Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Spice Mixes => Topic started by: Thermomixer on September 03, 2009, 02:51:35 am
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I have found that using the whole (vanilla) bean makes the custard a nasty shade of grey - would advise rather using vanilla sugar and a drop of vanilla extraxct - which I am making myself now - ......
...about 400ml of vodka with 3 split vanilla pods - use tall jar cover pods with vodka and keep in dark place for about eight weeks. Decant into small coloured bottles (I use old vanilla extract bottles).
.......
Shayla in Cape Town
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You just scrape the seeds out at the end of that period? I can't believe it is so easy to make vanilla extract - would save a lot of money the way I seem to go through it (and I don't even bake a lot!)
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i have about 5-6 pods in a whole bottle of vodka (aldi brand) and i just refill my small bottle from that. i think i remember that you can keep topping up the big bottle, but need to google to confirm before i go ahead with it...
here's a great place to get cheap pods too, i'm happy to share with any other canberrans interested
http://shop.ebay.com.au/pskblade/m.html?_nkw=&_armrs=1&_from=&_ipg=25 (i haven't actually ordered from them as yet though, just looks great)
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Mine's brewing. 10 pods in a full bottle. I've got 2 actually as I'm planning the 2nd one to be decanted for Christmas presents.
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narelle, you have 10, i was wondering if i needed more, mine is not very strongly vanilla. but i had been buying them one at a time for about $3 each form the supermarket :-))
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My vanilla beans that I purchased from ebay arrived today in the mail. I bought 12 for $12 and the postage was free (I will post the link below). I just have to go and buy some vodka now. :)
http://cgi.ebay.com.au/Spice-West-12-x-A-grade-organic-Vanilla-beans-FREE-POST_W0QQitemZ310165990371QQcmdZViewItemQQptZAU_Food?hash=item4837556be3&_trksid=p3286.c0.m14
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My vanilla beans that I purchased from ebay arrived today in the mail. I bought 12 for $12 and the postage was free (I will post the link below). I just have to go and buy some vodka now. :)
http://cgi.ebay.com.au/Spice-West-12-x-A-grade-organic-Vanilla-beans-FREE-POST_W0QQitemZ310165990371QQcmdZViewItemQQptZAU_Food?hash=item4837556be3&_trksid=p3286.c0.m14
Wow - Thanks! Got mine on order now. Never thought of finding it there. :)
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I have bought some in a coop of friends from this site http://www.vanillaplantations.com/default.htm and am in the process of setting up another one up in WA at the moment ;D on another forum I am on. Much cheaper than individual ones at the shops and bigger too ;)
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I started my vanilla extract last November.
I used a 700ml bottle of vodka and added about 20 png vanilla beans that I split first, (png or boubon are supposed to be the best to use for this - purchased on ebay too), had to remove a little of the vodka to fit them in, then I put in a cool, dark cupboard and left for about 6 months, giving it a shake every now and again.
You will know when it is ready to use as you won't smell the vodka anymore just vanilla. Mine is thick and beautiful now, and like Shayla I decant into a 200ml extract bottle for ease of use. (I also cut a couple more beans in half and added to the small bottle too).
About 4 weeks ago, I bought another bottle of vodka, and topped up the main bottle, shook and put it back in the dark cupboard and will keep topping up with the new vodka now and again as I remove to the smaller bottle. :)
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Like Julie I started mine last November.(same site???) It is rather good.
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Wow thanks for the information everyone...beans are ordered and vodka on the list. It was my mission to bring a heap of beans back from Bali when we went last and I forgot :o :o :o they are on the list for the next trip ;D ;D
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are you allowed to bring them in?
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Yes, I checked, well you were when I checked at the end of last year. I didn't think you would be able to, but you are and they are really nice ones too.
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Like Julie I started mine last November.(same site???) It is rather good.
Yes Cookie, it's me Ragdoll. ;D
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Yes, I checked, well you were when I checked at the end of last year. I didn't think you would be able to, but you are and they are really nice ones too.
