I tried making my own vanilla extract a few months ago. Normally, it should be pretty dark (almost black). Mine isn't, as you can see: (full-size image) What
Recipes with milk and/or cream (panna cotta, ice cream, pastry cream, ...) often ask for the seeds of a vanilla pod (in Europe at least). A fair proportion of t
As recipes using vanilla seeds often request the pod to be chucked in the pot, I'm thinking there must be no unappealing flavors in the pod itself. I've seen v
I've been baking for quite a while, but now have started venturing myself onto the chocolate world. I'm very very intrigued by Laduree's vanilla ganache on thei
I've always thought that vanilla and espresso would be a good combination but the problem is: I don't take sugar! I understand one can buy coffee flavoured bean
I'm trying to make a vanilla syrup for some flavored coffees, and the recipe I have calls for: 2 1/2 cups water 2 cups white sugar 3/4 cup brown sugar
My mom just bought me some vanilla beans from Tahiti and said that the person she bought them from suggested using rum to make an extract. What type of rum shou
Most of the recipes and guides I have read for making vanilla extract say to use cheap vodka or whatever is available; however, if I am going to have it on my s
I would like to start using Vanilla bean paste in some of my recipes. I usually use Madagascar Bourbon Vanilla extract and wondered if the measurement was the s
What is the difference among the vanilla extract and the powdered vanilla? When I'm making a certain recipe if it required vanilla extract, is it ok to replace
In this case it is a banana cream pie, but also in candies. The simple argument I've heard is that the alcohol in it will boil off, but in my case my imitation
There's a question that touched on infusing espresso beans with vanilla flavor during roasting, I'm doing something a little different. Recently, I managed to g
I would like to make 'Mexican Vanilla' extract. I have used it for years and now would like to make it.
My question is specific about ice-creams but more details are welcome.
I bought a natural vanilla extract, but it had a strong aroma somewhat like spirit or what you get in almond essence? Is that normal? I've only used artificial
I would like to make a simple vanilla sauce for my cake. So far, my idea is to cook a sweet cream pudding (using a pudding mix from a bag), and then enrich it w
I am absolutely addicted to making my own candies and confections, and I just adore making all kinds of fudge and truffles. However, I seem to have this issue
Vanilla beans are quite expensive, and I can buy cheap vanillin ($0.3). So I'm wondering whether I can use vanillin instead of real vanilla for savory dishes:
Recipes for pralines, for fudge, even for hot cocoa say to add vanilla extract only after removing the dish from the heat. Why? Does that apply to artificial v
When/why would one use "vanilla sugar" instead of just plain sugar along with vanilla extract and/or beans/pods, particularly in recipes and baking? Is it just