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Tips needed for homemade vanilla extract
Going to make my first batch of homemade vanilla extract -2 fold- very
shortly using organic vanilla beans & wondering if anyone who is a master of this has tips or even their recipe they wouldn't mind giving out. Only thing I am worried about is should I be concerned with toxins or spoilage like with making homemade garlic flavored oils? Thank You Type 2 Diabetic |
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"ms. tonya" > wrote in message ... > Going to make my first batch of homemade vanilla extract -2 fold- very > shortly using organic vanilla beans & wondering if anyone who is a > master of this has tips or even their recipe they wouldn't mind giving > out. > Only thing I am worried about is should I be concerned with toxins or > spoilage like with making homemade garlic flavored oils? > Thank You > Type 2 Diabetic > There's no need to worry about spoilage unless you're adding nontraditional ingredients to it (like meat). Vanilla beans don't spoil (at least not that I know of), and adding them to alcohol only makes them last longer. Store it in the cupboard. Recipes are all over the place online. I persoanlly think some of them are too weak - not enough beans to liquid - but you can also strengthen the potion by letting it ride longer. Be sure to chop up the beans so the insides touch the alcohol. Keep a master jar and refresh it by adding new beans and alcohol in the ensuing months, years, etc. -T |
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ms. tonya wrote: > Going to make my first batch of homemade vanilla extract -2 fold- very > shortly using organic vanilla beans & wondering if anyone who is a > master of this has tips or even their recipe they wouldn't mind giving > out. If they're good quality fresh beans and you intend to use the resultant extract in a way that it will be subjected to high temperatures such as in baked goods, then you are wasting your vanilla beans. Use your beans for something not subjected to high temperatures, like ice cream... for anything heated past boiling use vanilla flavoring, not even extract. Modern vanilla flavoring is indistinguishable by humans from even the most expensive extract if it will be subjected to high temperatures. Save your real vanilla for desserts, like puddings, ice cream, whipped cream, frostings, etc., not for cakes, cookies, or anything where it will be cooked. Sheldon |
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"Sheldon" > wrote in message oups.com... > > Save your real vanilla for desserts, like puddings, ice > cream, whipped cream, frostings, etc., not for cakes, cookies, or > anything where it will be cooked. > > Sheldon > uncooked pudding must be one of your famous secret techniques |
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LOW IQ Paddy Douch Bag wrote: > > "Sheldon" wrote: > > Save your real vanilla for desserts, like puddings, ice > > cream, whipped cream, frostings, etc., not for cakes, cookies, or > > anything where it will be cooked. > > uncooked pudding must be one of your famous secret techniques Actually it is. Yer supposed to add the 'nilla AFTER the pudding is cooked, and AFTER it has cooled a bit... only a ****ing pinheaded imbecile wiseass know-nothing douch bag like you, a scuzzy smelly irish ****, who has never cooked anything but stolen potatoes, would boil the crap out of the vanilla. Sheldon |
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"Sheldon" > wrote in message oups.com... > > LOW IQ Paddy Douch Bag wrote: >> >> "Sheldon" wrote: >> > Save your real vanilla for desserts, like puddings, ice >> > cream, whipped cream, frostings, etc., not for cakes, cookies, or >> > anything where it will be cooked. >> >> uncooked pudding must be one of your famous secret techniques > > Actually it is. > > Yer supposed to add the 'nilla AFTER the pudding is cooked, and AFTER > it has cooled a bit... only a ****ing pinheaded imbecile wiseass > know-nothing douch bag like you, a scuzzy smelly irish ****, who has > never cooked anything but stolen potatoes, would boil the crap out of > the vanilla. > > Sheldon > mmmmmmmmmm...boiled pudding.......yet another secret |
