Showing posts with label Herbs and Spices. Show all posts
Showing posts with label Herbs and Spices. Show all posts
A Taste of Paprika
By M.K. Albus
M.K. Albus is a freelance writer who writes for Culinary McCook and other websites.
See other articles by M. K. Albus: Using Roses in the Kitchen - The Wonders of Kale - Dogs and Nuts Are Not a Good Mix - Food and Vibration - Dad's Apple Pandowdy
When we think of paprika we tend to think of Europe where it is a widely used spice. Hungarian paprika may be the most famous as it is the predominant spice used in Hungarian cooking. But it is also widely used in Spain, Turkey, all the Balkan countries, as well as the rest of Europe. It is also a common spice in Morocco and it is used often in India as a coloring agaent.
But paprika was unheard of in Europe until after Christopher Columbus opened up the wonders of the Americas to the rest of the world. Paprika is made from dried ground peppers and peppers (capsicums) are native to the Western Hemisphere. It was the Spanish who first brought pepper seeds back to Spain where they were grown and the fruit was dried and ground into a powder called pimenton.
It was not long before seeds made their way to Turkey and from there throughout the Ottoman Empire. It was in the early 1600's that peppers were introduced to Hungary and within a century paprika was a common spice, but it was only eaten by peasants. It was not until the 1800's that the noble classes adopted it.
Paprika is the main ingredient in Hungarian gulasch as well as many Hungarian veal and chicken dishes and goose or duck porkolt. In Spain it is an essential ingredient in the widely used romesco sauce and it is used to flavor fish, potato dishes, and omelettes. It is also used in sofrito, a mixture of onions and other ingredients that is fried in olive oil and used as base for slow-cooked dishes. In Morocco paprika is used in a marinade called chermoula that is used for fish dishes.
Spanish, Portuguese, and Moroccan paprika are very similar and they are not as hot as the paprika used in Hungary and the Balkans. American paprika is the very mildest.
Depending on the types of peppers used and the amount of veins and ground seeds used, paprika can be bittersweet, sweet, or hot. It is important never to overheat paprika as then it becomes bitter. That is one reason it is so popular in slow-cooked meals.
Paprika combines well with saffron, thyme, turmeric, rosemary, parsly, oregano, ginger, caraway, cardamom, and garlic. It also goes well with sour cream and yogurt. It is used to flavor practically all meats and goes well with rice and especially potatos.
There are around a dozen different kinds of European paprika and they are generally designated by the region in which the peppers were grown. Hungary, Spain, and the Balkans are the main growing regions.
There is no single paprika pepper. Various paprikas are made from different red peppers. Making your own paprika is not difficult. Let the fruits dry and then separate the flesh from the seeds and veins. Separately grind both into a fine powder. Since most of the hotness is in the veins and seeds, you then add an amount of the ground seeds and veins into the ground flesh that is proportionate to how hot you want the paprika to be. When storing paprika be sure to keep it in an airtight container away from light as light diminishes the potency and vibrancy of the paprika.
But paprika was unheard of in Europe until after Christopher Columbus opened up the wonders of the Americas to the rest of the world. Paprika is made from dried ground peppers and peppers (capsicums) are native to the Western Hemisphere. It was the Spanish who first brought pepper seeds back to Spain where they were grown and the fruit was dried and ground into a powder called pimenton.
It was not long before seeds made their way to Turkey and from there throughout the Ottoman Empire. It was in the early 1600's that peppers were introduced to Hungary and within a century paprika was a common spice, but it was only eaten by peasants. It was not until the 1800's that the noble classes adopted it.
Paprika is the main ingredient in Hungarian gulasch as well as many Hungarian veal and chicken dishes and goose or duck porkolt. In Spain it is an essential ingredient in the widely used romesco sauce and it is used to flavor fish, potato dishes, and omelettes. It is also used in sofrito, a mixture of onions and other ingredients that is fried in olive oil and used as base for slow-cooked dishes. In Morocco paprika is used in a marinade called chermoula that is used for fish dishes.
Spanish, Portuguese, and Moroccan paprika are very similar and they are not as hot as the paprika used in Hungary and the Balkans. American paprika is the very mildest.
