Kitchen Q&A: What’s The Difference Between Artificial & Pure Vanilla Extract? (And More)

Do you know how to tell if a bulb of garlic is fresh or how to keep apple slices from browning? Would you use olive oil in place of vegetable oil when baking? Or do you know what the difference between artificial and pure vanilla extract is? This week’s Kitchen Q&A answers these questions and more.

What’s The Difference Between Artificial & Pure Vanilla Extract? (And More)

Baking Essential: Bottle Of Vanilla Extract

1. What’s the difference between artificial and pure vanilla extract? Pure vanilla is made by steeping vanilla beans in water and ethyl alcohol, with the exact proportions of each mandated by the government. Imitation vanilla, on the other hand, is a byproduct of paper production or a derivative of coal tar, chemically manufactured through fairly simple and inexpensive processes. Source: Cook’s Illustrated: Vanilla Extract. If the imitation ingredients don’t appeal to you, why not make your own vanilla extract (it’s a lot cheaper). For instructions see: Homemade Vanilla Extract.
2. How can you tell if garlic is fresh? The paper skin should be tight and the cloves nice and firm when you squeeze the bulb of garlic. If you squeeze the bulb and the paper is loose like there are air pockets underneath the skin, the cloves are drying out and shrinking.
3. What’s the best way to store potatoes? Store potatoes in a cool, dark place for best results. Some say storing them in the refrigerator is too cold for the potatoes and it increases the sugar content in them.
4. How do you keep apple slices from browning after peeling them? You can dip them in lemon juice or 7-up to prevent the apples from browning. If you’re peeling and slicing apples for baking, try to do this right before you add them to the batter rather than prepare them ahead of time. If you’re preparing a bunch for a later snack, keep them in water with a bit of lemon juice or vinegar added, drain well before serving.
5. I like to make big batches of mashed potatoes so I can freeze the leftovers, any way to keep them from turning color once frozen? Add a tablespoon of vinegar or lemon juice to the mashed potatoes before freezing, this will help prevent the discoloration from happening.
6. How long can cooked turkey be frozen? For best results use the cooked turkey within a month of being frozen. For leftover turkey ideas, see 10 Frugal Leftover Turkey Recipes.
7. What is al dente pasta? It’s a cooking term that means the pasta is cooked just right–the pasta will be slightly firm but tender when biting into it (no crunchy or hard center while pasta isn’t mushy or soggy). See 5 Simple Tips For Cooking Perfect Pasta. Al dente can also be used to describe rice or beans.
8. I find when I make homemade cookies they spread too much, any ideas why? You might be greasing your cookie sheets too heavily. Another idea is to test the oven temperature, if the heat is too low it can cause cookies to spread.
9. Is there a way to freeze eggs for future use? Yes you can freeze eggs but because you won’t be able to separate them after thawing, you must either separate the whites and yolks before freezing or stir the yolk into the egg before freezing. See Can Eggs Be Frozen? You Betcha!.
10. Can olive oil replace vegetable oil in baking recipes? You can bake with olive oil but since it has a stronger flavor than regular vegetable oil, it will affect the flavor of baked goods. If you must bake with olive oil, choose one that has a lighter taste to it such as light olive oil.
11. How can I tell if a packet of yeast is still good to use? If there’s no expiry date to be found, you can test it by adding 1 teaspoon sugar to 1/4 cup warm water then stir in the packet of yeast. Let it stand for 10 minutes and if the yeast foams up to the 1/2 cup mark, it is active and can be used in recipes.
12. I find that the color of my homemade jellies fade after awhile, is there a way to prevent this? Jellies made with red fruits such as strawberries and raspberries do like to fade a bit, but if you’re storing jelly in a place that’s too warm or keeping it in storage for too long before using, this can cause fading as well. See Homemade Jelly Making: Troubleshooting Tips for more helpful tips.

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