Baking with $2 Vanilla Extract vs. $10 Vanilla Beans
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- Опубліковано 1 тра 2024
- In this video I try to answer the question: What is the difference between using vanilla extract and vanilla beans when it comes to baking desserts?
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vanilla bean needs to be steeped in the cream. I personally find vanilla bean paste is the best of both worlds.
Serious question: Does that not turn it into an extra? Extracting the vanilla bean flavour in cream?
@@brigitte8381 extract is done in alcohol. Steeping just brings out the vanilla flavor from seeds. You always need heat using beans.
Usually recipes that call for beans say to warm the beans in a type of dairy over the stove to get the flavour out, i was expecting to see you do this but interesting to see it worked for the cheesecake.
He baked them on low for a few hours, so I think that worked similarly to steeping!
@@noba5420 It's different because baking it at a low temperature means the internals likely wouldn't reach the same temperature as it would have if it was infused in a pot. Internally for a cheesecake, you want something in the range of 150-170F. Liquids boil at 212F.
@@fatmangaming6857 But you wouldn´t literally boil it, just heat it to about the same temp as the cheesecake.
@@fatmangaming6857 you're generally not boiling it when you''re steeping it though, it gets simmered, which could be around like 180F
This was a great comparison Alvin. I agree that the best contribution of the vanilla bean is allowing time to steep. In fact, I believe a store bought extract vs. home made extract with the beans inside the extract would be a better comparison video. If you think you all will do it, I know the steeping process will take a while sooooo yay. Maybe even a comparison between alcoholic vs. non-alcoholic too!
Exactly.
Right it might also be a good comparison to do vanilla extract vs imitation vanilla or vanilla paste. We steep the vanilla beans in jars for homemade vanilla extract after scraping out the beans and have done vanilla sugar too
I didn't even know you could make non alcoholic vanilla extravt at home! 😮
I used both and home made for my taste is waaayyy better
For the creme brulee, you need to heat up milk with scraped seeds and pod, then allow it to steep while it comes back to room temp, then fish out the pod, before mixing it into the eggs and sugar.
I'm shocked vanilla is so cheap in the USA. I pay way more for it. And I usually buy it either in powder or even mixed with sugar.
In the USA, we also have imitation vanilla extract that is even cheaper.
I think it depends on the store too. Costco's vanilla extract is definitely a good price; where I live the whole bottle is $12. Other stores can have prices range from $6-30 at least for a much smaller bottle.
i know right ??? i bought a bottle of vanilla extract with the size of my thumb( or 2 thumbs) and it cost me $5-6 :^/
@@yessi7961 Oh no..... not that!!! If you only know where it comes from... ay-yi-yi...
Costco tends to be really cheap per ounce comparatively.
It's a great idea but at the moment the test is a bit like comparing fresh ground coffee to instant coffee, where you brew them in the same way. If you were to just add hot water to them both, stir it up and drink it (like you do with instant), the freshly ground coffee would suddenly taste gross, the texture would be gritty and horrible. You could then surmise that instant is better. However, if you brew them both how they are meant to be brewed, you would get a different result.
I would love an update where the vanilla pod was used correctly just so we can get a true result. A great use of test foods though.
If you do it again, you could even include paste and sugar too.
Sorry, I hate picking up on niggly points, but it really does alter the final result in this case.
100% with you. Same gripe with the chocolate comparison video.
It hurted my eyes seeing the way the vanilla pods being used 🙈
Agreed!!
In the first dessert you should steep the vanilla pod after rehydrating it in warm water, in the cream before making the whipped cream, it will impart the vanilla flavor you are looking for.
I think he’s trying ti make both in exactly same way as much as possible for a direct comparison
@@candytong82 There is no point using an ingredient if you dont use it the way its meant to be used, you get no flavor otherwise which he found out.
All I am highlighting is his method of testing, not judging whether he’s right or wrong
@@candytong82 My point is it doesn't matter what absolutes you choose to use to cook something, if the ingredient is used incorrectly, it makes the method of testing irrelevant.
