Random baking question

[kelack]

Does anyone bake or make sweets etc?

What's the difference between extract, essence and oil ie orange essence and orange oil?

I've read that I should only use oil in my chocolates not flavouring but can only find essence or extract

 

[mmcp42]

as a fully-qualified non-expert
I'd say it's marketing :shrug:

 

[who?]

I think that the point about flavouring vs extract is that flavouring could well be something fully artificial - all e numbers and man made chemicals.

I think that essence is an alcohol based extract. I would be fairly sure that extract is actually from the original plant. An oil will be the flavour in an oil base.

I suppose that with marketing these days then you should check anything that isnt an extract to be sure that it is actually derived from the plant. I dare say that the artificial flavours could be sold in alcohol or oil just as easily as the natural flavours.

Like olive oil - you have to read to make sure that you are getting cold mechanical extraction - otherwise you can end up with boiled or chemically extracted oils.

A large slice please. with cocoa since its such a cold day.

thanks!

 

[Zuba]

Oil is pure, extract is mostly alcohol or water and essence is artificial. Hope this helps.

 

[kelack]

as a fully-qualified non-expert
I'd say it's marketing :shrug:

Thanks

I think that the point about flavouring vs extract is that flavouring could well be something fully artificial - all e numbers and man made chemicals.

I think that essence is an alcohol based extract. I would be fairly sure that extract is actually from the original plant. An oil will be the flavour in an oil base.

I suppose that with marketing these days then you should check anything that isnt an extract to be sure that it is actually derived from the plant. I dare say that the artificial flavours could be sold in alcohol or oil just as easily as the natural flavours.

Like olive oil - you have to read to make sure that you are getting cold mechanical extraction - otherwise you can end up with boiled or chemically extracted oils.

A large slice please. with cocoa since its such a cold day.

thanks!

Thanks for your reply. So if I get Peppermint or Orange Extract, it's possibly going to be Oil? Which is what I need?

Making chocolates and they are a bit bland with just the chocolate so want to add some flavour to them

 

[kelack]

Oil is pure, extract is mostly alcohol or water and essence is artificial. Hope this helps.

Ah, no, that's just confused me again. So I shouldn't use extract either then?

And that leaves me with where to find some Peppermint Oil and Orange Oil suitable for cooking and not hyper expensive

 

[Uneducated_Rick]

EDIT: beaten to a more definitive answer

 

[kelack]

Thanks Rick, it looks like I should stick to oil then. Off to google


(Oh and I forgot to say welcome Zuba)

 

[kelack]

Ooo - serves me right for being lazy and not googling:

Question:
I have a recipe that calls for peppermint oil. Can the extract be substituted and where can you buy the oil? It is supposed to be a sensitive recipe, so I was not sure if they are the same or interchangeable. Thank you for your help. - J. Timmer (12/9/00)

Answer:
Concentrated oils are stronger than extracts and it takes less oil than an extract when flavoring foods. I have heard that you would use 1/3 less of extract. I have not tried doing this and I can't find information on substituting, so I can't guarantee it. Let your nose and taste buds be the true judges of how much to use and experiment. Start with a little, as you can also add more.
Peppermint oil can be obtained at drug stores, cooking supply shops, and can be ordered on the internet.

 

[Nod]

Try Lakeland for peppermint and citrus oils.

 

[Zuba]

Ah, no, that's just confused me again. So I shouldn't use extract either then?

And that leaves me with where to find some Peppermint Oil and Orange Oil suitable for cooking and not hyper expensive

Thanks for the welcome, the only places I can think of that stock things like this are online or specialist cake making shops. You can usually substitute however it is different depending on the extract to how much you need. I would suggest tasting it until you get it right, remember youcan add more but you cant take any away