Printheating vanilla
Anybody know why vanilla is usually added after cooking something? I made an apple pie today and in my haste added the vanilla to the filling which I cooked before dumping it into the crust. The filling after baking had a funny flavor (and yeah, it is fresh vanilla, not old) and I'm wondering if heating it may have altered the flavor.
I really hate chemistry but I suspect there are times when a little knowledge is a good thing.
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2 Comments:
Vanilla extract contains alcohol which cooks off when heated. That's why it's usually added at the end - to retain maximum flavor. Pure vanilla extract is far superior to imitation, but both contain alcohol
PerkyMac at 8:30PM on 04/08/08
I suppose it's a bit like adding fresh herbs at the end of cooking a dish. You're going to get a much different flavor from your herbs if you cook them a long time than if they're just barely heated, or even completely uncooked.
dbcurrie at 1:34AM on 04/09/08