Food Theory: You’ll NEVER Eat Vanilla Again!
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- Опубліковано 25 лис 2024
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Loyal Theorist, I want you to think about the last vanilla treat you had. Was it a cupcake? An ice cream cone? A piece of cake? I’m sure it was DELICIOUS! And I hope you savored it, because vanilla could go the way of the dinosaurs and become extinct! Today I’m revealing why this flavor could soon be gone. . . FOREVER.
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Credits:
Writers: Matthew Patrick and Justin Kuiper
Editors: Alex "Sedge" Sedgwick, Warak, and Danial "BanditRants" Keristoufi
Assistant Editor: Caitie Turner (Caiterpillart)
Sound Editor: Yosi Berman
#vanilla #VanillaBean #IceCream #Cake #CupCake #vanillabean #imitationvanilla #FakeVanilla #spice #Recipe #FoodTheory #MatPat #GameTheory #FilmTheory
Here's an idea for a Food Theory: What foods are actually good to eat when sick.
Like, everyone has memories of being sick as a kid and having their parents feed them stuff like Chicken noodle soup, ginger ale or other food items. Now I've been wondering what food should someone eat when they are sick.
yes I’ve always wondered this too
Actual ginger is probably good, but ginger ale... not so much
Anything containing ginger is good
@@shadowdragon3521I just just sick and it helped me so idk
Chicken noodle soup actully works.
This episode is less "You'll never eat vanilla again" and more "You're gonna have major price differences in Vanilla options"
@don't be surprised here is the full clip: this ratio
Maybe we can convince Brazil to dominated the vanilla market as a way to protect their rainforests
Rule of thumb for home use of vanilla: when baking extract give a better result, when making something won't get hot (like eggless ice cream) you may prefer pods. For most people and most uses, though a good extract is a better investment that some cheap pods (more for less with a slightly better quality)
Yeah this is the only episode I can say his original statement didn’t make sense towards the end
My mom is growing a nilla orchard. It's doing very well!
Fun fact, at Dairy Queen, vanilla IS the base flavor of ice cream. All other flavors are made by mixing them with vanilla soft serve. You can also order it with chocolate base, but the default is always vanilla.
@@recitationtohear I was really hoping this was a rickroll. I’m disappointed.
I get blizzards from Dairy Queen, and sometimes they're not mixed at the bottom, so it's just plain. There's no vanilla flavor in it. It's a separate ice cream from the vanilla they use for sundaes.
Vanilla is one of the major flavours in most chocolate.
@@tylerboothman4496 I worked at Dairy Queen. They use the same Soft Serve for the Sundaes that they use for the Blizzards.
@@tylerboothman4496 I worked at Dairy Queen. They use the same Soft Serve for the Sundaes that they use for the Blizzards.
You forgot to mention that the Dutch, masters of greenhouse horticulture, are happily growing vanilla orchid vines quite easily in the Netherlands. Pollination is via domesticated Costa Rican orchid moths or micro drones. The vanilla orchid vines are grown under perfect conditions, so output is boosted.
In addition orchid growing has returned to central America, especially in Mexico.
What micro drones?
If what you're saying is true, this feels like a large oversight on Team Theorists part
@@FAQUERETERMAX It's a very small drone.
Them pesky dutch
Mexico is in North America, but good to hear regardless.
I work at a dessert shop, and we stopped selling our “pure vanilla” dessert about a month ago. All the staff was confused because it was super delicious, but I feel like this vid just explained everything to me….
well it aint cheap and sooner or later a company(small ones) would go bankrupt
I grew up baking. I have two items of vanilla. Pure vanilla paste and vanilla extract. The extract is s mix is synthetic and real. For most baking, I use the blend. If I am making something simple in flavor then I use vanilla paste. It's kinda a basic understanding.
Same reason why people buy normal gasoline for cars and not premium. You could, but unless the car needs it why spend more.
@@Sunnylyndis The car analogy doesn't work. Premium gas is not ok to put in a car that doesn't use it.
@@strange17 Actually it's completely okay to put premium gas in a cat that requires regular gas. However the opposite damage your car. Using higher octane gas than your car requires has no negative effects but using lower octane gas can definitely be bad for your car.
I love vanilla 😭
Something that MatPat didn't mention, is that if you're baking with your vanilla, most of the other chemicals in the natural vanilla get baked off when you put it in the oven, so if you're going to bake some cookies, you're better off just using the artificial stuff. But if you're making icecream, or something uncooked, you'll probably notice a difference between the bean and the artificial.
In a rare example in today's world, there's advantages of using either one in different circumstances.
That's why bakers usually add vanilla last.
@@penguinpingu3807 good youtubers always teach this in their recipe videos
i know this from learning how sonhos ("dreams", the brazilian donuts) are made, the traditional sonho is filled with a delicious vanilla cream, which is made hot, but you have to wait it to cool completly before adding the vanilla.
@@Mardikuz yeah, and ironically enough matpat a channel that is science base should also give this
@@penguinpingu3807 How do you add vanilla AFTER you bake it?
