Vanilla beans produce an aromatic extract prized by bakers.
Extracts provide extra intensity to the flavor of baked goods. A baking extract is an essence or concentrate prepared by extracting the essential constituents of an aromatic plant, usually using alcohol. One of the best-known baking extracts is vanilla, which is made from the beans of the vanilla-bean orchid. Rather than pay premium prices for baking extracts, make them yourself with a few, simple ingredients. The result is a pure product with no corn syrup, an ingredient found in many commercial extract brands.
Instructions
Basic Technique
1. Buy a fifth (0.757 liter) of the best-quality vodka you can afford in 80-proof. The higher the alcohol proof, the better it dissolves the plant's flavors and aroma. Commercial vanilla extract must contain 35 percent alcohol by law.
2. Buy or find a glass container with a tight-fitting lid. A 1-pint Mason canning jar, which hold 2 cups, works well, as do recycled glass jars from jams, pickles or other grocery items. Some home extractors use a colored or dark glass bottle, such as a green recycled beer bottle with a tight stopper. Label the jar with the date the extract will be ready -- four to six months from the day you make it -- and the extract's name. The plant's essence will start to extract in a matter of weeks, but the longer you steep it, the deeper and more aromatic it becomes.
3. Purchase or assemble your plant stock. For vanilla extract, buy two to four whole, extract-grade vanilla beans. To make the extract stronger, add more pods -- up to eight. Cut them lengthwise with a knife or scissors and scrape out the seeds with a small paring knife. Discard the seeds. Slice the bean pods into three or four pieces.
4. Pour 1½ cups of vodka into the jar.
5. Place your vanilla bean pod pieces (or other plant stock) into the vodka and cover the jar tightly. The pods must be fully covered by the alcohol.
6. Shake the jar well and tuck it into a cabinet away from direct light. During the first week, shake the jar once a day. For the next two months, shake it once a week. Shake it occasionally in the remaining months.
7. Strain the liquid -- when you reach the finish date -- through a coffee filter or cheesecloth into a spouted bowl. Pour the liquid back into the original jar and put on the lid. The vanilla extract is ready for use and will keep at room temperature for many years. The bottle may be topped off with 1 ounce of vodka when it runs low.
Lemon and Orange Extracts
8. Lemon extract can be used to make a lemon meringue pie.
Thinly peel one lemon or orange with a peeler, being careful not to include the white pith. Dice the peel.
9. Use the basic vanilla extract method above, except you will need only ½ cup of vodka, which may be watered down with ¼ cup of water, and a smaller jar.
10. Combine the peel with the vodka and allow it to steep in darkness for a minimum of three days. When the extract is ready, strain and rebottle it in the same jar. The extract will keep for .
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