flavour extracts 101

Where would we be without flavor, or should I say, flaaaayyyyyvaaaahhhhhhhhh! It really is crack for the tastebuds. The flavors humans have managed to extract (pun intended) from 1000’s of things from the land and the sea is really quite remarkable. I won’t start listing, but flavor goes way beyond the obvious – and if you don’t believe me check out these frightening flavors that have found their way into ice cream. Whatever is on the menu – think about upping the flavour – especially simple things we make on a regular basis – pancakes, french toast, muffins, cookies & cakes, icings, frostings – but how about in sauces, dressings, marinades, soups &  stews or start with your own line of flavored yogurt – and just a little dab’ll do ya! So start slow – add a little, taste, add a little more, taste, maybe a little sweetener, taste  – and that’s how it’s done.


So carry on and discover the world of flavor extracts and let the hoarding begin – lemon, lime, orange, rum, maple, coconut, coffee, mint, anise, blackberry, strawberry, cinnamon, green tea, chocolate, hazelnut, root beer –  a varied selection of extracts is as indispensable to your cooking as a healthy array of herbs, spices, vinegars & oils are. The folks at your house may ask many  questions, but one I guarantee they’ll never ask again – “where’s the flayva?!”

read it – get yourself some serious know-how

watch it – class is in session – videos await

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