Depending on the types of peppers used and the amount of veins and ground seeds used, paprika can be bittersweet, sweet, or hot. It is important never to overheat paprika as then it becomes bitter. That is one reason it is so popular in slow-cooked meals.
Paprika combines well with saffron, thyme, turmeric, rosemary, parsly, oregano, ginger, caraway, cardamom, and garlic. It also goes well with sour cream and yogurt. It is used to flavor practically all meats and goes well with rice and especially potatos.
There are around a dozen different kinds of European paprika and they are generally designated by the region in which the peppers were grown. Hungary, Spain, and the Balkans are the main growing regions.
There is no single paprika pepper. Various paprikas are made from different red peppers. Making your own paprika is not difficult. Let the fruits dry and then separate the flesh from the seeds and veins. Separately grind both into a fine powder. Since most of the hotness is in the veins and seeds, you then add an amount of the ground seeds and veins into the ground flesh that is proportionate to how hot you want the paprika to be. When storing paprika be sure to keep it in an airtight container away from light as light diminishes the potency and vibrancy of the paprika.
M.K. Albus is a freelance writer who writes for Culinary McCook and other websites.
See other articles by M. K. Albus: Using Roses in the Kitchen - The Wonders of Kale - Dogs and Nuts Are Not a Good Mix - Food and Vibration - Dad's Apple Pandowdy
Using Roses in the Kitchen
By M.K. Albus
See other articles by M. K. Albus: The Wonders of Kale - Dogs and Nuts Are Not a Good Mix - A Taste of Paprika - Food and Vibration - Dad's Apple Pandowdy
Many people will have rose bushes in their gardens but don't think to harvest rose buds for use in cooking. Roses have been used in cooking for thousands of years and they continue to be a staple in Bulgaria, Turkey, Morocco, Tunisia, Iran, and northern India.
They are used essentially two ways; as a spice made from ground dried rose buds, and in the form of rose water, which is distilled from the rose buds. In northern India ground dried rose buds are a common spice used in marinades and kormas. Rose water is used there to flavor desserts, kheer (a rich rice pudding), and lassi (a cooling yoghurt drint).
In Turkey rose sherbet is very popular and rose water is also used to flavor cakes and creams. In Iran dried rose petals are mixed with cinnamon, cumin, and cardamom to create a flavoring for rice. It is mixed with lime to flavor stews. It is also used as a garnish and to flavor soups and salads.
Tunisian cooks perhaps use rose the most. They combine it with cinnamon and black pepper to flavor numerous meat dishes and stews and couscous. Crushed dried rose buds are a main ingredient in Tunisian Jewish meatballs.
Dried rose buds combine very complementary with saffron, cardamom, cumin, cloves, coriander, and pepper.
So how does one harvest rose buds? Simply find buds on your rose bushes that are on the verge of opening up. Snip them off and then set them to dry. The best time to cut them is early in the morning as the scent is strongest then. The best time of year is early summer. Once the buds have completely dried, they can then be crushed into a powder and stored. The dried buds can be stored as is in an air-tight glass jar for up to a year. The best roses to use are the ones that are the most fragrant. Rose water and rose oil can be found at ethnic or healthfood stores.
One obviously does not want to harvest all the rose buds in their garden. We grow the roses for their full blooms in the garden. But it might be a delightful new experience to snip a few buds from your most fragrant rose bushes, dry them, and use them in your cooking to add a new twist to your meals.
M.K. Albus is a freelance writer who has written numerous articles for internet magazines and websites.
They are used essentially two ways; as a spice made from ground dried rose buds, and in the form of rose water, which is distilled from the rose buds. In northern India ground dried rose buds are a common spice used in marinades and kormas. Rose water is used there to flavor desserts, kheer (a rich rice pudding), and lassi (a cooling yoghurt drint).
In Turkey rose sherbet is very popular and rose water is also used to flavor cakes and creams. In Iran dried rose petals are mixed with cinnamon, cumin, and cardamom to create a flavoring for rice. It is mixed with lime to flavor stews. It is also used as a garnish and to flavor soups and salads.
Tunisian cooks perhaps use rose the most. They combine it with cinnamon and black pepper to flavor numerous meat dishes and stews and couscous. Crushed dried rose buds are a main ingredient in Tunisian Jewish meatballs.
