Real Vanilla NOT Immitation
They say that imitation is the best form of flattery.
I beg to differ when it comes to using vanilla in my kitchen. Fake vanilla is comprised of Water (that sounds natural enough), Propylene Glycol, Artificial Flavor, Caramel Color, Citric Acid, and Sodium Benzoate.
Umm . . . where is the vanilla in vanilla?
OK . . . I will give you a dollar to put in your bank that imitation vanilla is less expensive than vanilla extract. But after that, you lose.
Personally, I would rather spend a few extra bucks to know what my ingredients are that I am ingesting. Don’t you wonder what concoction of chemicals created the artificial flavoring that mimics the vanilla taste and smell? I actually have an idea, but it is a LONG and COMPLICATED process.
Let me at least save you a little bit of money. Make vanilla on your own–in your own kitchen!
All you need are TWO ingredients: 2 vanilla beans and Vodka (or brandy).
Place the entire bean in your mason jar or any glass jar. If need be, go ahead and horizontally slice your bean. It is important that the entire bean be immersed in the alcohol. If you are using two beans, you can add approximately 3/4 cup of alchol to the jar. Use 1/2 the alcohol if you only have one bean, like me.
Please note, if you are baking something using my vanilla recipe, use caution if you know that someone who struggles with drinking will be eating your culinary creation. Typically, most people say that alcohol cooks out of food when heated, but be mindful of the person you love.
Therefore, if food makes my brother stumble,
I will never again eat meat, lest I make my brother stumble.
1 Corinthians 8:13