Why do recipes call for the vanilla to be added last?
In this case it is a banana cream pie, but also in candies. The simple argument I've heard is that the alcohol in it will boil off, but in my case my imitation vanilla doesn't even contain alcohol. (Uses propylene glycol, not really an alcohol, right?)
But either way, why would we care about the alcohol boiling off. It's the vanilla flavor we want right? Does cooking it affect the flavor? (Cakes and such seems to counter that thought) are these recipes just misguided?
Best Answer
It's not the alcohol specifically - the reason alcohol is used to make extract is not because it contributes any flavor itself, but because it dissolves specific desirable substances from the vanilla pod. When the alcohol boils off (or whatever solvent is used in the artificial flavoring), you will also lose some proportion of the flavoring compounds dissolved in the extract.
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Quick Answer about "Why do recipes call for the vanilla to be added last?"
Vanilla is like alcohol, and it evaporates and cooks down when heated. When you heat something like custard for pie, you add the vanilla last because the vanilla will evaporate and the taste will not be as strong, or it could completely disappear if you add it too early.When should vanilla extract be added?
As we researched vanilla for our tasting, manufacturers told us that to maximize flavor, the extract should be added while creaming the butter and sugar for cakes and cookies. Their theory: If you add vanilla with butter, much of its flavor gets captured by the butterfat instead of evaporating during baking.What happens if you leave vanilla out of a recipe?
Vanilla extract is not necessary in terms of the structure of a baking recipe. However, leaving it out of a recipe will change the flavor. Vanilla extract enhances the flavor in cookies, cakes, and muffins and other recipes.Why do recipes call for vanilla?
Enhancing the flavor of the other ingredients in a sweet dish, vanilla also adds a spicy, delicate taste and packs a strong, enticing aroma. This is why, despite its expense, vanilla is wildly popular among home cooks and professional pastry chefs alike.What happens if you add too much vanilla extract?
It's one of those ingredients where a little goes a long way. Taste-wise, the result of adding too much vanilla extract to a recipe is an overwhelming vanilla/alcohol flavor and a bad aftertaste. If you've just added a little too much, you can counteract it by sweetening the recipe.Best Substitutes For Vanilla In Cooking
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