tag:blogger.com,1999:blog-3272761941682835961.post4618683040439202883..comments2024-03-11T13:53:20.564-07:00Comments on Frieda Loves Bread: Instant Pot No Pressure Vanilla Extract or Sous Vide Frieda Loves Breadhttp://www.blogger.com/profile/00265482581165683185noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-3272761941682835961.post-88169340278660579662023-02-20T13:50:35.831-07:002023-02-20T13:50:35.831-07:00What is the 2-3 week post waiting for? What is the 2-3 week post waiting for? Priscillahttps://www.blogger.com/profile/13317654444082091447noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-30625735953082875102021-10-10T16:59:25.269-07:002021-10-10T16:59:25.269-07:00Thank you for reaching out with your experience wi...Thank you for reaching out with your experience with my recipe.<br />The newer Instant Pots have three different Keep Warm settings. High is too hot and if your jars are full, the extract can boil out,as you noticed. The reason your jars "sealed" is because as the hot extract cooled, it created a vacuum and caused the lids to seal. <br />You will want to use Keep Warm Low or Normal, but I'd test the temperature of the water before placing the jars of extract. You'll want the temp to be as close to the 140°-145°F. I'll research the newer models to find out the exact temperatures of these Keep Warm settings & update this article. <br />Thank you!🙂Frieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-72796858186784128322021-10-10T14:20:14.139-07:002021-10-10T14:20:14.139-07:00I have 6 qt Duo Plus. I put it on "keep warm&...I have 6 qt Duo Plus. I put it on "keep warm", on "high" for 10 hours. The water in the liner never went below the vodka level. I did notice the vodka boiling in the canning jars and water in the pot,too. I took the temp at the end, while the water was still "boiling", and it registered 190°F. At the end of the 10 hours, I lost about 1/3c of vodka in 3 out of the 4 pint size canning jars. The 4th jar lost about 3 TB. After they cooled, they sealed, like I was pressure cooking them. I heard them pop/seal. I had only barely tighten them like you said.<br />I would like to try and do this again. What can I do differently?freulershttps://www.blogger.com/profile/15929997335025135001noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-22127565805082291292021-08-26T13:29:40.803-07:002021-08-26T13:29:40.803-07:00After 24 hours, the vanilla bean can begin to brea...After 24 hours, the vanilla bean can begin to break down, which you don't want to happen in your extract. <br />Cloudiness can happen with the pressure method, but I believe it's the caviar that is scraped from the beans prior to heating. After a couple of weeks,I don't notice the cloudiness. In my research, I read an article that said cold temperatures can cause cloudiness & included the source link in my Vanilla Testing & Research article in this site. 🙂Frieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-54729940225398453132021-08-26T12:44:11.359-07:002021-08-26T12:44:11.359-07:00what happens after 24 hours of heating/sealed?
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o...what happens after 24 hours of heating/sealed?<br />-<br />others have used the heat, with pressure, but it turns out cloudy.. that' sjust a pressue issue?<br />Thanks for any expertise..<br />a.c. luthoshttps://www.blogger.com/profile/00323273696697179702noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-26924331658289404762021-05-10T13:19:22.324-07:002021-05-10T13:19:22.324-07:00I have only used sous vide or pressure cook to ext...I have only used sous vide or pressure cook to extract my vanilla for the initial batch of extract. When the liquor gets low in the bottle, I do add one new cut/split bean to the bottle and top off with additional liquor and cold extract it the traditional way. Frieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-51384945712493857192021-04-29T11:53:13.019-07:002021-04-29T11:53:13.019-07:00Can you sous vide vanilla extract multiple times ?...Can you sous vide vanilla extract multiple times ? I sous vide once on my batch. So can i sous vude the same batch again ?Anonymoushttps://www.blogger.com/profile/12302837022529824770noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-60853546649997295982021-02-10T11:50:03.177-07:002021-02-10T11:50:03.177-07:00The Sous Vide method for making a quick, quality v...The Sous Vide method for making a quick, quality vanilla extract works well. I hope you do make it and report back with your results. :-)Frieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-74056121445739101562020-11-13T12:55:09.555-07:002020-11-13T12:55:09.555-07:00Hello --
I have been wanting to try making vanilla...Hello --<br />I have been wanting to try making vanilla extract and was afraid of that much alcohol under pressure in the instant pot. I had been wondering about the sous vide method. My instant pot has a sous vide mode...I'm thinking this could work out well. I may try some for gifts!MYFhttps://www.blogger.com/profile/10765805979957792430noreply@blogger.com