The Flavor Apprentice Flavoring Thread
- Thread starter glassmanoak
- Start date
- th_trl_thread_readers 0
- Status
Update on my Danish Recipes.
I've been researching Danish recipes this morning with the real thing. I'm full, and quite content!
I don't get a lot of doughy taste from any of them. The fill, frosting and icings are so strong, they drown out the "bread" flavoring. I get butter, for certain, and just a touch of perhaps a waffle/graham cracker/pie crust type of flavoring.....but just a touch, perhaps 1 or 2% out of a 20 - 30% mix. I am probably going to proceed accordingly and just focus on the "toppings." This will make it easier to make as well.
It's not that something is NOT there, because SOMETHING IS THERE, but it's subtle. The sweet flavorings completely overwhelm this SOMETHING. Just wanted to share this observation with the TFA vape Meet Participants. Toppings is the key, and if anyone knows what the subtle something IS, please let us know!
I would agree on the 'toppings' thing Bill. You may have noticed during your "research" that the things you're REALLY tasting in an actual Danish are:
butter
icing
filling
There just isn't much "bread" flavor in there. It is almost a "carrier". Yes, it IS a delicious carrier at THAT! But, like it was discussed earlier-BUTTER. Very important that! That is a flavor I've ordered and am going to put some focus on with my Danish. I sat down after putting my box together (pics to come), and looked at recipes of various Danish. 99% of them look like:
unsalted butter
milk
white sugar
teaspoons salt
all-purpose flour
eggs
teaspoon lemon extract
teaspoon almond extract
That first ingredient, butter, is 2 CUPS of butter. That's a whole pound. So obviously it'd be a seriously dominant flavor.
Then when you come to the fillings, they are fruit, sugar and here and there you may need to add pectin (when dealing with fruits, not creams or cheeses).
Hopefully this helps someone along the line in this journey!
Now back to our regularly scheduled programming
a good banana cream i just made. gonna add just a touch of toasted marshmallow to it
banana cream at 10%
vanilla bean gelato at 6%
no creams or sweetners. it is sweet and creamy as is. very good for my taste
i have tried raspberry, strawberry, and blueberry danish recipes today. some are close but need some more work. im gonna let them steep for a few days and try them again. i have read that the cheese cake needs to steep some. if not ill re think these recipes and try again
banana cream at 10%
vanilla bean gelato at 6%
no creams or sweetners. it is sweet and creamy as is. very good for my taste
i have tried raspberry, strawberry, and blueberry danish recipes today. some are close but need some more work. im gonna let them steep for a few days and try them again. i have read that the cheese cake needs to steep some. if not ill re think these recipes and try again
Excellent tip Deb. What I do after a strong flavor is let it soak in vodka (cheap vodka is fine, don't waste the good stuff LOL!) For a few hours. Rinse well. But your idea of having one dedicated to strong flavors is most excellent!
You are not alone! I've been dabbling in DIY, and I'm about ready to make my first order that's semi-educated in flavors, not just equipment. I've got a few syringes, bottles, and a little experience, and now it's time to use the flavors the pros are using.
It's very overwhelming to get seriously started mixing on a budget. Thankfully, I've got Bill's post of "musts", and I'll order the vast majority of those (I think they're what put the magic in his vapor). Now it's time to compile a big list of recipes that seem promising, and figure out what additional flavors can give me the most mileage. It's quite daunting; there's a huge quantity of information out there.
I still have to wait for TFA to be open, to upgrade my account to bulk/wholesale, before I would even place an order. But, I did order some hardware goodies today. Those were easy to decide on, compared to this!
I did this last night with one of them that had an odd flavor in it that I was given.... Not so sure I'm not going to burn it. Because even Everclear won't clean the strange flavor from it!
Here ya go!Prideful pictures when done, PLEASE!
So far, that's what I've got. Can't quite decide how/where to put the 4oz flavors. But I will eventually [emoji2]
^^^^^ what mekc said ^^^^^ ain't that the truth!We all have to start somewhere
No worries!t
I'm pretty sure you can do it all online. That's what I did!
Just signed up for an account and then click the bulk button and followed instruction and except there terms and they sent an email right away with a link back to YOUR new bulk account. As soon as you sign back in you can buy in bulk.
