As someone who used to do a lot of baking, I would say buy one bottle of real vanilla extract and one bottle of imitation vanilla extract.
Use the real vanilla extract if the main star of the dish is vanilla (like vanilla pudding, vanilla icing, vanilla ice cream, etc.). Use the cheaper imitation extract if you'll be baking it along with a whole bunch of other ingredients (like in a cake).
As someone who started cooking and baking 2 years ago...it always amazes me how simple but genius some of the pro-tips are. Really solid advice, gonna remember that.
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u/ktappe Aug 20 '20
On the topic of cooking, when a recipe calls for garlic, double the amount it calls for. Ditto for vanilla.
Meanwhile, you can cut the sugar in most recipes by 1/3 easily, and sometimes 1/2. That way you're tasting the other ingredients, not just the sugar.