What’s the Trick for Perfect Baked Goods? 3 Awesome Flavor Emulsions that Will change the Way You Bake
This article about flavor emulsions is presented by Orson Gygi. Family owned and operated since 1945, Orson Gygi is the West’s premier source for kitchen tools, supplies, and specialty foods. Visit them at Gygi.com.
If your homemade baked goods don’t seem to stack up to the flavor of professional bakeries, there’s one trick that can fix that. Emulsions! These are water-based, alcohol-free extract alternatives. The flavor you want gets encapsulated in natural stabilizers then suspended in water. The encapsulation enables the flavor to not lose its integrity when exposed to high heat, unlike alcohol.
Heather Smith and Candace Heward share how to use flavor emulsions in place of flavor extracts for delicious baked goods.
How do you use emulsions? If your recipe calls for 1 tsp. extract, use 1 tsp. emulsion. It’s that easy! Here are three of the best emulsions and what you can use them for.
1. Butter Vanilla
Creamy butter and vanilla are easy to add to any recipe you might be making with this tasty emulsion. Here’s a great recipe for sugar cookie tarts that are sure to have your whole family asking for more. This is also a great emulsion for your standard chocolate chip cookie recipe too.
2. Almond Emulsion and Raspberry Emulsion
Start with the the almond emulsion which has a delightfully warm and nutty flavor that will go great in this raspberry almond cake. You can then use the raspberry emulsion right in the frosting for the perfect raspberry flavor.
3. Red Velvet
You can easily add the rich taste and color of classic red velvet cake in just one easy step! You’ll also get the classic red velvet cake flavor from this emulsion. It’s an irresistible flavor and is a brilliant red color. Don’t forget to try it in this super simple red velvet cake recipe