Vanilla extract and vanilla essence. Vanilla extract, vanilla essence or vanillin? What is vanilla extract

vanilla essence is the best substitute for vanilla pods. In fact, this is a food flavoring that is not much inferior to natural in taste. The big plus and clear advantage of the essence over other similar products is that it takes very little to cook dishes, unlike the same vanilla powder or pods.

When preparing the essence, she insists on alcohol and gives him some of her essential oils, a small amount of enzymes, resin and tannins, not to mention vitamins and useful minerals. The latter include sodium, calcium and iron, vanilla pods and phosphorus are not deprived, but also potassium and zinc. There are 288 kcal per 100 grams of essence.

Vanilla arrived in Europe in the 16th century. She was brought from America. Subsequently, this spice has become widespread in cooking and perfumery.

How to do at home?

At home, the essence is quite simple to make, following the instructions, but it will take a lot of time to bring it to readiness. To make vanilla essence, you will need the following ingredients:

1 vanilla pod;
100 grams of alcohol (at least 40%).

After cutting the pod lengthwise, and then into several parts, place it in a dark glass container, fill it with alcohol and close it tightly so that the alcohol does not evaporate. Leave the bottle of essence for 2-3 months, shaking occasionally. Remember, the longer it sits, the stronger and brighter the aroma will be. Store vanilla essence in a dark, cool place.

After bringing the essence to readiness, it can be filtered from the remains of the vanilla pod through a coffee filter.

From the spent pods, with their preliminary drying, in the future, you can make vanilla sugar, aromatic bath salts, or use them in soap making.

If you do not have the time or desire to wait until the essence is infused at home, then you can simply buy it at the nearest supermarket or online store.

Application in cooking

Vanilla is widely used in cooking. Many people love this spice for its delicate and sweet aroma. Vanilla essence is often used in:

desserts;
drinks;
meat dishes.

Also, vanilla goes very well with alcohol and some types of fish. In addition to carbohydrates, vanilla pods contain proteins and fats, which means they are highly soluble in alcohol and give it a subtle exotic flavor. This led to the widespread use of vanilla in the creation of alcohol and alcoholic cocktails.

If you have vanilla essence in your kitchen, then a couple of drops will be enough to replace a packet of vanilla sugar or powder. How much vanilla to add to a dish depends on the recipe or on your taste preferences. But the essence is used a little differently than the extract. Due to the alcohol base, the essence evaporates during heat treatment. Therefore, it is correct to add it at the very end of the cooking process.

Now natural vanilla is not so often used on an industrial scale, in part because of its cost and difficulties in preparation for use. Vanilla is replaced with synthetic vanillin, which is cheaper and more convenient to produce.

What can replace vanilla essence?

You can replace vanilla essence with vanilla powder (vanillin) or vanilla sugar. Vanilla powder has a brighter flavor than sugar, so you need a lot less of it.. Thus, observing all proportions, you can replace 25 grams of vanilla essence with the products indicated in the table.

For a person who loves vanilla, vanilla essence will be a real find!

Sometimes you read a recipe, and your hands drop... Fennel, capers, anchovies, mascarpone, coconut milk, mirin - what is it and where can I get it all?

And we often postpone the desired recipe with a sigh of disappointment: either you need to go to a distant supermarket for the ingredient, or the price for it is in the clouds. However, nothing in the world is irreplaceable! Let's try to cheat a little.

Anchovies

The funny thing is that many still confuse them with gherkins or pickles - small, young cucumbers. In fact, anchovies (lat. Engraulidae) are a family of fish of the herring order.

The notorious anchovy often an eyesore to housewives in meat and chicken pates, various salads. In meat dishes, anchovy gives a slightly noticeable flavor. You can replace it with a sprat of spicy salting, and if you need a light tone, then it’s completely ordinary, worker-peasant. You can also replace the anchovy with Thai or Vietnamese fish sauce. It is possible, however, that there will be no problems with the latter. But it's definitely cheaper.

Mascarpone cheese

In fact, mascarpone is not cheese at all, but rather creamy yogurt. It is prepared from fresh cream of high fat content: lemon juice or white wine vinegar is added to heavy cream and slowly heated.

Cream for mascarpone is made from the milk of cows fed only fresh flowers and grass. Mascarpone is very high-calorie - 450 kcal per 100 g. Traditionally, this delicate cream cheese is perceived as a dessert. The most popular dish with mascarpone is Tiramisu dessert.

You can buy mascarpone in supermarkets or in specialized stores of Italian products. True, it is not cheap. You can replace either greasy mashed cottage cheese, or a mixture of heavy cream and cottage cheese.

Cooking rice wine, mirin

Chef's rice wine is a type of sake, the only difference being that it is a dry wine with a low alcohol content, which is usually not classified as an alcoholic beverage. Adding rice wine is a common technique in Japanese and Chinese cuisines.