Just jumping in here and checking what's going on. I'm using tfa and fw flavors so this looks like a good place for and ill leave ya with a recipe
Luckily,i haven't gotten it to the cucumber point yet haha.I haven't tried any mixes yet to really get the pumpkin roll,but i did mix up a pumpkin pie recipe last night that i found posted somewhere a while back,i had forgotten i had it,but seen it yesterday,so gave it a shot.This is not my recipe,but it is good,so if anyone wants a good pumpkin pie,here is the recipe i found and made up last night.
Pumpkin 6%
pumpkin spice 2%
vanilla custard 4%
Whipped cream 3%
pie crust 2%
brown sugar 3%
I've never tried Starbucks pumpkin spice,but a gas station near me has a good pumpkin spice cappucino,which got me thinking to try and figure that one out too.I have the cappucino flavor,and like i said both pumpkins,so that's another one i want to try and figure out once i have time to sit down and really start doing some testing.It's that time of year,so i have pumpkin on the brain right now haha.
I'll have to look into this. See, I created an account and attempted to sign up for bulk all on my phone, in a single sitting. It didn't seem to take, and I just received one email, about my standard account being created.
I looked back into it last night on a PC, and was told to call or email about bulk, when I tried to sign up for bulk again.
I may have just done several wrong things, but I didn't see the option for 4+ oz. I'll have to play around some more.
Try logging out,then logging back in.That's what i had to do to be able to upgrade to bulk,but yeah like mentioned,unless it changed you should be able to do it all online.You won't see the 4oz. until it upgrades you,but once you can see them,you'll see great prices.For example,sweet cream is like $5 for a 1oz. bottle,but you can get the 4oz. for $7,big savings on the bulk stuff,so definitely worth the time to upgrade.
Last edited:
yes the bulk option is great. im sure ill be ordering more in bulk later on after i get some good recipes down
Here's a recipe I call Monkey Business:
Monkey Business
Bananas Foster - 12%
Cinnamon Danish - 6%
Jamaican Rum - 5%
Vanilla Swirl - 4%
Brown Sugar - 3%
This is a Bananas Foster recipe, and it is really good!
For Banana Cream, simply replace the TFA Jamaican Rum with Sweet Cream, and add 3-4% Sweetener. If you study the different, but quite similar recipes, you'll start to notice patterns with the creams, vanillas and sweeteners. When you keep the individual ingredients at 5% or less, they act as enhancements to the primary flavorings, and smooth and thicken the overall flavoring. If you actually want to taste those flavorings, go to 6% or higher percentages. Other ingredients that can be added to this mix and are also good are caramel (2-3%) and butter (1-2%). Caramel will impart a "brown banana" flavoring.
My Banana Cream Pie Recipe
Banana Cream - 9 -12%
Ripe Banana - 3 - 5% (Here's where you must adjust banana for your taste preference)
Vanilla Custard or Vanilla Swirl - 4% (Try them both for slightly different flavorings, but both are quite good)
Sweet Cream/Bavarian Cream - 3%
Sweetener - 3%
Vanilla Cupcake - 3%
Pie Crust - 2%
Graham Cracker - 3%
Butter - 1% (Optional depending on vanilla custard or Bavarian cream use) (A must for sweet cream and vanilla swirl use)
Try to keep the recipe at 30% or less flavoring. Playing with the vanilla custard and swirl, as well as the sweet and Bavarian creams, will get you to just about any flavoring you like. Also, the strength of the banana comes from the ripe, not the banana cream, which is fairly weak, imho, in a 30% mix. If you like a light banana flavoring, then keep both banana flavorings on the light side. For a strong banana, go to the full strengths shown above. The pie crust comes to life with the graham cracker, and I've seen the best results by combining them together, with slightly higher graham cracker percentage. If you have to drop or reduce an ingredient, lose the vanilla cupcake, if you need the room to stay at 30% or less. Play with these ingredients, similar to that outlined above, and you are sure to find your happy juice!
Monkey Business
Bananas Foster - 12%
Cinnamon Danish - 6%
Jamaican Rum - 5%
Vanilla Swirl - 4%
Brown Sugar - 3%
This is a Bananas Foster recipe, and it is really good!
