Arielle Cruz
Vanilla extract is commonly used in desserts and baking, and it typically contains alcohol. While some people believe that cooking evaporates the alcohol in vanilla extract, this is not entirely true. The amount of alcohol left after using vanilla extract in baked goods can vary from 15% to 50%, depending on the cooking method and duration. Simmering vanilla extract in milk for 20 minutes can leave behind about 25% to 40% of alcohol. To completely remove alcohol from vanilla extract, one would need to cook it for a longer period, around three hours. However, heating vanilla extract for an extended period may also reduce its flavour. As an alternative, one can make their own vanilla extract using vanilla beans and food-grade liquid glycerin, which is a sugar alcohol that lacks ethanol. Another option is to use alcohol-free vanilla extract, which is commercially available, or substitute vanilla extract with vanilla beans, paste, vanilla sugar, or artificial vanilla flavouring.
| Characteristics | Values |
|---|---|
| Amount of alcohol that cooks out | 15-50% remains |
| Simmering time | 15-20 minutes |
| Alcohol content after 45 minutes | 25% remains |
| Alternatives | Alcohol-free vanilla extract, vanilla beans, vanilla sugar, artificial vanilla flavor, glycerin and water |
| Boiling point of water | 212°F or 100°C |
| Boiling off alcohol | Requires temperatures above 80°C |
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What You'll Learn
Simmering in milk for 20 minutes
Simmering vanilla extract in milk for 20 minutes will not completely remove the alcohol. While the alcohol content will be reduced, a small amount will remain. The amount of alcohol left over depends on the initial amount of extract used and the volume of milk. If you are aiming for a complete absence of alcohol, simmering for 20 minutes will not be sufficient.
It is important to note that vanilla extract is commonly used in desserts and baked goods, and the amount of alcohol present after cooking is typically very low. The general consensus is that the tiny amount of alcohol in a finished dish is negligible, and most people would not be able to detect it. However, if you or your guests have strict dietary or religious restrictions regarding alcohol, it is best to use alternatives like vanilla beans, vanilla sugar, or alcohol-free vanilla extract.
When simmering vanilla extract in milk, it is recommended to use a small amount of extract, as the alcohol can be overpowering. The ratio of one teaspoon of vanilla extract to one cup of milk is often suggested. By keeping the volume of milk low, you can ensure that the alcohol content is diluted and less noticeable.
Additionally, it is worth mentioning that heating vanilla extract can affect its flavour. While cooking will reduce the alcohol content, it can also cause the evaporation of valuable vanilla aromatics, resulting in a less intense vanilla flavour. This is something to consider when deciding how long to simmer the extract and whether to explore alternative flavouring options.
Overall, simmering vanilla extract in milk for 20 minutes will reduce the alcohol content, but it will not eliminate it entirely. The effectiveness depends on the initial proportions of extract and milk. If complete alcohol removal is necessary, it is recommended to explore alternative flavouring agents or use alcohol-free vanilla extract from the beginning.
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Boiling on a gas burner
Boiling vanilla extract on a gas burner is a straightforward process. Firstly, it is important to note that the ratio of beans to liquid matters when making vanilla extract. In general, use four to six beans per eight ounces of liquid. Secondly, ensure you are using high-quality vanilla beans. Madagascar, the largest producer of vanilla globally, is a good source. Beans labelled "Grade B" are ideal for extract-making.
Now, for the boiling process:
- Place a tablespoon of the vanilla extract in a spoon and put it directly on top of the flame of the gas burner.
- Allow the extract to boil and eventually ignite.
- Let the flame burn for a while until the alcohol evaporates.
- The result will be a concentrated vanilla flavour that can be added to dishes like yogurt with honey.
It is important to note that boiling vanilla extract will not completely remove all the alcohol content. Some amount of alcohol will still remain, and it takes a good three hours of cooking to eradicate all traces of alcohol. Additionally, heating the extract may also cause the valuable vanilla aromatics to evaporate, reducing the overall flavour.
If complete removal of alcohol is necessary, it is recommended to use alcohol-free vanilla extract or explore alternative options such as vanilla beans, vanilla sugar, paste, or food-grade liquid glycerin with water.
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Making vanilla sugar
Vanilla extract is made by dissolving the important compounds in alcohol, and so it is difficult to remove the alcohol without ruining the vanilla. Heating the extract will evaporate the alcohol, but it will also evaporate the vanilla.
One alternative to using vanilla extract is to make vanilla sugar. Vanilla sugar is made by placing a vanilla pod and some sugar in a food processor and blending them together. You can also make vanilla sugar by placing a teaspoon of vanilla extract into 1-2 cups of sugar and allowing the alcohol smell to evaporate. This method may not be suitable for those who wish to avoid alcohol entirely, as it is difficult to know if all the alcohol has evaporated.
