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 imagine that they do that because most people won't "clean" and reuse a pod after it's been sitting in dairy (I know I wouldn't). That way they can extract the most vanilla flavor out of the pod that they can, before throwing it away.
I think you've answered your question yourself. You use the bean itself to make vanilla sugar, so obviously there is much flavour in it as well and not just in the seeds.
My experience is that you get much more flavour out of the pod if you let it simmer in warm milk/fluid.
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 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
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I've been having a hankering for Rita's ice cream because I love frozen custard. It's so much richer than vanilla ice cream. I've decided to try to make it myself with this recipe. I have the Cuisinart ice cream maker to mix it in. I'd like to make a big batch (quarts or gallon size would be good) of it can anyone recommend good storage containers? I would like one with a lid because I wouldn't want the custard to smell like "freezer" or get frozen crystals on top. Any tips or suggestions? Thanks! Comments for other frozen custard recipes you've liked would be awesome too if you know of any! :)
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It happens a lot with vanilla flavored soy milk - the congealed portions sit at the bottom of the container and looks like whip cream - does this mean that it's going bad?