| - | Re-sending this because I never rieecved an answer . Dear Joe,Thank you for a lovely blog! I so appreciate the educational side to cooking that you bring to it. I think that if someone had taught me chemistry through cooking, I would have enjoyed my three years of high school chemistry a lot more! Anyway, I simply wanted to ask you about extracts and emulsions. Although I have always used pure, natural extracts (vanilla, lemon, almond, etc.) or, for example, real rum, I recently came across LorAnn professional emulsions in several flavors, so I'm a bit confused I mean, I understand the basic difference: extracts have alcohol and emulsions don't and therefore, the flavor is claimed to be stronger, however, are they as healthy/natural/desirable/etc. as extracts? If you had to choose between the two, which would you choose and why? Are there situations where the use of one is better than the other? I tried to find some reviews online and only came across promotional information. I certainly appreciate any help or insight regarding this Take care!Susana
| + | It's a real plesarue to find someone who can think like that |
