Typically, this approach will manifest in the form of toppings or coatings, such as doughnuts tossed with a sugar and vanilla powder mixture, says Sandra Palmer, chef-instructor of pastry and baking arts at the Institute of Culinary Education. Vanilla powder is also excellent if you want to visually emphasize the ingredient in a recipe. Or, if you add vanilla powder to a cake batter or cookie dough, "its flavor is incorporated throughout in the same way any other ground spice would be," says Norman. "When you cook or bake with pure ground vanilla, you don't need to worry about losing flavor ," Norman says.įor example, if you were to heat vanilla powder in a dairy (or dairy alternative) ingredient for something like an ice cream base, pudding, or custard, the heat will infuse the dairy with vanilla's flavor compounds-rather than making them evaporate. Since vanilla powder isn't carried in a medium that easily evaporates, it's ideal for high-heat recipes. Ground vanilla is a versatile ingredient-but these are the best ways to use it, according to our experts. Vanilla powder is also easier to use than vanilla beans. "The pollination is typically done by hand." "It takes about three years to grow a bean," he says. The whole bean is used to make ground vanilla, which minimizes waste-something that Nik Sharma, author of The Flavor Equation: The Science of Great Cooking, really appreciates. When bakers buy whole vanilla beans, the most expensive form of vanilla, they are typically only using the seeds. It's nothing more than powdered vanilla beans, so the ingredient (and ultimately, flavor) isn't at the mercy of a liquid like alcohol. On the other hand, vanilla powder isn't carried in a medium. This means some of the vanilla flavor will be lost in the oven. The reason? Alcohol evaporates at high temperatures, including those used during baking, says Robert Norman, vanilla specialist at chocolate and vanilla company Beyond Good. And while its liquid form makes extract easy to add to recipes, it also increases your risk of losing flavor. This infuses the alcohol with vanilla flavor, resulting in vanilla extract. Essentially, vanilla extract is made by soaking vanilla beans in a medium of clear alcohol. The two ingredients differ in terms of medium-and therefore, how their flavors incorporate into a recipe. How is vanilla powder different than the vanilla extract or vanilla beans you already have in your kitchen? Vanilla Powder vs. LOVE_LIFE, MichellePatrickPhotographyLLC Vanilla Powder vs. Ground vanilla in a glass bottle, metal teaspoon, and vanilla beans on a marble countertop
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