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Vanilla Extract

Jambalaya | Feb 12, 200611:05 PM

I recently purchased a bottle of concentrated extract at the duty free shop at the Mexico City airport. What I am trying to determine is, how much should I adjust my recipes for which all call for the standard extract that everyone is used to using here in the states? Is this stuff twice as strong, three times, or what? They don't tell you anything on the bottle label.


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