The Flavor Apprentice Flavoring Thread

[Sgt.Rock]

I use a lot of the Vanilla swirl in my recipes but for this one I used the French Vanilla Deluxe because the original recipe I "stole" used it and I thought I'd give it a whirl ~lol~

Turns out I like it

 

[Robert Cromwell]

Personally I think that how you go about things is quite irrelevant. Since most recipes are (or should be) posted in percentages, how you measure those percentages is your own private and personal choice dictated by what equipment is available to you, how confident you personally feel about your accuracy and how convenient it may be for you - all personal choices that should not matter to anyone else. There is a reason why we post in percentages - simply because they are the only absolute and abstract measurement applicable in all circumstances.

So you guys put everything behind you - stick to percentages and everyone's happy.

In the meantime I would like your opinion on post 9791 on page 491, which I posted last night, and may have been overlooked in the ongoing argument.

But percentages are not accurate in weight because weight of the ingredients vary.

 

[AndriaD]

But percentages are not accurate in weight because weight of the ingredients vary.

All the more reason not to use DRY WEIGHT to measure liquid things. I mean... DUH.

Andria

 

[Papillon61]

I have avoided, actually ignored, this argument so far and intend to go on doing so. It is futile because obviously there can be no agreement. I am not taking one side or the other. I use both methods as I see fit and according to my convenience. I will only say one thing and it will definitely be my last on the matter. There is general agreement that it's not a good idea to use drops as a measurement and yet we all know of the hundred drop method developed by an eminent member of this thread. And why did that member develop it and encourage it? ... because he had made the necessary allowances and knew what measures of drops he was using. The same goes for any other measurement as long as you make the necessary allowances and know what you are doing. For me, that is the end of the story.

I came to this thread to talk about flavours and recipes. I think discussions about methodology belong to some other place, some other thread. Not here.

 

[Robert Cromwell]

I only use the drop method of measurement as a trial and error method and the drops must be from the same type of container/dropper.
For instance I learned that one drop of Cap Vanilla Custard per ml of PG/VG using a 1 ml pipette is good for me. So instead of trying to convert that to ml I just use that in my recipes for my own use.
I learned early on that various liquids and droppers drop varying degrees of liquid. I tested this by measuring 20 drops of X liquid in a syringe.
So yes drops in a recipe posted for others is far from accurate.

 

[Papillon61]

Good for you. And I am sure the people who use other methods of measurement are also aware of what they are doing and have also learned how much their Vanilla Custard weighs.

You know something, an argument like this puzzles me even more since I am not American. I have been cooking all my life and am very familiar with how things are weighed and measured. But guess what. The first time I found dry material being measured in volume was when I first came across American recipes. Ever heard of a cup of flour or a cup of butter? It was something totally new to me and for a time totally incomprehensible. I had always weighed my dry ingredients in grams, measured liquids in mls. But then I bought myself a set of cups and wonder of wonders it worked! Moral of the story, you can reach your destination by different paths. All you need is a compass that is accurate and calibrated for your needs. Live and let live my friend.

 

[clnire]

Very well said Pap, both your posts.

 

[trueagle]

There are many paths up a mountain. But the view from the top is the same

 

[VNeil]

I was thinking that, too. Maybe I should get some of the TFA Ripe Strawberry to mix with the Capella Sweet, since I'm trying to get a strawberry flavor that's a) sweet, and b) won't contribute to so much coil-gunk.

But I really prefer the Vanilla Swirl to the French Vanilla... the Swirl is sweeter; always a plus with me!

Andria

Andria, when I first tried your Strawberry and Cream recipe I mixed a batch without the Strawberry flavor and then made 3 final batches with the 3 different strawberry flavors I have (all TFA).... Strawberry, Strawberry Ripe and Strawberry and Cream.

I found that my favorite by far was the Strawberry Ripe HOWEVER... I found that it took a day or two to mellow out. At time of mix Strawberry Ripe is very "strong", but it mellows quickly. So I would suggest that if you try TFA Strawberry Ripe give it a couple days to mellow before you come to any conclusions.

I like your recipe so much that I'm motivated to get some other Strawberry flavors like your Shisha, and the Cap.

 

[Sgt.Rock]

I ended up with the Cap Sweet Strawberry as part of an effort to get free shipping (~LOL~) and found that if mixed with the TFA Ripe it gives a pretty well rounded Strawberry flavor...at least to my tastebuds

Good thing I have 4 oz bottles of each!

 

[Girod]

I've stayed away from this thread to avoid fanning the flames, but I would like to note that I do not have any problem with people measuring their liquids by volume or drops. My original post was in defense of using weight, not an attack on volume. I did state why I did not use volume anymore, and I thought I made clear that one should do whatever they are comfortable with.