OK, loaf pan cheesecake is a GAME CHANGER and I'm mad that I'm only finding out about it now. Holy crap, as was the sugar caramelization without a torch tip. Damn.
Yessssss!!! Never knew I could caramelize sugar that way! Definitely a great tip!
Alvin where are you??
I feel like the whipped cream is an unfair test towards the beans. Combining two liquids will always yield faster flavoring. At the very least, ingredients should of been combined then left in the fridge overnight to rest before being whipped up the following day. Extract is great when you want something done quickly because you are litteraly skipping the infusing step.
Dude! Of course you tasted the vanilla extract more in the whipped cream and the creme brûlée! You used SO MUCH of it!!!
The differnece is that vanila beans/seeds need a time to infuse (or heat, like putting them on heated cream/milk), whereas the extract instantly diffuses along whatever you mix it in, and is a lot more vanilla flavor per "drop", so to speak.
Edit: but the beans/seeds taste much better and stronger after infusing, so the ideal is to eat the custard the day after it's made.
You need to redo this with Neilsen Massey vanilla paste. You get that vanilla bean taste with the paste, without the weird alcohol-ness of the extract.
I was able to get some Neilsen Massey Vanilla Extract at Marshall's for $8 for a 4 oz bottle (I purchased 4) and HOLY HECK, was that a mistake. I'm not sure I'll be able to buy another brand. I made my own vanilla, steeped it for 10 months, and it wasn't close to the floral notes NM has. I'll try the paste next - thanks for the comment!
@@ABCEggplant I've never tried their extract, but considering how good the paste is, I'm sure it was stellar! I'm very jealous that you scored such a good deal! May we all be blessed by the thrifting God's and be able to score some ourselves
I have Heilala extract and also more generic brands of vanilla extracts in my pantry - I stock both. What I've found with the Heilala extract is that you cannot use it like normal vanilla extract - the extract is a lot less strong than most other generic brands of extract, if you use the same amount as is asked in the recipe, you usually end up with not enough vanilla flavour.
However, the reason I stock it, is that the flavour of Heilala is a lot more elevated than generic brands of extract, most Vanilla extract gives you that generic "vanilla icecream" flavour iconic to vanilla, however, the Heilala extract, has a more refreshing note to it, it doesn't have the overly sweet scent, sort of like when add a good quality honey to a tea, compared to adding sugar, it gives it another element beyond sweetness, it makes the dessert feel more light with a bit of a floral taste. But Heilala does seem to perform better baked. On a side, I haven't used the beans themselves, I have only used it in extract form.
Cheesecake in the loaf pan is genius and I love the look! Will be saving that one for later for sure
You can use a little bit of sugar to "combine" with the vanilla beans. That way the taste of the beans is spread more evenly into whatever you put them into.
Take a shot every time Alvin says “quite” 😂
Love this topic! I always have this question in mind and thank you for doing the testing for all of us.
extra tip: Throw the (empty) pods into a bottle of cheap whiskey or bourbon and let sit. Homemade tasty and intense vanilla extract!
Love these types of vids
What happened to Alvin? Laying low for a while?
That's why most receipes for creme brule ask for steeping vanilla beans in hot cream first. You've used kinda a 'cheat' version of creme brule. That's why there was less flavour.
I love this series!
My aunt and uncle have owned a vanilla company in Mexico for the past four decades, so vanilla scent is closely related to my childhood memories. Kirkland brand is a good quality vanilla at a reasonable price. I have tried other store brand "vanilla" extracts that just don't compare, but that may be because I'm spoiled and used to the good stuff!
You grew up in vanilla heaven 😋
@@Coffeegirl739 I did!
infusion is particularly important for vanilla beans. Interesting nonetheless !
When using vanilla beans, I found that the flavors comes out when you steep/infused them first in the cream. This is something you don't have to do with a vanilla extract since the flavor has already been extracted (hence the name).
