Vanillas and flavorings

Joined Sep 13, 2000
Sorry I am posting so much -- you'll be sick of me :)
I saw a thread below about different types of vanillas and thought I would get your expert advice. I haven't tried mexican, tahitian, madagascar bourbon, etc. I have been reading about them in different magazines. Do you use these types of vanilla in all your baking or mainly for sauces, custards or puddings and that type of thing? I just got a catalog with all of these fabulous vanillas and flavorings and I'm just anxious to try some of them out.


Joined Apr 4, 2000
Using vanilla bean all the time can get somewhat expensive if you bake a lot. And it is not in every dessert or pastry that you can really appreciate the full flavour of it. When I make darker dessert, one where the flecks won't be seen I tend to use extract.

What you can do is make your own vanilla extract by putting some beans in a flavourless alcohol like vodka. Put it in a dark cool place for about 3 months and it's ready to use. The good thing about it is that you can replace the beans every few months and add more alcohol and you will never run out of extract.

Joined Aug 8, 2000
What catalog is this BTW? Is it on the web? I'd be interested in seeing it.
Joined Sep 13, 2000
Thanks, Sisi for the tip about the vanilla.
Cook M to answer your question -- the catalog I was referring to is the King Arthur Flour catalog -- called "The Baker's Catalogue". You can order it online by going to their website
I am in no way affiliated with this company, but they should give me free products because I rave about it to friends and family!
Joined May 29, 1999
Put a bean in with your sugar. when it dries, put it into the food processor with the sugar and you will have vanilla sugar, sift to get out the big chunks!
if you have a cheaper vanilla extract, add a few beans to intencify the flavor.

bake first, ask questions later
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