question about vanilla essence
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Thread Starter
Join Date: Apr 2009
Location: Australia
Posts: 86
question about vanilla essence
I just made a pavlova and it has vanilla essence it it, 16% alcohol volume. Is that ok to have cos it does contain alcohol? I wasn't sure so I thought I'll ask.
Member
Join Date: Oct 2008
Posts: 6,947
Your question will get different responses from different people.
Will the amount of alcohol cause a triggering effect and bring on craving?
Are you using the vanilla as a way to get a buzz?
Some people feel very strongly about having absolutely no alcohol in any food any time and for any reason. Some feel that small amounts used in baking and cooking are not a problem.
Speaking for me, I wouldn't care, but that's just me, as you will see...
Mark
Will the amount of alcohol cause a triggering effect and bring on craving?
Are you using the vanilla as a way to get a buzz?
Some people feel very strongly about having absolutely no alcohol in any food any time and for any reason. Some feel that small amounts used in baking and cooking are not a problem.
Speaking for me, I wouldn't care, but that's just me, as you will see...
Mark
Member
Join Date: Sep 2008
Location: San Francisco, CA
Posts: 679
I think it is a personal decision. I bake and will not forgo vanilla extract. I had a minor addiction to strawberry shortcake about one month ago and was making it constantly and the one or two times I made the whipping cream by hand (good for my arm muscles) I put a small drop of vanilla extract in. However, I think there are people who are extremely adamant about no alcohol, including vanilla extract, in anything they ingest. I wouldn't want to eat a dessert that was heavily liquored flavored. However, I would eat risotto that was made with a dash of wine (probably most is). I mean it is cooked off anyways. I think in general it is about setting your own personal boundaries. You know what would trigger you and what wouldn't. I think the best thing is to probably think about it when you are feeling good and strong in your recovery, make some rules, and stick to them.
Administrator
Join Date: Apr 2007
Location: Australia
Posts: 211,442
As Cubile said - you'll get a variety of viewpoints on this Maz...
My own view is I'm not eating a cake or pavlova for a buzz and I've never gotten drunk off a dessert.
It might be different if I'd ever used vanilla essense to get drunk, but I never went that route.
Do what you feel comfortable with Maz...and if you do experience cravings, don't do it again
My own view is I'm not eating a cake or pavlova for a buzz and I've never gotten drunk off a dessert.
It might be different if I'd ever used vanilla essense to get drunk, but I never went that route.
Do what you feel comfortable with Maz...and if you do experience cravings, don't do it again
Soft & Silky & Manageable
Join Date: Jun 2009
Location: Radelaide
Posts: 148
I think you'll be fine
I just posted about how mouthwash contains alcohol so do I stop using it? No. But I'm not going to drink it to get drunk am I? If I wanted to get drunk I'd go to the pub and buy a beer.
Have you tried drinking those essences straight before? Ewwww yuck. I have.
Besides you obviously aren't adding the essence because of the alcohol, it's because it's part of the recipe and for flavour .. nom nom nom!
But hey, thanks for a great question, and thanks for asking everyones opinion.
I just posted about how mouthwash contains alcohol so do I stop using it? No. But I'm not going to drink it to get drunk am I? If I wanted to get drunk I'd go to the pub and buy a beer.
Have you tried drinking those essences straight before? Ewwww yuck. I have.
Besides you obviously aren't adding the essence because of the alcohol, it's because it's part of the recipe and for flavour .. nom nom nom!
But hey, thanks for a great question, and thanks for asking everyones opinion.
Member
Join Date: Apr 2007
Posts: 2,299
If one day I find myself terrified of eating pavlova, choc chip cookies or anything else used in baking(which I do every day) that has a small alchohol content mostly diffused by cooking?I think I'll consider just giving up and go back to drinking.(not really-I'm just making a point here) I will no more allow myself to be a slave to sobriety than I was to alcohol.
However, as others have said-you'll get both sides of the fence here.I am a foodie-I love gourmet cooking and baking so I do use ingredients that sometimes contain alcohol.I have yet to experience eating something that made me crave?But if I did I would change my stance on this too.But that's just me.
