Been looking for a book as I want to make my own extracts & flavorings
but having no luck.

Can anyone recommend the reading am lookng for, tried Borders but none.

Have been on Google but I would prefer a reliable book instead of online
recipes all claiming to be the best.

Happy Holidays.

In article >,
(ms. tonya) wrote:

> Been looking for a book as I want to make my own extracts & flavorings
> but having no luck.

> Happy Holidays.

I can only say that I've had about 8-10 vanilla beans soaking in
Smirnoff for a few weeks. The beans were a gift from a friend's
daughter; some were "baking" grade, others were "make your own vanilla"
grade. Her instruction said one bean to one ounce of vodka. That's
only 2 tablespoons of vodka. I didn't measure. . . just slit a bunch
of beans and set them into the vodka. I shake it up every day. And
give it a sniff. Smells pretty good, if I do say.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/15/2009

"ms. tonya" > wrote in message
...
> Been looking for a book as I want to make my own extracts & flavorings
> but having no luck.
>
> Can anyone recommend the reading am lookng for, tried Borders but none.
>
> Have been on Google but I would prefer a reliable book instead of online
> recipes all claiming to be the best.
>

I know they are alcohol based infusions, and that it might be expensive to
do.

ms. tonya wrote:
> Been looking for a book as I want to make my own extracts & flavorings
> but having no luck.
>
> Can anyone recommend the reading am lookng for, tried Borders but none.
>
> Have been on Google but I would prefer a reliable book instead of online
> recipes all claiming to be the best.
>
> Happy Holidays.
>

The inexpensive stuff is artificial. The real thing for many products is
very expensive not only because of the quantities of materials involved
in producing such 'extracts' but the process itself is complex and
expensive.

Escoffier's "la Guide Culinaire" gives detailed and precise instructions
for making various meat and vegetable essences but not those of fruits.

There are any number of 'tricks" for getting various flavors of fruits &
flowers into a dish without making an fractionally distilled essence or
extract of them.

A rose syrup can be very tasty but it is very important to get very
aromatic roses that have been grown without pesticides and/or artificial
fertilizers. Other wise rose water can be gently reduced to increase it
flavor quotient.

Was there a specific flavor or even a few you were specifically
interested in? i might be able to suggest some ideas for some specific
flavors.
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

In article
>,
Melba's Jammin' > wrote:

> In article >,
> (ms. tonya) wrote:
>
> > Been looking for a book as I want to make my own extracts & flavorings
> > but having no luck.
>
> > Happy Holidays.
>
> I can only say that I've had about 8-10 vanilla beans soaking in
> Smirnoff for a few weeks. The beans were a gift from a friend's
> daughter; some were "baking" grade, others were "make your own vanilla"
> grade. Her instruction said one bean to one ounce of vodka. That's
> only 2 tablespoons of vodka. I didn't measure. . . just slit a bunch
> of beans and set them into the vodka. I shake it up every day. And
> give it a sniff. Smells pretty good, if I do say.

Mom taught me to make vanilla extract the same way, except she used
everclear... <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Melba's Jammin' wrote:
> In article >,
> (ms. tonya) wrote:
>
>> Been looking for a book as I want to make my own extracts & flavorings
>> but having no luck.
>
>> Happy Holidays.
>
> I can only say that I've had about 8-10 vanilla beans soaking in
> Smirnoff for a few weeks. The beans were a gift from a friend's
> daughter; some were "baking" grade, others were "make your own vanilla"
> grade. Her instruction said one bean to one ounce of vodka. That's
> only 2 tablespoons of vodka. I didn't measure. . . just slit a bunch
> of beans and set them into the vodka. I shake it up every day. And
> give it a sniff. Smells pretty good, if I do say.

The "recipe" i've used for that is 1 pt. bottle vodka and
2-3 beans cut in 1" lengths. Works great. But you need to
use about twice as much by volume as commercial vanilla extract.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Dec 19, 5:36*pm, (ms. tonya) wrote:
> Been looking for a book as I want to make *my own extracts & flavorings
> but having no luck.
>
> Can anyone recommend the reading am lookng for, tried Borders *but none..
>
> Have been on Google but I would prefer a reliable book instead of online
> recipes all claiming to be the best.
>
> Happy Holidays.

OT - go rent the movie, "Extract." Charming and funny.

N.