![]() ![]() But before it can be turned into liquid form, vanilla beans must be “cured”. Once the vanilla is finally harvested, much of it used to make vanilla extract. Vanilla is a highly sensitive crop that requires months of tender love and care and can only be grown in very specific conditions, hence why its origin countries are so limited. These are the three main regions where vanilla is grown, and a huge 80% of that comes from Madagascar. To get to the bottom of these questions, we have to start all the way back in the vanilla farms of Madagascar, Mexico or Tahiti. But what is it actually made of? And what processes does it go through before it ends up as the tasty solution we know and love? It can be sprinkled directly onto the tops of cakes and tarts and over oatmeal and fresh fruit and added to spice rubs for grille.To most of us, vanilla extract is simply a popular ingredient that are dessert recipes simply wouldn’t be the same without. When using it in recipes such as puddings and custards, prevent clumping by adding it with the other dry ingredients. How to Use It: Stir it in with the dry ingredients when making cookie, cake, and brownie batters. Use it when you want to add vanilla flavor without altering the color of your dessert or when you want an alcohol-free alternative to pure extract. Why You Use It: Reach for it when you want to sprinkle vanilla, such as on top of a dessert. It’s white or pale brown and sweet and adds subtle vanilla flavor. What It Is: A dry powder base of either sucrose, dextrose, or maltodextrin flavored with vanilla. Tasting Notes: “Really bold vanilla flavor” ”pleasant nutty flavor” “notes of almond” “punchy, prominent vanilla” Vanilla Powder Our Winner: Beyond Good Pure Ground Vanilla Vanilla Extract Equivalency: Substitute the amount of vanilla extract with half the amount of ground vanilla. It can be mixed with confectioners’ sugar and sprinkled on top of cakes, tarts, and fresh fruit or added to spice rubs for grilled meat. Note that it will add a slight light-brown tint to puddings, custards, and ice creams. Some may opt for ground vanilla over vanilla extract because it is alcohol-free and contains no additives and sugar like vanilla paste does. ![]() Ground vanilla is also less expensive than a whole bean (about half the price). ![]() Why You Use It: Use it when you want to see the appealing specks you’d get from a vanilla bean without the prep work required. Its flavor is very concentrated and complex a little goes a long way. What It Is: A dark-brown, crumbly powder made strictly from ground vanilla beans. We wanted to learn how these products’ vanilla flavor compares, when and how they can be substituted for liquid vanilla, and which brands we liked the best. Ground vanilla is made of only vanilla beans, while vanilla powder contains additives. The names are often used interchangeably, but we distinguish them by their ingredients. Most home bakers are familiar with vanilla extract, but there are two lesser-known vanilla products on the market that also provide great vanilla flavor: ground vanilla and vanilla powder. ![]()
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