Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Everything posted by Pattyberry

  1. Oh yeah! I use vanilla with fresh herbs a lot! I rarely cook with plain vegetable oil anymore. I make my own vanilla-herbed infused oil and I can smell the herbs when I'm eating my dishes. Stir fries and eggs go very well with the vanilla-herbed infused oil too! I recently added finely ground vanilla pod , which had gotten too brittle to do anything else with, to some herbs de provence ( without Lavender ) and used it as a spice rub on some duck breasts .. definitely took it to another level !!! and went nicely with a side of Brussels Sprouts and some celery root puree´ The recipe for Saffron Vanilla sauce on Black Sea Bass in French Laundry Cookbook was my introduction to vanilla in a savory dish, and a tremendous hit with all who've tried it. Although whenever Ive mentioned it to non Foodie fiends, I inevitablly get the "Oh Icky~Poo " reaction as they imagine a slab of fish with a gob of vanilla ice cream on it. I cant wait to try the asparagus though... ←
  2. Glad you mentioned that peas go specially well with vanilla! Two days ago, my last TV show was broadcasted in a local channel and I am blenching peas on vanilla water. Checkout a short version of the video.... http://www.azfamily.com/entertain/everyday...a.1bbb2772.html
  3. Vanilla takes a long time to grow and cure. The entire process from flowering to completely cured vanilla bean takes about 1 year. This process is done completely by hand, therefore, the cost is reflective of the process.
  4. I'll be curious to hear about the differences. I remember you talking about industrial odors coming from the tahitian extract in the early days. I've smelled nothing but vanilla deliciousness coming from the all-madagascar brew. Curious, because everyone talks about Tahitian beans as being the aroma champions ... At least in theory, a mix of the two seems like a great idea. ← Tahitian beans have less vanillin (the vanilla smelling compound) than Madagascar. They also have a very heady floral, fruity aroma and flavor. You will not get that buttery creamy texture and taste from Tahitian beans or extracts.
  5. For most vanilla bean species there are about 100 beans in one pound. Vanilla beans from Tahiti are fatter and therefore there are only about 75-80 per pound of Tahiti tahitensis vanilla beans. Tahitensis beans from Papa New Guinea contain about 100 per pound.
  6. "Thoughts on the difference betwence between fewer beans/more time and more beans/less time?" Soaking the beans longer will not make a better extract. There is only so much of the flavor compounds in a vanilla beans and once it has been extracted, keeping the been in the alcohol longer won't make any difference, except maybe making the beans smile a whole lot more
  7. Patrick, The reason for the difference you noticed in flavor is because tahitian beans have less vanillin content in them. There are two species of vanilla: Planifolia and Tahitinses. Planifolia has more vanillin content than Tahitinses. Planifolia beans are Mexican, Madagascar, and Bourbon. Tahitian beans are a totally different species. It is believed that it was a mutation from the planifolia species in the wild but no one knows for sure where they came from. quote=sote23,May 12 2007, 12:35 AM]
  8. Pattyberry

    Vanilla Pods

    Dear Echilon, Vanilla is a fantastic ingredient! You can do a lot of things other than baking. I'll give you two choices: 1. Go to www.arizonavanilla.com and click on the "Recipes" link. You'll see some ideas on how to use vanilla in salad dressings, and even rubs for your pork chops! 2. For additional uses of vanilla, I would recommend the "Simply Vanilla, Recipes for Every Day Use." This book will tell you how to make extract, vanilla oil, salads, savory dishes, side dishes, and desserts using your vanilla. You can find it in the Arizona Vanilla website too. Hope this helps. If you have any questions, please do not hesitate to ask. I can be reached at (480) 396-4552.
  9. Hi! A lot of people make their own vanilla extract. However, they do not know the right proportions of beans to alcohol. The type of alcohol used does not matter as it is used to extract the flavor compounds from the beans. Even if you used "el chepo" vodka, you will have a good extract with the right amount of beans. For extract purposes, you can buy grade B or extraction grade beans. According to the FDA regulations, a 1-fold extract should have 13.2 oz of vanilla beans to 1 gallon of alcohol. Chop the beans in about 1" and put them in a glass, air-tight container for about 4-5 weeks. Shake them every day (if possible). This process is called "cold masseration." It is my experience that this is the best process to make extract because it does not has a bitter aftertaste like the warm percolation process does. For more information, please be welcome to visit my website www.arizonavanilla.com. We also have a recipe section to use vanilla in savory dishes as well as in desserts. You're also welcome to check out my cookbook, "Simply Vanilla...Recipes for Every Day Use" Please let me know if I can be of help if you have any questions. Have a great day!
  10. Matt, Nice explanation. Steve, Good try! Vanilla will enhance the natural sugars in some fruits and veggies. That is one of the reasons why it worked well with your grape. I must admit that I would never try vanilla by itself but we have customers who buy it, grind it, and eat it raw. What makes a good recipe is the combination of the right ingredients. If you try vanilla with butter, you might be disappointed. However, try the "Easy Sweet Orange-Vanilla Butter" on page 62 of my cookbook (Simply Vanilla); or you could make a vanilla-ginger butter to pan sear a piece of salmon (season the salmon with salt and pepper). Also, the dish we make will determine what kind of vanilla we will use. For example, you are using Tahitian vanilla for your dishes. Tahitian vanilla has less vanillin content than the Madagascar or Mexican will have. Mexican vanilla beans have a "chocolaty" undertone. Madagascar vanilla beans have a "creamy/earthy" aroma. Tahitian vanilla beans have a "fruity" aroma. I hope this helps for your next vanilla experiment. Keep up the good work!
  11. Hey Matt! Good to see you!
  12. Anny, I understand your dislike about using vanilla for savory dishes. However, you start knowing the properties of vanilla, then is when you start thinking the best way to use it. I have not tried vanilla hollandaise yet. However, I have sauteed asparragus in vanilla oil or infused vanilla oil, for just about 3-5 minutes at medium-high temperature and they are great! There are two things that would extract the flavor compounds of vanilla: 1. Heat 2. Alcohol (like in the extract) One of the properties of vanilla, as stated in my cookbook, "Simply Vanilla" is to enhance the natural flavors of some fruits and vegetables. Sparragus is one of those vegetables that has natural sugars. When you sautee them, the heat helps open up those flavor and enhancer compounds to complement your dish. I hope this helps. In my frame of refrence, savory is sort of that sensation you get when your mouth waters for real, nourishing food. The dictionary definition is: I am having trouble myself wrapping my mind around savory vanilla, as well. After the discussion on this thread, and after reading about the allegory to tarragon, I am suspecting that a hollandaise with vanilla substituded for tarragon (ala bernaise) and dumped over a nice fist full of asparagus just might work. I need to look into this book. ←
  13. An upgraded option of infused vanilla oil, is to mix the seeds with the oil and the fresh herbs. Let them cook for about 10 minutes until the herbs start to look light golden brown. Remove from heat and let it cool for about 20-30 minutes. Strain the oil and pour it in an air-tight container. USE THIS OIL FOR YOUR OMELETTS AND STIR FRIES. This infused oil will give you the opportunity to add the garlic if you need it. I use this oil A LOT in my dishes.
  14. Steve, You can also get the Simply Vanilla cookbook from our website, www.arizonavanilla.com for a better price than Amazon as we need to pay them commission. Thanks for your sweet comments about the book. I'm sure you will have a lot of fun cooking with those recipes as much as Matt and I did.
  • Create New...