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Paddy wrote: > "Sheldon" > wrote in message > oups.com... > > > > LOW IQ Paddy Douch Bag wrote: > >> > >> "Sheldon" wrote: > >> > Save your real vanilla for desserts, like puddings, ice > >> > cream, whipped cream, frostings, etc., not for cakes, cookies, or > >> > anything where it will be cooked. > >> > >> uncooked pudding must be one of your famous secret techniques > > > > Actually it is. > > > > Yer supposed to add the 'nilla AFTER the pudding is cooked, and AFTER > > it has cooled a bit... only a ****ing pinheaded imbecile wiseass > > know-nothing douch bag like you, a scuzzy smelly irish ****, who has > > never cooked anything but stolen potatoes, would boil the crap out of > > the vanilla. > > > > Sheldon > > > > > mmmmmmmmmm...boiled pudding.......yet another secret You're very, very young, only know instant pudding out of a box. |
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"Sheldon" > wrote in message oups.com... > > Paddy wrote: >> "Sheldon" > wrote in message >> oups.com... >> > >> > LOW IQ Paddy Douch Bag wrote: >> >> >> >> "Sheldon" wrote: >> >> > Save your real vanilla for desserts, like puddings, ice >> >> > cream, whipped cream, frostings, etc., not for cakes, cookies, > or >> >> > anything where it will be cooked. >> >> >> >> uncooked pudding must be one of your famous secret techniques >> > >> > Actually it is. >> > >> > Yer supposed to add the 'nilla AFTER the pudding is cooked, and > AFTER >> > it has cooled a bit... only a ****ing pinheaded imbecile wiseass >> > know-nothing douch bag like you, a scuzzy smelly irish ****, who > has >> > never cooked anything but stolen potatoes, would boil the crap out > of >> > the vanilla. >> > >> > Sheldon >> > >> >> >> mmmmmmmmmm...boiled pudding.......yet another secret > > You're very, very young, only know instant pudding out of a box. > I'm old enough to know that pudding is cooked slowly and not boiled and making vanilla ice cream calls for vanilla beans to be "rendered" of their flavor in scalded milk |
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Paddy wrote:
> > > You're very, very young, only know instant pudding out of a box. > > > > I'm old enough to know that pudding is cooked slowly and not boiled and > making vanilla ice cream calls for vanilla beans to be "rendered" of their > flavor in scalded milk LOL You obviously know a lot more than our obnoxious self proclaimed expert. :-) Pudding and ice cream are labours of love, slowly cooked and constantly stirred. |
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Sheldon replied to Paddy:
>> uncooked pudding must be one of your famous secret techniques > > Actually it is. > > Yer supposed to add the 'nilla AFTER the pudding is cooked, and AFTER > it has cooled a bit... [I snipped Sheldon's typical splenetic racist misogynist commentary. I'm sure he'll be more civil once he takes his Viagra and masturbates.] Sheldon is correct in this; if you're making a vanilla pudding using vanilla extract, the extract should be added at the time he states. But you're better off making vanilla pudding using actual vanilla beans, and cooking those beans with the pudding. More specifically, you should slit the beans, scrape out the pulp, and add both the bean husks and the pulp to the pudding when you start to cook it. At the end of cooking, fish the bean husks out. Bob |
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In article .com>,
"Sheldon" > wrote: > ms. tonya wrote: > > Going to make my first batch of homemade vanilla extract -2 fold- > very > > shortly using organic vanilla beans & wondering if anyone who is a > > master of this has tips or even their recipe they wouldn't mind > giving > > out. > > If they're good quality fresh beans and you intend to use the resultant > extract in a way that it will be subjected to high temperatures such as > in baked goods, then you are wasting your vanilla beans. Use your > beans for something not subjected to high temperatures, like ice > cream... for anything heated past boiling use vanilla flavoring, not > even extract. Modern vanilla flavoring is indistinguishable by humans > from even the most expensive extract if it will be subjected to high > temperatures. Save your real vanilla for desserts, like puddings, ice > cream, whipped cream, frostings, etc., not for cakes, cookies, or > anything where it will be cooked. > > Sheldon > <shiver> Sorry babe, but there are many people, myself included, that CAN tell the difference between "real" vanilla extract vs. the fake stuff. I can't stand the fake stuff! There are a lot of dessert chefs that I've seen on the cooking shows (especially the ones on the stuff done at the teaching schools) that don't use vanilla extract. They split the beans open and scrape them out, and use the mush that is inside of the beans for direct flavoring. I've never tried that, but I scored a number of fresh and inexpensive beans off of ebay that are residing in my refrigerator right now that I intend to try that with. ;-d -- K. Sprout the Mung Bean to reply... There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
