stratego
Trying to be good.
Hi, I'm back on the condition that I be good. I've apologized, and my friend has been talking to TF and the mods to get me back (you may know her as Too Great). I will no longer be controversial. No fake articles etc.
To prove my intentions, I've created this thread to be as neutral as possible. I'd like to know what kind of vanilla are you neutral to? Here are some info on Vanilla. Vanilla Info
[b[Mexican vanilla[/b] is made from Vanilla planifolia (now sometimes called fragrans) plant stock indigenous to Mexico. It is a very smooth, creamy, spicy vanilla. It's especially good in desserts made without heat or with a short cooking time. Dark chocolate, cream desserts, alcoholic and non-alcoholic beverages, ethnic foods, wild game, poultry or meat, all benefit from Mexican vanilla.
Bourbon vanilla is a generic term for Vanilla planifolia, the vanilla most of us are familiar with as it's the most commonly used variety in extracts. Vanilla planifolia stock originated in Mexico, vanilla's birthplace, but cuttings were taken to other tropical countries beginning in the 1700s. In the 1800s, the French developed large plantations on Reunion, known then as the Ile de Bourbon, which is how the name Bourbon came into being. Although vanilla extract is high in alcohol content, it is not made from Bourbon whiskey.
Indonesian vanilla Depending on how Indonesian vanilla is cured and dried, it can be much like Bourbon vanilla, or it can have very distinctive differences. Some growers harvest their beans too early and use a short-term curing process that give the vanilla a more woody, phenolic flavor. As the early harvest keeps the beans from fully developing their flavor profile, it can be harsher and not as flavorful. It's important to note that not all Indonesian vanilla is harvested too early; premium grade Indonesian vanilla is excellent.
Tahitian vanilla (Vanilla tahitensis) comes from planifolia stock that was taken to Tahiti. Somehow it mutated, possibly in the wild. It is now classified as a separate species as it's considerably different in appearance and flavor from Bourbon vanilla. It is similar, however, to Vanilla Pompona, a variety of vanilla rarely used commercially, but that has religious and cultural significance with the Totonacas of Mexico, the first cultivators of vanilla. They consider Pompona the queen of vanilla, and she is always planted in a prominent place wherever they grow vanilla.
Imitation Vanilla Imitation vanilla is a mixture made from synthetic substances, which imitate part of natural vanilla smell and flavor. Imitation vanilla in the United States comes from synthetic vanillin, which mimics the flavor of natural vanillin, one of the components that gives vanilla its extraordinary bouquet.
Imitation Vanilla Imitation vanilla is a mixture made from synthetic substances, which imitate part of natural vanilla smell and flavor. Imitation vanilla in the United States comes from synthetic vanillin, which mimics the flavor of natural vanillin, one of the components that gives vanilla its extraordinary bouquet.
Ground Vanilla Beans Vanilla beans ground to a fine powder are sometimes confused with vanilla powder. Ground vanilla beans are sometimes used in commercial and industrial products. Ground vanilla is absolutely exquisite in food. Because it isn't in an alcohol carrier, you won't lose flavor when you cook or bake with it. As a result, you can use about half the amount of beans as extract.
Exhausted Vanilla Beans Exhausted vanilla beans are the ground residue of the extraction process. They may still hold some flavor and are added to commercial vanilla ice creams (often called "vanilla-bean" ice cream), and other products. They are generally not used in home cooking.
Vanilla OleoresinVanilla oleoresin is a semi-solid concentrate obtained by removing the solvent from the vanilla extract. A solution of isopropanol is frequently used instead of ethanol for the preparation. Some flavor and aroma is lost during removal of the solvent, but it does contain essential oils. Vanilla oleoresin is used in non-food products. Unfortunately, it isn't always stable in candle and soap making, which is too bad, as it's considerably less expensive than Vanilla Absolute.
Vanilla Absolute Vanilla absolute is the most concentrated form of vanilla. It is often used to in perfumes and other aroma-based products. Because it's so expensive, most candles, soaps, and other scented specialty merchandise, are made from synthetic vanillin. Vanilla Absolute is used in very high-end products in small quantities, often mixed with other fragrances in perfumes, for instance.
