I have used some vanilla pods that I bought on a farm in Mauritius to make crème anglaise. Because the pods are a bit special, I have fished them out of the cream and left them to dry. They smell as amazing as before, and they look fine.
Is it likely to be safe to use them in a second recipe? Any suggestions about what to cook?
(Obviously if someone says they're safe and they turn out not to be, it's my fault, not theirs!)
If they have been in cream, I'd be a bit worried about the cream going off. If you have washed them first they might be ok.
You could always try storing them in a jar of sugar, for nice vanilla sugar...
No, I wouldn't use something that had been in cream and then dried at room temperature. There is nothing to protect from bacteria growing. Used vanilla beans in sugar might not work since most of the flavor has been removed. It would have been ok in the fridge for a couple of days. One way to store vanilla is in brandy.
I know you can make vanilla extract, using vodka and vanilla pods. But can you replace the vanilla pods by pieces of strawberry? I'm not sure whether the vodka would absorb the strawberry flavour, but if it works, I think I could give some desserts that extra punch.
After having a cup of Chai Tea Latte from Starbuck,I decided to make a cup of Chai Tea Latte by myself. I've bought the spice from India store, however, they are not in powder simply because they don't have label on the powder so I can't identify them. However, I recognized their original shape so I bought them in the raw shape. I don't have a grinder or mortar/pestle. I really don't want to buy them for occasional drink. Is it common way to put the spice directly into the boiling water without grinding them into powder? Below is the recipe: I got cinnamon stick, cardamom pods (green
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