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vanilla extract
http://cookaholics.org/viewtopic.php?f=14&t=1516		 Page 4 of 4
Author:  beccaporter [ Thu Aug 23, 2012 2:44 pm ]
Post subject:  Re: vanilla extract
So should I do a straight batch of each or add a Tahition bean in my Madagascar batches?
Author:  Tatoosh [ Thu Aug 23, 2012 10:35 pm ]
Post subject:  Re: vanilla extract
I'd make extract from them individually, Madagascar in one bottle(s), Tahitian in another. You can always mix the extracts later if you want a bit of both. Don't forget to use them as beans too! As much as I like our extract, I like the beans better. I always go for the beans when I make ice cream or anything that vanilla beans will infuse into easily.
Author:  beccaporter [ Fri Aug 24, 2012 5:32 am ]
Post subject:  Re: vanilla extract
Oh yeah! I love Jeni's vanilla ice cream. It calls for a Ugandan bean, but I haven't found a good place to buy those. I love just squeezing the seeds out of the plumped pods. It is much easier than splitting/scraping.
Author:  jeanf [ Fri Aug 24, 2012 9:23 am ]
Post subject:  Re: vanilla extract
jeanf wrote:
Mine is 100% madagascar (chef quality beans from saffron.com)

Correction, mine is the Tahitian beans. I just went and looked at my email order from last year. It smell good and just like the extract I've been buying.
Author:  ldkelley [ Fri Aug 24, 2012 2:48 pm ]
Post subject:  Re: vanilla extract
So what do you use Vanilla paste for? I have a small unopened bottle from Trader Joes, but I keep passing it up as I am not completely sure what to do with it.
Author:  marygott [ Sat Aug 25, 2012 1:25 am ]
Post subject:  Re: vanilla extract
Just use it like extract, measure for measure. I can get it more easily here than extract. I like it, it is very fresh and you get the little seeds. It also has no alcohol and I like that in things that are uncooked.

Mary
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