This is why the flavor of the beans came out from the cheesecake and not from the berries and cream.
The creme brulee one is a mystery though. I guess the vanilla beans did not get steeped enough since it has a lesser cook time than the cheesecake.
Anyways, I've been using Vanilla Bean Paste lately and it's halfway between extract and beans. You get this strong vanilla flavor and still got the beans. It's like getting the best of both.
Thank you for explaining what type of vanilla works better in different situations or how they change the dish themselves!
Just using the seeds and not steeping the pod (which also softens it so you can scrape out more seeds) is almost a hate crime. 🥺 That's not a fair comparison because that's not how they'd be used by a more experienced cook.
Plus, vanilla extract can add natural flavorings and thus more easily deliver that "punch" rather than the more subtle natural flavors.
You should watch sorted food's vanilla comparison, much more informative in regards to how you'd want to use the beans to get your money's worth and where using it won't make much of a difference
loooove this video and answered a question ive always wondered.
Probably has been said already... but you gotta heat the vanilla beans in the cream to extract the flavors! I have experimented with my fair share of cheesecakes (over 200) and I use a loaf pan like you , and I use heavy cream in mine. I heat the cream with the beans (and the pods as well) until it reaches a simmer. Then I pour that into the cream cheese mixture and mix everything. I strain it all before I pour into the loaf pan. It's more labor intensive but this is the way to go. Give it a shot next time.
Additionally... it feels like the way you made the creme brulee was just wrong. I feel like you're supposed heat the cream with the beans (I would use pod as well and then strain it before it goes into the ramekins), and temper that into the eggs. Again, the key is to extract the flavors of the vanilla with heat. When you bake it in the oven, the temperature is far from hot, which we can see from the runny-ness of the custard.
Lastly, it sounded like you had no time/temperature measurements in the cheesecake and creme brulee. I heard "baking low for a really long time." Baking is all about the science, so temperature control and length of time cooked is crucial. For reference, I cook mine in a water bath at 400F for about 45 minutes. The water bath makes it cook at more like 200F , except the exposed top of course. I go for a browned look on the top of the cake, similar to basque cheesecakes but not as burnt.
These are just my suggestions. Cheers man.
I love the look of the loaf pan cheesecake! Never thought to use a loaf pan. Thanks Alvin!
Love the video, thank you!
eat a vanilla bean for every time Alvin says "quite some time" 😂💰
I love all the useful tips and guides you give to us, Alvin! And with this video my March desserts menu is just...ready. All the cool ideas at once! What more can a dude ask for...😎
Experiment 1: Apples to oranges comparison
Extract pulls in addition to the bean flavor the pod oils. For a fair comparison I would scrape and left the pod in the cream for at least a few days. Or, slightly warm the cream to extract faster - beans pods and all. Then cool the cream and whip it.
I went into this thinking Alvin would compare vanilla extract made commercially to homemade vanilla extract. I feel like that would have been a better comparison.
I love these videos!
this series is too good
I love these videos, especially when they show more expensive doesn’t always mean better.
This is an awesome experiment!
In Denmark, 1 vanilla bean is about $10, but really good quality beans go for $16-$18 each.
Usually you want to temper the vanilla in the dairy product. For example for whipped cream you'd take it up to a low temp with the whole beans and their insides for a few minutes. Then you would chill it before use
id love to eventually see extract or bean vs paste video!! this was super interesting!!
you made me go look up the history of vanilla. thank you
this sounds like a science project you would make and be graded on in middle school
I'm making homemade vanilla extract I started two weeks ago and I hope to give as mother's day gifts. The recipe calls for a minimum 6-8 weeks of steeping
Got a sugar high just watching you eat those desserts! The vanilla bean cheesecake looked delicious! 🍰 Love seeing those vanilla bean specks! Such good information in comparing the vanilla extract and vanilla bean! Very useful! Yes, it would have been good to steep the vanilla bean with the vanilla pods into the whipped cream, crème brulée, and cheesecake before making them. It would have made a huge difference for the end flavor! I used to use a lot of vanilla beans for baking until I realized how expensive it was and how quickly I needed to use them before it expires. Anyone who has never used them in vanilla forward recipes! Please try them! It is worth it! Personally, love using vanilla beans over vanilla extract.
