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By the Teaspoonful
My memories of vanilla extract center almost exclusively around measuring it, by the teaspoonful, from atop a stool in my childhood kitchen. Usually, it would be for cookies - snickerdoodles, more specifically, or chocolate chip (invariably the recipe from the back of the Toll House bag).
In their new Ingredient Spotlight, The Kitchn explains that, in addition to being a key player in childhood baking memories, there’s much more to this pantry staple. They even direct us to a recipe for making it yourself, if you’re into that. It takes a while, but you’ll achieve a more fragrant, more complex version than the red-capped McCormick that was a fixture of my kitchen cupboard growing up. If you start now, it’ll be ready just in time for stone fruit season.
Baker’s Best Friend: Vanilla Extract from The Kitchn
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Tags: what we're reading, the kitchn, ingredient spotlight, vanilla extract, baking
kenzi
I have a serious thing for any food topped with a fried egg, a strange kind of disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. Most of my daydreams involve cooking in a yellow-walled kitchen.
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