cheese_greater@lemmy.world to No Stupid Questions@lemmy.ca · edit-213 days agoWhy is vanilla extracted/sold in alcohol, isnt there something more flavorless/"vanilla" they could suspend it in?message-squaremessage-square8linkfedilinkarrow-up112arrow-down10file-text
arrow-up112arrow-down1message-squareWhy is vanilla extracted/sold in alcohol, isnt there something more flavorless/"vanilla" they could suspend it in?cheese_greater@lemmy.world to No Stupid Questions@lemmy.ca · edit-213 days agomessage-square8linkfedilinkfile-text
minus-squarereddig33@lemmy.worldlinkfedilinkEnglisharrow-up3·edit-213 days agoThere are lots of non-alcohol vanilla extracts. Usually made with water and glycerine. Sometimes propylene glycol.
minus-squarecheese_greater@lemmy.worldOPlinkfedilinkarrow-up2arrow-down1·edit-213 days agoIsnt glycerine sweet? Is there nothing more inert
minus-squarecheese_greater@lemmy.worldOPlinkfedilinkarrow-up2arrow-down1·edit-213 days agoAlcohol is still “sweet” Edit: i just noticed a comment someone made about alcohol evaporating during the baking process
There are lots of non-alcohol vanilla extracts. Usually made with water and glycerine. Sometimes propylene glycol.
Isnt glycerine sweet? Is there nothing more inert
yes. alcohol.
Alcohol is still “sweet”
Edit: i just noticed a comment someone made about alcohol evaporating during the baking process