Pistachio Extract?
Pistachio Extract?
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Pistachio Extract?
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Post #1 - January 4th, 2011, 10:15 amI'm attempting to make Heinemann's Pistachio Cake from scratch for an upcoming dessert exchange, but I'm having trouble finding pistachio extract. Does anyone know where to look for this?
Thanks!
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Post #2 - January 4th, 2011, 10:28 amThe first place I look for stuff like this is the Spice House, but they don't sell it. You might call them to see if they know of any local store that carries it. Otherwise, there seem to be a lot of places to order it on-line. For example, see http://www.jacksonvillemercantile.com/p ... ecific=523 and http://www.savoryspiceshop.com/extracts/extrpis.html
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Post #3 - January 5th, 2011, 8:10 pmI just ordered a few extracts from Saffron.com - haven't tried them yet, but have had good experiences with other things I've ordered from them (vanilla beans, saffron, and dried mushrooms). Looks like they also have pistachio.
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Post #4 - January 5th, 2011, 8:35 pmMake it for February. http://www.kingarthurflour.com/shop/ite ... lavor-1-ozAva-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland
Horto In Urbs- Falling in love with Urban Vegetable Gardening
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Post #5 - January 6th, 2011, 8:51 ampairs4life wrote:Make it for February. http://www.kingarthurflour.com/shop/ite ... lavor-1-oz
Why February?
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Post #6 - January 6th, 2011, 8:58 amIt looks like Saffron.com requires a $12 minimum order. Anybody need anything?
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Post #7 - January 6th, 2011, 9:42 ampairs4life wrote:Make it for February. http://www.kingarthurflour.com/shop/ite ... lavor-1-oz
This is not an extract. It is an artificially contrived flavor (aka "artificially flavored"). The real stuff isn't that expensive so why bother with this?
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Post #8 - January 6th, 2011, 10:04 amHi,
I am real conservative about chasing down ingredients where I may not use them again. I went over to Epicurious to see how their pistachio cakes were flavored. I looked only at cake-type preps and never found any pistachio extract, though I did see vanilla.
I did find this one recipe where you make a pistachio paste (think marzipan) that is stirred into the cake batter: http://www.epicurious.com/recipes/food/ ... che-236543 I like the idea of obtaining the pistachio flavor directly from the nuts and not an extract (with limited uses).
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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Post #9 - January 6th, 2011, 10:11 amThe problem with this is that I don't have a proper food processor, just a blender, and that makes for a very chunky paste.
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Post #10 - January 6th, 2011, 10:28 amA real, alcohol-based extract will last years and cost around $10 with shipping. Once you buy it, I'm sure you'll be able to find a lot of other things to use it for. You can certainly substitute it in recipes that call for almond extract.
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Post #11 - January 6th, 2011, 10:28 amHI,
You will be coming to the dinner exchange before the dessert exchange. I am pretty sure I have a spare food processor I could lend you.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #12 - January 6th, 2011, 10:37 amCathy2 wrote:HI,
You will be coming to the dinner exchange before the dessert exchange. I am pretty sure I have a spare food processor I could lend you.
Regards,
I love this place!!!"Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
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