Since I've been making lots of banana bread, and muffins, and things, I notice things in the kitchen. For instance why does the vanilla drop to the bottom of the bowl? Why is it heavier than oil?
Alcohol (which is what vanilla is made of) is suppose to float on oil - so does that mean my vanilla is mostly water? - which sinks in oil. I looked on the vanilla bottle and it is imitation. (I am missing my Mexican vanilla big time!) So I am wondering how much water is in this vanilla.....
It seems to be working as it should, wonder what is in it?
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