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Questions tagged [extracts]

46 questions
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How can I extract menthol powder from fresh mint/peppermint?

I have peppermint/mint growing in my garden backyard. I want to make Ice Cream for children and they are asking for some flavour paan ice cream in Hindi (mint ice cream) and for that I want Menthol powder to mix into plain ice cream. How can I make…
Deepak Jain
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What is a substitute for maple extract?

I am making cinnamon rolls with a maple flavoured frosting, however, I am having trouble finding maple extract for the frosting. What can I substitute it with? I have vanilla extract - will it change the taste of the topping too much if I use this?
Mernimbler
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Do Liquor Based Extracts Require Sugar?

I have made my own vanilla extract, without sweetener and I am interested in making others like hazelnut, almond, lemon, mint, etc. The recipes I have found call for vodka and sugar, honey, simple syrup, sweetener, etc. Is sugar a required…
Jonnybojangles
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What's the difference between orange extract and orange blossom water?

I bought some extract for dessert making and got the blossom water on a whim, since it was right next to it on the shelf. The blossom water smells a little sharper, but they both taste the same straight and I haven't played around with them enough…
Hovercouch
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How to make pumpkin extract

How do I make an extract to get the flavor of a pumpkin? Should I use pumpkin seeds or fresh pumpkin or maybe even the pumpkin skin? If I use pumpkin, should I dry it out or dehydrate it?
anton2g
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What happened to my melted couverture?

I wanted to make mint-chocolate-covered candy. I never worked with couverture, but yesterday it was all I had. I melted the chocolate, cooled it, reheated a bit (tempered), added peppermint extract (homemade, pure vodka and peppermint) and when I…
jkadlubowska
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Can you make extracts faster by heating the alcohol?

I tried making cherry extract recently by storing cherries and vodka in a jar, but after 2 weeks, it was more like cherry flavored vodka than extract. Some extract recipes I've seen suggest letting the extract sit for 5 weeks to a year. I don't have…
NikkiBdraws
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How to use mint & vanilla extracts when making ice cream?

I want to make frozen yogurt ice cream mixes using mint and vanilla extracts from the grocery store. The problem is, these extracts are made with an alcohol byproduct that is usually evaporated when they’re used in things like baking. But for making…
nick carraway
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Almond extract: oil- or alcohol-based?

Almond extracts can apparently be based on a base oil or on alcohol - what's the functional difference? I was making some almond biscuits (cookies) the other day, decorated with a little almond icing. The icing was just glacé icing using a little…
Chris H
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Vanilla Extract with and without alcohol

Are there any reputable research regarding ranking of vanilla extracts? I usually buy major retail brand at supermarket. It tastes fine in baking. However, I add it to cream or tea and other non-baking recipes. In these recipes it tastes harsh. Is…
paulj
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Other than US FDA definition, are there other standards for vanilla extracts?

Is there a European standard for example for what could be sold as vanilla extracts? The only definition of concentration and ingredients appears to be in US Code 21 CFR 169.175.
user110084
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Acmella oleracea (Szechuan buttons) - active chemical for mouth sensation?

I am looking to begin growing Acmella oleracea (Szechuan buttons). I would like to use them directly, and also make extracts specifically to maximize the taste/oral stimulation effect. Apparently there are a ton of different active chemicals. So…
Matthew
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Making licorice root syrup or extract

I wanted to make licorice ice cream, but I don't want to use existing licorice candy (which probably contains preservatives, starch, gum etc which I want to add myself if needed). I realized I should probably go for cooking licorice root into some…
Max
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Using pistachio paste instead of an extract - what proportion of paste should I use?

While I have a specific baking goal in mind, if there are answers that apply generally to all cooking/baking that'd be great. I have a biscotti recipe that I often adapt with different mix-ins and different flavor extracts. But I want to make a…
mkdir
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Is "vanilla extract" the same as "pure vanilla extract"?

My cookie recipe says to use 1 tsp of vanilla extract. I have "pure* vanilla extract. Do I still use 1 tsp of it or should I use less?
Monbel
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