- Status
Depends on what you are looking to do with it.
TFA-Cheesecake (Graham Crust): Though the name is "cheesecake," it is the crust-only portion of it... no cheese/dairy notes. It is a good all around graham cracker crust; that shares the richer, fuller, flavor profile that butter, and sugar, give a real crust. Great for pie, and tart, recipes. Doesn't "dry" out recipes like the next one can.
TFA-Graham Cracker (Clear): Is just that; plain graham cracker, without the additional butter, and sugar notes. A little less complex than Cheesecake (Graham Crust). Good for boosting "graham" notes in cheesecakes/crusts; and where a "pure" graham cracker note is desired. Higher percentages can start to dry out recipes. Best to start low, and only add, as needed.
There are quite a few other offerings out there. But, these two have met my graham cracker requirements, and I have never felt the need to search further.
TFA-Cheesecake (Graham Crust): Though the name is "cheesecake," it is the crust-only portion of it... no cheese/dairy notes. It is a good all around graham cracker crust; that shares the richer, fuller, flavor profile that butter, and sugar, give a real crust. Great for pie, and tart, recipes. Doesn't "dry" out recipes like the next one can.
TFA-Graham Cracker (Clear): Is just that; plain graham cracker, without the additional butter, and sugar notes. A little less complex than Cheesecake (Graham Crust). Good for boosting "graham" notes in cheesecakes/crusts; and where a "pure" graham cracker note is desired. Higher percentages can start to dry out recipes. Best to start low, and only add, as needed.
There are quite a few other offerings out there. But, these two have met my graham cracker requirements, and I have never felt the need to search further.
That's interesting....I ended up buying GC (FA) and it's so good I don't feel that there is any need for other versions.....There are quite a few other offerings out there. But, these two have met my graham cracker requirements, and I have never felt the need to search further.
Are these 2 the holy grail then?
The TFA-Cheesecake (Graham Crust) sounds like what I'm after. May hafta try both tho.
I can't say that with even a shred of self respect; as I haven't tried any of the others out there (including FlavourArts'). So, I have no basis for comparison. Others certainly can be as good, or even better than the TFAs I mentioned (especially to any given individual). I can only share what I have experienced. And TFA checked all my boxes.That's interesting....I ended up buying GC (FA) and it's so good I don't feel that there is any need for other versions.....
Due to the absence of any lengthy debates on various graham crackers, I am inclined to think, that they are rather like marshmallows, whipped creams, meringues, and the like. That they are fairly similar/interchangeable.
Unlike the vigorous, even sometimes acrimonious debates, one can find over strawberries, cheesecakes, creams, and custards.
Graham cracker is further aided (at least, to my ideas about mixing) by its use. It is almost always a secondary/supporting flavor. One usually doesn't go looking for a big mouthful of graham cracker with a hint of cheesecake (or fruit; if making a tart). It is the other way round. Because it is not intended to be "front-and-center;" there is a lot more forgiveness for minor variations in flavor.
Perhaps, if one was creating a more "graham-centric" recipe, a specific flavor and brand would be more critical. That type of recipe is outside my wheelhouse; so it is nothing I have personal experience with.
I've tried a few and my favorite is Capella Graham Cracker crust. I use it monthly.
You dont get any cheesecake from the CGC? I do. Maybe you got a bottle tagged wrong?Depends on what you are looking to do with it.
TFA-Cheesecake (Graham Crust): Though the name is "cheesecake," it is the crust-only portion of it... no cheese/dairy notes. It is a good all around graham cracker crust; that shares the richer, fuller, flavor profile that butter, and sugar, give a real crust. Great for pie, and tart, recipes. Doesn't "dry" out recipes like the next one can.
TFA-Graham Cracker (Clear): Is just that; plain graham cracker, without the additional butter, and sugar notes. A little less complex than Cheesecake (Graham Crust). Good for boosting "graham" notes in cheesecakes/crusts; and where a "pure" graham cracker note is desired. Higher percentages can start to dry out recipes. Best to start low, and only add, as needed.
There are quite a few other offerings out there. But, these two have met my graham cracker requirements, and I have never felt the need to search further.
Not to my poor old abused taste buds. But, I am no super-taster either. I also haven't used it above 1.0%
It is rebottled, so wrong contents is a possibility. But, it came from BCF, and have never had an issue with them before.
Make a SFT at 5% and give it a few days to steep. It may be the 1% thing.
The FA one is bang on a mouthful of buttery biscuit crumbs. Only ever use at carefully considered percentages....1-1.5%
Are there some flavors that have the opposite effect? Something to combat the dryness? I'm going to take a wild guess here and say butter flavors and sugars, since that is what's missing from the Graham Cracker (Clear), but are there other go to "wet" flavors you might use in other situations?
Cactus (INW), Pear (various), and Dragon Fruit (various), are all good for adding a bit of extra moistness to a mix. Stick to low amounts (usually 1%, or less) so as not to interfere with the intended flavor profile.
Awesome. Good to know. I'll have to play around with some stuff.
- Status
Similar threads
