Vanilla Bean Paste - Ingredients - Eat Your Books

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#1 Posted : Sunday, July 22, 2018 1:50:14 PM(UTC)

I am seeing more and more recipes using Vanilla Bean Paste, rather than Vanilla extract or just saying vanilla like some of my older cookbooks.  Where I live the paste is not readily available, although I could get it from Amazon.  Is it really okay to substitute vanilla extract on 1:1 ratio?  I am just concerned because extract is a liquid, and I am assuming the paste is more solid.  I thought the ratio to exchange might be different.  I also wondered about the intensity of the vanilla flavor.  Is the paste more concentrated?


Anyone with any thoughts on this, I'd love to hear them.

#2 Posted : Sunday, July 22, 2018 6:48:03 PM(UTC)
I have been using vanilla bean paste interchangeably for several years now. On my first bottle of it (Nielsen Massey brand) it said that a teaspoon of paste was the same as a teaspoon of liquid vanilla. It really isn't a paste but has the consistency of a syrup. I have tried several brands now (I got them at Home Goods, a discount store) once regular liquid vanilla got scarce and expensive and they are all good. I have had excellent results with the paste in all kinds of recipes and would not hesitate to use paste if I did not have liquid vanilla and vice versa. If you can't find paste locally, just use your regular vanilla in the amount called for in your recipe.
#3 Posted : Sunday, July 22, 2018 9:16:42 PM(UTC)

@hillsboroks  Thanks.  I just wanted to be sure before I substituted.  I have not found the Vanilla Bean Paste in stores locally. 

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