It gives it flavor.
It's pollen, just with the moisture squeezed out of it. Like vanilla extract which a bunch out people use in baking and stuff.
most definitely there is a huge difference! real vanilla (i assume you are referring to real vanilla extract) comes from real vanilla beans (pods), and their flavor is much more true and pronounced than the artificial stuff... i would not use artificial in any dessert recipe as it will likely compromise the flavor of the final product! i mean, you could do it, but you'll get a better final result with the real stuff!!
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
Yes, but it may take more powder to receive the same affect of its liquid cousin. You will want to make sure that the all of the powder dissolves, so add it to the eggs, oil, or butter called for in the recipe. It is also a great hot beverage flavoring.
Vanilla and White Crispy - 2007 Hot Stuff 2-17 was released on: USA: 20 August 2008
Yes
In baking recipes, the dry ingredients are flour, baking powder, baking soda, spices, salt, cocoa (if it's used) and anything else that doesn't have moisture in it. Wet ingredients are fat, eggs, vanilla, milk, buttermilk and anything else that has moisture. Sugar is usually catagorized with the wet ingredients because it dissolves. The other dry ingredients (other than salt) don't dissolve but form a suspension.
Clorox ,toothpate and baking soda
PUT special stuff in it.
stuff and things
The French usually stuff crepes with chocolate filling, vanilla pudding, icing, jelly, even cabbage and fruits.
there is no goddess of vanilla. There was a goddess of growing stuff, demeter, in roman ceres. cereal comes from her roman name. Vanilla is a plant, so it's close