Prepping with Extracts and Flavorings?

[beefsteak]

Here's a recent Q&A I had with a very nutrition conscious, practices what he preaches Chem Engineer. Hope it helps someone else.



Question:
As the subject line states, I'm researching butter flavorings from the likes of Wiltons, McCormick, Watkins, and Adams.

Their list of ingredients on butter flavoring reads like a chemlab catalog. The -glycol one bothers me the most.

What is this stuff?

"Propylene Glycol, Butyric Acid, tartrazine/FD&C Yellow #5"

They seem to be pretty uniformly used across the board, pick a brand.

================
RESPONSE:


Propylene glycol is a cousin of ethylene glycol which is an anti freeze. It is a strong irritant to skin, eyes and lungs. Longterm exposure not clearly defined. I would not want this in my food.

Butyric acid is worse than propylene glycol. Very toxic to the nervous system, lungs, mucous membrane, and the skin. Long term exposure is not clearly defined. Again I would not want this in my food.

Tartrazine is the base for many food colors. Several studies point to side effects in the nervous systems, brains, and with kidney and liver damage. Not a good choice for food coloring (in this case, Yellow #5)

Hope this helps someone. The wife is now on a hunt for food flavorings for stretching her baking preps in our pre-Fukushima might still be on the grocers' shelves items.

She's found so far, that all the #10 cans of butter are so darned salty and pretty tasteless. They do well in recipes, just not frostings and spreads as a rule. They really negatively impact the tongue, and as a result, negatively impacts her willingness to use them without some "flavoring assist."

She's a tee-totaler, but is even wondering about laying aside some quality rum to use as a butter flavor additive.

Any help with butter flavoring which we here consider to be very important? Input would be appreciated. Anyone?


beefsteak

[osoab]

Stock up on black pepper. The bush only grows in tropical climates as far as I have read.

[Dogman]

Stock up on black pepper. The bush only grows in tropical climates as far as I have read. I have mostly have quit using black or white and use home grown dried home grown peppers for seasoning. If black pepper went away I would not miss it a bit.

[osoab]

I have mostly have quit using black or white and use home grown dried home grown peppers for seasoning. If black pepper went away I would not miss it a bit.

Quitter.

[beefsteak]

Looking forward to perhaps some of the ladies who cook, to chime in and help out my wife in this flavorings and extracts area. I'll mention to her that there might be a need for stashing more black pepper.


beefsteak

[Dogman]

Looking forward to perhaps some of the ladies who cook, to chime in and help out my wife in this flavorings and extracts area. I'll mention to her that there might be a need for stashing more black pepper.


beefsteak

If you do , do not mess with the ground, store pepper corns. They will keep fresher one hell of a lot longer
Fresh ground it the best!

[osoab]

If you do , do not mess with the ground, store pepper corns. They will keep fresher one hell of a lot longer
Fresh ground it the best!

What about vacuum sealed?

[Celtic Rogue]

Salt and Pepper.

Salt last forever... and is a good barter item. You can pick it up very cheaply if you watch for sales. I actually got two big boxes of salt for free when I bought ten dollars worth of groceries... peppercorns in an oxy free environment last for years. I have to have my pepper other herbs I grow.

[BabushkaLady]

What about vacuum sealed?

Vacuum sealed pepper lasts for years. I'm still working on a 20lb purchase from . . . I don't know when!! I've given a bunch of it away . . . I bought it from a butcher and packer supply house. The price break was so great that I couldn't help myself!! My favorite; course ground. Pick up some white pepper for potato dishes and white foods . . . .

[BabushkaLady]

beefsteak; I don't have the butter answer for you Yet. I'll look through more of my books later. I found cooking with powdered eggs and cooking with powdered milk . . . surely I have something on butter!! I did pull out Making the Best of Basics, but that didn't really touch on butter either . . .

As far as flavorings and extracts, I can tell you to go way back to old-time cooking! Every stove-top dish I make starts with browning meat in oil and onions or garlic. Care must be taken to layer your flavors as you add ingredients. I like to do a lot of slow cooking in the oven, but they almost always start in a cast iron pan letting flavors meld before it goes into the oven . . .

I got to thinking about your wife's butter problem, I can't think of what I cook with butter. I guess I transferred to sauteing in olive oil a while ago. I don't bake, so I don't miss butter except as a topping on bisquits or toast. But then I could substitute honey or peanut butter!

