The Two Faces of Vanillin
By Jennifer Rae Vliet
There is a natural vanillin ~ it is one of 250 natural flavor/aroma components of the vanilla pod which appears on the beans as an iridescent crystal formation. The presence of these crystals deems these beans the most superior in quality. They are the most fragrant and flavorful. Yay!
Then there is imitation or synthetic vanillin ~ I would want you to come to your own conclusion based on your own research, but this product will never enter my body voluntarily. I will refer to it as The Villain in this excerpt because it seems to have criminal tendencies. It seems a thief, a robber, an imposter if you will, of the natural essence of what makes a pastry chef’s life even doable…PURE VANILLA. Is it possible that it could even be a hazard to our health? That is for you to decide however at the Culinary Institute of America, where I received my degree in The Baking and Pastry Arts, we never used vanillin, ever. It was not even discussed in any positive light.
The best I can deduce from the research I have done is The Villain is the chemically treated waste produced from by-products of paper and petrochemical manufacturing. (See below video and links on the processing of)
Everyone together, 1-2-3 “YUMMMMMMMMMMM!!!!”
It turns out it comes from wood pulp and in its earlier form it was polluting the waters surrounding the paper plants that expelled it. They decided it was cheap enough to chemically treat and alter into quite the tasty treat for supposed human consumption.
I personally do everything to avoid eating a product with vanillin in it as it is proudly on the product labels. Take a look…more and more. It’s in ice creams, chocolate bars, cakes, etc.
I have compiled some info on vanillin a good video on what vanillin is from a reputable source that specializes in research below…
Bioeconomic model project: vanillin from process industry residues – Bioeconomy (biooekonomie-bw.de)
Where Does Artificial Vanilla (Vanillin) Come From? | Feingold Association
How to make homemade vanilla
Vanilla Extract
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Appears in Cook’s Illustrated November/December 2016
Making vanilla extract at home can save you about $1 per ounce; the keys are buying beans in bulk online, using a basic vodka, and having a little patience.
SERVES Makes 1 cup
TIME 10 minutes, plus 6 weeks resting
WHY THIS RECIPE WORKS
Making vanilla extract at home can save you about $1 per ounce; the keys are buying beans in bulk online, using a basic vodka, and having a little patience. Alcohol acts as the solvent since it will extract the flavor from the beans; we use vodka (rather than rum or bourbon) for the purest vanilla flavor. Splitting the pods and scraping out the beans helps speed along the extraction process, as does gently heating the vodka. Since the seeds and pod will settle to the bottom of the jar, shaking the jar weekly will encourage fuller and even extraction. For a classic, all-purpose extract, use Madagascar vanilla beans. Tahitian beans will produce a more floral flavor and Mexican beans one that’s bolder. Read Less
GATHER YOUR INGREDIENTS
8 vanilla beans, (1 ounce)1 cup vodka
KEY EQUIPMENT
The Best Paring Knives
*
BEFORE YOU BEGIN
The longer the mixture sits in step 3, the fuller the flavor will be.
1
INSTRUCTIONS
Cut vanilla beans in half lengthwise. Using tip of paring knife or spoon, scrape out seeds and transfer to small saucepan. Cut bean pods into 1-inch pieces and add to saucepan. Add vodka, cover, and cook over medium-low heat until mixture is hot and steaming, about 2 minutes. (Caution: Do not open lid while pot is over flame or alcohol will ignite.)
2
Pour mixture into jar with tight-fitting lid and let cool completely. Cover with lid and store in dark place for at least 6 weeks or up to 10 weeks, shaking jar gently once a week.
3
Line fine-mesh strainer with 2 coffee filters and set over liquid measuring cup. Strain vanilla through filters, then transfer from measuring cup to clean jar with tight-fitting lid. Vanilla extract will keep indefinitely.