Vanilla Extract with Emily Duncan
ฝัง
- เผยแพร่เมื่อ 5 ก.พ. 2025
- This is a fun and easy recipe to make if you have the patience to wait for it. Two simple ingredients & time is all it takes.!
Special thanks to Emily
You can find Emily on TH-cam at
/ @emilyduncan
You can find Emily on Instagram at
/ emilyslamduncan
Film, Editing & Production:Karen & Frank Proto
Original music by:Max Ludlow & Brandon Schock
/ brandon-schock
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Oh cool, another guest appearance with Emily. Love you guys, keep up the great content!
I've learned a lot of basic stuff from watching Frank and Epicurious, and it's fun
Thank you! We have a lot of fun working together.
This is exactly how I make ginger rum. Just using fresh ginger instead of vanilla beans. Super yummy.
I bet it is delicious!
So glad to see Emily again! I've been waiting for her to post again for months 😭😭
Sorry!! SOON! 😅
@@EmilyDuncan Just glad to know you're alive, I was getting worried!
I love seeing you and Emily hanging out
All hail the saltmaster.
Emily is one of the most entertaining and fun to watch in epicurius 😂❤
Yes!!!
@@ProtoCookswithChefFrank and you are the best out there in the channel when it comes to teaching us cooking Chef Frank, god bless you ❤
I hope Lorenzo is feeling better. I would so love to see the four of you with Rose together.
I was hoping to see them make a cocktail or something with it! This would be amazing in some eggnog.
Frank and Emily - Yippee!!!!!
Definitely gonna try this for next year!!
Hope you enjoy it!
My fav duo
don't sleep on that Old Tub. It may be cheap, but it's very good for the price.
I agree!
Hello!
So happy to see you both together ones again!
Very interesting process, thank you
It’s fun to make it!
Just watched 50 People Try to Make a Martini | Epicurious with you. Didn't think you could make a Martini. There's no salt involved. It's like Emily without Ketchup or Canada
🤣🤣🤣
Love to see each of you and both of you together! - Thanks - Cheers!
It was fun to film this one!
Both shining stars xxx
Why have I never thoughts to make my own vanilla extract! It's the one thing I never have when I need it hahah!
I got homemade vanilla one year for Christmas, I was so sad when I ran out!
It’s a great Christmas gift.
Don't let the price fool you. That's a bonded bourbon aged at least 4 years and bottled at 100 proof which helps with vanilla extraction.
It is tasty.
Reply to marca
I had to look up the phrase bonded bourbon...
FYI for others.. from Wikipedia
must have been aged in a federally bonded warehouse under U.S. government supervision for at least four years and bottled at 100 (U.S.) proof (50% alcohol by volume). The bottled product's label must identify the distillery where it was distilled and, if different, where it was bottled.
... mmh I spent an embarissingly long time thinking the thing at the top right of the video was a giant brush or like half a guitar. It's a little shelf 😆
Oh yes! Vanilla sugar is awesome!
About how many pods do you recommend for that size bottle? Is there a recommended ratio?
It’s the best!
Old pods work well in maple syrup
OOOH!!! sounds great
WE ARE SO BACK
Woo, new content! Just as I was getting worried.
We are trying to get more out to you all.
I have a bottle of extract about 8 months old using Four Roses single barrel, 12 months Buffalo Trace, 13 months Old Grand Dad 116, 13 months El Dorado 8 rum, and 13 months 120 proof whiskey.
The only one I don't like is the OGD 116 because of its nutty profile. I like to call Old Tub baseball bourbon because I get peanuts off its profile. Buffalo Trace is a great extract maker that is not too expensive as buffalo trace has natural cherry and vanilla to its profile.
The peanut flavor comes from the Beam yeast strain they use. It's not for everyone and when it's young it isn't great. With some age like in Knob Creek it becomes a much more refined product.
Nice
I have really old beans that i store in my sugar, can I use those?
Sure, I would give it a shot.
Pure vanilla extract is a combination of the whole bean seeds and all, done by weight 13.35 ounces of whole bean with seeds to one whole gallon of 35% alcohol. Beans should never be exposed above the liquid, never frozen or refrigerated, or a very dangerous mold can happen, even in alcohol, they are always in a curing state. Beans also have an to meet an allowable moisture content to be labeled pure vanilla extract for sale. That’s why it’s so so expensive. I could go on but I thought it would be nice to know why say Neilsen Massey pure vanilla is the price it is, as a for instance.
Why didn't nobody told me chef frank has his own channel? I wouldn't try to find him from 4 level videos...
Welcome!
Hi chef proto. I have u in quarter 2 and my name is John. I sat in table 2
Yo what's goin on Em?
She’s doing great! Check out her TH-cam channel no expert with Emily Duncan.
So lovely to see you and @emilyduncan
🩷❤️🧡💛💚🩵💙💜🖤🤍🤎
Thanks, it’s always a great time when we can get together.