In Japanese cuisine, sake is not used for the sake of the alcohol it contains, but to eliminate the smell from fish dishes. For this reason, sake is sometimes boiled to evaporate the alcohol it contains before being added to other foods. In addition, with the help of sake, you can significantly improve the taste of many products, rice wine is used as a marinade. When preparing Japanese and Chinese dishes, dry white grape wine can be used instead of sake.

In Japanese cooking, sweet cooking rice wine, or mirin, is also almost universally used. It is a thick sweetish yellow liquid with a small amount of alcohol. Mirin is obtained from the appropriate varieties of rice, rice malt and sweet potatoes. Like sake, mirin is also used to impart a specific aroma and delicate sweetness to dishes. There are two varieties of this product: hon mirin and shin mirin, slightly different in taste, but equally used in the manufacture of sushi rice. Mirin can be replaced with light dry sherry, but in smaller quantities.

Balsamic vinegar

In Italian cuisine, balsamic vinegar is used in sauces for vegetables, meat, and fish. The preparation of the vinegar begins by squeezing the juice from the Trebiano grapes from the provinces of Modena or Reggio Emilia in the Emilia-Romagna region. Grape juice is heated until it turns into a thick dark syrup. The syrup is then mixed with wine vinegar and aged in wooden barrels. Each manufacturer uses their own spices. The ripening period of vinegar is at least 3 years, and its best varieties can withstand up to 50 years.

Instead of expensive traditional balsamic vinegar, you can buy affordable, which is industrially produced in Modena. Balsamic vinegar can also be substituted for wine vinegar. And if you want to get a little closer to the original taste of balsamic vinegar, try infusing wine vinegar with herbs and spices. This will give it a more refined taste and aroma.

You can do it like this. Ratio - 1 cup of herbs to 2 cups of vinegar. For example, apple. It is delicious to use wormwood tarragon for making vinegar. To begin, leave the herbs in a dark, warm place overnight to dry. Pour the vinegar over the herbs so that the vinegar completely covers them. Leave to infuse for 6 weeks in the dark. You also need to store the tincture in the dark, remembering to shake it from time to time.

Vanilla extract, vanilla essence

Vanilla extract is an alcohol tincture of vanilla beans with an alcohol content of 35%, which is usually used to add to creams, puddings, desserts, does not tolerate heat treatment. Therefore, it is better not to use it for baking. You can make your own vanilla extract. To do this, pour 100 g of vodka 4 vanilla pods cut lengthwise into 2 parts, clog the container with a jam and leave in a cool place for at least 2-3 weeks. It can be stored for 4-5 years.

But when there is no extract, sugar is also suitable - instead of 1 tsp. liquid, take 10-15 g of vanilla sugar. Just keep in mind that vanilla sugar can be either based on natural vanilla or synthetic vanillin. Of course, the first option is preferable.

Vanilla essence is a nature-identical food flavoring that contains both natural and non-natural ingredients and is therefore significantly less expensive than extract. 12.5 g of vanilla essence can be replaced with 1 g of vanilla powder or 20 g of vanilla sugar.

Fennel

Fennel is a perennial herbaceous plant in the Apiaceae family. It has a tall (up to 2 m) branched stem, which, like the leaves, has a bluish color. It looks like dill, but tastes and smells like anise. Often found in fish and vegetable dishes, salads, teas. In hot dishes, fennel often coexists with capers. In cooking, both stalks and "heads" of fennel are used. The latter are stewed and fried.

Fennel root can be substituted for stalked celery. If fennel is prescribed in the recipe for taste, then its fresh herbs can be replaced with seeds. The latter are sold in seasonings, they taste like cumin.

capers

Until now, in Russia, salted green balls in jars are treated with caution - it is not clear what kind of fruit it is and what it is eaten with. In fact, capers are not fruits at all, but the unopened buds of the thorny caper shrub (Capparis spinosa). By the way, they are an important ingredient in the original Olivier salad. From which you have already guessed what you can replace capers with.

Capers add piquancy and sourness to the dish. And you can replace them with olives, olives or gherkins.

Coconut milk

Coconut milk is a creamy liquid obtained by special processing of coconut meat (not to be confused with coconut juice formed inside the fruit) and is often used in Indian, Thai, Indonesian, Malaysian, Caribbean cuisines. It is an ideal base for oriental cream soups, an ingredient in sauces for meat, fish and seafood, curries, and is used in desserts and cocktails.

Coconut milk is sold in stores canned in cans, but you can not buy it everywhere and not always, besides, some people do not like the smell and taste of coconut. Therefore, in sauces, coconut milk can be replaced with low-fat (10-15%) cream, in desserts - with regular milk. If you want to give a coconut flavor to your baked goods, shredded coconut will work too. But replacing coconut milk, for example, in national Thai soups, perhaps, is not worth it.

tomato trade wind

The universal Italian passata sauce has a thick consistency, is made on the basis of mashed, skinless and pitted tomatoes and is used to make tomato puree soup, meat and various sauces. You can buy it ready-made, but it's easy to make your own.

