I have a customer who wants a "vanilla bean" flavored cake. I've never used vanilla beans before, just thought they probably weren't worth the expense. But, since she is asking directly, can you give me some tips? Just scrape the bean in the batter? How much is equivalent to vanilla extract? I am pretty sure she asked for "vanilla bean" frosting before, and I just used vanilla extract like usual, and she was happy with it, but since it's in the cake this time, maybe she wants to see the flecks?
Another vote for the vanilla bean paste...love that stuff!
I never knew there were other options. Where would I buy the paste? Does it have the black flecks in it?
Yes, it does have the flecks in it. Here it is on Amazon, but I can find it cheaper locally (at Sur la Table or Williams Sonoma) https://www.amazon.com/Nielsen-Massey-Madagascar-Bourbon-Vanilla/dp/B003L259AU?th=1
depends on where you look -- i've read that one inch of scraped vanilla bean equals a teaspoon and i've read that two inches equals a teaspoon -- not very exact --
but dang the price of vanilla extract is up ten bucks over usual -- agghghghghg -- musta hada bad orchid crop -- maybe some bad weather in madagascar -- it's grown elsewhere too -- but in the past what happens in madagascar permeates the world price of vanilla --
i keep getting caught in a captcha gotcha and it won't let me post even though i check all the boxes -- wah wah
i think it's because i had to copy my post from earlier because it would not go through -- now when i try to paste it in it goes to a captcha that errors out -- i'll try it again...
I buy vanilla beans off the internet at beanilla.com or vanillaproducts.com and make my own vanilla. I've made various types - Mexican, madagascar, tongan and bourbon - and I've purchased the paste from vanillafromtahiti.com. Don't remember the price and it's been awhile since I've purchased from them because what I bought made a lot of vanilla extract. I've given some to my family members as stocking stuffers at Christmas and I still have quite a few bottles. Right now I'm also trying homemade lemon extract. I got the recipe on line some where and thought I'd give it a go as well. My homemade extract has the black specks in it.
gerle --- so cool -- i made vanilla products for kids for christmas -- and i made limoncello but i hated it -- i'm not really a drinker but the kids et al liked it (?)
but it's fun to 'make groceries' like this -- does make a nice thoughtful gift -- i thought about doing eggnog last year but that didn't happen -- i would gain weight from it -- bad move ha!
i like to do fruit heavy items -- like chocolate covered strawberrries, mini apple pies, etc.
anyway ~~
I always use vanilla bean paste instead of vanilla. Unless I need fake-clear vanilla for white buttercream. If you just want to try it look for a small bottle in home goods/marshalls/tjmaxx But I get a large one thru Amazon and its reasonably priced. I use it as an equal swap for regular vanilla. Does it taste better because you can see the flecks? I go with YES lol!
Theresa
K8memphis...I've made lemoncello, but didn't taste it because I also don't drink and it didn't appeal to me. My kids loved it, however. I think what got me to make it first off was because I had an abundance of lemons on our tree that year and was trying to find ways to use the lemons and not just have them fall on the ground and rot. Happened again this year, so now I'm trying preserved lemons and see how that works out. I've got a freezer full of juice and zest, so don't need any of that!
Thanks for all of the replies, I am learning a lot and can't wait to try it!
gerle -- how do you store your lemon zest
thank you
There've been blind taste tests comparing baked products made with premium Nielsen-Massey vs mid grade real vanilla, vs artificial. The results don't really seem to justify the expense for the premium unless you're making something like vanilla custard or other products where the vanilla doesn't get hot. Especially with cookies, it seems, artificial vanilla flavor might even come out ahead.
In buttercream, I think premium butter (like Land o'lakes premium) might be more helpful than expensive vanilla.
With ice cream, some brands have both vanilla and vanilla bean, and I've noticed that the vanilla bean tends to have a more pronounced vanilla flavor, but I don't think it's because of the specks. I think it's that way by design. The manufacturer thinks that people opting for vanilla bean are looking for "extra" vanilla flavor.
K8memphis, I take the lemon zest, measure it into 1 tablespoon portions, and wrap it really tight in some plastic wrap, then I take all the little wrapped portions and put them in a ziploc bag, which gets double bagged actually. So far I have had no problem whatsoever with the zest turning brown or losing it's color, and it maintains it's lemon flavor.
thank you gerle -- good/great to know!
i'll get oranges to eat or lemons to juice and i feel bad about not harvesting the zest -- now i have a good way to save it -- thank you so much!
I used to buy the huge bottle of Nielsen-Massey vanilla paste. When I need to restock sometime late last year or early this year, the price has doubled. I'm thinking bad harvest too!
Quote by @-K8memphis on 4 Mar 2017 , 9:18am
depends on where you look -- i've read that one inch of scraped vanilla bean equals a teaspoon and i've read that two inches equals a teaspoon -- not very exact --
but dang the price of vanilla extract is up ten bucks over usual -- agghghghghg -- musta hada bad orchid crop -- maybe some bad weather in madagascar -- it's grown elsewhere too -- but in the past what happens in madagascar permeates the world price of vanilla --
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