 |
 |
|||||
 |
 |
         |
||||
 |
 |
 |
||||
  Upcoming
Events
|
Tasting SIG Report: Vanilla  It
was standing room only for the 15 SFPFS members who gathered at the home
of Jennie Schacht to taste shots of vanillas mixed with milk and sugar.
SFPFS member Deb Marchetti conducted the tasting. Her father, who works
for Vanlab, a vanilla wholesale company, donated several samples.Deb led the group through a brief discussion of vanilla cultivation, curing, and grading. We learned that about 75 percent of all vanilla comes from Madagascar. If you’re wondering why prices spiked a few years ago, it’s because a cyclone destroyed the Madagascar crop, which was then followed by a series of bad growing seasons. Prices are lower now, so it may be a good time to stock up. Deb said that when kept properly, in a cool dark place, vanilla beans can last 10 years. We tasted samples from Vanlab, rather than commercial vanillas. Bourbon and Tahitian vanillas are the most common. We judged them based on aroma, flavor, and aftertaste. Most people couldn’t find significant differences between the vanillas until we got to the synthetics. Some felt that the artificial vanilla had a pronounced banana flavor and the imitation clear vanilla tasted soapy. Both were thought to have a chalky aftertaste. While one person from manufacturing thought the difference in taste in baked goods may be negligible and worth the cost savings, Frankie Whitman, formerly of Scharffen Berger, pointed out that the chocolate-maker pays a premium to use only pure vanilla. We learned that vanilla bean seeds are considered a leftover by the producers. This surprised the group, since the seeds are featured in so many upscale desserts. Frankie Whitman provided samples of vanilla beans from various countries, including Uganda, Papua New Guinea, and Mexico. She let us each take two beans home. With a crowd of mostly cookbook authors, recipe developers, and caterers, the potluck dinner was spectacular. The next SIG is tentatively scheduled for November 27. The topic is marmalades. If you would like to join the evite list, contact Rosemary Mark at reciperose@aol.com. |
List of Recent Events August 2008 Coffee Cupping June 2008 Honey Tasting SIG June 2008 Food Writing Book Club SIG June 2008 Digs Bistro June 2008 Sauvignon Blanc Showdown May 2008 A Visit to Careme 350 May 2008 Cooking Teachers SIG May 2008 San Mateo Members Meet May 2008 South Bay Members Connect April 2008 Wine SIG takes a Beaujolais Cruise April 2008 Demystifying the Food/Wine Dilemma March 2008 Pasta tasting
March 2008
February 2008
June 2007
June 2007
January 2007
January 2006
September 19, 2005
June 22, 2005
May 25, 2005
May 18. 2005
April 28, 2005
February 15, 2005
October 22, 2004
July 12, 2004
May 17, 2004 |
||||
|
|
||||||
 |
 |
|||||
| Home | About SFPFS | Become a Member | Calendar/Events | Resources/Links | Member Services | Newsletter | Food in Perspective | Contact Us | ||||||