42 — Wednesday, January 30, 1991 ~ North Shore News FOOD Vanilla anything | but simple flavor SINCE THE 18th century, vanilla has reigned as one of the world’s most popular flavors. Today, it still ranks next to salt in extensive use. Yet in nature, vanilla is quite mild mannered. And it’s surpris- ingly reliant on man to develop its character and aroma. Vanilla originates on giant or- chid vines native to Central America. Winding their way up trees or over trellis work, vanilla plants can extend up to 350 feet long. The yellow blossoms that form after three years of growth last only one day. And they must be pollinated by hand on that one day in order to begin producing long, thin, green pods. The pod develops over a two- month period and is picked as it yellows in color, just prior to the stage that it would split open on its own. Again, the timing is precise and picking is done by hand. No wonder the price of production is high! At this stage, the pod is odorless. {ntriguing. Flavor and aroma begin to evolve only when it’s exposed to heat throughout a fermentation period of six to nine months. The pod browns leisurely, in- tensifying in color from soft red- dish brown to shiny black depen- ding on the grade and variety. And an enzymatic reaction prompted by this curing releases the predominant flavor compo- nent, vanillin. Vanillin is the most important, but by no means the only, part of vanilla flavor. There are actuaily 144 volatile components. Other foods contain vanillin, but in such small quantities that its flavor isn’t noticeable — cloves, raspberries, strawberries, passion fruit, tomatoes, aspara- gus, rum, brandy, sherry. Vanilla is extracted by fermen- ting the crushed, cured beans in a solution of alcohol and water and then concentrating the liquid through evaporation. Any product labelled vanilla extract must come inquisitive Cook SUE GARDINER WILSON from the pod of the vanilla plant. But since supply is only a frac- tion of the world’s demand, vanilta extract is also manufac- tured artificially. Initially it was made from lignin, the tough, in- soluable fibre in wood pulp which contains vani!lin naturally. Chem- ists have also managed to syn- thesize totally artificial vanilla flavoring. Since artificial vanilla doesn’t contain the complex components of the vanilla bean, it doesn’t equal it’s full-bodied flavor. However, the flavor components of true vanilla evaporate at 280° to 300°F (138° to 149°C). These internal temperatures are seldom attained as cakes bake, but are reached in baking cookies. To avoid flavor loss, use synthetic vanilla or a stronger extract (read the label: ethyl vanillin is 3.5 times stronger than methyl! vanillin, and two-fold extracts are twice as strong as single strength). Adding vanilla as the shortening is creamed for cakes and cookies will make it less volatile. And add vanilla to sauces as they cool. Extracts should be kept in a cool, dark place, in tightly closed, non-plastic containers. Both light and oxygen (which permeate some plastics) adversely affect their quality. & All the furniture in our showroom is manufactured on the premises. Vi Vv Na <= SwOWROOM CLEARANCE SALE Zz 2 ONLY FOUR DAYS LEFT! s, Ends Sun. Fob. 3/91 aaaN EARLS, AV e Dining room Ties & chaus Save on Maytag quality and dependability r now during our Big Truckload Sale! Come in now for best selection! Select Models select Models , Select Models . EE ian by LOCATION: SALES, PARTS & SERVICE ef ALL PLACEMATS ef & NAPKINS * Choose from our + latest selection 0 /o § OFF ED'S LOW PRICE KITCHEN TOWEL SET ¢ Dish & Tea S t Raed while quantities last SPRING MAID PERCALE SHEETS 8 solid colours COMPARE NOW TWIN 25-0 148° DOUBLE 33.00 245° QUEEN 470 345° KING 6000 44°° MARINE MINERVA PILLOWS e Non- ratlergenic 2155S. Limit 2 per cust Limit 48 per store Model $9900 BURGER | KING COMPARE woane while quantities last (stightiy irregulen OUR / FINEST % A SYNTHETIC DUVET HOLLOFIL QUILTS & ® Machine wash * Down-like * Non-allergenic MPARE Py TWIN ss DOUBLE seen 79° QUEEN 125-00 s9* KING 145-06 99" FLANNEL SHEET SETS e Machine wash 3 7 o/ i © oFFEs PICASES from 15*2,. BEAUTY REST MATTRESS PADS © 100% cotton ¢ Machine wash COMPARE NOW TWIN 4709 29° DOUBLE 6000 38° QUEEN 7000 48° KING 80-00 58% e Living kom Furniture x LUXU RIOUS . Entersinment connes 7 ¥% EMBELLISHED * Bookcases « Bunkbeds & TOW ELS ¢ Bedroom Suites e Wide selection * Large selection of futon beds + 2 7% oFF § SHOWER ’ CURTAINS * Lots of beautitul designs & patterns * 17% oFF “jocated at 1142 Boundary Rd. (across 2nd Narrows, lett on Hastings, right on Boundary) i en) PHONE 291-1488 all pen ton Sat Sat Cam-epm Sunday 12) Spm Sree 2 * 100% cotton * Solid & stzipe PROTECT YOUR LUNGS + British’ Columbia L ting Association