FA Vienna Cream

[DeadbeatJeff]

What percent should I be using? Does it take a bit of steeping for it to express itself fully?

Just curious, as I picked some up and have tried i in a few mixes and it is not expressing as much as I'd like - I think the highest I've gone is 3%. The juices are only a day or so old though.

I read a lot of good things about it on here, so am curious what others do.

 

[mecocina]

I haven't gone over 3%. What other flavors are you mixing it with?

 

[DeadbeatJeff]

hmmm

2% TFA Double Chocolate clear
1% TFA Double Chocolate dark
1% TFA Vanilla Swirl
1% FA Coconut
3% FA Vienna Cream


2% FA Vienna Cream
1.5% tangerine essential oil
2% TFA Vanilla Swirl

 

[Dogeggs]

I always give creams 2 weeks to show themselves...

 

[mecocina]

hmmm

2% TFA Double Chocolate clear
1% TFA Double Chocolate dark
1% TFA Vanilla Swirl
1% FA Coconut
3% FA Vienna Cream


2% FA Vienna Cream
1.5% tangerine essential oil
2% TFA Vanilla Swirl

I don't use essential oils in my DIY, you could try FA mandarin instead.

 

[DeadbeatJeff]

I don't use essential oils in my DIY, you could try FA mandarin instead.

what if I told you that many essential oils are better than prof flavors, or provide things flavors do not?

off the top of my head
-peppermint oil
-anise oil
-cognac oil
-bergamot

-----

but I have no idea what that has to do with the Vienna Cream, or why you'd bring it up

 

[michaelsil1]

FA Vienna Cream 2% is probably my Max

I use it mostly around one drop per 5ml

 

[DeadbeatJeff]

FA Vienna Cream 2% is probably my Max

I use it mostly around one drop per 5ml

how long do you find it needs to express itself?

 

[michaelsil1]

how long do you find it needs to express itself?

At least a week.

 

[mecocina]

what if I told you that many essential oils are better than prof flavors, or provide things flavors do not?

off the top of my head
-peppermint oil
-anise oil
-cognac oil
-bergamot

-----

but I have no idea what that has to do with the Vienna Cream, or why you'd bring it up

I thought perhaps the essential oil may be throwing the flavor of the vienna cream off and suggested an alternative. Sorry that my suggestion was not helpful to you.

 

[DeadbeatJeff]

Well, same is happening in both mixes.

At any rate, the anti-essential oil sentiment round here sometimes is nonsense.

Why would the tang throw off the cream? Cause it's an essential, not a "flavor"?

Sent from the Northwest Corner, CM

 

[Raex]

I mixed it at 5% and it tasted just alright fresh. After letting it sit for a week or so it tastes much better.
I probably won't ever mix this one above 5% though. 0.5% - 1% of Ethyl Maltol might help give it more body if that's what you're looking for.

 

[dannyv45]

I use 2% max of the viannia cream and find it needs 2-3 weeks. The chocolate in your recipes need about the same amount of time. There both pretty slow to mature.

You are correct about the essential oils you've mentioned. There perfectly fine to use. I've also used the inawera wera orange which is an oil based natural essence extract as well as several others and other then separation I find it works very well so I think the oils your using should not be an issue. What I found works very well with the separation issue is to give it about an hour in an ultrasonic cleaner. It sounds to me like you did your homework with essential oils and it sounds like your going in the right direction.

 

[Soignee]

I thought perhaps the essential oil may be throwing the flavor of the vienna cream off and suggested an alternative. Sorry that my suggestion was not helpful to you.

I'm interested in knowing this myself. Fatty flavors need an acid to bring their flavor to the top.

 

[DeadbeatJeff]

I'm interested in knowing this myself. Fatty flavors need an acid to bring their flavor to the top.

What is a "fatty flavor"?

 

[Soignee]

Any flavor that is carried in fats. For example:
Ice cream tastes delicious (and has wonderful mouth-feel) because of the butterfat in the cream. The fats in the milk are what is carrying the flavor of the milk to your taste receptors.

It works the same way with meat as well. Vegetarians may want to turn away from their monitor now... When you eat a hamburger with a 95/5% mix (95 % protein and 5% fat) you get much less flavor than a burger made with 80/20% mix. You pay for that flavor by gaining weight if you don't excersize-but hey it tasted great, didn't it!!

Foie Gras for example is about 99% fat, stuff tastes delicious!

So the issue then becomes that your taste buds get saturated (pun intended) with that thick fatty flavor and get "burned out" on that flavor. But I love that rich flavor! What can I do?

Add some (and by some I mean a tiny bit at a time until the flavor "pops") acid to the mix, that acid overtone will bring the fatty flavor back to life. Add some reduced Balsamic Vinegar drizzle to your Foie Gras or serve it with Green Apple slices. Ketchup or Mustard on your burger will surely complement that rich Beefy flavor (carried in the fat).

So maybe a tiny amount of acid flavor may help the Vienna Cream "pop". I haven't tried it so I can't say it will help. But from a culinary standpoint it makes some sense to me as a Chef...

Hope that helps!!
Vape on my friend!!

 

[clh2121]

Can't speak for the Vienna yet... But I mixed Catalan Cream from FA @ 3% and it tasted like a whole lotta nothing for 2 weeks... Now it's good! So Time may be the biggest help you can get.

 

[DeadbeatJeff]

Any flavor that is carried in fats. For example:
Ice cream tastes delicious (and has wonderful mouth-feel) because of the butterfat in the cream. The fats in the milk are what is carrying the flavor of the milk to your taste receptors.

It works the same way with meat as well. Vegetarians may want to turn away from their monitor now... When you eat a hamburger with a 95/5% mix (95 % protein and 5% fat) you get much less flavor than a burger made with 80/20% mix. You pay for that flavor by gaining weight if you don't excersize-but hey it tasted great, didn't it!!

Foie Gras for example is about 99% fat, stuff tastes delicious!

So the issue then becomes that your taste buds get saturated (pun intended) with that thick fatty flavor and get "burned out" on that flavor. But I love that rich flavor! What can I do?

Add some (and by some I mean a tiny bit at a time until the flavor "pops") acid to the mix, that acid overtone will bring the fatty flavor back to life. Add some reduced Balsamic Vinegar drizzle to your Foie Gras or serve it with Green Apple slices. Ketchup or Mustard on your burger will surely complement that rich Beefy flavor (carried in the fat).

So maybe a tiny amount of acid flavor may help the Vienna Cream "pop". I haven't tried it so I can't say it will help. But from a culinary standpoint it makes some sense to me as a Chef...

Hope that helps!!
Vape on my friend!!

yeah but in vaping nothing is carried in lipids

 

[Soignee]

I'm speaking about how flavor is perceived by our senses not what the vape carries.


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