…. MatPat… idk how to tell you this but… in an actual soft serve store, a lot of the flavors ARE just vanilla with other flavoring in them. I worked in a gourmet ice cream store for nearly three years and everything that wasn’t chocolate was just French vanilla mixed with our “gourmet” flavoring. That’s it. You were right mat, you were right. Vanilla IS the base flavor of ice cream.
TECHNICALLY the base flavor would be - Dairy/Cream flavor. Like literally make nothing but the ice cream from every one of its other ingredients and you essentially just get that faint milk-flavored, freezable, concoction that tastes like Sweet Milk. Vanilla is added to that - and Vanilla is a strong enhancer to many other flavors; including chocolate.
Ya, vanilla in a way also improves those flavors, vanilla extract is used in tons of cake recipes that are chocolate and other flavors
@finallyitshere9998 if you include a link to a UA-cam video, you get reported as a bot... Stop impersonating others, even in jest.
It's not a joke, because it isn't funny.
Lol
so you're telling me.. ice cream might go extinct?
It wasn't until I got older and started baking that I learned to appreciate vanilla. It compliments desserts very well. A vanilla bean ice cream beats any other vanilla ice creams imo.
Fact its a class of it own flavour
Vanilla best flavor, it is all flavor
One thing Matt has forgot to mention is that those additional flavours contributing to the complete vanilla flavour actually evaporate at high heat, so in baking just go with the artificial stuff it's gonna make no difference, but in drinks and ice cream real vanilla may be the way to go.
TBH I'm fine with whichever we can get as long as it isn't made of things taken from the cavities of animals.
@@SergioLeonardoCornejo circle of life.
@@SergioLeonardoCornejo 👎👎👎😹
Can we all just agree that vanilla flavor is underrated?
yeah
Yes
no
How tf is it underrated it's the 2nd most eaten ice cream flavor if not first
For real
Small tip for friends of real vanilla from a confectioner: Do not throw away scraped vanilla pods, but put them in a closed container with sugar. Just make sure that the sugar doesn't clump. The pods won't go bad and your sugar will have a vanilla flavor. You can then always add sugar or throw in another pod after you have cooked it out, for example. So you always have 1A REAL vanilla sugar.
Another tip: vanilla pods are not graded on their flavour; they're graded on their moisture content. Grade B vanilla beans are usually too dry to scrape out, but you can make vanilla sugar from them at a fraction of the cost
@@raerohan4241 you both are very appreciated im a baker in progress (self taught mostly) and i never knew either of these but am definitely going to stop throwing out my bean pods from now on.
nice
Great tips! Thanks!
You can also put it into some plain vodka for a few months and make your own vanilla extract. It’s more potent and stronger in flavor than vanilla sugar, and gets more uses out of the yield.
As soon as I heard Orchid I immediately understood all the problems with growing vanilla
plant nerd?
have I met another plant nerd!
(I used to know and love a plant nerd, I am not one... but I know your breed lol)
@@TheInfintyithGoofball A little bit. Overall biology nerd
One thing I've learned, if an ingredient like vanilla is going to play a supporting role in your dish, like say the dash of vanilla that always gets thrown into every baked good regardless of if it's a cake or cookie, go with the imitation. It will do the same job and save you some cash. But if it's going to be the star of the show like with flan, pudding, or ice cream definitely splurge for the real deal. You're going to want every ounce of flavor the real vanilla will bring to those sorts of dishes.
Another UA-cam group, Sorted Foods, tested this sort of thing on a few of their episodes to help their viewers learn when to spend money on name brand/real/fresh products for cooking and when to buy generic/imitation/canned.
Rule of thumb that coincides with what you said: Anytime you're going to expose vanilla to high temperatures (like in baking) use imitation. If not, use the real stuff.
Because the compounds separating real vanilla from imitation are such that they evaporate in high temperatures. So in the end if you use real vanilla in a baked good, the distinctive non vanilla compounds will have evaporated leaving you with only the stuff that you find in imitation vanilla, meaning there was no point in splurging because real vanilla post heat = imitation vanilla. But real vanilla without heat exposure has the aforementioned additional compounds you can taste that aren't in imitation vanilla which is why it's better for cold or non heated dishes
I am once again grateful to find the real answer in the comments.
As a hobby baker with holidays on the way, you have my thanks!
I also saw a TikTok about it
@@mma.y False. Most of any liquid ingredient is not going to evaporate or baking wouldn't be possible, and "always use fake if you can" is horrible advice.
Or you can buy the big bottle from Costco which is the probably most cost efficient real vanilla that’s commercially sold
I've always loved Vanilla and thought of it as its own flavor, always being annoyed that it was considered the "plain" or "boring default" of flavors. To me, it was the pure, simplistic flavor that was unique in its own right. Will always be one of my, if not my main, favorite flavor(s).
It's like strawberry jam. Because it's so common it distracts us from how good it really is. But there's a reason those specific flavors are so common. Because almost everybody likes them.
for me, vanilla would never go wrong. Chocolate ice cream was either too sweet or too bitter, salted caramel not sweet enough or flavourful enough, berry ice cream not sold in too many places and cookie dough usually to expensive. Vanilla was always the way to go
Vanilla is literally my favorite flavor of ice cream.
same
@@RED-my9hl dude you know EXACTLY what ur talking about.
