https://staging.taste.co.za/community-questions/vanilla-essence/ Tue, 26 Apr 2016 15:25:41 +0000 hourly 1 https://wordpress.org/?v=6.9.5 https://staging.taste.co.za/community-questions/vanilla-essence/#comment-475 Tue, 26 Apr 2016 15:25:41 +0000 http://taste.co.za/community-questions/vanilla-essence/#comment-475 I would really like to know. Interesting.

]]> https://staging.taste.co.za/community-questions/vanilla-essence/#comment-474 Tue, 26 Apr 2016 11:28:35 +0000 http://taste.co.za/community-questions/vanilla-essence/#comment-474 Vanilla acts sort of like salt. It is not just there to add flavor at the end, but to enhance the flavors around in it.

]]> https://staging.taste.co.za/community-questions/vanilla-essence/#comment-473 Tue, 26 Apr 2016 10:56:31 +0000 http://taste.co.za/community-questions/vanilla-essence/#comment-473 I suppose if you use the cheap vanilla essence it doesn’t matter. But if using the more delicate vanilla bean or vanilla extract you would not want to hammer the flavour out of it and let the alcohol base all evaporate.

]]> https://staging.taste.co.za/community-questions/vanilla-essence/#comment-458 Tue, 05 Apr 2016 12:20:53 +0000 http://taste.co.za/community-questions/vanilla-essence/#comment-458 Hi Bev
Listen, im not an expert but what iv noticed and researched is that Vanilla is a sensitive ingredient, seems as though someone well before our time figured that that the more beating or cooking or anything done to vanilla breaks down its properties. Each time you stir whisk mix add in other ingredients Vanilla gets stripped off of its intensity and evaporates leaving you with lessof its flavour…To be honest with you id like a scientist to tell us why.

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