Don't laugh, but tonight, for the first time I did battle with a vanilla pod. Up until now they had seemed like too much of a pain in the neck compared to a bottle of extract, but SWMBO ordered vanilla ice cream made with real vanilla and she even bought the pods. I still think they are a pain in the neck but the custard, which is currently chilling does taste gooooood.
We do get a real vanilla extract, a brown paste like material with low alcohol content.
The local milk cooperative 'Amul' sells ice cream with real vanilla, they buy it from growers in South India, where suddenly a lot of cultivators got started, only to have a collapse due to over supply.
The growers have a cooperative as well, and they try to help stabilize supply and prices.
The other makers, including Unilever, use vanillin, artificial flavor made from the wood pulp industry by products, which is very cheap.
How did you break up the pod?
Can you shred it, and store the rest?
Have you tried cardamom powder and a little nutmeg as flavor to home made custard?
The local milk cooperative 'Amul' sells ice cream with real vanilla, they buy it from growers in South India, where suddenly a lot of cultivators got started, only to have a collapse due to over supply.
The growers have a cooperative as well, and they try to help stabilize supply and prices.
The other makers, including Unilever, use vanillin, artificial flavor made from the wood pulp industry by products, which is very cheap.
How did you break up the pod?
Can you shred it, and store the rest?
Have you tried cardamom powder and a little nutmeg as flavor to home made custard?
Vanillin is the flavour you associate with the vanilla that comes from the orchid. There is nothing artificial or fake about it. It’s the same chemical, regardless of the source.
I think you will also find the majority of vanillin is extracted from crude oil, not wood pulp or other potential sources as that is the cheapest raw material.
I think you will also find the majority of vanillin is extracted from crude oil, not wood pulp or other potential sources as that is the cheapest raw material.
Wikipedia:
https://en.wikipedia.org/wiki/Vanil... organic compound,extract of the vanilla bean.
"Today, artificial vanillin is made either from guaiacol or lignin."
That was my source, and there are many so called experts there on Wikipedia....
I think you are better informed than me about the locally sold material, and the prevalent food regulations.
https://en.wikipedia.org/wiki/Vanil... organic compound,extract of the vanilla bean.
"Today, artificial vanillin is made either from guaiacol or lignin."
That was my source, and there are many so called experts there on Wikipedia....
I think you are better informed than me about the locally sold material, and the prevalent food regulations.
It’s kind of like ice. If you find it in an arena and it’s made by a refrigeration unit, it’s called artificial ice. If it’s on an outdoor pond and made by the outdoor temperature it’s natural ice.
Same thing, different source. I’ll let you decide.
Personally, I have not bought natural vanilla for many years. No one I know is able to tell the difference.
It reminds me of beer from a can vs. a bottle. We are all entitled to our opinions no matter how many times we fail the taste tests.
Same thing, different source. I’ll let you decide.
Personally, I have not bought natural vanilla for many years. No one I know is able to tell the difference.
It reminds me of beer from a can vs. a bottle. We are all entitled to our opinions no matter how many times we fail the taste tests.
There are arguments about dark and clear bottles affecting beer taste, if left in a shop window, the clear bottles will let more light into the contents.
It does not matter if they are stored in the dark.
Cans, the lacquer coating the insides has been accused of a lot of things...
I think fresh spice pastes taste better than powdered spices, but for a product like vanilla, the storage and transit also may have an effect on the taste.
Then it becomes like frozen orange juice, kids who grew up consuming it found the taste of freshly squeezed orange juice to be odd.
Be happy and comfortable, it is like that sometimes, the effort to be different at times seems excessive.
BTW, I find a dash of black pepper fresh from the mill improves the taste of fresh orange juice, worth a try. I use about a pinch in a 300 ml glass.
Chikki season again, will try edible camphor, black pepper, fennel and some other additives in the melted jaggery, and a little black and white sesame in the broken peanuts, when making it on Sunday.
It does not matter if they are stored in the dark.
Cans, the lacquer coating the insides has been accused of a lot of things...