To prove my intentions, I've created this thread to be as neutral as possible. I'd like to know what kind of vanilla are you neutral to? Here are some info on Vanilla. Vanilla Info
[b[Mexican vanilla[/b] is made from Vanilla planifolia (now sometimes called fragrans) plant stock indigenous to Mexico. It is a very smooth, creamy, spicy vanilla. It's especially good in desserts made without heat or with a short cooking time. Dark chocolate, cream desserts, alcoholic and non-alcoholic beverages, ethnic foods, wild game, poultry or meat, all benefit from Mexican vanilla.
Bourbon vanilla is a generic term for Vanilla planifolia, the vanilla most of us are familiar with as it's the most commonly used variety in extracts. Vanilla planifolia stock originated in Mexico, vanilla's birthplace, but cuttings were taken to other tropical countries beginning in the 1700s. In the 1800s, the French developed large plantations on Reunion, known then as the Ile de Bourbon, which is how the name Bourbon came into being. Although vanilla extract is high in alcohol content, it is not made from Bourbon whiskey.
Indonesian vanilla Depending on how Indonesian vanilla is cured and dried, it can be much like Bourbon vanilla, or it can have very distinctive differences. Some growers harvest their beans too early and use a short-term curing process that give the vanilla a more woody, phenolic flavor. As the early harvest keeps the beans from fully developing their flavor profile, it can be harsher and not as flavorful. It's important to note that not all Indonesian vanilla is harvested too early; premium grade Indonesian vanilla is excellent.
Tahitian vanilla (Vanilla tahitensis) comes from planifolia stock that was taken to Tahiti. Somehow it mutated, possibly in the wild. It is now classified as a separate species as it's considerably different in appearance and flavor from Bourbon vanilla. It is similar, however, to Vanilla Pompona, a variety of vanilla rarely used commercially, but that has religious and cultural significance with the Totonacas of Mexico, the first cultivators of vanilla. They consider Pompona the queen of vanilla, and she is always planted in a prominent place wherever they grow vanilla.
Imitation Vanilla Imitation vanilla is a mixture made from synthetic substances, which imitate part of natural vanilla smell and flavor. Imitation vanilla in the United States comes from synthetic vanillin, which mimics the flavor of natural vanillin, one of the components that gives vanilla its extraordinary bouquet.
Imitation Vanilla Imitation vanilla is a mixture made from synthetic substances, which imitate part of natural vanilla smell and flavor. Imitation vanilla in the United States comes from synthetic vanillin, which mimics the flavor of natural vanillin, one of the components that gives vanilla its extraordinary bouquet.
Ground Vanilla Beans Vanilla beans ground to a fine powder are sometimes confused with vanilla powder. Ground vanilla beans are sometimes used in commercial and industrial products. Ground vanilla is absolutely exquisite in food. Because it isn't in an alcohol carrier, you won't lose flavor when you cook or bake with it. As a result, you can use about half the amount of beans as extract.
Exhausted Vanilla Beans Exhausted vanilla beans are the ground residue of the extraction process. They may still hold some flavor and are added to commercial vanilla ice creams (often called "vanilla-bean" ice cream), and other products. They are generally not used in home cooking.
Vanilla OleoresinVanilla oleoresin is a semi-solid concentrate obtained by removing the solvent from the vanilla extract. A solution of isopropanol is frequently used instead of ethanol for the preparation. Some flavor and aroma is lost during removal of the solvent, but it does contain essential oils. Vanilla oleoresin is used in non-food products. Unfortunately, it isn't always stable in candle and soap making, which is too bad, as it's considerably less expensive than Vanilla Absolute.
Vanilla Absolute Vanilla absolute is the most concentrated form of vanilla. It is often used to in perfumes and other aroma-based products. Because it's so expensive, most candles, soaps, and other scented specialty merchandise, are made from synthetic vanillin. Vanilla Absolute is used in very high-end products in small quantities, often mixed with other fragrances in perfumes, for instance.
I'm proud of you.
