Tuesday Tip | Use imitation vanilla
I mentioned this waaaay back in 2008, but with the recent price hike for real vanilla extract, I thought it needed a new mention.
(Also, there are a few more people reading now than there were in 2008. 😉 )
Cook's Illustrated/ATK/Cook's Country has done multiple taste tests with imitation vanilla vs. real vanilla extract, and they've reluctantly concluded that in baked goods, imitation vanilla is as good as real vanilla.
It's surprising, I know, but it's true!
So, keep two bottles in your baking cabinet: the real stuff for things like ice cream, pudding, homemade vanilla yogurt, and frostings and the imitation stuff for things that get baked (cookies, cakes, brownies).
P.S. In case you were wondering, there's been a vanilla bean shortage in the last year, which is why real vanilla is so pricey.
I bought vanilla beans as a gift for someone at Christmas, so she could make her own vanilla. I also provided the bottle and a small bottle of vodka for the making of it. I could have ordered beans, but I only needed about four beans. Buying them two at a time, I think I paid about $18 for four beans. The good news is, they can be reused a number of times -- I've read seven years usually.
My mother always used imitation vanilla instead of vanilla, even in ice cream and puddings. I probably wasn't too sophisticated in my tastes back then as a kid, but I remember thinking it all tasted great. Vanilla is such a commonly used flavor, and it sure has gotten expensive. When did it get so common to use vanilla, I wonder?
Yowza! Ive noticed the price spike ($6.99 ---> $26.99 at Costco!), but I've been "protected" because I make my own. Thanks to Kirkland Vodka, it's super cheap and easy to DIY. My latest 1.75L is just about ready and I still have enough beans (also from Costco) to start the next batch. Hopefully by the time I go through that one, the crops that were wiped out by storms will be re-established.
I'm sorry, but I have to strongly disagree with this one. I keep both Madagascar and Mexican vanilla in my cabinet, and I can even tell the difference between these in my baked goods. My advice would be that if it's a brand of vanilla you can buy in any grocery store, don't use it. I would suspect that Cook's Illustrated used McCormick or similar very low quality real vanilla, which messed up their results. (Madagascar is the best source for what we think of as 'vanilla,' the Mexican is a different flavor)
I use vanilla purchased from the Spice House, but when I've run out suddenly, I've purchased Nielson and Massey from Amazon and it's worked until I was ready for my next Spice House purchase.
p.s. For safety, be very careful about your source if you try Mexican vanilla. There were some problems with some processors using toxic solvents a few years ago. I would not use Mexican vanilla from anywhere other than a spice merchant you have confidence in.
The CI article is behind a paywall and I imagine you're someone who wants proof. So instead I offer the Serious Eats version of the test, run by J. Kenji Lopez-Alt,who was at CI when CI conducted its tests.
http://sweets.seriouseats.com/2013/12/taste-test-is-better-vanilla-extract-worth-the-price.html
Out of curiosity, have you conducted a blind taste on yourself? I'd be interested in the results if you did.
I really appreciated your posting this.
I agree-I choose NOT to knowingly purchases foods from Mexico and south, along with other countries of origin. I am a scratch cook, prefer pure ingredients. I buy 1 large bottle of Penzey's double strength/year. If its's $50 next time, so be it. I'll pay it.
Yes! Madagascar Vanilla
I cook from scratch more for health reasons than to save money. Why would I use an 'artificial flavor' in my home cooking when I try hard not to even buy products that use them? It's worth more money to not risk my family's health in this way.
There's no real health difference. It's the same chemical, just sourced from different places. Imitation comes from wood, which makes sense as some whiskeys and wines aged in wooden barrels will have a hint of vanilla in their taste (so I've been told, anyway - I'm a teetotaler.) The real stuff has some other flavor characteristics which add to the more well rounded flavor. It would make a difference in vanilla ice cream or buttercream frosting but in a cake or cookies where there are so many other flavors, you won't notice it.
Personally I buy both.
It's great to know that the two taste the same despite the difference in prices. We have imitation vanilla at home too. I just love the price! 😀
It's the caramel color that kills me...I understand it's not going to naturally have the brown color that you get from using real vanilla beans, but why do they have to add coloring? Just embrace the fact that it's different than real vanilla extract!
Flavor-wise, I'm not partial to either one...I'm not that sophisticated. I do care about clean eating though, so I tend to stick with the real stuff.
People are funny and want something to look a certain way.
I've baked for so many years that I can tell when a favorite recipe has imitation vs real vanilla, but that's just me. Because my husband and I have been cutting WAY down on sugar and processed grains, I've been baking a lot less, so the vanilla price thing hasn't been a big hit to our budget. If someone baked a lot though, and didn't notice the difference in taste, then absolutely imitation vanilla would be the cost-saving way to go!