To prepare the sauce, you will need 1 kg of tomatoes, 1 medium-sized onion, 1-2 tsp. salt, 1 bunch basil. Scald the tomatoes, remove the skin from them and chop finely. Finely chop the onion and fry in vegetable oil until golden brown. When the onion is browned, add the tomatoes to it. Simmer the resulting mixture for 25 minutes, during which time the excess moisture should evaporate. 10 minutes before cooking, salt and add chopped basil.

What else can be replaced without losing taste

Baking powder (baking powder) - for 20 g you need to mix 5 g of baking soda, 3 g of citric acid and 12 g of flour. This amount of powder is calculated on 500 g of flour.
Unrefined sugar is replaced with regular sugar.
Fudge is replaced with icing or melted chocolate.
Corn starch is replaced by any other starch.
Fresh cream is replaced with thick non-acidic sour cream.
Fromage fré - thick yogurt or sour cream.
Garam masala (spicy mixture) - 1 tsp each turmeric, coriander and cumin.
Light molasses is replaced simply with sugar syrup or honey.
Maple syrup can be replaced with honey.
Pancake flour - plain flour and baking powder.
Artichoke: Fresh artichokes can be substituted for canned ones. And canned artichokes, in turn, are replaced by canned sweet peppers.
Polenta (corn porridge made from wholemeal flour) is corn grits. Grind it in a coffee grinder, you get real flour for making polenta!
Feta cheese is replaced with cheese and vice versa.
Mozzarella cheese replaces suluguni.
Shallots - ordinary small onions.
Leek can also be replaced with onions, and vice versa, for a milder taste, you can replace onions with leeks.

Looking for where you can buy vanilla extract for cooking in Minsk? Can't find it at all? You can make it yourself quickly and easily! In addition, vanilla pods are stored for a very long time, and if you once bought vanilla, but did not figure out what to do with it, then homemade vanilla extract is a great idea for you!

- This alcohol tincture of vanilla beans with an alcohol content of 35%, which is usually used to add to creams, puddings, desserts, does not tolerate heat treatment. Therefore, it is better not to use it for baking..

Websites devoted to baking often have articles on the topic "What can I substitute for vanilla extract?". But why replace when you can do it yourself?

In this article, you will learn how you can make real vanilla extract at home, no different from the purchased one. Usually lovers of extracts bring them to Minsk from their travels. sometimes it's hard for us to find them. However, do not despair, because vanilla extract is not difficult to make at home with your own hands! Homemade extract won't be as thick as store bought, but other than that, they're indistinguishable! This extract is very useful, and it can be safely added absolutely everywhere. Also, vanilla extract from, like any whole product, is healthier. Since the extract contains alcohol, it is not used in children's dishes.

So, how to make real vanilla extract yourself.

Sterilize the container in which you will infuse the extract with boiling water.
Cut off the ends, cut them in half and scrape out the vanilla beans with the tip of a knife.
Any extract is an alcohol tincture. For vanilla extract, take about 0.5 liters of high-quality vodka and 4-6 real pods. For one vanilla pod, you need to take about 30 ml of alcohol.
First, cut the vanilla pods in half lengthwise, and then cut each half into 4-6 more pieces.
Put the chopped vanilla pods in a container with a lid, fill with vodka.
Leave the container in a dark place for at least a month. During this time, do not forget to constantly shake the container. Within 2-3 weeks, the pods can be taken out and new ones put in to get an even more concentrated extract.
On the first day, the liquid will be very light. Gradually, it will darken and acquire a more saturated color.
When the extract is infused, strain it into a clean bottle.
Your vanilla extract is ready!

For beauty, you can put a couple of whole vanilla pods in the bottle. And if you add more vanilla seeds there (scrape from the pods), then your pastries will be in a cheerful black speck.

Indian cooks prepare the extract in a different and faster way - they boil the pods in milk and then add the flavored milk to the dishes.

Where to apply vanilla extract?

Ice cream
Sherbet
Pudding
cupcakes
Biscuits
Cookies
Cakes
Sauces
Milkshake
Whipped cream
Some meat dishes and vegetable side dishes
Tea or coffee

Add the contents of the pod or natural vanilla extract to the liquid part required by the recipe - egg-butter mixture, cream, milk, melted chocolate, etc.

Vanilla extract is also used in soap making and home cosmetics.

Vanilla and other spices

Vanilla is not combined with other spices and spices, except for and, as well as coconut.

vanilla essence calories

There are 288 kcal per 100 grams of product.