Pap, I know what you mean. And for baking, which typically requires more accuracy, I think recipes should use weight for dry ingredients, though they often don't even have the weight listed. But if you are cooking something else, I don't think it is always necessary to use weight to measure out dry ingredients. It's funny, my wife will read a recipe but not follow it exactly, and in normal cooking she does well. But when she tries to bake, it seems like it's always a little off. I am the better baker, but her eyeballing ingredients and adjusting for her taste makes her the better cook.

Just be grateful that no one is posting recipes using imperial measurements Though I guess it is bad enough that some ingredients are sold by fluid ounces, pints, quarts, etc.

 

[chanelvaps]

I found that my favorite by far was the Strawberry Ripe HOWEVER... I found that it took a day or two to mellow out.

Must be why my Berry Yogurt was so strong in the berry flavor

 

[Dixie1954]

I do my mixing differently lol I make up my base - then syringe measure it into whatever size bottle - then add drops of flavoring. I use very small amounts of flavorings so drops work for me. YMMV

 

[chanelvaps]

I've stayed away from this thread to avoid fanning the flames, but I would like to note that I do not have any problem with people measuring their liquids by volume or drops. My original post was in defense of using weight, not an attack on volume. I did state why I did not use volume anymore, and I thought I made clear that one should do whatever they are comfortable with.

Pap, I know what you mean. And for baking, which typically requires more accuracy, I think recipes should use weight for dry ingredients, though they often don't even have the weight listed. But if you are cooking something else, I don't think it is always necessary to use weight to measure out dry ingredients. It's funny, my wife will read a recipe but not follow it exactly, and in normal cooking she does well. But when she tries to bake, it seems like it's always a little off. I am the better baker, but her eyeballing ingredients and adjusting for her taste makes her the better cook.

Just be grateful that no one is posting recipes using imperial measurements Though I guess it is bad enough that some ingredients are sold by fluid ounces, pints, quarts, etc.

I think we are all in agreement that we want recipes posted in the usual way

 

[Robert Cromwell]

I do my mixing differently lol I make up my base - then syringe measure it into whatever size bottle - then add drops of flavoring. I use very small amounts of flavorings so drops work for me. YMMV

That is the way I make my Vanilla custard. 1 drop Cap vanilla custard per ml of base and maybe 1 drop stevia per 5 ml of base. Super quick and easy. I do syringe/pipette measure most flavorings though because most of them require larger volumes of flavoring.

 

[chanelvaps]

Of the three juices I have made only one is lacking that taste...that taste is something that does not agree with me and I am thinking it is sweetener. I avoid it like the plaque and find it in many over the counter juices. (S Bunny, Five Pawns, The Standard)
Of what I have made, one of the them Mango Custard, had Cotton Candy (EM) in it and the other one Twinkie, had Sweetener in it. Both had that..taste.
The only one lacking it is the Berry Yogurt and it has neither EM or sweetener.
What in the world will I do if I cannot stand the taste of either sweetener. Seems 99% of recipes have one or the other

 

[Robert Cromwell]

Of the three juices I have made only one is lacking that taste...that taste is something that does not agree with me and I am thinking it is sweetener. I avoid it like the plaque and find it in many over the counter juices. (S Bunny, Five Pawns, The Standard)
Of what I have made, one of the them Mango Custard, had Cotton Candy (EM) in it and the other one Twinkie, had Sweetener in it. Both had that..taste.
The only one lacking it is the Berry Yogurt and it has neither EM or sweetener.
What in the world will I do if I cannot stand the taste of either sweetener. Seems 99% of recipes have one or the other

Sucralose I suspect. The main reason I immediately went to DIY when I started vaping. I use liquid Stevia sweetener from GNC.

 

[Papillon61]

Pap, I know what you mean. And for baking, which typically requires more accuracy,

Yes baking sweets is more of a science because there are more chemical processes happening but American recipes still speak of a cup of flour, a cup of sugar etc knowing full well that a cup of four is 4oz while a cup of sugar is 8oz - but that's ok, since whoever wrote the recipe was aware of the different specific gravity of each ingredient...... to say nothing of a pint of cockles or a pint of strawberries Everything is conventional - something we agree about - including time.

 

[Robert Cromwell]

Yes baking sweets is more of a science because there are more chemical processes happening but American recipes still speak of a cup of flour, a cup of sugar etc knowing full well that a cup of four is 4oz while a cup of sugar is 8oz - but that's ok, since whoever wrote the recipe was aware of the different specific gravity of each ingredient...... so say nothing of a pint of cockles or a pint of strawberries Everything is conventional - something we agree about - including time.

And 1 egg? Eggs do not all weigh the same!

We need chicken standardization. Same size thighs, breasts, and eggs!

 

[Papillon61]

I do use EM in my juices and it does not bother me. Cap sweetener does leave me with an aftertaste though. I think it is liquid Splenda - which is a little odd because I normally Splenda does not bother me all that much.