Vanilla may refer to either the bean / pod of specific types of orchids, or flavoring derived from those pods. Use this tag for questions about selecting, identifying, storing, preparing, replacing or cooking with vanilla as a star ingredient. Questions about dishes which include vanilla, but are ...

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3
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1answer
49 views

Vanilla fudge attempts turn into caramel

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 whenever I go with a very simple recipe: ...
1
vote
2answers
315 views

When to add vanilla beans to a sauce?

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 with ground vanilla beans. At what stage ...
2
votes
1answer
546 views

What does natural vanilla extract smell like?

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 vanilla so far and they smell really ...
-2
votes
1answer
107 views

Is vanilla a flavour or just absence of flavour?

My question is specific about ice-creams but more details are welcome.
2
votes
2answers
222 views

How do I infuse cappuccino with real vanilla bean during brew?

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 get some real vanilla beans (a rather ...
2
votes
1answer
165 views

Why do recipes call for the vanilla to be added last?

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 vanilla doesn't even contain alcohol. ...
4
votes
2answers
15k views

Vanilla extract vs. Vanilla powder

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 it with powder, and what is the ...
4
votes
1answer
17k views

What is the equivelant of 1 teaspoon of vanilla extract in Organic Vanilla Bean Paste, is it teaspoon for teaspoon?

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 same i.e. 1 teaspoon vanilla extract = 1 ...
6
votes
1answer
3k views

Vanilla Extract Vodka Quality

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 shelf for the next few years, I want to ...
6
votes
2answers
5k views

What type of rum to use when making vanilla extract?

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 should be used, white or dark rum, and is ...
4
votes
1answer
166 views

What is a moist vanilla 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 1 moist vanilla bean, preferably ...
5
votes
2answers
953 views

Flavour espresso with vanilla without adding sugar or other sweetener?

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 beans but how would I get the vanilla ...
1
vote
3answers
5k views

How can I make a vanilla ganache which does not taste of white chocolate?

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 their vanilla macaron as it doesn't taste ...
3
votes
2answers
190 views

Is there really a difference by throwing the vanilla pod in as well?

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 ...
4
votes
2answers
189 views

How can I save this vanilla extract?

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 I did was (after sterilizing it) ...
3
votes
1answer
572 views

Can vanilla pods be blended into a paste?

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 vanilla pastes for sale but they seem to ...
7
votes
1answer
718 views

What makes bourbon a decent substitute for vanilla?

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 ...
2
votes
1answer
639 views

What is the acceptable vanilla:vodka range for homemade vanilla extract?

I am extremely bad at getting the seeds out of my vanilla beans. So I started putting the "used" beans (which still have at least 1/3 of their seeds) in a small jar with some vodka, and using the ...
2
votes
2answers
2k views

When can artificial vanilla extract be used in place of real vanilla extract?

There's another question about the difference between artificial and real vanilla extract, saying people can tell the difference, but perhaps not in baked goods. The labeling can also be confusing. ...
5
votes
5answers
1k views

Does vanilla really bring out the flavour of other foods?

I can't count the times I have heard that vanilla brings out the flavour of other foods. For example it "makes chocolate taste more chocolatey," etc... I have also heard that it's the only spice that ...
8
votes
4answers
10k views

What is the difference between “vanilla” and “Mexican vanilla”

Some ice cream around here is marketed as the flavor "Mexican vanilla". It seems sweeter and has obvious vanilla seeds (or something that looks similar). Is there a type of vanilla pod that is ...
6
votes
3answers
1k views

How long will a vanilla bean stay potent?

I am in the habit of using vanilla extract but I would like to start using whole beans sometimes. They are expensive and if I buy them online I will have to have some on hand rather than buying them ...
3
votes
4answers
1k views

How can I make a stable olive oil and vanilla ganache?

I've just made some vanilla macaron shells that I plan to fill with an olive oil and vanilla ganache. How should I go about doing this? Should I just make it like a regular ganache or will it just ...
6
votes
2answers
827 views

How to compare the strength of commercial natural vanilla extracts?

Vanilla extracts usually don't give details on the content of vanilla. Only the main ingredients are listed in descending order of concentration. On the Kirkland brand I saw a figure of 2000ppm ...
3
votes
4answers
2k views

How to substitute vodka in home-made vanilla extract?

I came across this recipe for making my own vanilla extract. However, the vodka in my country isn't very cheap. So, I would like to replace it with a cheaper alternative. We discussed this in the ...
2
votes
1answer
654 views

How to extract the most flavor out of vanilla beans?

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 ...
1
vote
5answers
5k views

What should I do with too-dry vanilla beans?

A few weeks ago, I bought a few vanilla beans to make mint ice cream. I only needed one, so I put the other bean back into the glass container it came in. Today, I was having a hard time using the ...
6
votes
3answers
12k views

What does vanilla extract add to a recipe?

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 ...
7
votes
1answer
348 views

Why non-flavored variant is usually vanilla?

Usually the "flavorless" version of various desserts or drinks is in fact vanilla flavored -- why not leaving the product just as it is, especially when the "flavoured" versions usually don't contain ...
1
vote
1answer
530 views

How do I make the filling in pain aux raisins / danish pastry

I'm making pain aux raisin, but would like some help making the jelly like filling that goes in between. The recipe here describes the filling as frangipane, yet when I make it, it is not as jelly ...
5
votes
2answers
197 views

Safe to use some vanilla pods that have been fished out of another recipe?

I have used some vanilla pods that I bought on a farm in Mauritius to make crème anglaise. Because the pods are a bit special, I have fished them out of the cream and left them to dry. They smell as ...
7
votes
1answer
2k views

How can vanilla essence and vanilla extract be used interchangeably?

This question has answers which explain the difference between vanilla essence and vanilla extract, and which tell you when you may want one over the other - if I am correct in thinking that "vanilla ...
3
votes
1answer
289 views

How do I make vanilla sauce without air bubbles?

Yesterday I made vanilla sauce to go with an apple pie. I used about 2 dl milk, 3 egg yolks and some sugar. I whisked it in a double boiler maybe too vigourously, because there were tiny bubbles of ...
6
votes
4answers
519 views

Can I filter out vanilla bean seeds?

When I scrape out the seeds out of my vanilla beans and simmer them with milk or incorporate them into batter, they always leave little tell-tale black dots in the finished product. Is it possible to ...
3
votes
6answers
363 views

Is it easy to make my own Vanilla Sugar?

Some background: We had some visitors from Austria recently and they wanted to make a cake. The cake called for a couple of ingredients not terribly easily obtainable locally and which I am not too ...
11
votes
5answers
20k views

What is the functional difference between imitation vanilla and true vanilla extract?

When baking or using vanilla, most recipes call for vanilla extract. In the supermarket you can find imitation vanilla flavoring for less money. Obviously the imitation is meant to be as close to the ...