And tbh any wild berry type flavor is definitely under appreciated. They’re my go to
I do splurge on the real vanilla, but I use it differently than the artificial vanilla that I also buy. Real vanilla doesn't survive high heat processes well, so if you're adding it into a cake, it's better to use artificial because the flavor will be stronger. But if you're using it in a frosting or something, use the real kind if you like the flavor better. I do, so that's how I use them each.
This comment deserves more likes. I just spent half an hour explaining that concept though the comment section as many people aren't informed
Honestly, you may have just convinced me to get artificial too. I will definitely look into it since so many comments are saying similar
is that Dami in your pfp
@@makeyogurtafruit yes it is 🐼 💕
@@TheOwlQueen tysm I'm new dreamcatcher!
I've never been more scared by a Theory video. Vanilla is my favorite. Zombie apocalypse not worried, vanilla going away now I'm concerned
@JustASurvivalcraftWolf Vanilla (done right) is good. If all you've had is cheap soft-serve vanilla (that is vanilla done wrong) I could understand thinking it's bad.
@JustASurvivalcraftWolf Maybe you just lack good taste.
@JustASurvivalcraftWolf Did you watch the video? Unless you want to get technical on the definition of sugar in which case most proteins would count (DNA is a sugar) vanilla is not just sugarized milk. It's not even milk at all, it's a fruit extract and many ice creams are made with just part of the milk or sometimes no milk at all so even vanilla ice cream is in no way sugarized milk (if that's what you ate at 6 different places then you managed to find the 6 worst places for ice cream I've ever heard of). Also, chill out a bit, I'm only joshing when I say someone who doesn't like vanilla has bad taste, everyone's entitled to their opinion.
My mother has always bought artificial vanilla to use in cooking. She said the real vanilla extract was too expensive. I grew up with artificial vanilla and it tasted great to me.
However, as an adult, I discovered the complex and wonderful deliciousness of natural vanilla extract. I’ve used the "real" stuff (i.e. expensive) for years now. For Thanksgiving this year, I brought a pie with me. It happened to be a pie my mother used to make all the time. My parents had a slice and said it tasted so much better than it had ever tasted before. They both identified the vanilla flavor as being the difference. "So much more vanilla-y" was what my dad said. "So much richer" was the way my mother described it. It had to have been because of the more complex flavor of natural vanilla extract - and GOOD vanilla extract. I don’t skimp on that ingredient.
I’d hate to see vanilla orchids go extinct. Hopefully humans will figure out how to keep them around and happy for decades to come.
I very much doubt they would go really extinct, we have the seed vaults, someone has got to have put some vanilla orchids there.
Maybe by growing more them in Mexico, rather than going for the inhumane super cheap labor.
@@jorgemtzb9359 hard to grow them in Mexico when there's no trees left for them to grow in
My solution is a robotic Greenhouse.
They grow them in labs
You can also get vanillin from wood. It's why aged spirits like whisky sometimes have vanilla flavors. It's important to note though that vanillin extracted this way can still be marketed as "Natural," though I believe the FDA requires it be listed as "natural imitation vanilla," so just because something is listed as "natural" instead of "artificial" doesn't mean it's from actual vanilla beans.
🤓
@@chrisdawson1776 bro us watching a food theory and said "🤓" to someone's comment for doing almost the exact thing matpat is💀💀💀💀
@@chrisdawson1776 bozo watching food theory and calls a random person a nerd like if matpat didnt exist💀
@@EasilySteezily 🤓
@@chrisdawson1776 why are you talking to ur self like that
If you've never bought an expensive vanilla yoghurt, then you have no idea how good vanilla actually is.
It's my favorite flavor now, because of that revelation.
Here is the full clip : ua-cam.com/video/TYJQBDksdgg/v-deo.html
@Jashash I'm more surpised by the 20 likes, I just talked about expensive yoghurt lol
*edit* more than 20 likes, got dam
i just like vanilla in general and i don't know why people call it basic
People who call vanilla 'plain' have probably never tasted actual plain yogourt
Hi
Had no idea a lot of people thought Vanilla was boring. I always thought it was the most popular flavor and it was always my favorite.
Feels like a sort of linguistic confusion over time...? 🤔
Vanilla whatever (cake, ice cream, extract) is generally the base to which other things are added, so essentially it's the "plain" option, in that it's the foundation you build from.
But over time, this foundational function seems to have become reinterpreted as "boring" & over-simplistic, as opposed to essential.
Suspect this is probably something originating in the States, given the stereotypical excess in dessert serving there? But would have to do some research to confirm.
And hence we end up in this weird paradoxical situation where the natural flavouring that's most expensive is idomatically equated with being plain, uncomplicated, dull, & even resistant to trying new things... It's pretty weird!!
Can you guys do an episode on artificial flavors? Like why do people think they're bad for you and do they actually have effects on the body?
Some of the artificial colors have actual side effects, and people can be allergic to them.
Artificial flavors are usually a chemically pure version of the 'normal' substance that is chemically synthesized or excreted by genetically modified yeasts.