Dried rose buds combine very complementary with saffron, cardamom, cumin, cloves, coriander, and pepper.
So how does one harvest rose buds? Simply find buds on your rose bushes that are on the verge of opening up. Snip them off and then set them to dry. The best time to cut them is early in the morning as the scent is strongest then. The best time of year is early summer. Once the buds have completely dried, they can then be crushed into a powder and stored. The dried buds can be stored as is in an air-tight glass jar for up to a year. The best roses to use are the ones that are the most fragrant. Rose water and rose oil can be found at ethnic or healthfood stores.
One obviously does not want to harvest all the rose buds in their garden. We grow the roses for their full blooms in the garden. But it might be a delightful new experience to snip a few buds from your most fragrant rose bushes, dry them, and use them in your cooking to add a new twist to your meals.
M.K. Albus is a freelance writer who has written numerous articles for internet magazines and websites.
See other articles by M. K. Albus: The Wonders of Kale - Dogs and Nuts Are Not a Good Mix - A Taste of Paprika - Food and Vibration - Dad's Apple Pandowdy
Dainty, Feathery and Savory Coriander
By Navodita Maurice
Coriander scientifically known as Coriandrum sativum is a member of the family Apiaceae. It is native to southern Europe and North Africa to southwestern Asia. The plant is soft, hairless and attains a height of 50 cm. the leaves are variable in shape, broadly lobed at the base of the plant and feathery around the flowering area. The flowers are borne in umbels. They are white or very pale pink, asymmetrical with petals pointing away from the umbel. The fruit measure 3-5 mm in diameter is a globular dry schizocarp. Coriander derives its name from the Latin word.
All parts of the plant are edible but fresh green leaves and seeds are more frequently used for cooking. It is a part of Middle Eastern, Central Asian, Mediterranean, Indian, South Asian, Mexican, Texan, Latin American, Chinese, African and Southeast Asian cuisines. The leaves are known by different names like coriander leaves, Chinese parsley or cilantro. The leaves have a different taste as compared to that of the seeds. The flavors are sometimes compared with that of stink bugs and other aldehyde derivatives. The fresh leaves are very important part of many Chinese and South Asian foods. Chopped leaves are used for garnishing curries and pulses. The leaves spoil quickly after being plucked from the plant and lose their aroma and flavor. Fresh leaves are used in salads in Russian cuisines.
The dry fruits are known as coriander or coriander seeds and they are known as dhania in India. The seeds have a lemony-citrus flavor when crushed due to the presence of terpenes, linalool and pinene. It is nutty, spicy and crispy. The fruits are also known for their oil content. The varieties belonging to India, Morocco and Australia contain less oil content in the seeds. They are widely used in blending and grinding purposes in the spice trade. Varieties with small seeds are produced in the temperate regions. There are rich in volatile oil content of about 0.4-1.8% and are highly valued as raw material for the production of essential oil. The seeds are either used as whole or in ground form. They can be roasted and then ground to enhance their aroma. Ground seeds lose flavor very easily.
Coriander seed is a spice in garam masala in the Indian curies often used with cumin seeds. It acts as a thickener. Roasted coriander seeds are often used as a snack. The seeds are often boiled with water and used as a medicine against common cold. In Germany and South Africa coriander seeds are used for pickling vegetables. In Russia and Central Europe they are often used as an alternative for caraway. They are often used for brewing certain styles of beer.
The roots of this plant have a more intense and deeper flavor than the leaves. They are widely used in a number of Asian as well as Thai cuisines. Coriander like other spices contains many antioxidants that prevent spoilage of food. Although both leaves and roots contain antioxidants but the leaves have been shown to have a stronger effect. Chemicals derived from the leaves have shown to have antibacterial properties against Salmonella choleraesuis. It has been used as a folk medicine to treat insomnia and anxiety in Iran. They are used as diuretic in Indian system of medicine. It has been documented to be effective against diabetes. A study carried out in rats indicated that coriander seeds are effective in levels of total cholesterol and triglycerides, and increasing levels of high-density lipoprotein. It can even cause allergic manifestations in some individuals.