I'd double check - they are not completely dry and so the nasties at Customs may confiscate them??
Really can be a problem depending on the people there on the day - as it says in the link - dried - and if they have moisture they may go !!
http://www.aqis.gov.au/icon32/asp/ex_casecontent.asp?intNodeId=8786740&intCommodityId=13670&Types=none&WhichQuery=Go+to+full+text&intSearch=1&LogSessionID=0 (http://www.aqis.gov.au/icon32/asp/ex_casecontent.asp?intNodeId=8786740&intCommodityId=13670&Types=none&WhichQuery=Go+to+full+text&intSearch=1&LogSessionID=0)
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It was customs that I checked with as my friend brings them in. She said she declares them but I wanted to check. Can only give it a go and see what they do. It really depends on the person and the day with everything you bring back. i have had stuff that I have bought back several times and always declared and then the next time they take it off you and so you try again and it is ok. I have learnt that if you aren't prepared to lose it then don't bring it back!! ;D ;D ;D
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That's OK - I have brought chillis back and all OK and then the next time had them cut open and thrown in the bin.
As long as you know what they're like - it's OK - good luck
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When my girls took me to America a bit back and we did a bus tour to Tijuana (just over the border and into Mexico), I noticed (apart from the zebra striped painted donkey everyone was having a photo taken with!) that there were signs everywhere advertising the sale of bottles of pure vanilla essence. Apparently it was really cheap but I only used to use imitation vanilla essence back then and couldn't understand their obsession with the real thing. Anyone know why they were making such a big deal of it - do they grow the beans there I wonder?
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I have learnt that if you aren't prepared to lose it then don't bring it back!! ;D ;D ;D
I agree Kathryn, particularly if you are travelling around Asia. We have found that we are much more likely to get things confiscated from our travels in Asia and the Oceania region than most other parts of the world. It seems that food preparation and classification is not as strict or honest in that part of the world - although the packaging and sellers would have you believe otherwise. It's strange because we can bring almost anything home from Africa (and I'm not referring to our Ethiopian son ;)), where you would think there would be similar problems. :)
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You are right Chelsea and it can get a bit annoying with constantly changing goal posts which is why we have that philosophy now. At the end of the day it is all for the good of our own wonderful country and I accept that. :)
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I am glad to hear so many of you are making the vanilla extract. Great to hear of variations - here in South Africa - for those that browse and not post vanilla can be bought from http://www.vanillaman.co.za/ and he has an alcohol free extract for those that do not use alcohol.
Shayla in Cape Town
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Grateful thanks to you all for your advice. Am off the get the vodka this morning. Have ordered the beans over the net.
Thankyou again for your helpful advice.
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Welcome to the site Thermo convert - hope you find lots more useful info here.
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Hello & welcome Thermo Convert - you snuck through the back door but Thermomixer will track down all newcomers to welcome them. Have fun here, you will learn heaps.
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I use brandy in mine, not vodka - about 4 pods, spit open and in a 200ml or so jar with some brandy. Let sit (shake) for a few weeks, then use. Top up with brandy when it's half empty (shake).... That's what I've done so far, anyway. :) Been using this extract for months - strong and cheap. :) Mine's in the cupboard, in the dark.
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Any reason why you use brandy Bel? Does it taste differently? :)
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Hmmm I've used vodka until now.. but might do a couple with brandy to test a theory! ;)
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Never thougt to make my own vanilla extract. Next to my TMX I love my distillary and make my own white spirit so I could make the vanilla extract with just about any flavour around. Ummmmm. Thinking now. About the only thing I don't make is Scotch Whiskey as I cannot seem to get the flavour just right even though I have tried every process.
Gretchen
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What a clever cookie you are Gretchen - this forum never ceases to amaze me with what our wonderful members get up to behind closed doors :o :o :o :o You would be every man's dream ;) ;)
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Now that is funny Judy. Maybe I should have set up a distillery when I as 20 eh? You don't need much to do it. I can make 6 litlres of pure alcohol at 50% with 6 kilos of sugar and a packet of brewers yeast. Only takes about week to ferment and a few hours of distilling with an air distiller before filtering it into bottles. Not as much fun as the TMX though. Anyone for VANILLA Vodka?
