Baking American Classics in Switzerland - Page 3

Yukizora · #41 20.11.2011, 13:50

The coop has regular chocolate chips, you just need to find a big enough one.
In America you got "baking flour" that doesn't exist here, you have to mix it yourself, but the ingredients exist.
For vanilla, I just cut actual vanilla through the length and scrap the inside, or let it infuse depending on the recipe. Also vanilla-flavored sugar is most commonly used.

SwissMorgs · #42 20.11.2011, 14:33

Vanilla Extract
Those small viles of "vanilla extract" in Migros have never been anywhere near a vanilla bean. Read the ingredients plus it tastes nothing like vanilla.

Flour
Does anyone know where to get self raising flour (perhaps this is an English only term)?
Also where to get finely milles flour? Typically most German/Swiss cakes are very heavy ... you never see a light cake ... something like a Victoria Sandwich. I've been told that this is due to the flour's here are not milled as finely as in the UK.

Chocolate Drops
Be careful what chocolate you use in your cookies. Some of the chocolate drops look and taste great however their melting point is too low so the chocolate drops lose their shape and end up running through the cookie ... still taste good but the appearance is not what you want/expect.

Verbier · #43 20.11.2011, 18:03

McCormick's Pure Vanilla Extract and a bunch of other baking products is available from:

http://www.tasteofamerica.ch/

argus · #44 20.11.2011, 18:18

	Quote:	SwissMorgs
	Does anyone know where to get self raising flour (perhaps this is an English only term)? Also where to get finely milles flour? Typically most German/Swiss cakes are very heavy ... you never see a light cake ... something like a Victoria Sandwich. I've been told that this is due to the flour's here are not milled as finely as in the UK. [/FONT]

The flour from Denner (Küchenmehl) is finer than what I have used from Migros and Co-op, I find. Just add 1 teaspoon of baking powder to each cup of flour to get self-raising flour, which is not widely sold in CH (britshop.ch sells it though at a price I am not willing to pay).

anowheels · #45 20.11.2011, 21:06

	Quote:	argus
	The flour from Denner (Küchenmehl) is finer than what I have used from Migros and Co-op, I find. Just add 1 teaspoon of baking powder to each cup of flour to get self-raising flour, which is not widely sold in CH (britshop.ch sells it though at a price I am not willing to pay).

the new asia market has self-rising flour, but for something like 6 CHF for a 2 kg bag, but I agree - just make it yourself

Crumbs · #46 02.12.2011, 18:00

	Quote:	Crumbs
	Could you not use real vanilla - just scrape out the seeds from the pod. They come in glass tubes (of 3) in the baking section of local supermarkets. I have a vanilla aroma paste in the range, however currently out of stock. Next delivery in 10 - 15 days.

Vanilla and other aroma pastes are back in stock again

Pather · #47 05.12.2011, 16:28

I dont understand, why do you need Vanilla Extract, when you can buy the ACTUAL vanilla pod, which is the real thing, undiluted ect, ect.

Crumbs · #48 05.12.2011, 16:59

	Quote:	Pather
	I dont understand, why do you need Vanilla Extract, when you can buy the ACTUAL vanilla pod, which is the real thing, undiluted ect, ect.

Habit? I use vanilla straight out of the pod too

miniMia · #49 05.12.2011, 17:36

I love vanilla straight from the pod. but i don't always want the little black dots.

Alien · #50 06.12.2011, 15:28

Vanilla Extract: Keep the empty pods you used. Take a little bottle that has a tight lid. Put the vanilla pods in, add Vodka. Shake, let stand for a while. The liquid turns brown and voilà, Vanilla Extract as much as you need. Fill up with some more Vodka after you used some of it and throw in any vanilla pod you consider "used".
Same goes for Vanilla Sugar that is often used in Swiss baking recipes. Use an empty and washed jam jar with a screw-on lid. Put the empty vanilla pods in, fill up with sugar, close the jar, shake it. You never have to run to the store any more because you forgot to buy vanilla sugar. Which usually doesn't contain any real vanilla anyway!

Puhutes · #51 06.12.2011, 16:07

	Quote:	betsyjanegood
	I CAN'T EVEN FIND ANY OF THAT YELLOW LIQUID TO SUBSTITUTE FOR VANILLA ! ! ! No one in the stores can tell me where to go get any vanilla extract. Are there any specialty stores in the Zurich/WInterthur area that sell vanilla extract? THANK YOU ! ! BETSY GOOD, Winterthur

Do you have a Lidl or an Aldi? I bought a whole set of extracts...both stores have it right now. There is Vanilla butter, lemon,orange, rum, in the pack

Puhutes · #52 06.12.2011, 16:17

	Quote:	SoCalCoise
	[COLOR=black] · Finer grain white sugar is available in stores. I know it sounds ridiculous, but at first I tried using the larger grain sugar in my cookie recipe. I’m sure you know that my experiment didn’t really work. For recipes that require you to cream butter and sugar you should definitely find fine grain sugar. If you looked toward the bottom of the sugar shelf in the baking aisle, you should be able to find just what you’re looking for.

To the OP... are you talking about powdered sugar (puderzuecker)? That's the finest sugar I know of and used it yesterday to make my gingerbread house...

duck1203 · #53 06.02.2012, 16:22

Found a great site to order American Food in Switzerland, even Bush's Baked Beans. Yummy.

http://www.afoodave.ch

And if you are British check out this site that you can also order in Switzerland.

http://www.britshop.ch

And for more.

http://www.xpatxchange.ch/shopping/1...nline-american