If you wish to avoid alcohol completely, you can make your own vanilla extract using premium alcohol and halved vanilla beans. Place the beans in a jar and cover them with alcohol, ensuring they are completely submerged. Seal the jar and store it in a cool, dark place for at least two months, shaking it occasionally. You can also make vanilla extract by pouring alcohol over whole vanilla beans and letting the mixture age for 6-12 months. This method uses around 10-12 vanilla beans and produces almost 3 cups of vanilla extract.
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Using alcohol-free vanilla extract
It is possible to cook alcohol out of vanilla extract by simmering it in milk or boiling it. However, it is difficult to completely remove all the alcohol content, and the process may also destroy the vanilla flavour. As such, if you want to avoid alcohol altogether, it is recommended to use alcohol-free vanilla extract.
Alcohol-free vanilla extract uses vegetable glycerin as a solvent instead of alcohol. Glycerin is a sugar alcohol that does not contain ethanol, the type of alcohol that can intoxicate. It is sweet like sugar and has a similar viscosity to alcohol, allowing it to preserve the extract effectively. It also has preserving qualities, making it ideal for long-term use in cooking and baking.
To make your own alcohol-free vanilla extract, you will need glycerin and vanilla beans. First, cut the vanilla beans lengthwise to expose the inner seeds. Place the sliced beans in a bottle or jar with glycerin and, optionally, a small amount of water. Shake or flip the bottle periodically during the first few weeks to help the vanilla infuse throughout the mixture. The glycerin will gradually take on a stronger vanilla flavour, typically reaching decent strength after two to three months.
As glycerin is sweet, you may need to adjust the amount of sugar used in your recipe when using this alcohol-free vanilla extract. Additionally, because the flavour may be slightly more subtle than traditional alcohol-based extracts, you may need to use a larger quantity to achieve the desired flavour intensity.
Some popular brands that offer alcohol-free vanilla extract include Watkins, Simply Organic, and Nielsen-Massey. These products are suitable for those with religious dietary restrictions or personal preferences that prohibit the consumption of alcohol.
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Replacing vodka with glycerin
It is possible to replace vodka with glycerin in vanilla extract. Glycerin is a sugar alcohol that contains sugar and alcohol but lacks ethanol, the compound that causes intoxication. It is often used in cosmetics as a humectant and can be purchased as food-grade glycerin.
To make a glycerin-based vanilla extract, you will need glycerin and vanilla beans. First, cut the vanilla beans lengthwise to expose the inner seeds. Then, place the sliced beans into a glass container, using at least five vanilla beans for every eight fluid ounces (240ml) of glycerin. Next, add the glycerin to the bottle, fully covering the vanilla beans, and shake the bottle. Store the bottle in a cool, dark place out of direct sunlight, shaking it occasionally to help disperse the vanilla flavour. The vanilla glycerite will progressively darken and take on a stronger vanilla flavour over time.
You can also dilute glycerin with water to reduce its sweetness. A ratio of three parts glycerin to one part water is recommended to prevent the mixture from becoming prone to microbial growth and going bad. Additionally, warming the glycerin extract can help to bring out its colour and fragrance. However, it is important to note that heating vanilla extract may cause the alcohol and vanilla aromatics to evaporate.
Compared to traditional alcohol-based vanilla extracts, glycerin-based extracts may take longer to develop a strong vanilla flavour. While the alcohol in vanilla extract amplifies the vanilla flavour, glycerin-based extracts rely solely on the vanilla beans for flavour. Therefore, it is recommended to use high-quality vanilla beans from Madagascar and allow the extract to steep for several months to achieve the best results.
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Frequently asked questions
It is not possible to completely cook out the alcohol in vanilla extract. However, you can reduce the alcohol content by simmering it in milk for 20 minutes.
Around 15-50% of the alcohol will remain after cooking, depending on the cooking method and the dish.
Yes, you can use vanilla beans, vanilla sugar, vanilla paste, or artificial vanilla flavouring. You can also make your own vanilla extract using food-grade liquid glycerin and water, or buy alcohol-free vanilla extract.
To make your own vanilla extract, combine four to six split beans with eight ounces of liquid (a mixture of glycerin and water). Use high-quality beans from Madagascar, preferably Grade B. Store the mixture in a jar for at least six months before using.
No, it is a common misconception that all alcohol evaporates during cooking. To completely eradicate alcohol, a dish needs to be cooked for at least three hours. Some suggest that leaving it uncovered overnight is more effective than cooking.