I think fresh spice pastes taste better than powdered spices, but for a product like vanilla, the storage and transit also may have an effect on the taste.
Then it becomes like frozen orange juice, kids who grew up consuming it found the taste of freshly squeezed orange juice to be odd.
Be happy and comfortable, it is like that sometimes, the effort to be different at times seems excessive.
BTW, I find a dash of black pepper fresh from the mill improves the taste of fresh orange juice, worth a try. I use about a pinch in a 300 ml glass.
Chikki season again, will try edible camphor, black pepper, fennel and some other additives in the melted jaggery, and a little black and white sesame in the broken peanuts, when making it on Sunday.
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with difficulty, as it came out the packet it was dry and stick like. I think next time I need to soak it a bit. but slice in half, scrape out seeds (I think I got half of them) and chuck in the milk.How did you break up the pod?
There are seeds left. I washed and dried the pod so will re-use in somethingCan you shred it, and store the rest?
Have you tried cardamom powder and a little nutmeg as flavor to home made custard?
Didn't try cardamom and nutmeg this time as wanted a baseline vanilla to work up from. The recipe may have had too much sugar but cannot tell until frozen, which is underway at the moment.
SWMBO is having a drive to more 'natural' ingredients. This was next to try. After this I will be tasked with trying to make a nutella like brown glorp.Vanillin is the flavour you associate with the vanilla that comes from the orchid. There is nothing artificial or fake about it. It’s the same chemical, regardless of the source.
TV chefs soak the pod and then dry it off. Split the pod in half lengthwise with a sharp knife, then scrape out the seeds and paste with the blunt (non cutting) edge of a butter knife. Use seeds and paste in your recipe, and cover the leftover pod with a cup of sugar in a sealed jar. This creates vanilla infused sugar in a week or so, good for many uses including sprinkling on kids' buttered toast.
I understand that in many cases. Not so in others. To be perfectly honest, rather than genuine dandelion wine, I prefer the artificial variety made from grapes.SWMBO is having a drive to more 'natural' ingredients.
well with real pods it 'might' taste better. Don't know till I try. I'm supportive of reducing intake of things that kill orangutans and where clever people take food, break it down in a big chemical plant to it's constituent parts then recombine to make something new. I understand the skill of making 2 million pots of something a day that all taste the same with a long shelf life and identical mouth feel, but not sure I need to be eating it
The science is not there on what really is healthy and what isn't, but Bill's law is that unhappy wife is unhealthy to Bill!
The science is not there on what really is healthy and what isn't, but Bill's law is that unhappy wife is unhealthy to Bill!
Fully fermented and particulate settled.
Product screened. Pulp will be dried and reused as crab boil, etcetera.
Chipotle style sauce 2023 bottled.
As usual, it's very good, the addition of the sugar prolongs the fermentation, gives it an extra tang and allows you to add a little extra salt at the end as an added preservative and flavour enhancer. The smoke, while a little mild for my taste, is still a nice complement.
Product screened. Pulp will be dried and reused as crab boil, etcetera.
Chipotle style sauce 2023 bottled.
As usual, it's very good, the addition of the sugar prolongs the fermentation, gives it an extra tang and allows you to add a little extra salt at the end as an added preservative and flavour enhancer. The smoke, while a little mild for my taste, is still a nice complement.
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That's the only way I know.TV chefs soak the pod and then dry it off.
Extra smooches from the Mrs, we hope.ice cream tasted and I have brownie points.
Note to Bill: Don't volunteer for a taste test test. A couple of drops of 'mystery liquid' and suddenly you think the real stuff is the fake.well with real pods it 'might' taste better.
Since you are old enough to type, your body has been so 'polluted'. whether you chose that or not, that to fight or buck the system is about as rewarding as eating 'organic' food. If that is confusing to you, I am not the scientist but the info is readily available.but not sure I need to be eating it
I wish I were in marketing. But that is for another day.
So glad to hear Bob. I'm pretty sure you told us you no longer imbibe, but those around you have given you the thumbs up, yes?Quite happy with the results, as good as any i’ve ever made.
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