Here's some information taken from The Wise Encyclopedia of Cookery 1949:

"Flavoring extracts are produced by dissolving the aromatic essential oils, or essences, in alcohol."

"Seasoning refers to the addition of condiments, spices, sauces, dressings and other stimulants to foodstuffs. Certain seasonings increase the palatibility of certain foods, but the cook must be careful to avoid under-seasoning or overseasoning. The seasoning is added not that it may impart its own flavor to the dish, but rather to enhance the flavor of the principal ingredient and to add an indistinguishable aroma.

The number of flavors that may be achieved through seasoning is limitless. Each seasoning agent has its particular flavor, and these are modified when used in combination with others. Even a distinctly disagreeable flavor can become appealing when combined with stronger ones. Then again, a pleasant flavor can become unpleasant if used too great a quantity.

Seasoning directions must often of necessity be flexible, the amount to be used to be determined by the tastes of the cook. This is particularly understandable in the case of salt. The salt used in different localities varies considerably in taste and "saltiness." Hence the frequent occurence in recipes of the expression "salt and pepper to taste".

The aromatic oils of spices and herbs are strong, and these should, generally speaking, be used sparingly. The dried herbs are about four times as strong as fresh ones; one-quarter of a teaspoonfull of the dried products is usually sufficient to season four servings of a dish. Don't use more then two highly flavored seasonings in any one meal.

To achieve the best flavor, powder dried herbs and chop fresh ones finely before using them. Spices and herbs should be blended with food during its preparation and not simply served with it. Herbs tend to lose their flavor during long cooking periods, so it is best to add them during the final hour of cooking. To season cold salads, or beverages, let herbs or spices stand in them for several hours or even overnight.

All spices and herbs should be kept dry in tightly-covered glass containers, and they should not be exposed to more heat then is necessary. Keep them on a low shelf rather then a high one."

(some people will do anything to put off getting downstairs and cleaning out her cellar!! :))

[Old Herb Lady]

http://www.amazon.com/Butter-Powder-1-lb-Bulk/dp/B000WR2FT0/ref=pd_sbs_gro_5

http://www.ediblenature.com/Butter-Powder-25-lb-box.html

http://www.frontiercoop.com/prodlist.php?ct=ssbfbf

[freespirit]

hope this info helps...

http://mrskitty.org/news7march.html

Canning Butter

1. Use any butter that is on sale. {Lesser quality butter requires more shaking but still turns out beautiful--and costs far less.}

2. Heat pint jars in 250 degree oven for 20 minutes, without rings or seals. {One pound of butter is a little more than one pint jar, so if you melt 10 pounds of butter, heat 11 pint jars.}

3. While jars heat, melt butter slowly until it comes to a boil. Reduce heat, cover and simmer for 5 minutes. {Also put canning lids in pot of water and simmer for 5 minutes.}

4. Pour melted butter carefully into heated jars using a large ladle, stirring the melted butter before pouring into each jar. Use a canning jar funnel, then wipe the rim of the jar with a damp towel. Leave 1/2" to 3/4" air space, which makes shaking easier.

5. Add lid and ring and close securely. They will seal as they cool. Shake while the jars are still warm but cool enough to handle easily, because the butter separates and becomes white on the bottom of the jar. Shake again, and as the jars cool, shake again.

6. At this point, while still slightly warm, put the jars into a refrigerator. While hardening, shake again, and the butter will then look like butter and be firm. This final shaking is very important! Check every 5 minutes and give a little shake until hardened in the jar! Leave in the refrigerator for an hour.

7. Canned butter should store for 3 years or longer on a cool, dark shelf.

How to make clarified butter- Clarified butter stores indefinitely without refrigeration, It's also healthier, as clarifying the butter removes most of the cholesterol but retains the delicious butter taste.

Melt the butter in a pan with a low heat and bring it to a slow boil. If any scum rises to the top, skim it off. Boil slowly (don't burn) until the white solids clump together on the bottom of the pan. The butter oil will be clear and golden. Skim off the butter oil into a clean jar with a tight fitting lid. You can collect the remaining oil and solids in the bottom of the pan, and strain it through cheesecloth or coffee filters, to collect the last of the oil. The solids are then discarded (or fed to animals). Lard can also be clarified by this method, and loses most of its cholesterol while retaining its taste.

