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.

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