![]() ![]() ![]() Your vanilla is made primarily from alcohol and once made, it will smell strongly of alcohol. I will continue to post additional answers here, as I find them along the way. The whiskey is transferred into stainless steel vats with oak, with the pressure pushing the liquid in and out of the pores of the oak like a sponge, and ta-da! Bourbon that takes 2-10 years to age now only takes 1 week! Now, hopefully that explains how you can get full flavored vanilla extract in such a short time.įolks that are making their own vanilla extract are asking some questions, which I can hopefully answer here. You can even find pressure being used to quickly age whiskey into real bourbon in this article (from 2013). The process of making vanilla via heat extraction is not new, however, using an electric pressure cooker as a method of extracting the vanilla is relatively new. Perfect as a last minute gift for someone that enjoys the luxury of pure vanilla extract. Heating the vodka with your vanilla beans shortens the time to only a couple of weeks - so you get to enjoy your vanilla extract that much sooner. My advice is to read, do your research, and if you still have any doubts, you can try my NEW No Pressure method of making vanilla extract in your Instant Pot or the longer, traditional cold extraction method. I have not seen or heard of any reports of any problems using this method. In response, as long as you follow the safety precautions as outlined in my One Pot Vanilla Extract Pressure cooker recipe, you will be just fine. Advanced pressure cooker can further reduce risk by eliminating vapor released while cooking and instead releasing the vapor after the ignition source is turned off (i.e a natural release)." Source: Pressure Cooker Vanilla extract research Cooking in an electric pressure cooker, however, reduces that risk by enclosing the ignition source. Cooking with liquor near open flames increases risk. Cooking with wine near open flames is common practice and appears safe, likely due to the lower alcohol concentration of the vapor. The amount of risk is likely related to the concentration of the vapor and the proximity of the ignition source. "In summary, there are always risks when cooking with flammable liquids. The pioneer of making vanilla extract in the jars hired an engineer and in his report, had this to say: Update: There have been some questions, concerns and a recent post that has come to my attention about the dangers of using this method to make extract. Please do not use a stovetop pressure cooker for this method** **It is important to read the post carefully for safeguards in using this method. Toss some vanilla beans with some vodka, bottle, and voila! You have vanilla extract, ready to use within a week or two, not 4 to 6 months when using the traditional cold method. Making vanilla extract in an electric pressure cooker is simple and easy. Far left, 3 month old pressure cooker extract - the 3 bottles on the right are fresh out of the cooker.įar left, IKEA 34 oz Korken bottle- IKEA 17 oz Korken bottles on the right. ![]()
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