Food Theory: You’ll NEVER Eat Vanilla Again!

This episode is less "You'll never eat vanilla again" and more "You're gonna have major price differences in Vanilla options"

Here's an idea for a Food Theory: What foods are actually good to eat when sick. Like, everyone has memories of being sick as a kid and having their parents feed them stuff like Chicken noodle soup, ginger ale or other food items. Now I've been wondering what food should someone eat when they are sick.

You forgot to mention that the Dutch, masters of greenhouse horticulture, are happily growing vanilla orchid vines quite easily in the Netherlands. Pollination is via domesticated Costa Rican orchid moths or micro drones. The vanilla orchid vines are grown under perfect conditions, so output is boosted. In addition orchid growing has returned to central America, especially in Mexico.

It wasn't until I got older and started baking that I learned to appreciate vanilla. It compliments desserts very well. A vanilla bean ice cream beats any other vanilla ice creams imo.

Can we all just agree that vanilla flavor is underrated?

Fun fact, at Dairy Queen, vanilla IS the base flavor of ice cream. All other flavors are made by mixing them with vanilla soft serve. You can also order it with chocolate base, but the default is always vanilla.

As soon as I heard Orchid I immediately understood all the problems with growing vanilla

I've never been more scared by a Theory video. Vanilla is my favorite. Zombie apocalypse not worried, vanilla going away now I'm concerned

…. MatPat… idk how to tell you this but… in an actual soft serve store, a lot of the flavors ARE just vanilla with other flavoring in them. I worked in a gourmet ice cream store for nearly three years and everything that wasn’t chocolate was just French vanilla mixed with our “gourmet” flavoring. That’s it. You were right mat, you were right. Vanilla IS the base flavor of ice cream.

Something that MatPat didn't mention, is that if you're baking with your vanilla, most of the other chemicals in the natural vanilla get baked off when you put it in the oven, so if you're going to bake some cookies, you're better off just using the artificial stuff. But if you're making icecream, or something uncooked, you'll probably notice a difference between the bean and the artificial. In a rare example in today's world, there's advantages of using either one in different circumstances.

I’m surprised you didn’t look into companies trying to modify the vanilla plant so that it’ll grow in more places or produce more fruit

Had no idea a lot of people thought Vanilla was boring. I always thought it was the most popular flavor and it was always my favorite.

I work at a dessert shop, and we stopped selling our “pure vanilla” dessert about a month ago. All the staff was confused because it was super delicious, but I feel like this vid just explained everything to me….

Small tip for friends of real vanilla from a confectioner: Do not throw away scraped vanilla pods, but put them in a closed container with sugar. Just make sure that the sugar doesn't clump. The pods won't go bad and your sugar will have a vanilla flavor. You can then always add sugar or throw in another pod after you have cooked it out, for example. So you always have 1A REAL vanilla sugar.

Holy choking Deadpool the effort alone makes me want too give people who grow this stuff a beer for being able too do it at all. 2:24

4:35 “plain” flavor, not really you’re only basing that because it has “one” ingredient or marketing tactics say it’s a “plain” flavor but tbh vanilla has a complicated flavor palet

One thing Matt has forgot to mention is that those additional flavours contributing to the complete vanilla flavour actually evaporate at high heat, so in baking just go with the artificial stuff it's gonna make no difference, but in drinks and ice cream real vanilla may be the way to go.

One thing I've learned, if an ingredient like vanilla is going to play a supporting role in your dish, like say the dash of vanilla that always gets thrown into every baked good regardless of if it's a cake or cookie, go with the imitation. It will do the same job and save you some cash. But if it's going to be the star of the show like with flan, pudding, or ice cream definitely splurge for the real deal. You're going to want every ounce of flavor the real vanilla will bring to those sorts of dishes. Another YouTube group, Sorted Foods, tested this sort of thing on a few of their episodes to help their viewers learn when to spend money on name brand/real/fresh products for cooking and when to buy generic/imitation/canned.

VIDEO IDEA: Make the FNaF food in the Freddy Files and review each. Please see this, I always wanted to see someone make this video and forgot because nobody talks about the recipes anymore.

I came into this episode thinking: I might regret this… and came out not regretting it at all. Great job to Matpat his team, these are really well made