Thank you!!!
*Amazing Presentation...Looks so Appetizing.....🥰😍🤤😋*
You can also buy vanilla bean paste. I have a little pot that I use when it would look nice to have the beans seen in the dish, otherwise extract is just fine
I just realise that every Alvin's videos are a thesis experiment
Hm-
1) it is not a fair comparison. With the used (empty) vanilla beans you will make (if you’re smart) either way vanilla extract (put them into vodka, rum or brandy) or vanilla sugar.
2) in whipped cream or other similar applications you would use the homemade extract or sugar and for Panna cotta, baked vanilla pastries, Bavarian cream etc you would use the vanilla “paste”.
my grandma always made whipped cream with vanilla sugar (with real vanilla) and honestly, I preferred the normal whipped cream
Somewhere in The Hamptons, Ina Garten senses a disturbance in the force.
Alvin where are you dude?
You’ll never get the taste of the vanilla gouse because you didnt infuse it, vanilla extract has alcohol, so if you try and infuse it the flavor will be gone because of the volatility of etanol. Try a better creme brulee recipe or custard and there you will note the difference.
Great experiment! Happy to see that the Vanilla Extract was given a fair shake! I know lots of foodies who are ingredient snobs and turn their nose us at less expensive options! I was hoping you would make a vanilla zabaglione or a savory preparation. 🤤
I've made orange jam with vanilla and I made lemon ginger cookies with vanilla. In order to make the jam I had to purchase a vanilla bean, which came in a pair. So I used the other one to make the cookies, and the pod and some of the seeds I them also made vanilla flavoured milk with. They all turned out nice, but it is really important that you keep the seeds from clumping and sinking to the bottom. Furthermore they really need heat and time to release their flavour. Also you can put the pod in a jar of sugar, you can make vanilla sugar that way, but then it takes a pretty long time to infuse as you're not using heat
ALVIN WE MISS YOU PLS COME BACK MY BAKER BOY
Where did he go?
@@jaesbread babish
I see a new series 👀🤭"High price vrs. Low price"
Wish you could have also added vanilla bean paste to the mix
I think you get more of the vanilla bean if recipes that required steeping were done, such as custard or creme patissiere
Tbh vanilla beans /need/ to either be extracted through a long sit in water or alcohol etc.
Or heating in cooking liquid/making simple syrup, they don't transfer flavor unless they have time to get comfortable
You can put the pods in your extract to fortify it if you dont use it for the recipe.
9:01 “Swirling the sugar on top of that RAM-E-CAN” 😂
But have you tried vanilla paste? It's even tastier than vanilla bean
I would have preferred it if the vanilla extract had been actually measured out rather than just splashed from the bottle for a more even comparison.
I could be curious about adding vanilla paste to the comparison....it has vanilla seeds in it but is also an extract product
that cheesecake is so beautiful
I'd like to see a comparison of a good vanilla extract versus a cheap.
The first dessert I thought about when I saw the title was ice cream. Hmm maybe Inga could help do a test with her ice cream machine 😆
This is one where it'd be neat to compare DIY vanilla extract next, or vanilla paste! Like I usually make whipped cream with vanilla paste because I prefer the mellowness of paste versus the sweet-sharpness of extract.
should also try vanilla bean paste!!!! i feel like its a good medium between extract and bean but sooo much better and convenient than either
I would love to see this comparison with vanilla bean paste
So trippy seeing that vanilla company from Tauranga, NZ. I live there! Small world lol
is it possible that you exported the video with low volume? because i have my on full and i can hear you only okayisch the bg sound not really hearable... or maybe my notebook broke....