However, as others have said-you'll get both sides of the fence here.I am a foodie-I love gourmet cooking and baking so I do use ingredients that sometimes contain alcohol.I have yet to experience eating something that made me crave?But if I did I would change my stance on this too.But that's just me.
Member
Join Date: Jun 2009
Location: Saint Louis, MO
Posts: 285
Alcohol has a low burn temp. Which means at a temp. lower than water boiling it will "cook-out" the alcohol (not completely but to a miniscule percentage). I don't think there is anything wrong with cooking with alcohol. I don't do it because I don't like to being around open bottles of liquor and getting the aroma as I cook--it is too tempting. In terms of eating the food: I do not eat something that has the taste of wine, beer, rum, or other alcy for the same reasons. I wouldn't think vanilla is a big deal because the taste is not alcoholic in nature. Ultimately it is up to you and if it plays any kind of mental game that leads you closer to drinking, avoid.
Soft & Silky & Manageable
Join Date: Jun 2009
Location: Radelaide
Posts: 148
Good point hendershot. I didn't even think that.
Note to self - avoid non-alcoholic beverages and goods that taste like alcohol.
Mouthwash tastes like peppermint usually, and sometimes it's so intense you can't taste anything.
But that IS a good point hendershot. I'll be avoiding the aforementioned products from now on.
Note to self - avoid non-alcoholic beverages and goods that taste like alcohol.
Mouthwash tastes like peppermint usually, and sometimes it's so intense you can't taste anything.
But that IS a good point hendershot. I'll be avoiding the aforementioned products from now on.
Member
Join Date: May 2003
Location: Pasadena, CA
Posts: 1,539
If you are an alcoholic like me, then you probably have an adverse reaction to alcohol. It's a physical reaction.
I will not use any products with any alcohol, at any time.
Why should I considering the above?
Oh, and if your an alcoholic like me, you just might be a master of self-justification.
That's just me......I've lived many years without & I'm better off that way thanks!
I will not use any products with any alcohol, at any time.
Why should I considering the above?
Oh, and if your an alcoholic like me, you just might be a master of self-justification.
That's just me......I've lived many years without & I'm better off that way thanks!
Member
Join Date: May 2003
Location: Pasadena, CA
Posts: 1,539
The "other" great debate!, alcohol burn off
Preparation Method Percent Alcohol Retained
Baked/simmered, alcohol stirred into mixture:
15 minutes 40%
30 minutes 35%
1 hour 25%
1.5 hours 20%
2 hours 10%
2.5 hours 5%
Abstinence: zero, none, nodda, zippo, the null set.........lol
Preparation Method Percent Alcohol Retained
Baked/simmered, alcohol stirred into mixture:
15 minutes 40%
30 minutes 35%
1 hour 25%
1.5 hours 20%
2 hours 10%
2.5 hours 5%
Abstinence: zero, none, nodda, zippo, the null set.........lol
Forward we go...side by side-Rest In Peace
Join Date: Jun 2002
Location: Serene In Dixie
Posts: 36,740
Let's see facts about cooking with alcohol..... If you are taking Antabuse....it can be dangerous
You can also find Vanilla ithout alxohol.
A study conducted by the US Department of Agriculture’s Nutrient Data Laboratory calculated the percentage of alcohol remaining in a dish based on various cooking methods. The results are as follows:
Preparation Method Percent of Alcohol Retained
alcohol added to boiling liquid & removed from heat 85%
alcohol flamed 75%
no heat, stored overnight 70%
baked, 25 minutes, alcohol not stirred into mixture 45%
baked/simmered, alcohol stirred into mixture:
* 15 minutes 40%
* 30 minutes 35%
* 1 hour 25%
* 1.5 hours 20%
* 2 hours 10%
* 2.5 hours 5%
Now, it may be that the amount of alcohol in a dish is modest to start with, but the fact that some of the alcohol remains could be of significant concern to recovering alcoholics, parents, and others who have ethical or religious reasons for avoiding alcohol.
And you can try these..