Ya. Totally. 80% of artificial flavors come from yeast. When I learn that as a kid, I was like, “How it that artificial? It made from mushrooms! Mushrooms are natural. Just because it GMO? I had GMO corn, and it still taste the same.” IDK
Effect, not affect in that context.
@@runed0s86 Yeah, but people can be allergic to pretty much anything.
"artificial" vs "Natural" means nothing in terms of health or safety tbh
There's an episode of Bob's Burgers where a group of kids break away from a gym class to get a free scoop of ice cream and one of them says as they break through the door, "Oooh they still have vanilla!" and I've never related to anything more.
The best part is that Rudy still gets the flavor that is supposedly always leftover XD like he just wanted to go with his friends it's sweet.
@@angrynoodletwentyfive6463 Really needs more screen time. And I know it's overdone in the Simpsons, but a future episode would really just send me seeing him and Louise together.
What episode
@@Inactivechannel-r6 The Gene Mile
Artificial vanilla tends to work well for baking. The difference with the end product is pretty much negligible. However, when you are using vanilla for things like ice cream, drinks, yogurt, pudding etc. That's when the difference really becomes noticeable and you should use real vanilla.
Here is the full Clip : when I met matpat
ua-cam.com/video/mCfYi7634rU/v-deo.html
So it can be induced that the natural vanilla's other minor chemicals that give it those other flavours may be lost and the end product, chemically, of real vanilla versus artificial vanilla will be much more similar
@@jimkim2712
Ya, I think so. I am not entirely sure at what point it happens, but I remember someone did an experiment where they tested if people were able to tell a difference between real an fake vanilla. And when it involved baked goods, people had a much harder time noticing any difference.
When it came to things like drinks, the difference was like night and day and they were easily able to point it out.
So maybe the cooking process is what dulls the other flavors. Even in pudding you usually don't add in the vanilla till after it's off the heat, so you don't cook it nearly as long as you would when baking cakes and such. Course, this is just a hypothesis based on the results. For all I know it could also have something to do with the flour that most baked goods tend to include.
@@SilvyReacts i honestly prefer real vanilla for baking and it makes me sad that it's going extinct
Don't forget wiped cream. 1 cup cream 2 teaspoons sugar and 1 teaspoon vanilla wipe it together and it'll make any dessert you serve it with better.
I’m surprised you didn’t look into companies trying to modify the vanilla plant so that it’ll grow in more places or produce more fruit
I’m sure they have a way already, twenty years worth of research and development into genetic engineering are locked in a volt with armed guards. People hate GMOs so much, because of false information (partly spread and reinforced by major food companies) that developments like that, made to help farmers, might not happen for a long time, even if we know how to do it. Scientist doing that information are also not funded very well/held back my government officials, because people are so scared. I did an interview with a professor who can’t even teach half of his course, since the university he works at won’t let him. Society needs to catch up to science before that can happen.
@@mellowyellow5865 yet people don't actually understand what gmo is bananas are gmo so are watermelons
@@Ninety9Ninjas66 actually bananas aren’t genetically modified, they were cross bread for desirable traits. GMOs are made in a laboratory. Scientists can take the desirable gene they want and put it in something.
Vanilla is my favourite flavour. And if it's got vanilla bean seeds in the better, I'm happy to pay more. But I don't think the alternative would turn me off completely because I need it for something sweet and not too strongly flavoured.
I don't have choice; I have to pay more unless I want my face to swell. Lol 🙃
Vanilla fruits are so hard to get, the plant might as well be a fantasy species with magical healing powers and be that trope in the genre where you gotta ‘climb the highest mountain in all the land in search of the rarest flower to cure your friend’s illness’.
I love that analogy.
Or just go to the Netherlands where its grown in mass rather easily.
@@joeycampbell940
No way!
Why is it, when I hear about some new cool thing, it's almost always the Netherlands?
@@eyesofthecervino3366 cause they have a lot of questionable monopolies. (like the one on diamonds, which massively raises the price due to them limiting supply)
@@speedy01247
I don't think you need a diamond monopoly to put in good bicycle infrastructure, though.
can you do a food theory on "Does the shape affect the taste?" I feel like that would be super interesting
Ooo, or the colour! (Unless they have already done that one).
@@hedera1332 This would be a good idea, however this has already been proven by scientists that it's true.
Where you for example get let's say make some plain vanilla ice cream then add blue food dye to turn it blue. You would give the blue ice cream to someone to taste test it. You tell them it's blueberry ice cream and they eat it and confirm what you said is true.
Now we get the same batch of ice cream and put red dye to make it a reddish or pinkish ice cream. We give it to the same person and tell them it's strawberry or cherry or whatever flavour is normally associated with red. In this case I'll go strawberry flavour they try it and confirm.
Why is that? Since both are plain vanilla ice cream they shouldn't taste different, after all they're both the same thing except that one is red/pink and one is blue. Well I'm not sure myself my guess is that the brain associates colour with that flavour and assumes what you said to them is true, and the brain tricks itself into tasting something different. There is a name for this sort of thing but I don't remember it.
@@coconutganyu Yeah, I know, that's why I thought it would be interesting for the food theorists to do a video on it.
