Vanilla paste versus vanilla extract

Vanilla paste versus vanilla extract

Postby jamesramirez » Fri Sep 11, 2020 1:56 am

A number of years ago I got turned on to vanilla paste as a more flavorful substitute for vanilla extract. It also works well as a substitute for vanilla beans. I live in a remote area and vanilla beans are . . . well, just not around.

I probably use more vanilla paste making ice cream than anything else. While making ice cream the other day I started wondering if there were any situations where I should NOT substitute vanilla paste for vanilla extract. This may be more baking related, but since I was making ice cream I decided to place my question here.

I would appreciate any insight from chefs and cooks that understand the use of vanilla extract, vanilla paste, vanilla beans, etc. and what the limitations and guidelines are for substitutions.

Thanks!
jamesramirez
 
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