Flavor Extracts are cooking flavor aids that are made by extracting the essential flavors from materials using water or alcohol as the medium to contain the desired enhancement. This process "extracts" the flavor of source product and incorporates it into the liquid base. These extracted flavors are used in baked goods like cakes and cookies, alcoholic beverages like an Amaretto Sour, and in cold dairy products like ice cream and instant pudding.http://www.naturesflavors.com/default.php?cPath=82
There are many different flavor extracts, some of the choices that can be found are almond, anise, cherry, cinnamon, lemon, orange, peppermint, and vanilla. http://www.foodsubs.com/Extracts.html Vanilla is the most popular and widely used choice.http://www.informaworld.com/smpp/content~content=a782117661 Vanilla extract has been available for more than 200 years.http://www.diosavainilla.com/pages/vanilla-history.php Typically items that are listed as an alcohol flavor are not extracts but flavorings since if a cook desires a liquor flavor in a dish they use the actual alcohol product. Not that using any product that contains alcohol in a recipe that is to be cooked does not have alcohol content in the finished product due the rapid evaporation of this chemical.
Buying or Making Extracts
Flavor extracts can be purchased or you can make your own. When purchasing flavor extracts, read labels carefully. Some sellers dilute artificially flavored oils with alcohol then label this incorrectly as flavor extract.http://www.fantes.com/flavors.htmlhttp://www.informaworld.com/smpp/content~content=a782117661 Examine the label carefully and insure that it does say extract and doesn’t use the word imitation. Also check the ingredients list. There should be a natural source of the desired flavor otherwise you may be getting an imitation product.
Making extracts is relatively easy to make. All you need are the source material for your desired flavor and alcohol. Remove the material that will provide the flavor from its source and add this to a seal-able container of alcohol. Add the alcohol of your choice which should be something that has a minimal flavor of its own such as vodka or grain alcohol. Sell and the let sit for a minimum of 6 months or as long as you need to get the flavor you want. The longer this sits the stronger the flavor of the final extract will be. http://www.associatedcontent.com/article/155423/make_your_own_flavored_extracts_at.html?cat=22 http://www.youtube.com/watch?v=WqMYBiTm51A
How To Make Vanilla Extract
This Video gives a detailed description and demonstration of making vanilla extract. The cook gives a description of each ingredient and what alternative products can be used for this recipe, He also describes each step as he does it and maintains a slow pace taht is easy to follow.
References
Fast Facts
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Adds flavor without volume
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Flavor extracts keep indefinitely when tightly sealed in glass.
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Keep tightly closed when not in use and away from heat as they evaporate rapidly.
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Some manufacturers make extracts with synthetic ingredients. Look for organic flavor extracts.
