Make It Better Series: Extracts and more

Convenience has become an important part of our daily decisions. Making life more simple is not a bad thing, however, there are many reasons to make it better yourself than what you can purchase. These include:

-Transparency: Labels are not always quite what they read. Controlling the process and choosing the components give you more clarity over what you are putting into your body.

-History: Sometimes it simply feels good to step back from the modern and do it the way it was always done, before certain technologies, mass production and convenience. It can be a joy connecting with the process and the stories and traditions that are related to it.

-Flavor and Quality: Hence the name of this series, you often can make it better yourself. You do not have the multiple restraints that manufacturers do, so by creating your own small batches, the results will most often be a superior result. Not to mention that added component of love, care and attention.

-Cost: This depends, as there will be some times it will cost more money, time etc. But do the benefits above outweigh these costs? Clearly that is a personal decision. There are many processes that we will feature that are less expensive to make and certainly in the long run add up to being less expensive than purchased.

Thus the explanation of why we have returned to our roots and our launching this new series. You may associate us primarily with our baked goods, but we are much more than sweets. In fact, this is how we started: teaching recipes that cause us to slow down, focusing on the process and not just the end game.

One of the most simple elements to introduce in your kitchen is extracts, infusions, tinctures etc. Same process, slightly different components and names, but essentially taking whole ingredients and being able to use their flavors and benefits without using the whole ingredient form. I promise not to start preaching about health evils, but I do believe that natural flavors and all things similar are an absolute no. Ban these and use whole ingredients to make the following:

-Infusions: We go over this in the video above and it is a excellent short term and easy project. Start with local heavy whipping cream (low vat pasteurized, etc) and here we are harnessing the fat molecules as the vehicle to absorb the flavors. Place your cream in a glass jar (or weigh it if using it for a specific recipe) and add the ingredients whose flavor you would like to infuse. Some ideas include:
Vanilla Bean, seed or pod.
Flowers and Herbs, such as peppermint, lavender, chamomile etc.
Whole Spices, such as star anise, cinnamon sticks, cloves. If using cardamom, use on its own, as the flavor will overpower everything else.
Coffee, a coarse grind is best.

Once the ingredients are added, cover your jar and store in the fridge. Leave for a minimum of 12 hours and strain through a chinois or sieve before using the cream. Since we are using cream, this clearly has an expiration date and will sour. So it is a quick and delicious short term solution. Cream infusions are of preference for:
Caramels
Pastry Creams
Coffee or Chocolate Drinks
Crème Brûlée, Flan, Bavarois or other custard desserts

-Extracts: This is the science of using ethyl alcohol to extract the oil and water soluble molecules from our ingredients. It is more powerful, but also requires more advance planning. Extracts typically must macerate for two to eight weeks, but the advantage is that it will not expire. Even if you forget about your jar and keep the whole ingredients in with the alcohol without straining it, the alcohol will act as a preservative. In fact, when there is a plethora of fruit in the summer and I have a batch that is beyond canning or eating, just a bit overripe, that is when I add it to a clean jar and cover with organic vodka. Voilà! All of the above ingredients can be made into extracts and I also like to use it for:
Rose Petals
Cherry Pits
Fruits & Citrus

The process for extracts is the same as above for the infusions, but it does not need to be refrigerated. Add the vodka and ingredients to a clean jar and cover. Let sit at room temperature, preferably in a cool dark space. When the time is up, depending on the ingredients, strain or in the case of vanilla extract, I leave it exactly as is and keep the vanilla bean present as I am using it.

Ethyl alcohol is present in vodka and is represented by the proof. A minimum of 35% ethyl alcohol or 70 proof is required for making extracts. Some prefer working with higher proofs; I prefer working with a high quality local organic distiller. The end result is less abrasive. Vodka offer the most neutral vehicle for the extractions. If you are not satisfied with the end result once strained, simply leave the alcohol in the jar without the lid. Alcohol is volatile and will evaporate, concentrating the flavors as needed.

For both infusions and extracts, minimal equipment and ingredients are needed:
Clean glass jars and lids
Organic vodka or heavy whipping cream
Whole ingredients for flavor
Chinois or sieve, for straining

Let us know what concoctions you come up and your questions or comments at jennifer@buttercreamandoliveoil.com

Jennifer Thornton
Owner & Educator, Buttercream & Olive Oil