@@hedera1332 They already did one it’s with gummy bears
Do Dino nuggets taste better?
Holy choking Deadpool the effort alone makes me want too give people who grow this stuff a beer for being able too do it at all. 2:24
Vanilla ice cream and Vanilla BEAN ice cream are very different. I didnt realize until I bought Vanilla Haagen Dazs because the grocery store didn't have Vanilla Bean. I was so confused when it "didn't taste like anything", until I realized I had been eating the Vanilla Bean Haagen Dazs which has ground up bean in it. The difference is huge.
Many brands have multiple flavors of vanilla ice cream. The “vanilla bean” from Brand A might be made the same way as the “homemade vanilla” from Brand B while Brand B’s “vanilla bean” could be the same as Brand A’s basic “vanilla” flavor. It’s all just marketing
Food theory idea: Are oreos the new energy drink?
Oreos have a very small amount of caffeine in them, so if you could make an oreo energy drink how much oreos would it take and can we do it?
Here's the full clip : ua-cam.com/video/TYJQBDKSDGG/v-deo.html
YES WE NEED A MORTY OF THIS
this is actually sick
as a coffee addict I gotta know this
OKAY THIS IS COOL
Here’s a bit of a recommendation when it comes to pure vanilla vs artificial vanilla: if your baking the product (cookies etc) use artificial vanilla. The baking process breaks down a lot of the natural flavours pure vanilla has, making it much harder to distinguish. If you aren’t cooking it though (icings etc), pure vanilla is generally better.
+1
+
4:35 “plain” flavor, not really you’re only basing that because it has “one” ingredient or marketing tactics say it’s a “plain” flavor but tbh vanilla has a complicated flavor palet
Best way to experience the difference is to try "vanilla" ice cream, and "vanilla bean" ice cream, side by side. You'll notice a difference.
Vanilla bean tends to include other parts of the bean as well, so it's not an exact comparison, but it's pretty easy to get the idea across for the difference in taste.
Exactly! It's the best way since when baking lots of volatile compounds you find in vanilla just get heated away (they degrade or get lost). In fact, on several blind tests, when baked the extracts performed even better than the beans.
Oversimplifying: if hot go for extracts, if cold go for pods (of course that makes a difference when the ice cream is made in the traditional European way, since in US many people first make a custard with egg which is heated up)
for a more direct comparison make two batches of vanilla cream one with artificial vanilla and one with real vanilla.
1 cup cream 3 teaspoons of sugar and 1 teaspoon vanilla and wipe it together
The flavor difference is ridiculous.
All depends how you're using it. If you're using vanilla ice cream as a base flavor, vanilla bean probably isn't worth it. If you want it plain and you like vanilla bean though it definitely has a different flavor. Or better yet, try french vanilla, it has a much more robust flavor even with artificial vanilla because it's made from custard and has a more eggy and developed taste than just cream and vanilla. Personally I find vanilla bean offputting but I realize this is just personal taste.
Vanilla bean is the best!
My inlaws went to Mexico in the summer and brought back authentic Mexican vanilla extract. Her homemade cookies have tasted fruitier than they should ever since. For some reason I'm the only one who minds, which means when everyone else is satisfying their mid-afternoon munchies at the cabin, I'm still hungry 😅 I think she uses too much for what it is.
Oh yeah. Mexican vanilla is fire
It's likely because, being close to the source, good vanilla in large amount is cheaper, also if they were there on a holiday, they likely decided to go for the premium / artisanal stuff. All those factors contributed to the extract being more concentrated, and using the same amount you get a more intense and complex flavour
“If the two are identical, buy the cheap one” words to live by 😂
I came into this episode thinking: I might regret this… and came out not regretting it at all. Great job to Matpat his team, these are really well made
Another idea for how the future of vanilla might turn out: they genetically modify the vanilla orchid to be able to grow under less specific conditions and vanilla is therefore available for mass consumption at an affordable price.
Thisss is the comment I’m looking for💯💯
but the true demand is for 100 percent Vinila
4:48 Matpat, I love your channel, you guys choose the best transitions and graphics to show your visual learners the information of your story and keep/captivate your audience.
My OCD is through the roof, rip perfect cupcake
Fascinating episode. Friend of mine spent some time in South Africa. He says the base for every ice cream flavor there (at least when he was there) was coconut. It was a nice change of pace at first, but he quickly started missing vanilla.
VIDEO IDEA: Make the FNaF food in the Freddy Files and review each. Please see this, I always wanted to see someone make this video and forgot because nobody talks about the recipes anymore.
I think it's the same reason when you ask people 'what's your favorite food?' To many in the west, it's bread and butter - when done right, something so simple is oh so good. At least for me, as I got older, you do get an appreciation for the simpler things as it makes the decision making process easier - good vanilla (at least in ice cream, and to me) is really worth the price. The simplicity and complexity of it shines in pure vanilla (and vanilla bean) ice cream.
I have never heard anyone say bread and butter is their favorite food
Honeslty real high quality vanilla ice cream with chocolate sauce is really one of the best ice cream experiences you can have.
@@4kryptik4 Fresh baked warm bread with butter. Mmmmmm. So good.