Article Source: EzineArticles.com
All parts of the plant are edible but fresh green leaves and seeds are more frequently used for cooking. It is a part of Middle Eastern, Central Asian, Mediterranean, Indian, South Asian, Mexican, Texan, Latin American, Chinese, African and Southeast Asian cuisines. The leaves are known by different names like coriander leaves, Chinese parsley or cilantro. The leaves have a different taste as compared to that of the seeds. The flavors are sometimes compared with that of stink bugs and other aldehyde derivatives. The fresh leaves are very important part of many Chinese and South Asian foods. Chopped leaves are used for garnishing curries and pulses. The leaves spoil quickly after being plucked from the plant and lose their aroma and flavor. Fresh leaves are used in salads in Russian cuisines.
The dry fruits are known as coriander or coriander seeds and they are known as dhania in India. The seeds have a lemony-citrus flavor when crushed due to the presence of terpenes, linalool and pinene. It is nutty, spicy and crispy. The fruits are also known for their oil content. The varieties belonging to India, Morocco and Australia contain less oil content in the seeds. They are widely used in blending and grinding purposes in the spice trade. Varieties with small seeds are produced in the temperate regions. There are rich in volatile oil content of about 0.4-1.8% and are highly valued as raw material for the production of essential oil. The seeds are either used as whole or in ground form. They can be roasted and then ground to enhance their aroma. Ground seeds lose flavor very easily.
Coriander seed is a spice in garam masala in the Indian curies often used with cumin seeds. It acts as a thickener. Roasted coriander seeds are often used as a snack. The seeds are often boiled with water and used as a medicine against common cold. In Germany and South Africa coriander seeds are used for pickling vegetables. In Russia and Central Europe they are often used as an alternative for caraway. They are often used for brewing certain styles of beer.
The roots of this plant have a more intense and deeper flavor than the leaves. They are widely used in a number of Asian as well as Thai cuisines. Coriander like other spices contains many antioxidants that prevent spoilage of food. Although both leaves and roots contain antioxidants but the leaves have been shown to have a stronger effect. Chemicals derived from the leaves have shown to have antibacterial properties against Salmonella choleraesuis. It has been used as a folk medicine to treat insomnia and anxiety in Iran. They are used as diuretic in Indian system of medicine. It has been documented to be effective against diabetes. A study carried out in rats indicated that coriander seeds are effective in levels of total cholesterol and triglycerides, and increasing levels of high-density lipoprotein. It can even cause allergic manifestations in some individuals.
Article Source: EzineArticles.com
Health Benefits of Basil
By Tim Sousa
Basil is a popular herb in Italian cooking, particularly in pesto. This fragrant and flavorful herb, a relative of peppermint, is an excellent, nutritious addition to your pasta sauce, soup, or salad.
An array of flavonoids exist in basil, which help to protect cells and chromosomes from damage. Studies have shown that two of these flavonoids in particular, orientin and vicenin, are useful in protecting cell structures and chromosomes from damage by radiation and oxygen.
Essential oil of basil has been shown to inhibit the growth of several types of bacteria, many of which have become resistant to antibiotics. This essential oil has been found to inhibit growth of the widespread staphylococcus, enterococcus, pseudomonas, and e. coli bacteria, among others. Adding basil to your vinaigrette will both enhance the flavor, and ensure that the fresh salad greens are safe to eat.
Eugenol, which is found in essential oil of basil, provides an anti-inflammatory effect, by blocking an enzyme called cyclooxygenase. Aspirin and Ibuprofen work by blocking this same enzyme. So, basil can have healing benefits, and provide relief from the symptoms of inflammatory problems, like rheumatoid arthritis and inflammatory bowel conditions.
Basil is also a good source of vitamin A, which helps to prevent damage to the cells by free radicals. Vitamin A also prevents free radicals from oxidizing cholesterol in the blood stream, preventing the cholesterol from building up in the blood vessels.
Magnesium is also present in basil. This essential mineral helps the heart and blood vessels to relax, improving blood flow. Other nutrients found in basil include iron, calcium, potassium, and vitamin C.
The fresh, spicy flavor and scent of basil will wake up any boring salad or soup. Use fresh basil whole, or shredded to add a burst of flavor to your dinner. If you are using fresh basil in a cooked dish, add it towards the end of cooking, so that the volatile oils will not be dissipated by the heat.
