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 believe you could do it, but as the pods itself are really fibered you don't want to eat them I think.
What you could do is cooking the pods. For example when I make a vanilla ganache, I always bring heavy cream, vanilla seeds and the pods to a boil. Then I let it sit for approx. 30 min an take out the pods. This method can be easily adopted to make vanilla syrup.
To make vanilla sugar just put some scraped out pods into a sugar jar and let it sit for a few weeks.
So you see - you can use the pods for many things, but eating the directly doesn't seem to be popular.
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?
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.
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!)
I grew some cilantro in my garden and allowed some of it to go to seed. Most commonly, I've seen the seed pods dried and ground. Where I live at least, the fresh leaves are referred to as cilantro and the dried seeds are sold as coriander. What I tried, was using the fresh green seed pods in a soup and I loved it. The seed pods have a more balanced flavour in comparison to the leaves with additional fragrant citrus notes. What I'm wondering is if this is common practice or if anyone has any other ideas for using these pods.
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: what is the lower bound of vanilla per ml of vodka so that below that bound, the extract
Some ice cream around here is marketed as the flavor "Mexican vanilla". It seems sweeter and has obvious vanilla seeds (or something that looks similar). Is there a type of vanilla pod that is uniquely Mexican? Or does the flavor mean "vanilla in a Mexican style" and refer to some technique?
How much powder does 1 TBSP of Cumin seeds yield when crushed? I have a recipe that calls for Cumin seeds to be crushed but I could not find whole seeds at the store.
Over a year ago I made flavored sugars and have recently remembered them. They are basically a sealed container (canning jar) with a cinnamon stick, lemon/orange zest, vanilla bean/pod, or a combination of two of the aforementioned.
Please point out a conversion method or the Google keywords which would result in a trusted measuring chart for converting seeds to powder or paste form or vice versa. Example: 1 tablespoon of powdered Coriander seeds correspond to how many tablespoons of raw Coriander seeds.