So, I kept seeing all these posts and videos talking about ‘fancy’ baking ingredients. You know, the stuff that costs a bit more, looks different, comes in special packaging. Got me thinking, does it really make that much difference? Or is it just hype? I figured the only way to know for sure was to just roll up my sleeves and try some myself.
Getting Started
First off, I had to actually find these things. Wasn’t sure where to look at first. Checked out a couple of specialty food stores, browsed online a bit. Honestly, some of the prices made my eyes water! Decided I wasn’t going to replace everything in my pantry overnight. That just seemed silly. I picked out a couple of things that seemed interesting and manageable.
- Real Vanilla Beans: Always used extract, so getting the actual pods felt like a big step.
- High-Fat European Butter: Heard people rave about this, supposed to make things flakier or richer.
Got them home, felt a bit like I had secret treasure in my shopping bag.
Trying the Vanilla Bean
Okay, the vanilla bean. First time actually holding one for baking. Looked it up quickly – slice down the middle, scrape out the seeds. It was a bit fiddly, not gonna lie. Those little black seeds went everywhere if I wasn’t careful. But the smell! Wow. So much more intense and kind of floral compared to the extract I usually use. I decided to try it in my go-to shortbread recipe. Something simple where the vanilla could really stand out. Mixed the seeds right into the dough. You could actually see the little specks in there, which looked quite nice.
Using the Fancy Butter
For the butter, I used it in the same shortbread recipe, maybe a week later. Wanted to see if I noticed anything. The block felt denser than my usual butter. When I creamed it with the sugar, it seemed smoother, maybe a bit yellower? Hard to say for sure, but it felt richer. The dough came together nicely, felt pliable.
The Results – Was it Worth It?
Baked both batches of shortbread. The kitchen smelled amazing both times, maybe a bit more complex with the real vanilla bean batch.
Taste test time!
The vanilla bean shortbread? Yes, you could taste the difference. The vanilla flavour was deeper, rounder. Not just sweet, but had more layers to it. Seeing the specks was also satisfying. Definitely felt a bit more special.
The fancy butter shortbread? Also very good. The texture was maybe a tiny bit crisper, and the buttery flavour was strong and clear. It tasted very, well, buttery.
So, my final thoughts? These fancy ingredients do make a difference. It’s noticeable. But is it a world-changing difference for every single bake? Probably not. The vanilla bean was a treat, great for something where you want that flavour to shine. The butter was lovely, definitely elevated the shortbread. But for my weekly chocolate chip cookies? My regular stuff works just fine.
It was fun experimenting, though. Good to know what’s out there and what happens when you use these ingredients. I’ll probably save them for special occasions, when I want to make something feel a little extra. It’s nice to have the option, nice to play around in the kitchen. That’s what baking’s all about, right? Trying things out.