Insalata Caprese is a simple salad, utilizing tomatoes, fresh mozzerella cheese, basil, and olive oil.
1/2 pound, fresh mozzerella, sliced 1/4 inch thick. 2 large tomatoes, sliced 1/4 inch thick. 1 cup fresh basil leaves. salt and pepper 1/4 cup extra virgin olive oil.
On a serving plate, arrange the mozzerella and tomato around the edge, alternating mozzerella and tomato slices. Tear up the basil leaves, and sprinkle them on top of the tomatoes and mozerella cheese. Season with a bit of salt and pepper. Just before serving, drizzle the extra virgin olive oil over the salad. Serves 4.
For more on negative calorie foods, visit Tim's blog, Negative Calorie Food.
Basil is a popular herb in Italian cooking, particularly in pesto. This fragrant and flavorful herb, a relative of peppermint, is an excellent, nutritious addition to your pasta sauce, soup, or salad.An array of flavonoids exist in basil, which help to protect cells and chromosomes from damage. Studies have shown that two of these flavonoids in particular, orientin and vicenin, are useful in protecting cell structures and chromosomes from damage by radiation and oxygen.
Essential oil of basil has been shown to inhibit the growth of several types of bacteria, many of which have become resistant to antibiotics. This essential oil has been found to inhibit growth of the widespread staphylococcus, enterococcus, pseudomonas, and e. coli bacteria, among others. Adding basil to your vinaigrette will both enhance the flavor, and ensure that the fresh salad greens are safe to eat.
Eugenol, which is found in essential oil of basil, provides an anti-inflammatory effect, by blocking an enzyme called cyclooxygenase. Aspirin and Ibuprofen work by blocking this same enzyme. So, basil can have healing benefits, and provide relief from the symptoms of inflammatory problems, like rheumatoid arthritis and inflammatory bowel conditions.
Basil is also a good source of vitamin A, which helps to prevent damage to the cells by free radicals. Vitamin A also prevents free radicals from oxidizing cholesterol in the blood stream, preventing the cholesterol from building up in the blood vessels.
Magnesium is also present in basil. This essential mineral helps the heart and blood vessels to relax, improving blood flow. Other nutrients found in basil include iron, calcium, potassium, and vitamin C.
The fresh, spicy flavor and scent of basil will wake up any boring salad or soup. Use fresh basil whole, or shredded to add a burst of flavor to your dinner. If you are using fresh basil in a cooked dish, add it towards the end of cooking, so that the volatile oils will not be dissipated by the heat.
Insalata Caprese is a simple salad, utilizing tomatoes, fresh mozzerella cheese, basil, and olive oil.
1/2 pound, fresh mozzerella, sliced 1/4 inch thick. 2 large tomatoes, sliced 1/4 inch thick. 1 cup fresh basil leaves. salt and pepper 1/4 cup extra virgin olive oil.
On a serving plate, arrange the mozzerella and tomato around the edge, alternating mozzerella and tomato slices. Tear up the basil leaves, and sprinkle them on top of the tomatoes and mozerella cheese. Season with a bit of salt and pepper. Just before serving, drizzle the extra virgin olive oil over the salad. Serves 4.
For more on negative calorie foods, visit Tim's blog, Negative Calorie Food.
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A Beginner's Guide to Vanilla Beans
by Sidney Stone
Sadly, most home cooks use store bought vanilla extract when they need to amp up a recipe with vanilla flavor. Average grocery store vanilla extract is frequently composed of artificial vanilla flavoring, artificial colorings, corn syrup, etc. If you want to perfume your dishes with the most pure and potent vanilla flavor, the only choice is to use real vanilla beans. If you have never used fresh vanilla beans, do not be intimidated. Sourcing, choosing, storing, and using vanilla beans is actually quite simple.
Types Of Vanilla Beans
The most common types of vanilla beans are Bourbon (Madagascar), Mexican, and Tahitian, although you can find vanilla beans from several other areas including Hawaii, Jamaica, Indonesia, Tongo, and even India. Each variety of vanilla varies in potency, size, and color. Depending on the type of vanilla flavor you are trying to achieve will determine the best variety of vanilla bean to use.
