Buying vanilla beans is a cooking luxury. Mexican, Tahitian and Madagascar Bourbon vanilla beans are soft, shiny and oily, with a rich flavor that permeates every grill and dish. Make sure you use the vanilla rind to flavor your favorite drinks and dishes, even after you've harvested the tiny vanilla beans for cooking.
Step
Method 1 of 3: Separating the Vanilla Beans
Step 1. Lay the vanilla beans on a clean, dry cutting board
Twist the end of the vanilla bean to the top of the board.
Step 2. Grasp the top of the vanilla bean with your non-dominant hand
Hold the sharp knife with your other hand.
Step 3. Split the vanilla rind, with a long tear in the middle
Cut only the middle of the vanilla bean, don't cut it all the way through. You should be able to access the small solid seed in the center.
Step 4. Do it slowly
If the slicing stops, rearrange your knife in the previous cut, then continue.
Step 5. Peel the two sides of the vanilla bean against the blunt side of a knife
Do not use the sharp side, as the vanilla beans should not be cut further.
Step 6. Find the smallest spoon and small container
Remove the seeds from the skin by pressing the bottom of the spoon into the seeds. Store in a jar, then repeat on the other side of the skin.
Step 7. Save the vanilla rind when all the seeds have been removed
You can use the seeds for cooking cakes and the skins for flavoring.
Method 2 of 3: Cooking Cake with Vanilla Seeds
Step 1. Add vanilla bean instead of vanilla extract to cake recipe
However, you should add the vanilla as you beat the butter, to make sure the vanilla beans are fully incorporated into the mixture. They will clump together and clump if you add them later.
Step 2. Mix the sugar and vanilla beans together in more complex recipes
You may have to use your hands to mix well. Then, mix the sugar and vanilla into the recipe when sugar is usually added.
Try this method on sables and other cakes
Step 3. Make vanilla extract for cake cooking or as a gift
Choose vodka, rum, brandy or bourbon with 40% alcohol. Put 3-5 pieces of vanilla bean in 237ml of alcohol for one month, then use as you normally would with vanilla extract. Cut the vanilla into small pieces if you are using a small jar. Otherwise, you can add vanilla halves in long shapes.
- You can use Class B vanilla beans instead of Class A to save money but still get the rich taste.
- This is a good use for vanilla beans that have dried a little and may no longer be fresh.
Method 3 of 3: Flavoring with Vanilla Seeds
Step 1. Add fresh vanilla rind to a liter of milk and heat it in a saucepan
You can also add it to chai, pudding or agar recipes for a richer vanilla flavor. The flavor of the vanilla rind will seep into the milk.
Step 2. Dry the vanilla rind
Hang it with tacks on the kitchen shelf or in the basement.
Step 3. Store the vanilla pods in a jar or bag
Fill it with sugar and bulk. After a few days, the vanilla flavor will seep into the sugar.
Step 4. Add a small piece of dry vanilla rind to the coffee grinder when you make your morning coffee
The coffee beans will mix with the vanilla to add a little flavor.
Step 5. Keep half your vanilla intact and don't take the seeds
Add it to your jam mix. Bring to a boil and heat as you normally would when cooking jam.
Discard the vanilla before you store the mixed jam mixture
Step 6. Strain the vanilla pods with any liquid mixture
If the recipe says to ditch the vanilla, strain it, rinse and pat dry. Then, grind and mix with vanilla for vanilla confectionery.
Step 7. Make vanilla custard and then put it in the ice cream maker to make vanilla ice cream
Add half the vanilla to the milk while heating it on the stove. Discard the vanilla before you put it in the ice cream maker.
