When cooking or particularly baking sometimes the order of when to add things matters or what to mix with what (flour and fat for a roux or sugar and fats for a cookie) and sometimes how you handle things matter (kneading dough for bread is good, kneading dough for pie crust or biscuits is bad) etc. Some flavorings are oils, some contain alcohol, does it matter how they are handled, or when added? Does an oil based flavor or those containing alcohol emulsify better with PG or VG than the other? Just pondering while I tinker in DYI land.