Bourbon vanilla beans are prized for their deep, rich, well-rounded, full-bodied flavor. Bourbon vanilla beans are our preferred vanilla bean here at FoodRap. In our experience, Tahitian vanilla beans have a tendency to smell more flowery and lack the punch of the Bourbon vanilla beans. Mexican vanilla beans used to be considered the best in the world a long time ago, but presently, the quality of them is not always consistent or reliable.
The best thing to do is gather an assortment of samples of each type of vanilla bean and try them. See what you like best. Make your own judgments.
Sourcing Vanilla Beans
If you want to pay a premium price for vanilla beans, go ahead and buy them from your local grocery store. You can pay upwards of $10-$15 for a scant few beans. If you want the best price and superior quality, look around on the internet. There are many reputable merchants offering pounds of high quality vanilla beans at very reasonable prices.
Choosing Vanilla Beans
Regardless of country of origin, premium vanilla beans should be plump and moist, have a robust aroma, and have an oily sheen to them. Additionally, they should be at least 7-8 inches long, or longer. Stay away from vanilla beans that have dried out, have hardly any scent, are too short, or have molded/mildewed.
Storing Vanilla Beans
Vanilla beans have a long shelf life and can be kept indefinitely in a dry, dark, cool place, away from the heat of your stove. We keep ours wrapped in wax paper inside an airtight container in our pantry. Other people we know keep theirs in airtight glass jars, which works just as well. Be sure not to put your vanilla beans in the refrigerator. They will become hard, crystallized, and essentially ruined.
Using Vanilla Beans Your vanilla beans can be used in virtually any recipe calling for vanilla. A single vanilla bean is roughly equivalent to 2 teaspoons of vanilla extract. To extract the vanilla beans from the pod, slit the bean lengthwise with a sharp knife. Drag the tip of your knife along the length of the slit pod and scrape out the vanilla beans in one slow single motion. If you don't want to use the tip of your knife, you can also use the tip of a spoon, which works great.
Do not discard the vanilla pod after you have scraped the seeds out. The pod itself contains quite a bit of vanilla-ness and can be shoved into a container of sugar to make vanilla sugar, or into a container of salt to make vanilla salt.
Unique Ways To Use Vanilla Beans
Vanilla beans are not just for desserts and baked goods. You can use them in myriad other ways to achieve many uncommon yet delightful flavor combinations. Here are a few ideas to stimulate your senses;
Vanilla Sugar
If you have done much baking, you are probably familiar with vanilla sugar. It can be purchased (for an excruciatingly high price) in small tea bag sized pouches at some upscale grocery stores. But using your own vanilla beans, you can easily make your own vanilla sugar for a tiny fraction of the price. Whenever you make something that calls for vanilla, just toss your scraped pods into a container of sugar and leave it. That's it! Whenever you have a recipe that calls for sugar, use your vanilla sugar for a wonderful vanilla backbone to whatever you are making. You can use it in cakes, cookies, custards, brulees, cocktails, coffee, tea, etc. The possibilities really are endless.
Vanilla Salt
Using the same process described above for vanilla sugar, toss your scraped pods into a container of salt and let it sit. For something really unique, use your vanilla salt on seafood, chicken, roasted vegetables, etc. We have even used our vanilla salt on spicy roasted potatoes and it was fantastic.
Vanilla Coffee
Leave a scraped pod to dry out and harden. It doesn't take too long. Then when it is ready, break it up and put it in your coffee grinder with your coffee beans. Upon brewing, the hot water will release a divine vanilla flavor into your brewed coffee or espresso.
Vanilla Iced Tea
Immerse a leftover vanilla pod into some freshly brewed iced tea. Let it sit in the tea overnight. The next day, remove the spent pod, pour the tea over ice and serve. Another technique I have used is to make vanilla sun tea in the summer. I have a big glass gallon jug for making sun tea. So, I put the tea bags, water, and leftover vanilla pod in the jug and sit the jug out where it will be exposed to the summer sun all day. Later that night, I take out the tea bags and the pod, pour over some crushed ice, and savor the flavor.
Vanilla Balsamic Vinegar
Using a bottle of good quality balsamic vinegar, immerse a slit unscraped vanilla bean into the bottle. Recap and shake well. Let it sit for a couple weeks before using. This doesn't give the balsamic vinegar a noticeable vanilla flavor or aroma. It adds a refined backbone that balances the vinegar on the palette and gives it a unique character. Sauteeing mushrooms and onions in vanilla balsamic vinegar is absolutely wonderful.