Booze Flavoring In Cooking
This was the September 2003 issue of theAA Grapevine.
Sweet or semisweet red wine - Carbonated cranberry drink.
Dry red wine - ½ cup carbonated cranberry drink, plus 1 Tbsp. lemon juice.
Sweet white wine - White grape juice plus 1 Tbsp. corn syrup.
Brandy - 1/4 cup apple juice plus 1 tsp brandy flavoring, or 1/4 cup apple cider with 1 tbsp peach or apricot syrup.
Rum - 1/4 cup apple juice plus 1 tbsp rum extract, or 1/4 cup pineapple juice or syrup flavored with 1 tbsp almond extract.
Sherry - Orange or pineapple juices with peach sirup.
Amaretto - 1 tbsp light corn syrup plus 1 tbsp almond extract and 1/4 cup clear apple juice.
Kirsch - Syrup or juices from cherries, raspberries, boysenberries, currnats or cider.
Preparation Method Percent of Alcohol Retained
alcohol added to boiling liquid & removed from heat 85%
alcohol flamed 75%
no heat, stored overnight 70%
baked, 25 minutes, alcohol not stirred into mixture 45%
baked/simmered, alcohol stirred into mixture:
* 15 minutes 40%
* 30 minutes 35%
* 1 hour 25%
* 1.5 hours 20%
* 2 hours 10%
* 2.5 hours 5%
Now, it may be that the amount of alcohol in a dish is modest to start with, but the fact that some of the alcohol remains could be of significant concern to recovering alcoholics, parents, and others who have ethical or religious reasons for avoiding alcohol.
And you can try these..
Booze Flavoring In Cooking
This was the September 2003 issue of theAA Grapevine.
Sweet or semisweet red wine - Carbonated cranberry drink.
Dry red wine - ½ cup carbonated cranberry drink, plus 1 Tbsp. lemon juice.
Sweet white wine - White grape juice plus 1 Tbsp. corn syrup.
Brandy - 1/4 cup apple juice plus 1 tsp brandy flavoring, or 1/4 cup apple cider with 1 tbsp peach or apricot syrup.
Rum - 1/4 cup apple juice plus 1 tbsp rum extract, or 1/4 cup pineapple juice or syrup flavored with 1 tbsp almond extract.
Sherry - Orange or pineapple juices with peach sirup.
Amaretto - 1 tbsp light corn syrup plus 1 tbsp almond extract and 1/4 cup clear apple juice.
Kirsch - Syrup or juices from cherries, raspberries, boysenberries, currnats or cider.
You can also find Vanilla ithout alxohol.
Member
Thread Starter
Join Date: Apr 2009
Location: Australia
Posts: 86
yeah I tried looking for one without it but they didn't sell it, oh well, the cake was nice, I didn't geta "buzz" from eating it, just that it tasted delicious.
I'm not going to worry about a little teaspoon of vanilla essence in a whole cake that was most probably burned off in the oven.
I'm not going to worry about a little teaspoon of vanilla essence in a whole cake that was most probably burned off in the oven.
Member
Join Date: Sep 2008
Location: Wizard Land Downunder
Posts: 2,615
When I was 15 years old and nearly demented with tooth ache, a friend's mum gave me a bottle of pure Vanilla essence at 11pm and I used a cotton ball to put it on the tooth. This worked well for a bit and so I repeated the process thru the night. Trust me, I was as full as a boot when supposed to get up for work early in the morning, and my pal's mum was not happy with me. I denied I was drunk or had been drinking alcohol and didn't find out for years that it was that vanilla to blame. Only use artificial essence since being with my ABF, as the tooth lesson was learned very well.
Not all better, getting better
Join Date: Feb 2002
Location: The Beautiful Inner Banks of NC
Posts: 1,702
Originally Posted by SillyBilly 
Mouthwash tastes like peppermint usually, and sometimes it's so intense you can't taste anything.
But that IS a good point hendershot. I'll be avoiding the aforementioned products from now on.
But that IS a good point hendershot. I'll be avoiding the aforementioned products from now on.
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