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In article >,
"Bob" > wrote: > Sheldon replied to Paddy: > > >> uncooked pudding must be one of your famous secret techniques > > > > Actually it is. > > > > Yer supposed to add the 'nilla AFTER the pudding is cooked, and AFTER > > it has cooled a bit... > > [I snipped Sheldon's typical splenetic racist misogynist commentary. I'm > sure he'll be more civil once he takes his Viagra and masturbates.] This had me roflmao, thanks! ;-D Wonder how many folks will have to google the word "mysogynist"? Well done! > > Sheldon is correct in this; if you're making a vanilla pudding using vanilla > extract, the extract should be added at the time he states. I agreed with that also. Same goes for brandy, rum or tequila. > But you're > better off making vanilla pudding using actual vanilla beans, and cooking > those beans with the pudding. More specifically, you should slit the beans, > scrape out the pulp, and add both the bean husks and the pulp to the pudding > when you start to cook it. At the end of cooking, fish the bean husks out. > > Bob You add the husks too? Interesting. Most cooking shows I've seen just add the pulp and put the husks aside to make extract, or they will grind the husks prior to adding them rather than fishing them out. > > -- K. Sprout the Mung Bean to reply... There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
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Katra replied:
>> you should slit the beans, scrape out the pulp, and add both the bean >> husks and the pulp to the pudding when you start to cook it. At the >> end of cooking, fish the bean husks out. >> > You add the husks too? Interesting. > Most cooking shows I've seen just add the pulp and put the husks aside > to make extract, or they will grind the husks prior to adding them > rather than fishing them out. Might as well use the husks in the pudding, since they will add flavor to it. If you want to make vanilla extract, then you can do as you say. Or you can simply put the husks into a jar of sugar and shake the jar every once in a while; over time, the sugar will become vanilla-flavored. I'm curious as to what might be used to grind the husks. It seems that they'd be too damp and sticky to work well in a burr grinder, and they'd also be too sticky to work in a blender-type grinder. I thought a meat grinder mechanism would work, but you'd have to have a *lot* of vanilla beans to make that worthwhile, much more than I generally have on hand. Bob |
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In article >,
"Bob" > wrote: > Katra replied: > > >> you should slit the beans, scrape out the pulp, and add both the bean > >> husks and the pulp to the pudding when you start to cook it. At the > >> end of cooking, fish the bean husks out. > >> > > You add the husks too? Interesting. > > Most cooking shows I've seen just add the pulp and put the husks aside > > to make extract, or they will grind the husks prior to adding them > > rather than fishing them out. > > Might as well use the husks in the pudding, since they will add flavor to > it. If you want to make vanilla extract, then you can do as you say. Or you > can simply put the husks into a jar of sugar and shake the jar every once in > a while; over time, the sugar will become vanilla-flavored. > > I'm curious as to what might be used to grind the husks. It seems that > they'd be too damp and sticky to work well in a burr grinder, and they'd > also be too sticky to work in a blender-type grinder. I thought a meat > grinder mechanism would work, but you'd have to have a *lot* of vanilla > beans to make that worthwhile, much more than I generally have on hand. > > Bob > > Well, I "grind" fresh ginger in the food processor along with fresh rosemary and other fresh herbs. I just add enough liquid to it to get a good slurry going. I use whatever "flavored" liquid I plan to add to the final dish, even if it's just a little bit of liquid from the few canned ingredients I use, such as canned straw mushrooms. I imagine that you could add milk or cream, or even sugar water to a food processor with the vanilla husks to get them finely chopped? Then of course, there is mincing with a good old fashioned chef's knife. ;-) I've heard of making vanilla sugar the way you describe, but I've never tried it. How long does it take? -- K. Sprout the Mung Bean to reply... There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
