Vanilla acts sort of like salt. It is not just there to add flavor at the end, but to enhance the flavors around in it.
Janine poezyn
April 26, 2016
I suppose if you use the cheap vanilla essence it doesn’t matter. But if using the more delicate vanilla bean or vanilla extract you would not want to hammer the flavour out of it and let the alcohol base all evaporate.
Khanya Giyose
April 5, 2016
Hi Bev
Listen, im not an expert but what iv noticed and researched is that Vanilla is a sensitive ingredient, seems as though someone well before our time figured that that the more beating or cooking or anything done to vanilla breaks down its properties. Each time you stir whisk mix add in other ingredients Vanilla gets stripped off of its intensity and evaporates leaving you with lessof its flavour…To be honest with you id like a scientist to tell us why.
I would really like to know. Interesting.
Vanilla acts sort of like salt. It is not just there to add flavor at the end, but to enhance the flavors around in it.
I suppose if you use the cheap vanilla essence it doesn’t matter. But if using the more delicate vanilla bean or vanilla extract you would not want to hammer the flavour out of it and let the alcohol base all evaporate.
Hi Bev
Listen, im not an expert but what iv noticed and researched is that Vanilla is a sensitive ingredient, seems as though someone well before our time figured that that the more beating or cooking or anything done to vanilla breaks down its properties. Each time you stir whisk mix add in other ingredients Vanilla gets stripped off of its intensity and evaporates leaving you with lessof its flavour…To be honest with you id like a scientist to tell us why.