Thursday, September 30, 2010

Is Imitation Vanilla OK to Use?


Serious Eats posted a video from America's Test Kitchen asking the question, "Is imitation vanilla ok to use?" Check out the video here and tell me what you think.

I personally use imitation vanilla because of the huge price difference. But maybe my desserts would taste so much better with real vanilla extract.

3 comments:

Kristin said...

i love ATK taste tests! i always use Madagascar vanilla or mexican vanilla but i guess it would depend on the application. i wouldnt use imitation in like a creme brulee, pudding, pastry cream or buttercream but i guess if you are baking it out, cookies and cakes are fine. we should do our own taste test! :D

TRAN! (www.thinktran.com) said...

I like the taste (and look) of using vanilla beans.. but because it's expensive, I'll often use pure vanilla extract.

Becky said...

I love ATK! I totally subscribe to Cook's Illustrated. I am obsessed with a local vanilla made in Utah from Blue Cattle Truck. (It's actually the kind Sweet Revenge swears by.)

I just like the idea of real vanilla. But I grew up with imitation in my mom's chocolate chip cookies.

I made my own this year...going to bust it out on Thanksgiving (or sooner!)

PS I'm back to cupcake blogging!

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