The Cooperative Extension Service, University of Georgia College of Agricultural & Environmental Sciences provided this information: We do not recommend canning dairy items (milk, cheese, butter) for several reasons: 1) there are no safe researched recipes 2) if added as an ingredient to other recipes they may alter the penetration of heat into foods. e.g. we do not recommend adding milk or cream to a safe and tested soup recipe to make it a cream soup. 3) while some cheeses may be borderline acid foods, many processed cheeses may not be. Milk and butter are not acid foods. Thus processes for canning would have to be using a pressure canner. 4) The chemistry of dairy foods is such that it simply doesn't fare well in heat.

I found some of this information at http://www.justpeace.org/nuggetsindex.htm They have alot of information on many topics.

Also check out http://www.hashworks.com/foodstorage.htm Provident living newsletters.

Be sure to mark your calanders for March 19th Our Family Emergency Preparedness Fair. 1-4 pm

Next month - Storing Cheese.

[solid]

Wow! Freespirit, thanks! Looks like even I could can butter. I'm going to try this. I copied your post and pasted it on my computer.

[freespirit]

happy to help, solid...

let me know how you make out with it! :D

[zap]

Isn't Propylene Glycol , and ingredient in anti freeze?

[Dogman]

Isn't Propylene Glycol , and ingredient in anti freeze? No you are thinking about its second cousin, ethylene glycol.


Propylene Glycol is used in many things including food items, it has a low toxicity.

http://en.wikipedia.org/wiki/Propylene_glycol


Now Ethylene glycol is the nasty one that is used in anti-freeze and is toxic.

http://en.wikipedia.org/wiki/Ethylene_glycol

[beefsteak]

Isn't Propylene Glycol , and ingredient in anti freeze?

Wikipedia gets downright specific w/r/t this antifreeze agent. Claims no toxicity, except to fish and cats, humans and dogs are exempt. Who are they kidding?

http://en.wikipedia.org/wiki/Propylene_glycol


beefsteak

[Heimdhal]

Free Spirit,

Be carefull with that canning method for butter. Not that its dangerous, but that supposed 3 year shelf life is WAY over exaggerate in my and many peoples experiences.

I would give it 6 months to a year TOP's before you've made a very interesting cheese (that I dont recomend eating).

If you want to home can butter, the best way is to actualy strain the butter through some cheese cloth a few times to get ALL the milk solids out. Basicaly, clarified butter. It will store MUCH longer without any real impact on flavor and usefulness.


Just a tip from one whos been there ;)

[freespirit]

Free Spirit,

Be carefull with that canning method for butter. Not that its dangerous, but that supposed 3 year shelf life is WAY over exaggerate in my and many peoples experiences.

I would give it 6 months to a year TOP's before you've made a very interesting cheese (that I dont recomend eating).

If you want to home can butter, the best way is to actualy strain the butter through some cheese cloth a few times to get ALL the milk solids out. Basicaly, clarified butter. It will store MUCH longer without any real impact on flavor and usefulness.


Just a tip from one whos been there ;)

thanks, heimdhal... i also think the clarified butter is the way to go. (that's why i bolded it, lol)

;D

[beefsteak]

Thank you Herb Lady, for your link to another butter extract for my wife. I just got off the phone with your link #2 and they have a "canola based product" instead of glycol and butyric acid formulation. That's definitely a step in the right direction. However, when I pressed for specifics about what "milk derivatives definition" and what food colorings were used, I received non-satisfactory responses, as the customer service person could only read what I could see on the label on the net. This was disconcerting. Have you used this product, Herb Lady?

With regards to the rest of the discussion and the powdered butter products mentioned, perhaps I should have more clearly stated the following, as I observe the direction this thread has taken.

1)
Milk products are the very FIRST things besides green leafy calcium fixing vegetables, that radiation has attacked. This is ALWAYS true as Fukushima has re-reminded the world. The cattle who are producing the milk have already consumed the strontium, cesium, plutonium in the pastures available to them, both here in USA as well as in Japan, and have been passing along these new SIGNIFICANT and DEADLY radiation payload in their milk. Period.

