AN INFORMATIVE GUIDE ON VANILLA BEANS.
The spice that keeps on giving!
Vanilla bean is my favorite multifaceted ingredient. While this may come as a surprise given its distinct flavor, the ways in which this spice interacts with other components are quite remarkable.
If you’re looking to learn more about vanilla beans or enhance the flavor in your baking, this post is for you!
FACTS:
1 vanilla bean equals 1 tablespoon of vanilla bean extract
The three main types of vanilla beans commonly used for baking are from Mexico, Tahiti, and Madagascar. The environmental conditions in these regions impact their overall flavor
Mexican Vanilla: woody and strong flavor. Ideal for chocolate dishes, like chocolate ganache tartlets, and pastries involving citrus, especially oranges
Tahitian Vanilla: Floral flavor and aroma. Best used in dishes that do not reach high temperatures, such as ice cream.
Bourbon Vanilla: Sweet yet smoky flavor. Predominantly found in grocery stores, sourced from regions around the Indian Ocean like Madagascar. Perfect for cookies, cakes, and caramel.
HACKS:
QUICKLY REMOVE THE SEEDS FROM THE POD:
This process is very simple and requires only a cutting board and a small, sharp knife.
Place the vanilla bean pod on the cutting board and press down slightly to flatten
Using the knife, cut down the length of the pod, ensuring you cut completely through.
Using the back of the knife, scrape the seeds from inside the pod from top to bottom. Repeat on the other side.
MAKE YOUR OWN VANILLA EXTRACT:
Vanilla extract is an infusion of vanilla beans into alcohol and water
To make your own:
use vodka or another alcohol of your choice
be mindful as different alcohols will yield different results
Have airtight containers ready, such as Mason Jars
Store in a cool, dark place.
MAKE VANILLA SUGAR:
Vanilla sugar enhances recipes where you want to showcase the vanilla flavor.
Method 1: Placed the used, scraped pods into an airtight container with granulated sugar and seal. Let sit for about a month to create a rich flavor.
Method 2: Place the seeds and diced pods into an airtight container with sugar. After a month, pulse this mixture in a blender or food processor before using.
MAKE VANILLA SALT:
In an airtight container, add about one cup of salt.
Add the pod carcass or seeds from 1-2 vanilla beans and seal.
Let sit, undisturbed, for a few weeks to infuse.
Sprinkle on cookies, brownies, and tartlets for an extra boost of flavor.
MAKE VANILLA INFUSED MILK
In a pot, gently bring your milk to a simmer without boiling.
Remove from heat and add the vanilla bean seeds. Cover and infuse for 20-30 minutes.
Strain before incorporating into batters.
This works with all types of milk, including almond, oat, and coconut.
MAKE VANILLA INFUSED BROWN BUTTER
After browning your butter and removing it from heat, add the vanilla bean seeds and cover.
Let sit for at least 15 minutes before using in a recipe or refrigerating until harden for later use.
HOW TO PROPERLY STORE VANILLA BEANS:
Always keep vanilla beans in airtight containers to retain their moisture and flavor. You can store them at room temperature, but I prefer keeping them in the fridge, double-protected with a smaller airtight container inside a larger one.
