I am extremely bad at getting the seeds out of my vanilla beans. So I started putting the "used" beans (which still have at least 1/3 of their seeds) in a small jar with some vodka, and using the liquid as "neverending vanilla extract".
There are recipes for vanilla extract out there, but they assume that one would put an exact amount of vanilla beans and vodka together once, then wait, so they give a single ratio. I can't meet this ratio always, but I want to know what the acceptable range is. So:
I want to know these bounds so I can adjust the vodka a bit whenever I add more vanilla beans.
According to this recipe, the federally mandated minimum is 0.8 oz per cup - the recipe recommends at least 1 oz per cup for anyone who isn't extracting it with industrial equipment, or about 30g of vanilla bean per 250mL of vodka.
There isn't an upper bound given, but while I have seen "double-strength" extracts containing twice the vanilla, I haven't seen anything stronger, so I would say 60g per 250mL alcohol would be a reasonable upper limit.
or add additional items. The comments are getting long, so use answers for discussion of specific concepts if necessary. If you're not sure what a term means, ask it as a new question and tag... be known in the UK as groundnut oil. Legumes (US) are pulses (UK). 'Legume' may refer to the plant and not the seeds (lentils, beans, etc). Boiling potatoes (US) are waxy potatoes (UK, US). This refers... please give an explanation of different egg preparations? . (more details ) Cooking methods: broiling (US) is grilling (AU, UK) which is cooking with heat from above as in some ovens or restaurant
I can't count the times I have heard that vanilla brings out the flavour of other foods. For example it "makes chocolate taste more chocolatey," etc... I have also heard that it's the only spice that does this (enhance the flavour of other spices/foods). Is this true? If so, by what mechanism does it do this? Here are some places online that mention this alleged property of vanilla without.... With fruit- and dairy-based products, it enhances flavor by cutting acid notes, bringing out creamy notes and rounding out flavor systems." (preparedfoods.com) "Add vanilla to give new 'life
-and-half cream -- (used UK double cream) 5 egg yolks , seperated slightly beaten save whites for Meringue 1/4 cup butter , sliced up 2 teaspoons vanilla extract I followed the instructions (I... the last remove from heat and just before whisking in the butter, I needed a call of nature. When I got back the mixture had separated into what looked like curdled milk and an oily fat like substance. I tried just whisking the lot, but it refused to recombine, so I poured off the oil. The remaining substance (with a little oil) whisked fine when reheated slightly, so I added the butter and vanilla
Recipes with milk and/or cream (panna cotta, ice cream, pastry cream, ...) often ask for the seeds of a vanilla pod (in Europe at least). A fair proportion of those also mention to throw the pod in the dairy as well. Since I re-use the pod afterwards (for vanilla sugar or vanilla extract), I have to clean them and I don't like to do so. Is there a real flavour difference in adding the pod as well, given that you can scrape almost all the seeds out? Do recipes just ask you to do so, because you'd get more seeds in the milk or cream, or does the pod itself give a special flavour?
Most of the recipes and guides I have read for making vanilla extract say to use cheap vodka or whatever is available; however, if I am going to have it on my shelf for the next few years, I want to make the best extract I possibly can. Is there any benefit to using good vodka over the cheap stuff, or am I throwing my money away? Also, I don't drink, so I have no idea what the best Vodka is. I did some searching and the consensus seems to be that Russian Standard, Grey Goose, and Skyy are the top 3 mid-range vodkas. What do you recommend?
I'm going to make a pate using Painted Pony beans as a base. I want to add roasted walnuts, but I don't know whether basil and garlic would be acceptable to put to the dish. Would this make for a bad flavor combination? What further spices would you recommend incorporating?
As recipes using vanilla seeds often request the pod to be chucked in the pot, I'm thinking there must be no unappealing flavors in the pod itself. I've seen vanilla pastes for sale but they seem to be a mix of the extract and the seeds. So what about blending up used pods with a bit of liquid (vodka?)? Tasteless?
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.
looser, though gelled. This was next to Jell-O, and when you put your fork through it to take a bit it pushed out the banana underneath, or wiggled off the crust. I was expecting something more like bannoffee pie, or a more giving texture. The cookbook refers to this as "a take on the Southern Classic;" so perhaps we Yanks are accustomed to wimpier pudding pies? I don't know if it was the recipe... to a simmer; stir the slurry and add to pot, whisking for five minutes. Then you add the pot to a bowl with 1 tablespoon earth balance, and 1 teaspoon vanilla extract, whisking until cool (put bowl