The most characteristic and most popular flavor that is added to the dough is vanilla. A few drops of this essence can give the culinary masterpiece an unusual smell and taste.
The word "essence" in translation from Latin means "essence", "substance". In cooking, a food essence is used, which is a concentrated extract, which must be diluted with water before use.
Vanilla is an important ingredient in many sweet foods, including cookies, cakes, ice cream, sweets, and chocolate. It is also used in aromatherapy - in candles, creams, salt, perfumes and incenses. Vanilla is one of the varieties of orchids. Her pod secretes a substance called vanillin. The most valuable are vanilla beans grown in Madagascar or Reunion Island (formerly known as Bourbon) off the east coast of South Africa. It is vanilla essence that will be the best substitute for vanilla or its pod.
Perhaps some of you will be surprised, because why use the extract if there are fresh vanilla pods? And the answer is that one and the other do not serve the same purpose. Fresh pods must be immersed in a liquid (milk, cream, syrup, etc.) to give off their flavor, so they can only be used in recipes that contain such ingredients (sauces, ice cream or creams). A vanilla essence is ready to use directly, without soaking. Moreover, it is stored much longer than pods. It was first invented by the Aztecs for the first time, and it is she who is one of the most exquisite aromas that can not be done in the kitchen.
Vanilla essence can be made at home on the basis of alcohol or vodka and vanilla sticks. You can use any liquor or other drink that contains at least 40% alcohol. Vodka is usually used due to its neutral taste, due to which vanilla aroma is heard. The pod is better to choose flexible, but hard. Prepare a dark bottle. For 100 ml of vodka, you need one vanilla bean, cut lengthwise and cut into small pieces. You can add 2-3 teaspoons of sugar. The contents of the bottle need to be shaken from time to time. The longer the bottle stands, the more aromatic the vanilla essence will turn out. Ideally, it takes 8 weeks to get the extract. This tincture is suitable for all sweet bakery products - the alcohol evaporates, and only the smell of vanilla remains.
Moreover, the vanilla essence perfectly stores its taste in a refrigerator or in a dark, cool place, in a separate closed container away from other spices and seasonings.
But what to do when you are already preparing a cake dough and find that there is no vanilla essence in the house? How to replace it and is it possible to replace it? The answer to this question will be positive, but with some caution.
Vanilla offers simplicity and purity of taste, unlike other extracts. You can replace it with other spices only as a last resort. Consider, for example, a sweet pastry recipe. If you are making lemon tart, almond extract is a good substitute. It is not neutral, like vanilla, and the taste will be different, but the replacement will be successful. Also, maple syrup, vanilla pod or brandy will become an adequate substitute for the essence. However, it should be noted that in addition to replacing the vanilla extract, you will change the recipe and the final aroma and taste of the product.
If you use maple syrup instead of vanilla essence, take the ratio one to one. If you use a vanilla pod, take half for each tablespoon of extract. If you replace vanilla with alcohol - cognac or liquor - make sure that the substitute does not compete with the rest of the ingredients in the recipe. Do not use more alcohol than you could use vanilla extract.
There is no more unique and universal smell in the world that is used for culinary purposes than vanilla. And there is no simpler way to use this exotic and affordable fragrance than as an essence.