For Banana Cream, simply replace the TFA Jamaican Rum with Sweet Cream, and add 3-4% Sweetener. If you study the different, but quite similar recipes, you'll start to notice patterns with the creams, vanillas and sweeteners. When you keep the individual ingredients at 5% or less, they act as enhancements to the primary flavorings, and smooth and thicken the overall flavoring. If you actually want to taste those flavorings, go to 6% or higher percentages. Other ingredients that can be added to this mix and are also good are caramel (2-3%) and butter (1-2%). Caramel will impart a "brown banana" flavoring.
My Banana Cream Pie Recipe
Banana Cream - 9 -12%
Ripe Banana - 3 - 5% (Here's where you must adjust banana for your taste preference)
Vanilla Custard or Vanilla Swirl - 4% (Try them both for slightly different flavorings, but both are quite good)
Sweet Cream/Bavarian Cream - 3%
Sweetener - 3%
Vanilla Cupcake - 3%
Pie Crust - 2%
Graham Cracker - 3%
Butter - 1% (Optional depending on vanilla custard or Bavarian cream use) (A must for sweet cream and vanilla swirl use)
Try to keep the recipe at 30% or less flavoring. Playing with the vanilla custard and swirl, as well as the sweet and Bavarian creams, will get you to just about any flavoring you like. Also, the strength of the banana comes from the ripe, not the banana cream, which is fairly weak, imho, in a 30% mix. If you like a light banana flavoring, then keep both banana flavorings on the light side. For a strong banana, go to the full strengths shown above. The pie crust comes to life with the graham cracker, and I've seen the best results by combining them together, with slightly higher graham cracker percentage. If you have to drop or reduce an ingredient, lose the vanilla cupcake, if you need the room to stay at 30% or less. Play with these ingredients, similar to that outlined above, and you are sure to find your happy juice!
Last edited:
Simply wonderful!I did this last night with one of them that had an odd flavor in it that I was given.... Not so sure I'm not going to burn it. Because even Everclear won't clean the strange flavor from it!
Here ya go!
So far, that's what I've got. Can't quite decide how/where to put the 4oz flavors. But I will eventually [emoji2]
How do you get the pictures so large? I don't know how.
Simply wonderful!
How do you get the pictures so large? I don't know how.
I loaded them from my phone actually. I was too lazy to transfer to the computer etc etc. Can you email me a picture that you would like to post that is large so I can try it? I have an idea, but I'm not sure that I can explain it without trying first lol
In other news.... I made something that tasted EXACTLY like vomit! woohooo!!!!!!!!!!
Everyone is MORE than welcome to the recipe
Oh! Bill!!!
I keep forgetting to ask and frankly I've looked and can't hunt the post down-I know you mentioned that there was a combo (grape/raspberry or strawberry/grape or strawberry/raspberry or something) that counteracted the alcohol scent/taste from one or the other. Do you remember what I am speaking of? If so, I thought it would be a very helpful thing for some of the new folks that are popping up. Also, since with the Danish thing ppl will be wanting to use fruits-it may discourage them if they get that taste and don't know how to fix it......
I keep forgetting to ask and frankly I've looked and can't hunt the post down-I know you mentioned that there was a combo (grape/raspberry or strawberry/grape or strawberry/raspberry or something) that counteracted the alcohol scent/taste from one or the other. Do you remember what I am speaking of? If so, I thought it would be a very helpful thing for some of the new folks that are popping up. Also, since with the Danish thing ppl will be wanting to use fruits-it may discourage them if they get that taste and don't know how to fix it......
IIRC it was about grape and adding 2% raspberry to get rid of the chemical/floral taste. ( I should write that down myself lol)
Not Bill here but I do believe is his quote, I have copied and read and reread everything he is teaching us.
Yes, the grape can go chemical, floral on you. I get this too. I found that adding raspberry at 2%, or strawberry at 5% eliminates the chemical. Also, the creams also smooth it out. I would up the strawberry in your mix to 5%, or add raspberry. Don't know why they "neurtralize" the chemical in the grape, but it does work.
I hope this what you was talking about
- Status
Similar threads
