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Old 06-28-2007, 09:07 PM   #1
Assistant Cook
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Vanilla Bean Vs. Vanilla Extract.

K, so I have a recipe that says I need 1/2tsp Vanilla extract, but all I have is a Vanilla Bean.
What do I do?


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Old 06-28-2007, 09:42 PM   #2
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For all things vanilla

looks like 1/4 of a bean would equal 1/2 tsp extract

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Old 06-28-2007, 09:57 PM   #3
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So what do I like grind it?
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Old 06-29-2007, 12:20 AM   #4
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Infuse the seeds in the liquid you are using for your recipe.
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Old 06-29-2007, 02:00 AM   #5
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Here's what I do...

Keep a bottle of Madagascar Vanilla Bean Paste on hand in the panrty. A 4 oz jar is like $13 at Baker's Catalog.

Here's a link. http://www.kingarthurflour.com/shop/...y=C290&id=1450

This is my secret ingredient for all things sinful and sweet.

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Old 06-29-2007, 02:49 AM   #6
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Hello Geoffrey

That depends on the recipe.
For example, if I make icecream, I split the vanilla pods. I then put the whole pods, including the seeds, in a little milk. I then heat the milk and then leave it to cool. After it is cool, I remove the vanilla pod, but leave the seeds in the milk. I then use this vanilla milk, for the ice cream recipe.

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Old 06-29-2007, 05:31 AM   #7
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Split the pod with a sharp paring knife, and then scrape the seeds directly into the batter, or whatever it is you are making. Save the pod, because it's chock a block with flavour. I've been known to drop it into a bottle of vodka, white vinegar, or simply simmer it on the stove for a fragrance effect.
How can we sleep while our beds are burning???
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Old 06-29-2007, 08:14 AM   #8
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IMO, go to the store and buy some vanilla extract.

Less is not more. More is more and more is fabulous.
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