Flavoring extracts
So, I have this amazon gift certificate to spend (not a gift, from a credit card rewards thingy), and I'm eyeing this:
But I don't know if it's really a good deal. It's about $3 per bottle, and the bottles are only 1 oz. However, getting flavoring extracts any other way on amazon or seemingly the rest of the internet involves buying 8-16 oz per flavor, and frankly I've had 4 oz of almond extract for 2 years and I'm not half way through it yet.
Do you guys think it's worth it?
The flavors are:
almond (repeat for me)
anise
chocolate
coconut
coffee
lemon
lime
mango
orange
peppermint (also a repeat)
rose
rum
I'll often omit extracts in baking - i.e. I've never owned orange, lemon, coffee, or chocolate extract, and either don't substitute them at all (especially chocolate extract) or use other things (espresso powder, maybe zest for citrus, etc). Are these types of flavors worth it?
Those are the ones I can see using. I've never seen certain of these called for, such as anise or mango extract. I don't think I've seen rum flavoring called for either, but it'd let me make some recipes that call for actual rum (no one here drinks it, so I never buy it).
The only extracts I've ever had are vanilla, almond, peppermint, and now maple (and a terrible hazelnut extract that I will not discuss).
Any personal experience with these types of extracts? Or any alternative, cheap-ish places to get extracts?
looks purdy :) but that's a lot of clutter LOL... if your anything like me i have spices and shit falling out of my cupboards :)
I use coconut, almond, coffee, mint, chocolate, and vanilla regularly. Totally worth it.
ya i guess if you are good at baking this would be def legit... i suck at baking... cooking i can do
oh hell, I want that!
I think I am going to buy that!
I BOUGHT IT, PEOPLES.
IT SHALL BE HERE ON WEDNESDAY.
AND ON THURSDAY YOU SHALL MAIL US ALL SOME FLAVOURED COOKIES.
right?
And we can eat them on Friday and it will be FUN FUN FUN FUN.
WHICH FLAVOR SHOULD I TAAAAKE?
What do you mean "which flavour", silly girl. Make three different batches and take an assortment. Duh.
And don't turn up your nose at anise extract. It's good in things like icing. Cool and fresh, almost like mint but not.
OK, SO
i didn't get the exact list of flavors, unfortunately.
i didn't get:
coconut
rose
anise
instead i got:
raspberry
ginger
vanilla (lame!)
fortunately, they had coconut and rose flavor thingies at the Glorious Vietnamese Market I went to the other day, though probably not nearly as natural. I don't really mind the missing anise, as i had no plans for that one and have a boatload of ground anise anyway.
ANYWAYS
Now that I have 11 new flavor things, what should I make?! I figured I can try some of these in vanilla cupcakes, but I need cooler ideas.
Flavors I now have:
chocolate
coconut
coffee
jasmine
lemon
lime
mango
orange
pandan
rose
rum
LAME.
I saw on the thing that it said selection varies or whatever. I figured it meant from the picture to the list or something. SILLY AMAZON.
Jasmine sounds exciting.
And rose.
what is pandan?
http://en.wikipedia.org/wiki/Pandanus_amaryllifolius
It tastes/smells sorta like the smell of jasmine rice, and nutty. Most extracts of it are colored super green, so when it's used to flavor stuff it's BRIGHT.
used for making stuff like this:
http://oggi-icandothat.blogspot.com/2008/04/puto-steamed-rice-muffins-white-purple.html
also: Thursday has come and gone, and now tomorrow is Thursday again SO IT'S TIME TO BAKE VEGWEB SOME COOKIES!!!
UHHHHHHhhhhHHHHH
well i used the jasmine extract for cupcakes
(flowery)
and the rum + ginger extract for cupcakes
(delicious and tastes like eggnog)
rum + ginger > jasmine
though both were good
oh yeah i also added the ginger extract to some pumpkin waffles i made, and it was delish.
the extract smells like ginger ale. i'm guessing they use the same flavoring for soda.
The ginger sounds awesome.
I have: vanilla, almond, coconut, peppermint, chocolate, and coffee. I've had maple in the past, too, but I used it up.
I love all of these, although I'm never quite sure the chocolate is really do anything. I add it to chocolate recipes to try and give it that extra "chocolate punch," but I can't detect the extract like I can for all the others. I don't know. I like the coffee one a lot, too. I use my almond extract almost as much as my vanilla. I was actually out of vanilla extract for a couple of months and I had accidentally purchased a second bottle of almond, so I just subbed that in everything I baked. I really like the results with almond. I think it tastes...fancy? :)
Oooh, good tip here. I use transfer pipets (clean & sterile ones I take from work) to add just drops of extracts to smoothies, where a lot would be gross. A medicine dropped would work, too.
I also use a transfer pipet to add oil to pans, as it spreads just a little bit of oil around a larger surface.
Oooohhh pipets. I wish I took some from my old school. I mean, we have them at my current one, but they're only used for urinalysis so I'd be afraid someone accidentally put a dirty one back in the drawer o_O
I think I'm probably going to keep going down the cupcake route to try these things, since... I like cake.