There are however other natural sources of vanilla taste, the Tonka bean comes to mind. It is slightly poisonous (like bitter almonds) so it isn't used as much in food today, you mainly find it in vanilla tasting pipe tobacco now but it is rather tasty and close to real vanilla.
An interesting story is how vanilla became widely used! A twelve year old slave, named Edmond Albius figured out how to pollinate the orchids and got his and his family's freedom(iirc), that's the stuff we should be learning in History class. Look into it!
I found no sources corroborating him being freed from slavery. Can you please share your sources?
@@guacre2675 That is why I said 'iirc', I just went to Wikipedia and this is included in the entry:
In gratitude for - and in recognition of - his discovery, locals on Réunion attempted (unsuccessfully) to obtain a reward or a government stipend for Albius....
And not long after slavery was made illegal and he was able to do what he pleased. The man who bought himself and his family out of slavery must have been another plant-loving person, but I can't remember their name for the life of me!
@@RealBradMiller Wikipedia is not a good source..... CMON THEY EVEN TEACH YOU THIS IN SCHOOL
@@evilgroovydominoes5285 Mind your own business, please and thank you.
@@RealBradMiller it’s the internet, u can’t simply “mind ur own business.” Anyone and anything can see your comment and have the right to react to it.
"Hey bro, what'cha doing with that bean-like fruit?"
"Just chillin' like vanillin."
As someone whose mum loves French vanilla ice cream, I have learned to appreciate the simple flavour. I also have like bland liking tastebuds for the most part. My preference is chocolate though.
I feel and taste the same way.
@@The_Joshuan_Empire excellent ;)
@@The_Joshuan_Empire same
When I lived in China many years ago, they had milk flavored ice cream. I was dumbfounded. I tried it though and honestly enjoyed it. It's so simple, but I kinda liked it for its simplicity.
I save the real vanilla extract (from Mexico) for the desserts where it can really shine, rather than chuck it in every dessert like I see so many recipes do. I think people treat it like a staple ingredient, which is weird, because it’s not always needed when you have other flavours going on.
Both vanilla and saffron are some of the best flavours in baking, when done correctly.
MatPat Video: *Showing a beaver being scientifically violated till the camera cuts out showing ‘censored’*
Also MatPat Video: “Bon Appetite!” *chomp*
I NEED a cooking/baking show where they refer to the bad guy as the “vanillin” instead of the villain.
The vanillin (comes from fermented wood of some sort here) artificial vanilla flavour has been a thing here in Sweden since forever. We have used that along with real vanilla for as long as I remember (80ies)
🎉🎉🎉🎁🎁🎁☝️☝️☝️.....
The vanillin from wood is still produced from lignosulfates (a byproduct of paper manufacturing) through a chemical process. There are ways to produce vanillin through fermenting ferulic acid or eugenol with specific strains of yeast, but those raw materials are pretty expensive. I believe there is also some company trying to make vanillin using gene modified bacteria from cheaper raw materials. The advantage of producing it through fermentation is that the vanillin can still be labeled as "natural".
I love vanilla both the taste and smell.
So many bots...
@@SarahAbramova pls report them for spam
@@CarnesSurefire I do, but it doesn't always work. Also, don't you think it's bs that I can't post a legitimate link in my comments but a bot gets to spam their links?
On the Pink Sauce thing: Check out Anne from How to Cool That. She’s a professional chef who goes over these things and confirms and debunks all of these issues. Debunks include the emulsification, the risk of botulism, and the colorants, as well as expiry dates etc. worth reading and I think that the food theory video may need to be revised.
Vanilla bean has other aromatic compounds that die in high heats, so cold dishes that don’t need to get that hot when prepared tend to benefit most from using the fruit extract.
Hey matpat! Thank you so much for the fun content that you produce and messages you try to spread with your videos. It’s truly appreciated and I wish you nothing but success in the future! Also, please do more in-person kitchen testing videos!
Hh
*Ok_Dont_Read_My_Names* ,
Mat, I work at a local restaurant and all our milkshakes START as vanilla. Yes chocolate, or strawberry, or any other flavor is added on.
It is quite literally a base.
In that case only bro, vanilla ice cream is not used as a base for other flavors
@@leonardonetagamer no ive worked at numerous restruants they all start with vanilla
@@smhgaming3259 restaurants are not ice cream makers
@@leonardonetagamer well your not a youtuber then
0:29 and vanilla in the sheet 🤩😨
What-
1:17 Well, boys, I guess it's time to break out the silver flavoured Ice Cream.
Chocolate mint is so underrated. The problem being that it's either disgusting(bad brand) or top tier(good brand)
exactly. i really like it but one of my aunts hates it
Sry, but nah
Chocolate mint is the real OG
I dislike the combo in ice-cream, but I'm obsessed with thin mint cookies
fr
Thanks mat for the 7:00. I tend to watch food theory while eating... On the bright side thanks for starting my diet.
1:36 seeing Mary Berry's face always cheers me up. I only watch the seasons of Great British Baking Show that she hosted with Paul Hollywood simply because she was just so wholesome.
Vanilla is my favorite flavor in ice cream and other sweets, and I am totally fine with the artificial stuff.