I prefer the "real" stuff but have noticed the price increase and figured there must be some sort of shortage. Last week, I needed vanilla beans for a recipe. I have never bought them before but REALLY wanted the little beans in the cupcakes/frosting I was making. They were pricey--$13.99 for three beans--but TOTALLY worth it. They were the most delicious vanilla dessert I've ever had. I have heard that beanilla.com is a good online resource but they're still pricey! Hopefully, the "real" thing will be back in good supply soon.
I have used imitation vanilla and real vanilla. and also the Mexican variety. I can't tell any difference, so I use the cheap stuff. A friend who is a chemical engineer says the imitation is made from residue of paper making or something like that. It doesn't deter me. I can't see paying so much when the imitation tastes as good to me. I can tell if baking powder is in something, and I don't like it if a lot is used. I suspect different people can pick up on different things. Nowadays people are so glad to get something homemade that they aren't very particular about the nuances of flavor.
Although this is interesting, I am sticking with real, home-made vanilla extract. As for the increase in price, I am blessed in that my family understands we will have to use less. Since I began making my own vanilla extract, every now and again, I'll glance at the ingredients of imitation vanilla extract or even the pricier real vanilla extracts. I was surprised to find what was on the labels, and hence in the extracts. I don't want to spoil anyone's fun, so, if it's something that appeals to you, check out what is in the vanilla that is not made at home with two simple ingredients.
Can you tell us how you make your vanilla? Thanks.
The other factor is that a lot of real vanilla extract is being made by a new process that impacts the flavor. Traditionally, the beans required a lot of aging first, and it was a process that required skill. Manufacturers have figured out how to use a 'quick cure' process that makes something that can legally still be called vanilla extract, but it's not nearly the quality. It's a lot cheaper, though.
I noticed the price increase last year. Skipped buying and just careful not to waste what I have on hand. I have enough for a few months at least. I'll still buy the real thing when time comes. My family doesn't notice but I'm one of those people that can taste the difference.
I make my own vanilla extract and can tell a huge difference between the fake and the real stuff. I cook from scratch and would not consider anything other than real. When I share recipes often people will say theirs did not taste as good. When I question them, it always comes down to the type of vanilla used. I think you just have to make personal choices about where to save and where to splurge.
I absolutely did not know this, so thank you so much! I just added imitation vanilla to my grocery list 🙂
Yes! I agree!
I didn't know about the shortage either! And I need some real vanilla (I keep both real and imitation in my cabinet). I tend to agree with the ATK people, I notice it in some applications and not in others.
There is a huge difference in taste once you get used to the real stuff.
Rarely do I disagree with you.
Loving this Tuesday Tip. I didn’t know about the shortage. Thanks for the tip about using imitation in baked goods.
I buy four vanilla beans from our local food co-op. I honestly don't know what kind of vanilla it is....
I run a sharp knife down them and throw them into a bottle of Schirnoff Vodka.
I put in a dark spot for 3 months or so.....
I now have a bottle of vanilla for like 18.00 bucks....give or take...
When the bottle gets below one half....I start a new one.
I don't like imitation vanilla. This is my way around it....
What size bottle of vodka?
I accidentally thought the price tag for Costco vanilla was $9.99 for a bottle and that seemed about right. But at check out I discovered it was $26.99 and that I had read the tag for some item below the vanilla bottles. Ugh. I didnt' return it. I'll never willingly go fake.
I've also observed that I can't notice a difference in baked goods, but I can tell in not-so-baked goods I can certainly taste a difference. And I had no idea the price had increased so much. When did that happen?
I've heard arguments against imitation vanilla because of the additives some brands use. My biggest issue with imitation vanilla is the smell. Can't stand it. Smell is really important to me and I'll leave an ingredient out if it smells bad enough.
It does have kind of a weird smell! But once the stuff is baked, it seems fine to me.
I've never used real vanilla extract. Don't know that I've ever tasted it. Seems like I'm missing out!
You are!!!!
https://www.amazon.com/gp/aw/d/B003RM9SA6/ref=mp_s_a_1_1?ie=UTF8&qid=1516156879&sr=1-1&m=A1JH1AR9R5L58A&pi=AC_SX236_SY340_FMwebp_QL65&dpPl=1&dpID=41sy2KbGKwL&ref=plSrch
They do taste different. I grew up on the artificial vanillin. I prefer it. I've never gotten used to the real stuff. And that's a good thing, cause, look, how expensive the real vanilla is! 🙂
I have bought real vanilla extract for quite a few years from Sam's Club. The middle of last year when I needed to replenish our food storage, I noticed the huge price difference. I bake a ton and our flavor palettes are not so sophisticated that the price difference was worth it to me, it is just way way too big of a discrepancy. At Sam's, I can get 4x the vanilla extract in imitation form for about $4 for a huge bottle; whereas the 8oz bottle of real is over $16. My frugal side just can't do it. Imitation vanilla still creates wonderful results at a fraction of the cost.
