Making Vanilla
- Thread starter nuzzmark
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
GotGarlic
Chef Extraordinaire
I meant for vanilla beans.
thegrindre
Assistant Cook
I have a few so this isn't needed right now. It was just a link to the best beans I've ever purchased.Lower right corner... Availability: Out of stock
CD
They won't be out for ever you know.
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GotGarlic
Chef Extraordinaire
I got mine from Vanilla Products USA through Amazon. They're delicious and smell amazing. Amazon has them in stock.
Andy M.
Certified Pretend Chef
I came across this article on vanilla and thought it was informative.
https://www.epicurious.com/ingredients/how-to-buy-and-store-vanilla-beans-extract-article
https://www.epicurious.com/ingredients/how-to-buy-and-store-vanilla-beans-extract-article
jennyema
Chef Extraordinaire
I bought some beans when I was in Tahiti. Not my favorite, as they rae a bit floral. But they make ok vanilla extract.
GotGarlic
Chef Extraordinaire
Here you go.
thegrindre
Assistant Cook
I very much dislike floral flavor in my vanilla extract and the reason why I don't buy Tahitian.
I've found that the Madagascar Bourbon beans are my favorite. They are loaded with vanilla flavor without any floral taste.
Mad Cook
Master Chef
And the baking of the cookies probably burns off the minute amount of vodka.
jennyema
Chef Extraordinaire
It doesn't...
But the amount is so incredibly miniscule that it likely doesn't matter.
blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 7,238
Old thread but worth reading.
2+ years ago I bought vanilla (very expensive) and filled 4 quart jars with vodka and sliced open vanilla beans. It does get darker if you slice open the beans than if you leave them whole. I don't remember how much vanilla I bought but it was taking a long time to get color/flavor so i bought more and added it to the jars more than a year ago.
I've started using it and it's very nice. I tend to use more because I have more so I'm not stingy with it in recipes.
I was under the impression it needed to be aged for 2 years, but some say it can be done in a month.
Anyone else making vanilla lately?
2+ years ago I bought vanilla (very expensive) and filled 4 quart jars with vodka and sliced open vanilla beans. It does get darker if you slice open the beans than if you leave them whole. I don't remember how much vanilla I bought but it was taking a long time to get color/flavor so i bought more and added it to the jars more than a year ago.
I've started using it and it's very nice. I tend to use more because I have more so I'm not stingy with it in recipes.
I was under the impression it needed to be aged for 2 years, but some say it can be done in a month.
Anyone else making vanilla lately?
When I make it, it takes about three months, with gentle agitation at least weekly (I did it almost daily). Keep in a dark pantry or cabinet.
Like you, I slice my beans down the middle to expose the "pulp" inside.
I didn't make any last autumn. My mom doesn't bake, anymore, and my sister and I have plenty from 2022. It does keep changing over that long, but not much, as far as I can taste in a batch of cookies. Not enough that I'd intentionally age every batch of extract for two years.
CD
Aunt Bea
Master Chef
These days I don’t use enough to bother.
I like to use a fifth of dark rum or bourbon with two or three vanilla beans that have been split lengthwise.
I like to use a fifth of dark rum or bourbon with two or three vanilla beans that have been split lengthwise.
Bucket List #612
jennyema
Chef Extraordinaire
I made vanilla-infused bourbon to drink but then didn’t drink much of it, so 3 years later it’s vanilla extract. But it still tastes like bourbon, so you have to be careful what you use it in.
blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 7,238
Good to know that it may not change much or benefit from long aging.
Aunt Bea
Master Chef
Aunt Bea
Master Chef
The mention of ‘floral notes’ in vanilla reminded me of fiori di sicilia.
The old Italian bakeries used this type of flavoring in white cakes, half moon cookies, etc…
They may have made their own concoctions using citrus skins or juice and vanilla extract.
www.kingarthurbaking.com
The old Italian bakeries used this type of flavoring in white cakes, half moon cookies, etc…
They may have made their own concoctions using citrus skins or juice and vanilla extract.
Fiori di Sicilia is the flavor of spring
This potent ingredient, which translates to "flowers of Sicily," gives a burst of Italian sunshine to everything it touches. Here's how to bake with it.
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