I agree
We actually figured out how to make our own vanilla extract a few years ago, from vanilla beans. We have tons of jars of the stuff, and we're even bottling it as christmas gifts. I had no idea that just growing the plant was so intensive, let alone the process of actually making vanilla extract. Makes sense why it's so expensive!
edit: To clarify, the store bought stuff is what's so expensive, it's cheaper to make your own. And the process isn't super difficult, it's just time consuming.
"how to make our own vanilla a few years ago, from vanilla beans."
If the vanilla already existed, you didn't make your own. And the process of making vanilla extract is dead simple.
@@grabble7605?
@@xywowpig8903 pure envy
You're growing you own beans? Care to share what area you live in?
Right? It's dead easy. And making your own is cheaper than buying (real) vanilla extract since you can make multiple batches with the same pods
7:14 that animation was hilarious!
IKR 😂
Tbh at first seeing the video, I never ate vanilla after viewing this, but now focusing more on it, I feel more comfortable with eating it
I cant handle the extinction of vanilla ice cream- like how am i going to make rootbeer floats?!?
Hh
Just wanna add, at least here in Norway they did a survey, and found that most people actually preffered stuff flavored with «artificial» vanilla rather than the natrual vanilla. On top of that most vanillin (in Norway at least, not sure about the rest of the world) is made from trees
Jeg smaker ikke forskjellen, vanilla er vanilla liksom ☺️
Wow, evidence Norwegian are objectively wrong then
The tests were likely made on baked goods: most of the volatile compounds found in vanilla just get lost or degrade if they face high heat, while the extracts are a little "duller but more intense" and have a higher percentage of simpler compounds (like vanillin) which aren't as easily degraded. This is why you should always choose depending on what you're going to prepare.
Liqueurs or cold stuff: it can make sense spending more for vanilla pods
Anything that goes in the oven: go cheap
Edit.
Also, pharm chemist here, I confirm that vanillin is mainly made from engineered yeast (via biosynthesis) and lignin (via classical synthesis)
It seems lignin production is down to only about 15% of production, and guaiacol production has taken over the spot for most of the chemical vanillin production. And chemical production tends to be higher much higher than the biological route, which seems to target manufacturers who want to be able to say they’re not using artificial ingredients. Which makes sense, if there are two ways to get away with “natural flavoring” for vanillin, and one costs >$300/kg, paying for a biosynthesis pathway becomes worth the higher cost of production compared to chemical synthesis.
I can't believe we've managed to cultivate vanilla as long as we have. That's insane.
I hope that my favorite vanilla yogurt is using substitutes (or can), because I don't wanna give that up.
I think it's better to just perfect the lab practice than keep trying to go natural.
I have faith in the capabilities of human scientists.
Hmmm. What if we began grafting vanilla branches onto our other fruiting trees? We are not bad at grafting at all. It is a pretty fun project too
I have watched MatPat for so many years. You are my source of random trivia facts lol
*Ok_Dont_Read_My_Names* ,
yup me too :)
I absolutely love vanilla! I buy a lot of vanilla beans and soak it in vodka for months and months. I do a nice bit of baking, so having vanilla beans and extract is pretty handy.
It is really expensive, but a little goes a long way.
People who are lactose intolerant: _I’m 4 parallel universes ahead of you_
Tt
True lol
But vanilla ain't lactose my man
Bro this a rare occasion un replied comment of yours?????
@@emevyleboyles309 almost everything that has vanilla is a dairy product as well
Proper vanilla bean icecream is S tier though, and has always been my favourite. Slap in some pralines and some caramel and you've got one of the best desserts on the planet
We actually made synthetic vanilla aromas in chemistry class. We used spoiled milk and some other enzymes. Yummy
Quick side note: don't chug vanilla extract. The stuff has a surprisingly high alcohol content on par with some varieties of hard liquor, so chugging the whole bottle would get you very drunk very fast and probably cause a nasty hangover.
I was wondering why some vanilla extract had that hint smell of alcohol in it.
The reason is because extracts are flavor compounds pulled out by alcohol such as vodka. For instance mixing coconut flakes with vodka cause the vodka to pull out the flavors of the coconut creating coconut extract.
@@coffeelover7687 oh I see then
@@DragonKnight90001 Such flavor compounds that are pulled out of food by alcohol are called alcohol-soluble flavors.
@@shitocodone8940 ok I see
4:55 that just broke my Heart...
VANILLA BEAN IS THE BEST ICE CREAM FLAVOR
CHANGE MY MIND
vanilla has to be the best type of icecream to me, cause you can add almost everything and it’ll taste great!
*Ok_Dont_Read_My_Names* ,
yes it is
Thank you for what you do mate. Not only do I learn, but your videos always make my day better.
@beyond your imagination OK I have taken time to think about what you said, but am still confused. Especially since the video had nothing to do with the comment.
though thanks for a recipe I guess?
I heard this fact years ago and it has been living in the back of my head ever since, glad to see you talking about it.
The Theorist family of channels continues to be unique in that Mat presents information in a very entertaining way. Not lame in any way. Maybe I wish there was a little bit less childish sounds. But Mat keeps me coming back to watch his videos when I don't have any good alternatives...
