EVERYDAY FOO | KITCHEN WISDOM |
BEANS They’re the mother of all vanilla. Pods can be pricey, so reserve them for when their deep flavor will really shine (think homemade ice cream or baked custards). Keep them in the freezer in a plastic bag, and when ready to use, slice them lengthwise with the tip of a knife, then scrape out the seeds. We like Marx Foods Madagascar vanilla beans ($121 for ¼ lb., about $5 per bean; marxfoods.com).
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That bottle kicking around your spice cabinet is bursting with potential. Embrace this dynamic staple in all its forms, and you’ll have aromatic lavor on demand. TEXT BY CLAIRE SULLIVAN
EXTRACT This familiar dark liquid is created by soaking whole pods in a solution of grain alcohol and water, and it’s the least expensive option by volume. Stow it in a cool, dark cupboard, and use it in everyday baking to enhance cookies, cakes, and brownies. We like Simply Organic pure vanilla extract ($22 for 4 oz., simply organic.com).
QUICK CONVERTER 1 bean = 1 tablespoon paste = 1 tablespoon extract
Explore Its Origins
Savor Every Bit
Nearly all vanilla grows in one of four main regions around the globe, and each kind has a dit inct tate. Mot comes from Madagascar and has a balanced, mild flavor. Mexican beans skew sweeter. Tahitian pods are floral and fruity, and Indonesian have a smoky quality.
For a gentle infusion of vanilla, bury a scraped pod in a jar of sugar for up to two weeks, or submerge it in simple syrup to sweeten iced coffee or rum-based cocktails. (It’ll keep in the fridge for six months.) You can also simmer half of a scraped bean in marinara to add an earthy note.
DECEMBER 2018
PROP ST YLING BY SUZIE MYERS
PASTE Usually a blend of sugar, water, and seeds, vanilla paste is syrupy and slightly sweet. It lacks the sharpness of extract (as well as the alcohol), making it ideal in uncooked applications, such as folded into frosting or whipped cream. Store it in a cool, dark place. We like Nielsen Massey pure vanillabean paste ($25 for 4 oz., amazon.com).
Vanilla Vitals
