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Is adding flavorings beneficial to the dishes?
On the other hand, does it really add flavor? Aromas don’t have an artificial taste?
One more small question, in terms of calories what is it?
Thanks in advance! http://i.supertoinette.com/s/i con_biggrin.gif
Does anyone have an opinion on the matter?
Why not just use some simple, natural stuff?
Citrus peel, for example, or chocolate? Rather than “chocolate flavor”
Vanilla sugar rather than vanilla flavoring?
You can infuse in melted butter, for the peel, or if you take it in advance, flavor the sugar by adding a vanilla pod, licorice, canellz ztc
For chocolate, melted butter or whatever, it’s just a question of calories.
Even if I am well aware that the taste will not be the same and that a substitute cannot equal the real product, it must still be recognized that putting a few drops of chocolate flavoring does not bring the same calories as making melt chocolate and incorporate it into the recipe.
The same goes for the melted butter taste. On the other hand, for vanilla it’s just a question of budget, if it were only occasional I would put vanilla pods, but for a large use the aroma quickly becomes profitable.