As such, after checking with many customer service departments of various food chains, all butter products on grocers' shelves are NOW POST FUKUSHIMA packaged. ALL OF THEM. The longest shelf life for unfrozen butter product is 5 months, MAX! It is now 6 months and 1 week since Fukushima blew up. It is now being shown by Univ in Minnesota and UC Berkley among other serious research departments, that within 24 hours of 3/11/2011, the trade winds brought the horrendous amounts of poison to the USA. It continues unabated to this day, and in sad point of fact, is increasing. Majorly Increasing.

We are avoiding those "fresh dairy products. "

2)
The powdered butter products have ALSO crossed the 5 month pre-Fukushima packaging dates. And believe us, trying to get the packaging data on these #10 sized canned products out of the mouths of many customer service reps for their powdered butter products and powdered milk products has been very vexing process...for us and them who do not want to provide that information to the USA questioning consumers like us.

Therefore, clarifying and canning butter is not an option either. We will not be canning and clarifying the poisoned butter from the poisoned milk from the poisoned cattle consuming poisoned feed and grasses. We have searched in vain re: safe dairy producers, which basically means the cattle are "fattened and fed indoors since 3/11." We accept the fact that the prices for both beef and dairy products --if we could find such safe cattlemen--would be higher. We already know of those who are growing safe alfalfa, but can't find the link to the farmers who have their animals consuming the safe hay and producing safe milk and milk products. When and if we do, my wife will find me in the kitchen right along side of her, clarifying butter like possessed demons for the long haul.

Therefore,
with this additional background information I failed to cover in my opening post in her/our behalf, all can understand why my wife is seeking extract and flavorings products and suggestions. The reasoning is their shelf life is longer and she can achieve the tastes she is striving for without the poison contributions.

She has asked me to express her appreciation for the canning and clarifying of butter recipes. She regrets not knowing about these techniques before TSHTF in the dairy department 6 months ago. Now it is too late for that remedy.

One further note if I may.

It has occurred to me that the butter still being doled out by the US Government from stockpiles in the 50s is now well into the second half-life of the 1950s Nevada above ground nuke test poisonings. Ditto the cheese the government has made available all these years to the fallout shelters and the participating institutions such as our schools, hospitals, and senior centers.

For visual detailed information please consult this link, and look for your area and the contamination thereof.
http://www.260press.com/maps.htm

The effects of this poisoned products, while in it's second half-life cycle of cesium etc., is still radioactive, and is CUMULATIVE. That is to say, the institution product being parsed out all these years has continued to keep the population consuming these "freebies from the 50s" topped off, as it were in the cancer producing cesium and strontium and plutonium "ingredients."

Now, add into the mix, this new level of constant radiation spewing forth hourly in the tens of trillions of becquerels per hour, and you can see how the "50s topping off", atop the current constant radiation fallout is overwhelming the dairy products system and thus our bodies.

And this is not even figuring in the 3 Mile Island, the Chernobyl, and the hundreds of other nuke radiation leaks including the biggie from Idaho accident in the 80s, France's many nuke evens, the current Nebraska event upon which a tight info lid has been clamped by the "transparent Obama goons" and all geographic points in between.

So, please continue to bring to this thread information with regards to any helpful research on Flavorings and Extracts, aka of the longer shelf life, bottled varieties in order to help us all, and my wife in particular.

Thank you and we hopefully continue to check this thread for safe flavorings and extracts information.


beefsteak

[Old Herb Lady]

Beefsteak, I am sorry, No I have not used the products that I put up the links for. I am an herbalist and have bought their herbs in bulk before, tho.
I liked them lot. What kind of baking extracts are you & your wife interested in ? You can make alot of them at home in bulk, especially vanilla is delicious.
It takes a while for the extract to steep ( about 6 weeks or so ). I have alot of respect for people who are working so diligently in regards to food preps.
I have worked many 12-14 hour prepping & canning & cleaning , drying, extracting herbs while everyone is in the backyard pool having a blast & I am having a blast in my kitchen, tho.
But sometimes, I see everyone around me being so carefree & just livin' it up and here I am working my fingers to the bone, but who will be the one with the preps
in the future ? I don't want to be like " i told them so". I just wish more people would work on this kind of stuff like you & your wife are doing.

Good Luck with everything. God Bless.

