Why do baking recipes (like cakes or banana bread) that use vanilla extract usually tell you to stir it in last?
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ANSWERS: 6
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It has to do with how all the ingredients come together to form the flavor.
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Such a strong flavor. A little goes a long way.
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Since vanilla extract is a liquid, usually alcohol based, it blends in easer than margarine/butter, suggar, and eggs, the order is a) dry vs. wet, within the wet and beffore adding the dry, from the toghest to combine i.e. grease base and suggar, to the easest to absorbe, i.e. alcohol (or OJ in orange poundcake or Rum in a Rum & Butter cake, etc.), once the wet is combined, it is easer to add the dry ingredients.
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They have to put them in some kind of order, and most dry to most liquid is the accepted order.
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I don't know; I normally mix it with the other wet ingredients.
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vanilla extract is quite volatile meaning it will dissipate quickly. You add it last to retain the flavor.
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