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What is the temperature point for vanilla degradation? I use the real deal (pod with seeds) in custard ice cream and it is the most expensive ingredient there.
by venomsnake 10y ago
What is the temperature point for vanilla degradation? I use the real deal (pod with seeds) in custard ice cream and it is the most expensive ingredient there. And I get it to 80c/175 F
- TheRealPomax 10y ago80C isn't particularly destructive, think more prolonged exposure to 180C in cakes, cheesecakes, etc. Plenty of the well over a hundred trace compounds undergo transformations at that heat on the surface, with different sourced vanilla behaving differently at higher temperatures. So unless you can control the exact sourcing of your ingredients, the stability (and of course simpliciy) of pure vanillin is perfect for reliable, repeatable high temperature recipes.
- venomsnake 10y agoYou cannot get above 100C for anything that still has water in it. The only place where vanilla(and the dough) gets at 160C is in the crust (that tasty tasty Maillard reaction). So if you notice destruction of flavor in the body - it is probably because of the time of exposure in while you get to 90C that rich dough is usually considered done.