Recipe calls for 1 vial vanilla essence? What is 1 Vial?

blackstar

Hello all

I was in the middle of making a recipe and got to the part of 1 vial vanilla essence?? but how much is 1 vial vanilla essence? ie a table spoon etc?

Hope someone can help?

zygurat789

blackstar wrote: »

Hello all

I was in the middle of making a recipe and got to the part of 1 vial vanilla essence?? but how much is 1 vial vanilla essence? ie a table spoon etc?

Hope someone can help?

https://en.wikipedia.org/wiki/Vial

blackstar

Thanks for that link. I actually already saw that link, but it only says A vial (also known as a phial or flacon) is a small glass or plastic vessel or bottle

Well thats no good is it? as a one small glass or plastic vessel can be much bigger or smaller than another small glass or plastic vessel.

How much is a 1 vial vanilla essence, ie 10 ml? 20ml? etc

geordie_joe

blackstar wrote: »

How much is a 1 vial vanilla essence, ie 10 ml? 20ml? etc

It probably means buy a little bottle and put it all in. Although if I were you would add it a bit at a time until it seems right.

welshbookworm

Oetker vanilla essence is sold in 2ml vials .
http://www.bende.com/oetker-vanilla-essence-p-187/

catwoman73

Cakes and biscuits usually have no more than a tea spoon of vanilla essence added.

Given that the link above suggests a vial is 2 ml, that is probably a sensible amount - half a tsp, or a vial if you have one. Don't worry too much about exact quantities, it will be fine if you are in the right ball park.

You certainly don't want to use a whole bottle, which I think is usually either 30 ml or 1 fluid ounce - that will definitely be too much and taste too strongly of vanilla.

blackstar

catwoman73 wrote: »

Cakes and biscuits usually have no more than a tea spoon of vanilla essence added.

Given that the link above suggests a vial is 2 ml, that is probably a sensible amount - half a tsp, or a vial if you have one. Don't worry too much about exact quantities, it will be fine if you are in the right ball park.

You certainly don't want to use a whole bottle, which I think is usually either 30 ml or 1 fluid ounce - that will definitely be too much and taste too strongly of vanilla.

Thanks so much.

Well this is the recipe

Fiordilatte ice cream

Ingredients:
400 ml whole milk
200 ml fresh cream
80 g sugar
1 gelatine leaf
1 vial vanilla essence
1. Mix the cream and sugar together in a bowl until the sugar has dissolved completely.
2. Add the milk and continue mixing.
3. Chill in the refrigerator for 3-4 hours and then follow the instructions.

So how much Vanilla essence do you think I would use?

I was going to buy one of these. It looks like vanilla essence is a liquid? not a powder?

Whats the difference between vanilla essence and vanilla extract? can both be used? or vanilla extract with seeds?

http://www.tesco.com/groceries/product/details/?id=253497323

http://www.tesco.com/groceries/product/search/default.aspx?searchBox=vanilla+essense&newSort=true&search=Search

Anyone know if a gelatine leaf is called anything else as can't find anything in tesco/sainsburys etc.

captainbeaker

Googled it and got this, i would add half a tea spoon and see how it tastes, you shouldnt need much more if any.

There is quite a big difference between vanilla extract and vanilla essence. Vanilla extract is usually a natural product made by soaking vanilla pods in a mixture of ethyl alcohol and water. The flavour of the vanilla is taken up by the liquid ingredients and makes the vanilla extract that we use in cooking. Vanilla essence is usually a synthetic (ie chemically produced) vanilla flavouring and is cheaper than the natural extract. However, terms can vary between countries so we suggest that you read the label of the bottles carefully to determine which is a natural product and which is a synthetic one.

Callie22

Leaf gelatine is also sold as sheet gelatine. You can get it in some supermarkets, it's become much easier to get over the last few years.

Re: the vanilla, I would buy some decent extract (like the Neilsen-Massey) stuff and use a half a teaspoon-full. Flavours tend to be less intense in frozen food so you'll probably get away with this. Also, the idea of Fior de Latte ice cream (which is lovely btw) is that you can taste the milk - it should taste quite light rather than rich like a traditional ice cream.

blackstar

Thanks, I am thinking of a Fior de Latte ice cream or vanilla ice cream, but I like my ice creams very rich and creamy. So maybe I should make the vanilla one?

antrobus

blackstar wrote: »

Thanks so much.

Well this is the recipe

Fiordilatte ice cream

Ingredients:
400 ml whole milk
200 ml fresh cream
80 g sugar
1 gelatine leaf
1 vial vanilla essence
1. Mix the cream and sugar together in a bowl until the sugar has dissolved completely.
2. Add the milk and continue mixing.
3. Chill in the refrigerator for 3-4 hours and then follow the instructions.

So how much Vanilla essence do you think I would use?

...

You could say, none whatsoever.:)

Italian purists would insist that gelato fior di latte is supposed to taste of milk, and nothing else. If you added vanilla it would be gelato di crema.