Premium Bourbon Vanilla Beans for $7.95 Shipped

wow
fantastic offer
especially with the free shipping.
i just placed one order, hopefully they are great and the offer will still be around and I can buy some more.
 
I make an eggless pudding (Panna Cotta) that is great, and it needs lots of vanilla, but I've been using real vanilla extract. The recipe says that you can use a vanilla bean, but how in the world do you USE this ugly looking bean in a recipe?

DGJ
 
you can shave it, or crack it open and use the little black beans inside, or soak it in things to release it's flavor. I'm not sure if those are the most efficient use or not but that what I have seen.
 
The best way is a combination of the above. Take your paring knife and slice off a very thin edge most of the length of the bean and open it up. Scrape out all the goo inside and whip that into your cream mixture. Then while you scald it, have the bean part in there too. After scalding remove the bean pieces and voila.

(Im of course assuming that you scald the cream mixture.. If you dont, then I suggest heating a small amount of the mixture with the bean in it and then mix that in with the rest of your mixture.)
 
The way LiveSquid said is the best way to use them.
the other thing you can also do, after you've finished using it like that, let the bean part dry, and put it in a jar with sugar.
The sugar picks up the vanilla taste and becomes super good.
 
auryn said:
The way LiveSquid said is the best way to use them.
the other thing you can also do, after you've finished using it like that, let the bean part dry, and put it in a jar with sugar.
The sugar picks up the vanilla taste and becomes super good.
Click to expand...

mmmmmm!
Then take this sugar (preferably brown) and toss it with fresh grated coconut. toast in the oven on a cookie sheet until crispy.
use as a streusel like topping or as a tasty snack!


mmmmmmm!

:bigok:

now i'm getting hungry!
 
i took 4 pounds of 'em back when i was in culinary school :rofl:

good deal though.
 
vanilla

I just learned it this weekend in my pastry class, the flavor comes not from the little seeds inside but from the oils on the inside. You can do the following: without cutting it, use the entire bean to flavor whatever filling you are making (i made poached pears), once done, take the bean out and you can put it in with sugar (as suggested above), or you can put it in 8 oz of grain alcohol or a very basic vodka, in a glass jar & leave in your cabinet (NOT the fridge) for 4 months, yes, 4 months! When it's done, you'll have your own vanilla extract.
 
Its true that the essential oils are a large part of the flavoring but to say that flavor doesnt come from the content of the bean is not accurate.
 
A stronger aroma may be attained if the beans are split in two; exposing greater surface area of the bean to the liquid. In this case, the innards of the beans (the seeds), consisting of flavorless tiny black grains, are mixed into the preparation. Natural vanilla gives a brownish to yellowish colour to preparations, depending on concentration.

read more here if you want: http://en.wikipedia.org/wiki/Vanilla
 
No need to get testy, sheesh.

There is more content inside the pod than just seeds. I am not saying the seeds are the flavor source, just that the oils arent the only source.

Similarly, zested citrus releases more oils, but zest and oils are not the only methods of getting to the citrus flavor. And yes, I know that vanilla beans dont have juice.
 
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