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Does anyone know how much Vanilla extract can be substituted for Vanilla Beans. I can't afford these things ! Some recipes call for a whole bean, and even half of the bean - how much extract can I use?
1 Vanilla bean - if you are unable to locate a whole bean, substitute PURE vanilla extract; 2 teaspoons1 (1 inch) vanilla bean = 1 tsp vanilla extract
I used to be a vanilla snob. If it wasn't pure vanilla I wouldn't use it. It's been proven that artificial vanilla and pure vanilla has no noticible taste difference when the food is baked. I now use the better quality artificial vanilla in baked goods and save the real stuff for the non baked foods like whipped cream, ice cream, frosting, etc.
Good quality Mexican vanilla extract and whole beans are expensive just as any pure vanilla is anywhere. The label may say 100% vanilla or pure vanilla and it is, pure 100% artifical vanilla. The labeling laws aren't much in Mexico. The main thing is be sure there is no coumarin in the ingredients list. A good price guage to judge a good price for Pure Mexican vanilla extract is it usully sellls for about $6 for 4.5 ounces.
Now I do notice the difference in my baked goods if I use imitation vanilla - my husband won't eat it for one thing. I only buy vanilla extract, but I get it at Sam's Club in a 16 oz bottle - it is I believe Tone's brand - price varies, but it is usually 1/2 to 1/4 of the price of Vanilla extract at the grocery that you buy in 2 or 4 oz bottles - I think last time I got it for $9 or $10. And it lasts pretty much forever or at least year with how much I bake . I won't use margarine either in my baking - only butter. I can taste the difference on that one too. I guess I am a vanilla and butter snob
I can tell the difference in good artificial vanilla and the not so good. Tones and Watkins make an excellent artifical vanilla. I use Madagascar vanilla in all my unbaked goods. I use to use nothing but real butter in all my baked goods too but found that Parkay margarine has the same flavor as butter in baked goods so I use 1/2 real butter and 1/2 Parkay. Newbies: You can not use spread to sub for butter or margarine.
Thanks bunches - I've written this down and will take it home to tape inside the cupboard door!
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