Throw it Away
I have some exciting news for all the home bakers out there: you don’t need vanilla extract. That’s right, you can throw it away. This might come as a shock, but vanilla extract is completely unnecessary in your baking. As a self-proclaimed world-renowned baking master and YouTube chef, I have discovered that the necessity of inclusion of vanilla extract in baking recipes is a myth.
Personal Experience
I used to bake with vanilla extract all the time, believing it was essential. However, one day I found myself out of vanilla extract and decided to bake my muffins without it. To my surprise, the muffins turned out just as delicious as they always did. There was no discernible difference in flavor or quality. This was a revelation for me, and since that day, I have not bought another bottle of vanilla extract.
Why Vanilla Extract is Unnecessary
1. Flavor Impact: The flavor impact of vanilla extract in baked goods is minimal. The other ingredients in your recipes—like coconut sugar, cinnamon, and anything else—carry enough flavor on their own.
2. Cost Savings: Vanilla extract can be quite expensive, especially if you’re using real vanilla. By omitting it, you save money without compromising the quality of your baked goods.
3. Convenience: Not having to worry about keeping vanilla extract in stock simplifies your baking process. You can bake anytime without the fear of missing this ingredient.
The Science Behind Baking
As someone who bakes frequently, sometimes two to three times a week, I understand the science of baking. Baking is about ratios and the balance of ingredients like flour, sweetener, eggs, and leavening agents. The absence of a measly teaspoon of vanilla extract does not alter the essential chemistry of baking
In conclusion, vanilla extract is not as crucial as we have been led to believe. Your cookies, cakes, muffins, and other baked goods will turn out just fine without it. I invite you to try it for yourself and see the results. Trust me, you won’t miss it.