[MNeagle]

Ever tried butter-flavored Crisco? http://www.cobornsdelivers.com/nav_frames.asp

Should be fine in baking imo...

http://www.cobornsdelivers.com/products/29227.jpg

[Dogman]

Ever tried butter-flavored Crisco? http://www.cobornsdelivers.com/nav_frames.asp

Should be fine in baking imo...

http://www.cobornsdelivers.com/products/29227.jpg Years and years ago, used it to fry up a bunch of tatters on a camp out with some long time friends.

Nor I or they have ever used it again ---ever!

Going by the last reports, tho when we would get together for years after, someone would bring up butter Crisco and everyone would fall out laughing.

[MNeagle]

Why? Did you have an adverse reaction or something?

Or just an inside joke?

[Dogman]

Why? Did you have an adverse reaction or something?

Or just an inside joke? We all (cooks) were all well into our beer and used too dam much of it, and that was all you could taste was the Crisco and butter flavor. And the next day all of us had very lubricated guts ...I can go on , but you can use your imagination and probably come close to what we all went through that day. ;D

Yea , we used it to cook our chicken also. (the chicken was well cooked)
Matter of fact we all were cooked, If I remember right there were 10 adults + kids. No one liked the butter taste.

I can not pass that stuff in a store and not remember,

[freespirit]

lmao dogman!!

thats a good camping tale!
;D

[muffin]

In one of the prep style magazines I get there was a small article and recipe on how to make your own vanilla extract. I've been using alot of this stuff lately (I'm on a cookie kick right now).

http://simplyrecipes.com/recipes/how_to_make_vanilla_extract/



Why make your own vanilla extract? Well let's see. It's easy to make. You'll never run out of vanilla again. It might even be economical, given that you'll never run out of it. It's fun to watch the extract change colors? I don't know. Sometimes we just make things for the heck of it. In this case, Garrett (http://vanillagarlic.blogspot.com/) gave me a dozen or so vanilla beans, sharing what he had been given by this generous company (http://www.beanilla.com/). Vanilla beans are produced in several countries, and Garrett has a good write-up on his site regarding the differences between the varieties (http://vanillagarlic.blogspot.com/2007/06/know-your-vanilla-guide-to-vanilla.html) - Madagascar, Bourbon, Tonga, Mexico, Tahiti, etc.

Did you know that each vanilla bean comes from an orchid that has been pollinated by hand? Once the vanilla seed pod has developed, it must be hand picked as well. After picking the curing process takes several months. So if you've ever wondered why vanilla extract, and especially vanilla beans, can be so expensive, this is why.

How to Make Vanilla Extract

Commercial vanilla extract usually has simple syrup (sugar water) added to the extract to give it a sweet aftertaste. You can do this if you want, but if you are using the vanilla for baking, there really is no need.

Ingredients


3 vanilla beans
1 cup vodka
glass jar with tight fitting lid
Method

1 Use kitchen scissors or a sharp paring knife to cut lengthwise down each vanilla bean, splitting them in half, leaving an inch at the end connected.
2 Put vanilla beans in a glass jar or bottle with a tight fitting lid (mason jars work well). Cover completely with the vodka.
3 Give the bottle a good shake every once in a while. Store in a dark, cool place for 2 months or longer.
Lasts for years. You can keep topping it off with vodka once in a while as you use it, just remember to give it a good shake.
You can also make vanilla sugar by putting a split vanilla bean into a jar of white, granulated sugar. Great way to infuse the sugar with vanilla flavor for baking.

It's not much but maybe it'll help a little.... :)

Edit: I've seen several different recipes on this and most are made with either vodka, bourbon, or brandy.

[muffin]

Another interesting tidbit I found. It isn't an extract or flavouring but I thought I'd share it anyways....

http://1orangegiraffe.blogspot.com/2011/07/anything-you-wanna-call-it-casserole.html?showComment=1310864846151#c34891393 95376988271


Cream of "something" soup recipe

1 cup non-fat dried milk
3/4 cup cornstarch
1/4 cup bouillon cubes
4 Tablespoons freeze dried minced onions (I used the minced onions from Sam's Club)
1 teaspoon dried basil
1 teaspoon dried thyme (I couldn't find the thyme so I used dried parsley instead)
1 teaspoon pepper

(For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water. Cook until thick)




Now pick it apart and tell me what's bad about it (other than the bouillon cubes)....