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Katra wrote:
>> I'm curious as to what might be used to grind the husks. It seems that >> they'd be too damp and sticky to work well in a burr grinder, and they'd >> also be too sticky to work in a blender-type grinder. I thought a meat >> grinder mechanism would work, but you'd have to have a *lot* of vanilla >> beans to make that worthwhile, much more than I generally have on hand. >> > > Well, I "grind" fresh ginger in the food processor along with fresh > rosemary and other fresh herbs. > > I just add enough liquid to it to get a good slurry going. I use > whatever "flavored" liquid I plan to add to the final dish, even if it's > just a little bit of liquid from the few canned ingredients I use, such > as canned straw mushrooms. > > I imagine that you could add milk or cream, or even sugar water to a > food processor with the vanilla husks to get them finely chopped? > > Then of course, there is mincing with a good old fashioned chef's knife. > ;-) I tell you what: YOU try grinding vanilla beans that way and let me know how it works! I'm perfectly willing to believe you, just not willing to make the experiment first. :-) I've also processed ginger that way, but I think ginger is a lot less leathery and sticky than vanilla. > I've heard of making vanilla sugar the way you describe, but I've never > tried it. How long does it take? After a couple days, you can taste the difference, but it keeps gaining in flavor for at least a month. Bob |
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On Fri 01 Apr 2005 11:07:03p, Bob wrote in rec.food.cooking:
> Katra wrote: > >>> I'm curious as to what might be used to grind the husks. It seems that >>> they'd be too damp and sticky to work well in a burr grinder, and >>> they'd also be too sticky to work in a blender-type grinder. I thought >>> a meat grinder mechanism would work, but you'd have to have a *lot* of >>> vanilla beans to make that worthwhile, much more than I generally have >>> on hand. >>> >> >> Well, I "grind" fresh ginger in the food processor along with fresh >> rosemary and other fresh herbs. >> >> I just add enough liquid to it to get a good slurry going. I use >> whatever "flavored" liquid I plan to add to the final dish, even if >> it's just a little bit of liquid from the few canned ingredients I use, >> such as canned straw mushrooms. >> >> I imagine that you could add milk or cream, or even sugar water to a >> food processor with the vanilla husks to get them finely chopped? >> >> Then of course, there is mincing with a good old fashioned chef's >> knife. ;-) > > I tell you what: YOU try grinding vanilla beans that way and let me know > how it works! I'm perfectly willing to believe you, just not willing to > make the experiment first. :-) I've also processed ginger that way, but > I think ginger is a lot less leathery and sticky than vanilla. I find it works well if you put sections of the vanilla bean in with dry granulated sugar - no liquid. >> I've heard of making vanilla sugar the way you describe, but I've never >> tried it. How long does it take? It obviously depends on how much your grinding. At most, a very few minutes. > After a couple days, you can taste the difference, but it keeps gaining > in flavor for at least a month. > > Bob > > > -- Wayne Boatwright ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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In article >,
"Bob" > wrote: > Katra wrote: > > >> I'm curious as to what might be used to grind the husks. It seems that > >> they'd be too damp and sticky to work well in a burr grinder, and they'd > >> also be too sticky to work in a blender-type grinder. I thought a meat > >> grinder mechanism would work, but you'd have to have a *lot* of vanilla > >> beans to make that worthwhile, much more than I generally have on hand. > >> > > > > Well, I "grind" fresh ginger in the food processor along with fresh > > rosemary and other fresh herbs. > > > > I just add enough liquid to it to get a good slurry going. I use > > whatever "flavored" liquid I plan to add to the final dish, even if it's > > just a little bit of liquid from the few canned ingredients I use, such > > as canned straw mushrooms. > > > > I imagine that you could add milk or cream, or even sugar water to a > > food processor with the vanilla husks to get them finely chopped? > > > > Then of course, there is mincing with a good old fashioned chef's knife. > > ;-) > > I tell you what: YOU try