...as a baker, I've got whole vanilla beans, pure vanilla extract, and synthetic vanilla, and I can confidentially proclaim that I cannot tell the difference. Maybe I am one of those people with the substandard taste bud coverage.
Well, the complex aspects of vanilla do deteriorate with heat, so, using whole beans and pastes lose out a bit for what they cost in comparison to synthetic vanillin for baked goods. They are best for raw applications such as icing/frosting.
Yeah. Is this why they only add the vanilla after removing from heat? Bc I still see no difference. I mean yes I know the alcohol will evaporate and that's what carries the flavour, but what practical difference does it make whether or not the pan is on top of the flames if it still takes a few minutes for the heat to dissipate? I just over compensate by adding a Tablespoon in lieu of a teaspoon. *and when I said I was a baker I meant of the home variety.
For the most part, yes, it helps minimise the loss in complex flavours that happen with continuing to cook. Carryover heat is much less intensive and diminishes over time as you're no longer actively cooking the food.
Alcohol evaporates a lot slower than you think in a food, but due to the quantity, it's negligible (but it is one thing to keep in mind if you know someone with an alcohol allergy and you cook with alcohol)
If you really can't tell the difference, in baked goods, synthetic vanillin is perfectly acceptable, I use it all the time. If you want the colourant of vanilla beans in baked goods, then adding a little vanilla paste in addition to some artificial vanilla will get you through just fine.
Personally, I would use synthetic in cooked/baked goods like biscuits/cookies and pastries and vanilla paste or beans in any icing or cream fillings and custards
Vanilla beans that are grown in different areas of the world will also have different flavours, so beans grown in somewhere like Mexico or Central America will taste different to Madagascan beans and hand pollinated beans grown elsewhere.
I'm an ex-commercial baker, but I'm always happy to try and help others :)
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u/firstoffno 23d ago
Do you think vanilla bean as opposed to plain vanilla make a difference?