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The Wordsmith's Forge
The Writing & Other Projects of Elizabeth Barrette
Thoughts on High-Fructose Corn Syrup
83 comments or Leave a comment
dianavilliers From: dianavilliers Date: March 26th, 2010 09:56 pm (UTC) (Link)

Re: Well...

What I'd do is leave the bottle with the beans and the extra vodka at your accomplice's place, and decant 50-100ml into your own vessel to take home when you intend to do some baking. It will take a little more organisation on your part, but not much more than remembering to buy some at the store.
ysabetwordsmith From: ysabetwordsmith Date: March 26th, 2010 11:49 pm (UTC) (Link)

Re: Well...

That might work.

Does anyone know what proof or percentage is the food-grade alcohol used to make commercial extracts? I'd like to compare that to beverage alcohols such as vodka or brandy, which can be used for making homemade extracts. Some of my recipes, like the bread puddings, have a tablespoon or more of vanilla extract in them, and I don't think it's as high-proof as vodka would be. And the ice creams don't get cooked.
xiphias From: xiphias Date: March 28th, 2010 12:37 pm (UTC) (Link)

Re: Well...

My bottle of vanilla extract says 35% alcohol on it. Booze is most often 40%.

In practice, it's not significantly different.

And, when you're making homemade stuff, you can experiment with different infusion media, if you want. Brandy and bourbon are both popular.
stryck From: stryck Date: March 28th, 2010 02:28 pm (UTC) (Link)

Re: Well...

You can make vanilla sugar, too. Just put the beans in a big jar full of sugar and wait a few weeks.
83 comments or Leave a comment