vanilla extract instead of bean?

[Mysticat]

I was just wondering about vanilla beans vs. vanilla extract. Some recipes call for a vanilla bean....could I use extract instead and get the same results? If so, how much extract would I use to replace one bean?? Does anyone have any helpful hints on this subject?

[sirsalad]

I like the extract over the bean easier to use...

[sirsalad]

sorry for the double post...

[jaurequi]

Hi, mysticat, :)

This is a complex issue :). Mostly because there are so many forms of vanilla for flavoring foods: Extracts, flavorings, pastes, concentrates, ground vanilla beans, vanillin, natural vanillin, powdered, vanilla absolute...more.
They all have varying degrees of potency as well, which only adds to the differences and applications.
My advice to you is to use vanilla and all flavorings to taste.
However, the three most readily available are pure extract; natural flavor (this is the one in a glycerin or glycol base) and imitation; and nowadays you can find powders.

To substitute for 1 teaspoon pure extract, use 1-inch piece of vanilla bean (scrape out the seeds really, really well) ~Personally, I tend to use more than 1 inch~

To substitute for 1-inch vanilla bean, use 1-1 1/4 teaspoon imitation; 1 teaspoon imitation for 1 teaspoon pure extract,in general, but you may need a bit more imitation...it's up to your taste.

To substitute 1-inch vanilla bean, use 1-1/1/4 teaspoon natural vanilla flavoring (in glycerin), depending on the quality of the natural vanilla flavoring brand. Use 1 teaspoon vanilla flavoring for 1 teaspoon pure extract -- Again, it may not be as complex as pure extract or the vanilla bean; so you may add a bit more.

Vanilla powders vary wildly...if you get a pure, high-quality brand (one with little-to-no synthetics, sugars, flavorings, etc., you can use 1 teaspoon vanilla powder for 1-inch bean and 1 teaspoon powder for 1 tsp pure extract.

HOWEVER, this is a general guide. There are so many brands...and there are a lot of factors involved. Even the age of the beans can make a difference: too old and it will have lost flavor. And to add even more complexity, using it it raw recipes can be different as well: it may be more pronounced than in a cooked dish!
I always use a general guideline and then taste; this is my suggestion for you :) I almost always use more vanilla than a recipe calls for and, if creating my own recipes, use more than most :)

Sorry if I got carried away :p Hopefully the general ratios I gave you will do! I guess that's what happens when preparing foods since childhood!

[Mysticat]

Thanks, Jaurequi, for your input! I didn't realize there were so many forms of vanilla.

[rawpriestess]

Vanilla extract is not raw, vanilla bean is.

You can buy raw vanilla extract without alcohol but the only brand I know of is Frontier, It is a tad spendy at $10 for 2 ounces, but is cheaper than vanilla bean.

You can find Frontier brand at health food stores.

I have used vanila powder, and it is nice, but again, it is not raw.

the ratio is correct, 1 " vanilla bean scraped = 1 tsp vanilla extract