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2/23/2004 7:30:10 PM
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ScullyKnits
Posts 2451
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Questions on vanilla were raised in a recent post. I buy mine in the local grocery store, spice section. They have several great uses. Vanilla sugar: split a bean and scrape the insides to rough it up a bit, add it to a jar filled with sugar and seal tightly. Let sit for a couple weeks. (Frequent bakers will need 2 jars in rotation). Very nice (much better than store) vanilla extract can be made by splitting a bean, place in dark 6oz bottle with 6oz high quality dark rum. Store in cool dark place for 6 months. Some use bourbon, but I think the taste is too strong. A quick google search showed many mail order sources. The following URL had an interesting discussion of the different types of vanilla. http://www.vanilla.com/html/facts-beans.html
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2/23/2004 8:48:03 PM
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Guest
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Friends and I have had wonderful service from a place called Penzey`s - Google for the URL, I don`t have it. They have several types of everything - for those of you who need 5 different types of cinnamon, this is the place to shop.
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2/23/2004 11:49:40 PM
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MacChick
Posts 3589
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I`m following up on both of these posts! I`m on a vanilla quest now!
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2/24/2004 4:08:09 AM
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Les
Posts 4243
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Good ideas, Skully! I`ve never used vanilla sugar except to sweeten cream to whip. How would you use it for baking? Would you use 1c vanilla sugar for 1c sugar called for in the recipe or would it be strong enough flavoured to just add a bit like a tsp.? Like your idea about the vanilla bean in the rum. Surly (is that spelled right?) I would have to "taste" it regularly for "doneness" along the way perhaps in my coffee!
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2/25/2004 1:48:20 PM
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Guest
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I don`t mean to discourage any vanilla enthusiasts, but in Cook`s Illustrated Nov/Dec issue, they had an article on vanilla. After a number of tests, they concluded artificial vanilla yielded better results. Apparently the aftificial "vanillin" won the hearts of chefs and novices alike. Makes me wonder about all that money I spent on expensive vanilla...
I haven`t agreed with everything these guys have to say (recipes, taste tests, comsumer products etc.), but usually they are in the know and I have to agree with them this time.
But vanilla beans are the real thing, who can deny that? And if my pocket book would allow it I would go buy some right now and make creme brulee. yum!
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