[beefsteak]

Thanks from the Mrs, and therefore from me too, muffin. Thanks for both posts. I've just now printed them off for her.

My wife said to tell you that whenever she has beef or chicken stock available, she freezes it to use it later, until she runs out, and then she reaches for the bullion cubes.

Is something supposed to be "wrong" or "inadvisable" with bullion cubes' usage?
First we've heard of it. If you know, please reply.

Thanks again!


beefsteak

[beefsteak]

MNeagle,

No, can't say as we've tried the butter flavored Crisco. It's no on the list of things to check out.

She did find a package of pre-3/11 butterscotch pudding she's been experimenting with. We're both trying to get used to a browner colored butter now. Too funny.

I think her "rum" experiment is next. Sure has "spiced" up our lives around here. LOL

Thanks for the idea.

[beefsteak]

Beefsteak, I am sorry, No I have not used the products that I put up the links for. I am an herbalist and have bought their herbs in bulk before, tho.

I liked them lot. What kind of baking extracts are you & your wife interested in ? You can make alot of them at home in bulk, especially vanilla is delicious.
It takes a while for the extract to steep ( about 6 weeks or so ). I have alot of respect for people who are working so diligently in regards to food preps.
I have worked many 12-14 hour prepping & canning & cleaning , drying, extracting herbs while everyone is in the backyard pool having a blast & I am having a blast in my kitchen, tho.

But sometimes, I see everyone around me being so carefree & just livin' it up and here I am working my fingers to the bone, but who will be the one with the preps
in the future ? I don't want to be like " i told them so". I just wish more people would work on this kind of stuff like you & your wife are doing.

Good Luck with everything. God Bless.

Thanks, Old Herb Lady,
And accept my apology for not getting back with you sooner.

As an herbalist, I have a couple of additional questions for you, please.

We are in a quandry regarding whether or not to incorporate our tomato vine trimmings and ultimately consignment of the mature vine when production ceases into any composting protocol. Would you have any information as to whether or not drying and pulverizing and adding to compost is putting us at any adverse health risk since tomatoes are well known to be members of the poisonous Nightshade plant genus, or so we are given to understand currently.

The second question is about a seed producer, the "ornamental pumpkin" variety. Do you have any experience with these? I think they are gourds instead of true pumpkins, but I truly do not know, and
can't think of anyone to ask.

And if the offer to teach how to make extracts is still open, my wife has given me a list.

Maple extract,
Vanilla extract (your favorite recipe, please)
are the two the wife is most interested in.

What kind of alcohol should we acquire for this process of extract makings?

The wife and I are most appreciative of your efforts at being good with your chosen herbalistic studies. And, your comment about fingers to the bone while others are poolside has been the source of many discussion thread around here since you posted that.

Richest blessing upon you from our mutual Creative Source,

beefsteak and the Mrs.

[muffin]

Thanks from the Mrs, and therefore from me too, muffin. Thanks for both posts. I've just now printed them off for her.

My wife said to tell you that whenever she has beef or chicken stock available, she freezes it to use it later, until she runs out, and then she reaches for the bullion cubes.

Is something supposed to be "wrong" or "inadvisable" with bullion cubes' usage?
First we've heard of it. If you know, please reply.

Thanks again!


beefsteak

You're more than welcome! As far as the buillon goes, just about every one I've seen or used has MSG in it, whether powder, crumbles or cubes. Homemade is always much much better.....

[muffin]

You've probably already done a google search.... but I found that maple "extract" is made from fenugreek seeds. I'm not sure how hard it is to get ahold of them....

1. warm 2 oz. of fenugreek seeds slightly in dry pan. shake continuously as to not toast.
2. grind in a spice/coffee grinder until fine.
3. pour seed dust into jar and cover with 4 oz. of vodka or rum. stir then cover. store out of sunlight for 2 weeks and up to 3 months, shaking daily.
4. strain seed dust from liquid with cheesecloth.
5. mix with 1 tbsp vanilla extract. store in small jar with other flavourings and extracts.

http://www.ehow.com/how_6752890_make-imitation-maple-extract.html

Edit: Looks like you can get them on Amazon... Also, the seeds and plant have many medicinal and culinary uses. A pretty versatile prep item to have :)