I imagine it is true that I can't tell the difference but the imitation has ingredients that I won't give to my kids. So, it looks like I need to learn how to make it myself. Still more expensive but slightly less so.
Lol! Vodka for the kids! Well, any flavor of "extract" is mainly alcohol... Not trying to get in a debate or go into the whole "alcohol disappears when heated" thing. It just made me laugh. My Mom made the best chocolate cookies ever- everyone greed. Her secrets were use shortening and imitation vanilla. Sure do miss those cookies!
Not a lot of middle ground here, lol.
Who knew this was such a polarizing topic? And it's coming on the heels of the controversy over me paying $2.50/month for Famzoo. 😉
Lol!
Truthfully, a while back you said something about vanilla. I wanted to buy you my fav because the taste is so divine!! You'd never go back!
Do let us know if you make some!
I'm a purist.
I use real vanilla beans and pure extract. Due to sugar/caramel color/artificial flavor and my diabetes, I go 100% pure. As I get older, I feel that good food is worth it. With the little bit that we eat in this family, it doesn't pay to scrimp.
I often find real vanilla extract and almond extract available at my local Big Lots (Chesapeake VA) for very low prices. I stock up whenever I see it. I can often find various spices there for a very low cost. Also, if you purchase spices in the Hispanic section of a grocery store, the cost is usually a lot less. They also stock interesting items like whole nutmeg. You use a cheese grater to grate it up and the taste is so much better than ground nutmeg.
I noted the huge increase at costco as well- I made vanilla as holiday gifts around 5-6 years ago with beans and vodka- so I ordered some beans from etsy and made some. The cost was $25 for 10 beans - used 2 beans and a cup of vodka for a bottle, and did a few for the future as well, so price is reasonable!
It is funny - I recall seeing a similar ATK taste test on TV with actual lemon juice versus bottled lemon juice a few years back. The result was that the stuff in the bottle was absolutely fine for cooking almost everything - there was one exception and I think that it was if using the juice in something that is not cooked - maybe it was the filling for lemon squares - I am not sure. I have mentioned this in passing to friends and many are very adamant that they can tell the difference - but then they admit that they can't when they are eating the food I have used bottled lemon juice for!
I prefer using real vanilla. My SIL uses imitation and I really don't notice it, but for me, I like the real thing for baked goods, granola, etc. I always bought at Costco, but when their price kept going up, I resorted to making my own. The initial outlay was expensive, but I made a bunch of small bottles for gifts and everyone was thrilled with it (that's how I justified it ;-). I'm finishing up my Costco bottle and letting my homemade continue to steep. The aroma is delicious. Ina Garten (Barefoot Contessa) has a couple of jars she started many, many years ago and continues to use. As long as the vanilla beans stay covered in vodka, they are fine. As of earlier this week, Costco's price is now up to $36 per bottle! My initial outlay doesn't look so bad now! 🙂
I'm not sure I really agree with this. I'm known to my friends and family as having the best chocolate chip cookies around. Everyone always wants to know what my secret ingredient is....well it's the vanilla I use! I only use a certain vanilla and it makes the cookies special!
Don't lose your frugality over a cake flavouring! Get the artificial vanilla! It's just a cake.
No, it's not 'just a cake.' It is something I make to demonstrate my love to my family. It is also something my family takes into their bodies, so can impact their health. Just a cake would be something made only to look at, not to eat.
My frugality is a servant, not a master. I will gladly sacrifice it when needed for my family's safety (I do not use artificial flavorings of any sort or hydrogenated oils in what I make for my family) or to improve my family's quality of life (and the taste of our food is a substantial factor in this for my family).
Haha, this debate is pretty funny. If professionals can't tell the difference in baked goods, you probably can't either. The mental/emotional factor is the strongest thing. There have been several blind tests done with imitation vanilla vs "natural" in baked goods and participants overwhelmingly choose the imitation vanilla baked goods as having the best flavor (please note I am referring to BAKED high temp foods...). I don't doubt the flavor differences become more apparent in creams and beverages... But hey whatever floats your boat and if your budget allows it, then that's great! Hopefully most of the price of your "natural" purchase goes directly to the farmer... (the reason I put "natural" in quotes is because getting the vanilla from the earth to your cupboard is anything but "natural" - lots of burning of fossil fuels required and clearing of ever more scarce habitat land, not to mention packaging... and no not saying imitation has less impact, but perhaps some imitation does if produced locally & with fewer ingredients). Happy Baking & Happy Holidays!