grinding vanilla beans that way and let me know how > it works! I'm perfectly willing to believe you, just not willing to make the > experiment first. :-) I've also processed ginger that way, but I think > ginger is a lot less leathery and sticky than vanilla. <lol> Probably! I've got some vanilla beans on hand, but it's going to be awhile before I bake anything on _this_ particular diet, but I'll report when I do give it a shot. I might just try it with some cream to add to some plain vanilla ice cream. > > > > I've heard of making vanilla sugar the way you describe, but I've never > > tried it. How long does it take? > > After a couple days, you can taste the difference, but it keeps gaining in > flavor for at least a month. > > Bob Thanks! ;-) Oh, sad news (OT) Dad was listening to BBC just now and it appears that the Pope did indeed pass away today. I'd heard rumors off and on all day but was not sure if he was gone yet. Appears to be official now. How sad! > > -- K. Sprout the Mung Bean to reply... There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
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In article >,
Wayne Boatwright > wrote: > On Fri 01 Apr 2005 11:07:03p, Bob wrote in rec.food.cooking: > > > Katra wrote: > > > >>> I'm curious as to what might be used to grind the husks. It seems that > >>> they'd be too damp and sticky to work well in a burr grinder, and > >>> they'd also be too sticky to work in a blender-type grinder. I thought > >>> a meat grinder mechanism would work, but you'd have to have a *lot* of > >>> vanilla beans to make that worthwhile, much more than I generally have > >>> on hand. > >>> > >> > >> Well, I "grind" fresh ginger in the food processor along with fresh > >> rosemary and other fresh herbs. > >> > >> I just add enough liquid to it to get a good slurry going. I use > >> whatever "flavored" liquid I plan to add to the final dish, even if > >> it's just a little bit of liquid from the few canned ingredients I use, > >> such as canned straw mushrooms. > >> > >> I imagine that you could add milk or cream, or even sugar water to a > >> food processor with the vanilla husks to get them finely chopped? > >> > >> Then of course, there is mincing with a good old fashioned chef's > >> knife. ;-) > > > > I tell you what: YOU try grinding vanilla beans that way and let me know > > how it works! I'm perfectly willing to believe you, just not willing to > > make the experiment first. :-) I've also processed ginger that way, but > > I think ginger is a lot less leathery and sticky than vanilla. > > I find it works well if you put sections of the vanilla bean in with dry > granulated sugar - no liquid. > > >> I've heard of making vanilla sugar the way you describe, but I've never > >> tried it. How long does it take? > > It obviously depends on how much your grinding. At most, a very few > minutes. > Now that is a clever idea! The dry sugar would keep it from being sticky! -- K. Sprout the Mung Bean to reply... There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
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Katra wrote: > In article >, > Wayne Boatwright > wrote: > > > On Fri 01 Apr 2005 11:07:03p, Bob wrote in rec.food.cooking: > > > > > Katra wrote: > > > > > >>> I'm curious as to what might be used to grind the husks. It seems that > > >>> they'd be too damp and sticky to work well in a burr grinder, and > > >>> they'd also be too sticky to work in a blender-type grinder. I thought > > >>> a meat grinder mechanism would work, but you'd have to have a *lot* of > > >>> vanilla beans to make that worthwhile, much more than I generally have > > >>> on hand. > > >>> > > >> > > >> Well, I "grind" fresh ginger in the food processor along with fresh > > >> rosemary and other fresh herbs. > > >> > > >> I just add enough liquid to it to get a good slurry going. I use > > >> whatever "flavored" liquid I plan to add to the final dish, even if > > >> it's just a little bit of liquid from the few canned ingredients I use, > > >> such as canned straw mushrooms. > > >> > > >> I imagine that you could add milk or cream, or even sugar water to a > > >> food processor with the vanilla husks to get them finely chopped? > > >> > > >> Then of course, there is mincing with a good old fashioned chef's > > >> knife. ;-) > > > > > > I tell you what: YOU try grinding vanilla beans that way and let me know > > > how it works! I'm perfectly willing to believe you, just not willing to > > > make the experiment first. :-) I've also processed ginger that way, but > > > I think ginger is a lot less leathery and sticky than vanilla. > > > > I find it works well if you put sections of the vanilla bean in with dry > > granulated sugar - no liquid. > > > > >> I've heard of making vanilla sugar the way you describe, but I've never > > >> tried it. How long does it take? > > > > It obviously depends on how much your grinding. At most, a very few > > minutes. > > > > Now that is a clever idea! > The dry sugar would keep it from being sticky! Yeah, clever... and novel too... now that it's written why don't yoose copywrite vanilla sugar, right alongside cinnamon sugar. Sheldon |
