To substitute for 1 tablespoon of rose water, you can use an equal amount of vanilla extract. Vanilla extract is a concentrated flavoring agent, so using the same amount as the rose water should provide a similar level of flavor intensity. Keep in mind that vanilla extract has a different flavor profile compared to rose water, so the final dish may have a slightly different taste. Adjust the amount of vanilla extract based on your personal preference and the specific recipe you are using.
No. Pure vanilla extract should contain only vanilla & alcohol.
I haven't ever heard of vanilla extract harming the unborn baby, but ask a Dr, if you are worried.
This is more of a matter of taste I'd say, however, I'd suggest using Mint Extract in place of the normal vanilla. Vanilla extract is called for in most chocolate cake recipes, it enhances the chocolate flavoring, to make a mint cake, just substitute a mint extract for the vanilla.
"Pure" vanilla extract is, in effect, a liqueur and should have an indefinite shelf life provided it is stored properly.
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.
Pure vanilla extract should contain only three elements. Alcohol (at least 35% or 70 proof), water, and vanilla beans.
No, you cannot substitute maple syrup for maple extract. That is because an extract, a concentrated flavoring, is used to add flavor without adding other ingredients, or changing the consistency of the recipe. Only pure or natural maple extract has a percentage of maple product.
Do not worry. It will taste a little different, but should still be good.
yes, it is stored at room temperature so there should be no spoiling.
As a general guideline, you can substitute 1 tablespoon of soy sauce for every 1 tablespoon of miso paste in a recipe. Adjust to taste based on the desired saltiness and flavor.
To begin you wouldn't use vanilla extract, you would use vanilla cream. You only need a little so when you pour just pour as you count. 2 pours should do it, you don't need much.Another viewPure Vanilla extract is fine to add flavor to a carafe of fresh brewed coffee. You may add 1/4 to 1/2 teaspoon per cup depending on your taste preferences.
Most can be kept in the cupboard. If refrigeration is needed, the label should indicate that.