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 those also mention to throw the pod in ...
In the accepted answer to this question, it was said that bourbon can make a half-decent substitute for vanilla. I fail to understand how because the primary flavor component is vanillin and as far as ...
Today I made creme brulee, which I'm not very familiar with but have done once or twice. The consistancy was fine, aswell as the caramelized sugar, but it had a very low taste of vanilla, even though ...
I have been cooking for a while and have noticed small amount of Vanilla extract needed in cakes, cookies, muffins, even a smoothie recipe. Often times I forget the Vanilla or don't have any. What ...