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Katra wrote:
> In article .com>, > "Sheldon" > wrote: > > >>ms. tonya wrote: >> >>>Going to make my first batch of homemade vanilla extract -2 fold- >> >>very >> >>>shortly using organic vanilla beans & wondering if anyone who is a >>>master of this has tips or even their recipe they wouldn't mind >> >>giving >> >>>out. >> >>If they're good quality fresh beans and you intend to use the resultant >>extract in a way that it will be subjected to high temperatures such as >>in baked goods, then you are wasting your vanilla beans. Use your >>beans for something not subjected to high temperatures, like ice >>cream... for anything heated past boiling use vanilla flavoring, not >>even extract. Modern vanilla flavoring is indistinguishable by humans >>from even the most expensive extract if it will be subjected to high >>temperatures. Save your real vanilla for desserts, like puddings, ice >>cream, whipped cream, frostings, etc., not for cakes, cookies, or >>anything where it will be cooked. >> >>Sheldon >> > <shiver> Sorry babe, but there are many people, myself included, that > CAN tell the difference between "real" vanilla extract vs. the fake > stuff. I can't stand the fake stuff! Actually, there aren't very many people who can tell the difference between the various grades of extract or the synthetic flavorings. It's perhaps within the realm of possibility you're one, but a rather distinguished tasting panel put together by Cooks Illustrated came up with some surprising results. They preferred the imitation vanilla to the extract in everything tested. These were no rookies, but skilled professionals with developed palates. As usual, Sheldon is mostly full of crap when he pontificates about what gets cooked and what doesn't and how hot they get. "Past boiling..." Right. > There are a lot of dessert chefs that I've seen on the cooking shows > (especially the ones on the stuff done at the teaching schools) that > don't use vanilla extract. They split the beans open and scrape them > out, and use the mush that is inside of the beans for direct flavoring. There are just as many who will tell you that searing meat seals in the juices. Science is coming to the kitchen, but slowly. > I've never tried that, but I scored a number of fresh and inexpensive > beans off of ebay that are residing in my refrigerator right now that I > intend to try that with. ;-d If they're inexpensive, they're suspect. Vanilla and saffron keep changing places to be the most expensive flavoring agent. As for fresh, that's not what you want. You want dry, dark brown, almost crisp, obviously dessicated beans. They should be stored in a cool, dry place, not a fridge where they might get some condensation on them and grow molds. Pastorio |
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Sheldon wrote:
> Katra wrote: > >>In article >, >> Wayne Boatwright > wrote: >> >>>On Fri 01 Apr 2005 11:07:03p, Bob wrote in rec.food.cooking: >>> >>>>Katra wrote: >>>> >>>>>>I'm curious as to what might be used to grind the husks. It seems that >>>>>>they'd be too damp and sticky to work well in a burr grinder, and >>>>>>they'd also be too sticky to work in a blender-type grinder. I thought >>>>>>a meat grinder mechanism would work, but you'd have to have a *lot* of >>>>>>vanilla beans to make that worthwhile, much more than I generally have >>>>>>on hand. >>>>>> >>>>>Well, I "grind" fresh ginger in the food processor along with fresh >>>>>rosemary and other fresh herbs. >>>>> >>>>>I just add enough liquid to it to get a good slurry going. I use >>>>>whatever "flavored" liquid I plan to add to the final dish, even if >>>>>it's just a little bit of liquid from the few canned ingredients I use, >>>>>such as canned straw mushrooms. >>>>> >>>>>I imagine that you could add milk or cream, or even sugar water to a >>>>>food processor with the vanilla husks to get them finely chopped? >>>>>Then of course, there is mincing with a good old fashioned chef's >>>>>knife. ;-) >>>> >>>>I tell you what: YOU try grinding vanilla beans that way and let me know >>>>how it works! I'm perfectly willing to believe you, just not willing to >>>>make the experiment first. :-) I've also processed ginger that way, but >>>>I think ginger is a lot less leathery and sticky than vanilla. >>>I find it works well if you put sections of the vanilla bean in with dry >>>granulated sugar - no liquid. >>> >>>>>I've heard of making vanilla sugar the way you describe, but I've never >>>>>tried it. How long does it take? >>> >>>It obviously depends on how much your grinding. At most, a very few >>>minutes. >>> >>Now that is a clever idea! >>The dry sugar would keep it from being sticky! Scrape the inside of the pods very well to get out as much of the paste as possible - it should feel almost dry. When that's done, chop the pod into pieces, add the sugar (or flour or cornstarch or whatever dry ingredients seem appropriate) and whirl it in a processor or spice mill. Do it until the pieces are small enough to suit you. It can run from seconds to minutes. You'll have better results doing it with dry ingredients than wet. In water or milk, the pod pieces will just be pushed around through the liquid. They'll eventually be broken down a bit, but nothing like with the dry materials. There's more resistance to their being pushed, so they break down more quickly. > Yeah, clever... and novel too... now that it's written why don't yoose > copywrite vanilla sugar, right alongside cinnamon sugar. <LOL> Poor, sulky, intransigent Sheldon. Has to keep on and on about what he's so dead wrong about. Proven wrong, demonstrated to be wrong, refuted at every turn... so he takes little shots from the periphery... Poor, defeated Sheldon who *still* doesn't understand what copyright is and isn't. He can't seem to grasp that you don't have to *do* anything for copyright to accrue. It's automatic, like sunrise and Sheldon's vulgarity. Pastorio |
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In article >,
"Bob (this one)" > wrote: > Katra wrote: > > In article .com>, > > > Actually, there aren't very many people who can tell the difference I can. :-P There is just a certain "fake-ness" about fake vanilla! It's gross. Do you drink flavored coffee's? Can't STAND the damn things and even the smell of the vanilla flavored coffee brewing makes me nauseous! If I want vanilla in my coffee, I'll add some of the "real stuff" after it's brewed! The real extract just has that certain flavor. The fake stuff is just insidious. :-P > between the various grades of extract or the synthetic flavorings. It's > perhaps within the realm of possibility you're one, but a rather > distinguished tasting panel put together by Cooks Illustrated came up > with some surprising results. They preferred the imitation vanilla to > the extract in everything tested. These were no rookies, but skilled > professionals with developed palates. Ok, so, send me two unmarked vials in the mail. ;-) This e-mail works for me and I'll even pay for it. > > As usual, Sheldon is mostly full of crap when he pontificates about what > gets cooked and what doesn't and how hot they get. "Past boiling..." Right. <lol> > > > There are a lot of dessert chefs that I've seen on the cooking shows > > (especially the ones on the stuff done at the teaching schools) that > > don't use vanilla extract. They split the beans open and scrape them > > out, and use the mush that is inside of the beans for direct flavoring. > > There are just as many who will tell you that searing meat seals in the > juices. Science is coming to the kitchen, but slowly. So you feel that vanilla extract is just as good as pure vanilla pulp? > > > I've never tried that, but I scored a number of fresh and inexpensive > > beans off of ebay that are residing in my refrigerator right now that I > > intend to try that with. ;-d > > If they're inexpensive, they're suspect. Vanilla and saffron keep > changing places to be the most expensive flavoring agent. As for fresh, > that's not what you want. You want dry, dark brown, almost crisp, > obviously dessicated beans. They should be stored in a cool, dry place, > not a fridge where they might get some condensation on them and grow molds. Sorry, I mis-spoke myself. These look like long slender raisins and are currently residing in a closed glass spice jar in the 'frige. Guess I should take them out of there. ;-) > > Pastorio -- K. Sprout the Mung Bean to reply... There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
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