Vanilla essence composition

Vanilla essence in its chemical composition contains many useful substances, namely: vitamins B1, B2, B5, B6, B9 and PP, as well as: potassium, calcium, magnesium, zinc, selenium, copper, manganese, iron, phosphorus, sodium.

Remember that the pods should not be frozen, should not be left in the air without packaging. They store well in vacuum packaging.

If you found out late that you can extract vanilla from vanilla and your vanilla beans have dried out, try steeping them longer. Dried pods can also be revived by grinding in a coffee grinder and mixing with sugar. You can just break it and put it in a jar of sugar.

Who does not know the exquisite taste and aroma of vanilla buns? Vanilla essence gives a special refinement and a subtle sweet smell to pastries. Pods of this spice are used in the preparation of confectionery, ice cream, cocktails, cake creams and puddings. In addition, vanilla essence is used not only in cooking, but also in perfumery, and is also widely used to scent rooms.

What is vanilla?

Vanilla is a climbing plant in the orchid family. Vanilla sticks (pods of this plant) usually reach 10-20 cm in length and have a twisted shape. It is the length of the pod that determines the quality of the spice. There are several varieties of this spice. Among them, the following are considered the best: Mexican vanilla - the length of its pods reaches 25 cm, the Ceylon and Bourbon varieties are slightly smaller.

Vanilla sugar

This is ordinary granulated sugar or vanilla flavored powder. To give such a flavor, a vanilla pod is placed in a container with sugar for a while, carefully closed and left for at least a week. During this time, the sugar is saturated with vanilla smell, after which the pods are removed.

vanilla extract

It is a vanilla concentrate, which is obtained by soaking vanilla sticks in alcohol. Alcohol tincture of vanilla beans is used mainly for the preparation of cold desserts, as it does not tolerate exposure to high temperatures.

vanilla essence

It is a type of highly concentrated vanilla extract. It, like any other food essence, is used in baking and preparing many desserts. During its production, various synthetic components are added, so it is much cheaper than natural vanilla extract.

vanilla powder

It is it that can be used for baking, as it is the only natural vanilla product that can withstand heat treatment without loss. Vanilla powder is added to the dough for buns, cookies and cakes. It is made by completely drying and then crushing vanilla pods.

Homemade Vanilla Extract

Unfortunately, not all food manufacturers can be trusted these days. The market is overflowing with different types of spices. If you do not want to buy a fake made of synthetic substances instead of natural vanilla extract, prepare this spice yourself. To do this, you will need alcohol and vanilla pods. For 120 ml of alcohol, you need to take 4-5 vanilla sticks. Then put the pods cut lengthwise into a glass bottle and pour in alcohol. Close the bottle tightly. Vanilla essence is infused for about a month in a dark place. After that, it can be used for several years, since it is stored in the refrigerator for a very long time.

Helpful Hints

Often, vanilla essence is required to prepare a dish. How to replace this seasoning if it is not at hand? You can save your culinary masterpiece, for example, by adding vanilla sugar or powder to baking. To replace 25 g of essence, 2 g of vanilla powder or 40 g of vanilla sugar is taken. You can also use liquor or brandy for this purpose.

Sold in the form of black pods 10 to 20 cm long with a strong vanilla smell. When stored properly, natural vanilla can retain its flavor for years. There are many varieties of vanilla, but Madagascar is considered the best. Slightly lower in quality are Ceylon and bourbon vanilla - they are most often found on sale.

Natural vanilla is a rather expensive pleasure.

vanilla extract

A translucent brown liquid with a strong vanilla aroma. It is essentially an alcoholic tincture of vanilla beans with a strength of 35%, which is aged for several months. Vanilla extract almost completely loses its aromatic properties during heat treatment, so it is more expedient to add it to creams, puddings, desserts, etc. You can make your own vanilla extract. To do this, pour 200 g of vodka 2-3 cut along the vanilla pod, tightly cork the container and leave in a cool place for 2-3 weeks.

vanilla essence

The same vanilla extract, but with a stronger concentration. Therefore, the essence is added to dishes in smaller quantities than the extract. Vanilla Powder A powder made from ground vanilla pods. Unlike essence and extract, it tolerates heat treatment very well and retains its aroma. Therefore, it is actively used in baking cakes, bread, cookies and other flour products.

Vanilla sugar

Today you can find two types of vanilla sugar - natural and artificial. For the manufacture of natural vanilla sugar, all the same vanilla pods are used: a couple of pods are filled with 500 g of sugar, tightly closed and aged for a week. Artificial vanilla sugar is the result of mixing sugar with crystal vanillin.

Vanillin

An artificial substitute for vanilla, "a by-product in the production of rosin from pine resin." It is a white crystalline powder with a strong odor. It is added to baking in small quantities - with a pinch or on the tip of a knife. If you overdo it with vanillin, pastries and desserts acquire an unpleasant bitter chemical aftertaste.