Vanilla bean use question...

[bercilakslady]

I just purchased a pound of vanilla beans for $20 plus shipping, and I'm planning to use it for making vanilla extract and sugar for gifts, as well as for my own cooking. My question comes from the prevalence of vanilla paste as a stronger flavored substitute for extract. Is it possible to make vanilla paste that will keep well? How would you do that? I expect that the keeping qualities of vanilla extract are due to the alcohol, so I'm not sure what the keeping qualities of vanilla beans ground to a paste with nothing added would be, or if that is a reasonable way to make vanilla paste.

Does anyone have any ideas or experience?

Comments

[zarhooie]

I know vanilla beans whole keep well for somewhat extended periods of time. I'd recommend that you keep the beans whole and grind into paste as needed.

On another note, can you please tag your entry?

[bercilakslady]

I'm sorry about the tag issue, I thought I'd put in the tag, and didn't know it hadn't shown up until you replied.

I was hoping that I could make the paste in advance, and have it ready for use, but if that doesn't seem like a possible thing, I'll just do it as needed.

[magycmyste]

I'm afraid I don't have an answer for your question, but I was wondering where you got the vanilla beans. That seems like a very reasonable price, and vanilla beans always seem so expensive to me...

[bercilakslady]

http://www.theposter.com/vanilla2.html

They have a pretty wide variety of beans. I've never ordered from them before, so I don't know what the quality is like, but I've heard good reviews, and the price is fabulous.

[magycmyste]

ooh, thank you!

[fairlight]

oh holy crap thank you. (it is so annoying that vanilla is used as a synonym for 'unadventurous' by some people, who clearly do not know what vanilla IS.)

[bercilakslady]

You are quite welcome. I'll edit this post when I have the beans in hand and can do a review.

I rather think that the whole "vanilla is boring" nonsense just means people aren't paying proper attention.

[snakeling]

I've never done vanilla paste, so I can't help you with that. However, I've made my own vanilla extract, which is dead easy.

Get a jar. Slice open two or three beans, and put them in the jar. Pour vodka or rum (my personal preference) up to the opening. Close the jar. Shake a little, put it away in a dark cupboard. Every week or so, shake the jar. After about six weeks, it's ready to be used! Top with alcohol or add beans as needed.

Also, once you've used beans in milk, for example, or whatever you're cooking, set them on a paper towel to dry. Once they're thoroughly dried, put them in your sugar box: this is a cheap way to perfume your sugar.

Vanilla beans keep really well, as long as you remember to put them in airtight containers.

[rosefox]

What size jar do you use for this?

[snakeling]

The jar used to contain a pound of honey, so not very big. You have to bend the beans to put them inside.

[rosefox]

Thanks!

[bercilakslady]

How strong of an extract do you get from that size jar and number of beans? I've heard everything from needing a bean for a cup of alcohol to needing a bean for every ounce, so I'm rather befuddled.

[explorer0713]

I've never even heard of vanilla paste.

[bercilakslady]

It's used as a substitute for vanilla extract when you want the seeds in.

[boosette]

I do not have an answer for your question, but I've heard very good things about vanilla extracts made with coconut rum.

[greywalker]

I've seen two recipes for make-your-own vanilla bean paste.

One suggests mixing ground vanilla beans into corn syrup. The other suggests mixing the ground beans with vanilla extract.

Since corn syrup keeps for a long time at room temp, I can see how this would work, as would the extract version.

[bercilakslady]

Where did you find the recipes? Both methods seem reasonable, and I think I'm going to try the vanilla extract one to see how it works. I'd use corn syrup in addition, but it's really hard to find corn syrup without added fake vanilla flavor where I shop.

[flit]

There's no reason why you couldn't make a simple syrup flavored with vanilla as well. Make a cup of simple syrup and then steep with one or two vanilla beans as with the corn syrup; grinding them first would improve extraction but you might end up wanting to strain it after a few weeks of extraction. I would keep this in the refrigerator rather than on the shelf.

[flit]

I have made a very respectable vanilla bean extract by adding a few ounces of dark rum to a cut-up vanilla bean. It was ready for use after a few weeks. Every now and then I top off with more rum or toss in another vanilla bean. You can tell when it's ready for use because it tastes and smells like vanilla extract, only less harsh/nasty than most because the alcohol component is smoother, and likely a little stronger on the vanilla side... but I like strong vanilla.

Vanilla sugar is very easily made by adding a vanilla bean into a pound of sugar (preferably superfine). After a few weeks you have subtly flavored delicious sugar. You can also use an expended vanilla bean for this as suggested above.

I wouldn't grind the beans into a paste and store that way as they'll keep longer whole.

[flit]

Oh -- this is shelf stable and keeps indefinitely; I just keep adding to it.