighlty more extract. However it's personal taste, really).
unless the pure vanilla is specified as "double" or "triple" strength you would use the same amount of either. I bake a lot, and I would tell anyone if you are using imitation vanilla, use a bit more of it. Around a 1/4 teaspoon more to a 1/2 teaspoon more. If it's vanilla extract and a good one, stick with what the recipe calls for.
They are basically the same in effect.
In a recipe the terms vanilla and vanilla extract are generally used interchangeably
you can buy almond extract in almost any grocery store in the same aisle as the vanilla extract.
No, they aren't the same. Vanilla extract is extracted from the vanilla bean, and the FDA sets standards for the percentage of vanilla and alcohol in the extract. From what I have read, vanilla essence is much stronger, and it can either be derived from vanilla beans or from synthetic sources. Additionally, some forms of vanilla essence are not food grade, not for consumption, based on the method of creating the essence, and are intended more for perfume and scent purposes, I suppose.
yes you can because they are practicly the same just with different names Vanilla Essence does not have alcohol in it, and is at least double the strength to that of Vanilla Extract, which has alcohol in it. So for 1 part essence, use 2 part extract. I believe you have got the strengths wrong. Vanilla extract is the strongest and 1 part of essence = 1/2 part extract
Using a good quality Vanilla Extract one teaspoon (5ml) will provide the same flavour as one bean. Beware of Vanilla Essense which is not made from Vanilla Beans. For more Vanilla info browse to www.reunionfood.co.nz
You can use Almond extract. It won't be the same as vanilla but it still tastes good. u can use freezed coffe
Different flavors and almond is a stronger flavor.
Yes, you do.
It won't poison you, but it may degrade in strength so that you don't get as much vanilla flavor out of the same amount of flavoring. Eventually it will begin to taste stale. By placing an expiration date on it, the manufacturers protects themselves from consumers complaining that it doesn't taste right. e.g. if it's 25 years old, of COURSE it doesn't taste right - it's way past the "expiration date."
Yes you would use the same amount of either one. The only difference would be if the pure vanilla extract were a double or triple strength variant
You should use the same amount as called for in the recipe. According to Cooks Illustrated, imitation Vanilla has a *lot* more vanillin than real vanilla will have. Apparently, to be normal strength vanilla, you can only have so much vanilla. There's double-strength vanilla, too, which is what I prefer to use.
The same amount of regular sugar and the seeds from a vanilla pod, or the same amount of regular sugar with some vanilla extract.