Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

When I was in Paris last fall I noticed it on a lot of dessert menus in place of where I would traditionally see vanilla. Maybe that would be a good place to start -use it in place of where you would use vanilla in a cocktail.  Maybe infuse it into a liquor base  or a simple syrup or add aroma to an egg white  foam. Just some ideas. I've really wanted to experiment with it myself. Just wish it was legal, some food laws really don't make sense.

Link to post
Share on other sites
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...