I am Passionate about making Flavored Extracts
Extracts are getting very expensive and so I found out how to make my own, DIY! I use extracts when I am making many of my kitchen creations.
When you peel an orange, lemon, vanilla, cherry, or whatever….. put it in a pint or quart, depending how much product you have. Press product down so you can fit more in and obtain a concentrated flavor.
Cover with alcohol (Vodka or Everclear). Some people snaz up their flavoring extracts by using different kinds of alcohol such as rum or whiskey. You are only limited by your imagination.
Leave in cool dark place for a minimum of 30 days to 6 months.
Take out the product debris.
It is as easy as this and you have inexpensive flavoring extracts! That is a cool idea!!!!!!
Shelf life is indefinite as long as the cap is on tight and the bottle stored in a dark and cool place. Many people put their flavor extracts in amber or cobalt bottles to simulate a dark spice cabinet.
I am thinking about possibly making a chili extract for cooking with but haven’t tried it as yet although my Tabasco and Chili-Garlic sauces turned out fabulous.
Spicy Ponderings
This year after growing many of the spices that I use I have a new appreciation for spices. I am a spice-a-holic. Ask my husband he can bear witness. In Middle-Ages cooks would only use a pinch of a spice to flavor her or his dish. I have grown accustomed to liberal teaspoons or tablespoons of any given spice. But after growing, watering, harvesting, processing, drying, grinding and then storing for such a small amount with so many plants, I can now say I am a reformed spice-a-holic.
Resource:
This recipe comes from my Dr. Chase’s 1889 cookbook.
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