0:09
Me, who knows what Matt’s referring to because I know what outer space likely smells like: oh no
I've gone fully the other way and I'm looking at making my own vanilla extract with bulk bought beans. *Real* vanilla goes farther and is so much stronger when homemade than artificial stuff. It's such an important flavor in so much of baking that skimping on it is not great. It's also really easy to make, high proof, low flavor alcohol like vodka and beans in a bottle, hide it in the back of your pantry for a year and tada, gold standard vanilla extract.
He makes it sound like most people can tell the difference between natural and artificial vanilla, but even most supertasters can't tell them apart once they're mixed into a food.
He literally said that it is very close so you wouldn’t be able to tell if it was added into your new batch of cookies
the difference is very clear when actual pieces of vanilla bean are in food, and apparently it only works if you don't cook the actual vanilla bean pieces as the aromatic compounds go away if they are heated
I am just a simple home baker and I can tell the difference.
Yeah.... heck, no.
I've never been a supertaster (if anything, do "undertasters" exist?) but erm... "cheap" vanilla extract tastes infinitely better than "cheap" vanilian.
... With that said, GOOD vanilian can come pretty close to cheap vanilla extract.
I guess you could just spend like 3 bucks instead of 1? (I think that's the price difference between quaility vanillan and cheap versions?)
It still doesn't come close to a fresh quality vanilla fruit though. The other parts of the fruit have distinct aromas and flavors.
I think it heavily depends on two factors:
-One, the intensity of the taste, the same as a drink overladen with aspartame will taste off, while in measured quantities it still tastes okay, having too much vanillin without the rest of the vanilla flavour profile will feel strange.
-Second, the food it's mixed in. In a buttercream, custard or ice cream it's easier to differentiate vanillin from vanilla. Whereas in a cake batter or in a ganache, the mix of flavours allows for the vanillin to not be so harsh.
9:47 why are you buying cookies at the canned fish aisle? I bet you buy your clothes at the soup store as well.
0:35 cause some just use it to describe as plain when it is an actual flavor
I’m not sure if anyone said this yet, but I think the quick blurb at 10:53 about the price of vanilla was wrong. It looks like the calculation was done backwards. The price per pound should be $272 since you want to multiply the $600 0.454. Great video though as always!
You’re right
He divided it instead of multiplying
My mum's favorite ice cream was vanilla so I grew up knowing the difference between real and fake. The real stuff is much better. I think the texture is a big part of it for me.. Now I want some
can't wait for the food theory where matpat makes a cake with the same ratios as that tumblr poll
oh yes vanilla lore is finally a thing
Surprised you didn't mention the fact that they've discovered they could make vanillin out of plastic. Its a relatively recent discovery so idk if its actually in use yet, but...
There's also the third, dark future, path that we'll likely actually end up going down, where companies realize that they can use the substitute but still charge a decent amount so long as it's lower than the natural version, while the natural version keeps increasing in price and the brands currently using it stop doing so because the profit margins are too low. Particularly as we are entering more and and more of a recession, and people already are struggling to keep up with the inflation most foods have been experiencing.
I don’t don’t know how he does this… he literally gets normal items and make them wrong and mixes with weird stuff to fix it
I've been waiting for this theory for a long time, glad to see it get covered!
._,
Hu
I’m impressed! Most trendy videos don’t hit all the issues and facts surrounding the vanilla industry and they perpetuate flashy sounding myths. Every single year the beaver thing resurfaces and it drives me insane. And regarding the fine dining thing - yes, the food industry is crazy. Chefs are in their own little world the same way artists are in the fine arts industry.
Speaking of misinformation and the craziness of the food industry, it would be cool to see your take on the “dirty 30” that has the wellness community in a death grip.
I started making my own vanilla extract from vanilla beans. You just put the beans in a jar and fill it with vodka, wait 6 months and you have vanilla extract. I have to admit I didn't realize that they could extract the vanillin without hurting the beavers. If I had to choose, I would take the fake stuff over hurting a beaver in any way.
Unfortunately this isn't really vanilla _extract_ as much as vanilla infused vodka. It might work, but it wouldn't be as effective as store bought extracts with the long process of refining the extract added.
@@TheGamingLegendsOfficial That's exactly how vanilla extract is made. The entire extraction process is just soaking it in an alcohol solution.
Can we just take a moment to think about the into, otherwise known as the most chaotic thing in the history of things?
I feel the need to point out that there's an actual functional difference between natural and artificial vanilla extract. You get better results using artificial vanilla in baking because the flavors won't degrade as much in the oven, but you want natural vanilla in non baked things like ice cream and frosting.
11:39 food theory when your parents walk in
*"OH HEY MOM HOWYA DOIN...? OH W-WHAT'S THIS. O-OH OHH I-I-IT'S-"* **Frantic clicking** *-NOTHING!"* 😁
3:30
* goes to Madagascar *
* finds vanilla plantation *
* unzips pants *
🎉🎉🎉🎁🎁🎁☝️☝️☝️.
Episode idea:
What is ACTUALLY the most TASTY food in the world
I think they'll have to go far too subjective in order to answer that question.