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Reply to "Is it worth it to spend more for vanilla?"
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[quote=Anonymous][quote=Anonymous]I took these amazing continuing ed cooking classes in Arlington from a CIA grad/ personal chef / awesome person named Michelle something and I learned so much from her. One of those lessons was that most chefs use imitation vanilla - there was a specific reason but I forgot why. [/quote] I’m no expert, but if you want to go down the rabbit hole, here are some videos from America’s Test Kitchen you might find helpful: [youtube]https://m.youtube.com/watch?v=Y2QV4kNHCrE&pp=ygUmYW1lcmljYSdzIHRlc3Qga2l0Y2hlbiB2YW5pbGxhIGV4dHJhY3Q%3D[/youtube] [youtube]https://m.youtube.com/watch?v=ShOhVoBgJVE&pp=ygUmYW1lcmljYSdzIHRlc3Qga2l0Y2hlbiB2YW5pbGxhIGV4dHJhY3Q%3D[/youtube] [youtube]https://m.youtube.com/watch?v=-1IKzUhqrDg&pp=ygUmYW1lcmljYSdzIHRlc3Qga2l0Y2hlbiB2YW5pbGxhIGV4dHJhY3Q%3D[/youtube][/quote]
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