Vanilla Bean Butter
Take a 1/2 pound of butter out and let it come to room temperature. Once the butter is ready, put the butter in a bowl. Slit a vanilla bean and scrape the vanilla beans into the butter. Using a small whisk, or a hand mixer, incorporate the vanilla beans into the butter. Form the butter into a log or any other shape you like and put back into the refrigerator to harden. I usually roll mine into a log and cover with wax paper. Then, I just slice off little rounds whenever I want them. Use the vanilla bean butter in cookie dough, in sauces, on seafood, on pancakes, etc.
Sidney Stone is the editor of FoodRap.com and an enthusiastic personal chef that specializes in artisan breadmaking and pastries.
Sadly, most home cooks use store bought vanilla extract when they need to amp up a recipe with vanilla flavor. Average grocery store vanilla extract is frequently composed of artificial vanilla flavoring, artificial colorings, corn syrup, etc. If you want to perfume your dishes with the most pure and potent vanilla flavor, the only choice is to use real vanilla beans. If you have never used fresh vanilla beans, do not be intimidated. Sourcing, choosing, storing, and using vanilla beans is actually quite simple.Types Of Vanilla Beans
The most common types of vanilla beans are Bourbon (Madagascar), Mexican, and Tahitian, although you can find vanilla beans from several other areas including Hawaii, Jamaica, Indonesia, Tongo, and even India. Each variety of vanilla varies in potency, size, and color. Depending on the type of vanilla flavor you are trying to achieve will determine the best variety of vanilla bean to use.
Bourbon vanilla beans are prized for their deep, rich, well-rounded, full-bodied flavor. Bourbon vanilla beans are our preferred vanilla bean here at FoodRap. In our experience, Tahitian vanilla beans have a tendency to smell more flowery and lack the punch of the Bourbon vanilla beans. Mexican vanilla beans used to be considered the best in the world a long time ago, but presently, the quality of them is not always consistent or reliable.
The best thing to do is gather an assortment of samples of each type of vanilla bean and try them. See what you like best. Make your own judgments.
Sourcing Vanilla Beans
If you want to pay a premium price for vanilla beans, go ahead and buy them from your local grocery store. You can pay upwards of $10-$15 for a scant few beans. If you want the best price and superior quality, look around on the internet. There are many reputable merchants offering pounds of high quality vanilla beans at very reasonable prices.
Choosing Vanilla Beans
Regardless of country of origin, premium vanilla beans should be plump and moist, have a robust aroma, and have an oily sheen to them. Additionally, they should be at least 7-8 inches long, or longer. Stay away from vanilla beans that have dried out, have hardly any scent, are too short, or have molded/mildewed.
Storing Vanilla Beans
Vanilla beans have a long shelf life and can be kept indefinitely in a dry, dark, cool place, away from the heat of your stove. We keep ours wrapped in wax paper inside an airtight container in our pantry. Other people we know keep theirs in airtight glass jars, which works just as well. Be sure not to put your vanilla beans in the refrigerator. They will become hard, crystallized, and essentially ruined.
Using Vanilla Beans Your vanilla beans can be used in virtually any recipe calling for vanilla. A single vanilla bean is roughly equivalent to 2 teaspoons of vanilla extract. To extract the vanilla beans from the pod, slit the bean lengthwise with a sharp knife. Drag the tip of your knife along the length of the slit pod and scrape out the vanilla beans in one slow single motion. If you don't want to use the tip of your knife, you can also use the tip of a spoon, which works great.
Do not discard the vanilla pod after you have scraped the seeds out. The pod itself contains quite a bit of vanilla-ness and can be shoved into a container of sugar to make vanilla sugar, or into a container of salt to make vanilla salt.
Unique Ways To Use Vanilla Beans
Vanilla beans are not just for desserts and baked goods. You can use them in myriad other ways to achieve many uncommon yet delightful flavor combinations. Here are a few ideas to stimulate your senses;
Sidney Stone is the editor of FoodRap.com and an enthusiastic personal chef that specializes in artisan breadmaking and pastries.
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