Why is the audio so low in volume? I have to put my phone"s volume almost to the top and it's still hard to hear what Alvin's saying
Week 8 of asking Andrew to cook for his next part in the series of : I cooked 25 pound of... Please use carrots and have your mom make you the carrot cake u have eaten for every year on your birthday and if possible please make 'Gajar ka halwa' which is an idian sweet dish made out of grated carrots, sugar, milk and different spices
I dont think this is an accurate representation. The first attempt proves it. With the vanilla beans, you can just turn it into vanilla extract as well. And you can visibly see how much volume it would produce which would aid in judging its price per oz a more accurate way to compare price points anyway.
Can you do one with supermarket butter vs fancy French butter?
Please tell me you made more extract with the empty vanilla beans.
Can you please share the creme brulee recipe that Alvin uses?? Can't find anything like it online.
You should do a test with homemade vanilla extra, which usually has more flavor than the manufactured ones.
I’m bummed you didn’t test it out in a crème filling. I have to make a banana cream pie for next weekend and was wondering…
If the creme gets heated up, vanilla bean is best. If it is cold then extract is better.
The main dessert that I found vanilla Bean is truly useful is a Eclairs’s The custard is so much better with vanilla bean it just has so much more like flavor profiles or dynamics or whatever the word is
Good vanilla may be expensive but it's a luxury I'm willing to pay for just use extracts over essence no matter how expensive you go essence is useless imo. But if you have spent bean pods put them in your sugar thats what we usually do if we've used beans
Take a shot everytime Alvin says vanilla 🍻🍦
Please Can you also mention recipes in description
How do you control the amount of vanilla bean to essence? Did you just do 1tsp = 1tsp? It seems like there was way more beans in cheesecake!
Anyone know if they post their recipes anywhere?
You added so much of the extract compared to the beans in the cream and creme brulee. Also you should steep the pods to get the full flavour for both of those recipes as others have suggested. I think if you want to compare properly you need to weigh out the extract instead of eye balling it.
Amusing to use the cheapest lemon juice as a constant in a quality battle.
What I like to do is buy vanilla beans in bulk, as good of quality as I can find for a reasonable price, and scrap them into a bottle of vodka and then shove the pods in there to steep. I just shake it up and over a couple of days it gets stronger, and just draw from that bottle as a vanilla extract. It has a bonus of adding vanilla seeds to each pour as you use it and it lasts a long while. Depending on how many pods you use, you can even top it up again to get a lot of life out of it.
I personally think in no-bake recipes the alcohol attributes added by extracts adds more positives than negative from neutral spirits, I like the clean clarity and vaporization feelings they give off, and in baked recipes the alcohol cooks off and is negligible.
Is it possible to take the empty vanilla pods after use and make extract with them? Or do you need the insides for that?
that's what a lot of people do to make homemade extract (usually the pods soak in vodka for 6months)! if not, people keep it in jars of sugar to make delicious vanilla sugar!
Normally when I use fresh beans I steep in milk or cream over heat before making anything. Scrape the beans and throw the spent bean pods in for the steep as well. Honestly though, making your own extract with a high content alcohol and fresh beans is the most cost effective and makes the largest difference in flavor. Please give that a try!
what about vanilla bean paste?
He could've tried boiling the milk with the vanilla to infuse it, as I noticed he mentioned at the end. Also adding it to a cake batter, which has more flour than the cheesecake
I would gather then, from the experiment that vanilla pods work best from using a little heat to bring out flavour? However, perhaps you math was wrong and you needed 1 1/2 vanilla pods compared to the capful you used of the vanilla extract!
I don’t use store bought extract. I have made my own vanilla extract for over 10 years now. I always get complements on the flavour of of baked goods. I use really good vanilla beans and a good Bourbon. If I can let the my extract rest for about 6 months, it is the best