Gretchen
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So, bootlegging is not dead yet :D :D :D :D :D
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So, bootlegging is not dead yet :D :D :D :D :D
Not by a long shot up here in the deep north. There are several shops selling all the things you need to make spirits. Of course it is illegal to make the stuff but not to sell the equipment. Some of my fellow shoppers are actually members of the police service. Word wide there are forums with crazy people like us making grog and sharing recipes. Now if I could figure out how to do it in the TMX if would save me some space. :-)) :-)) :-))
Gretchen
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Gretchen, you are a clever lady. Do you ever worry that it may explode or don' they do that now a days?
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Nah, perfectly safe. I do however, worry that I might explode if I don't stop eatin' and drinkin'! ;D ;D
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Nah, go ahead and enjoy life. ;D ;D ;D
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So, bootlegging is not dead yet :D :D :D :D :D
Of course it is illegal to make the stuff but not to sell the equipment.
Gretchen
Don't you mean it is illegal to make and SELL the stuff Gretchen, I though it was OK to make it as long as it was for your own use ;) ;) ;)
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It is definitely illegal to make spirits without the necessary licence
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Well I hope you have a licence Gretchen - if not, I hear nothing and see nothing ;D ;D ;D ;D ;D
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A home distilllery can also be used to make distilled water to drink or to use in your steam iron but somehow I don't see my fellow shoppers doing that ! ;) ;) ;) ;) ;)
Gretchen
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Mum's the word ;) ;)
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Never thougt to make my own vanilla extract. Next to my TMX I love my distillary and make my own white spirit so I could make the vanilla extract with just about any flavour around. Ummmmm. Thinking now. About the only thing I don't make is Scotch Whiskey as I cannot seem to get the flavour just right even though I have tried every process.
Gretchen
Good on ya Gretchen - I've always wanted to set that up - just have never got around to it. I am thinking you wouldn't have to put any flavour with your vanilla to make vanilla essence just the alcohol - would that be right?? No need to waste the flavouring. ;)
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Sure Nay nay I say just the vanilla pod/seeds in the white spirit. I am going to find some fresh vanilla pods from a company up in the Daintree. I think they might be at a local market here in Cairns held on Sat mornings. I could then use hat flavouring for vanilla vodka.
Gretchen
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I like to make vanilla agave, since i'm allergic to alcohol.
Slice 2 vanilla pods lengthwise per cup agave or use only the pods after you've scraped out the seeds. A star anis agave is nice too, by adding 1 ground teaspoon staranise or a few whole star anise per cup. Keep refrigerated
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Thanks good tip
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Thank you Elli!
So easy. Will ask my friend in the neigbourhood if she needs all the vanilla she has ordered....
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My attempt to make beer ended with loud noises coming from the front room where the beer was stored in a cupboard - I initally thought someone was shooting at the house and then realised it was the beer bottles exploding!
I will try the vanilla extract - doesn't sound too difficult!
Sylvia - Melbourne
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That has happened to lots of us thinking we will add a bit more sugar to really give it a kick !!
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Hi!
And how did you try to make beer? Just out of curiosity ;).
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Susanne, we have home beer brewing kits here in Australia. You can buy them at the supermarket and it is a very popular thing to do. Guess this is what Sylvia used.
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Yes it was a Supermarket Home Brewing Kit - have given that up!
Sylvia - Melbourne
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Okay,
I read a few articles on it on the internet and thought it was very funny ;D. Then I looked up a more professional brewers kit and found this here (http://www.manufactum.de/Produkt/0/1410389/BierbrauanlagemitKuehler20L.html?suchbegriff=bier+brauen).
But that´s almost 1500€ and I can buy lots of beer for that money ;D. And I wouldn´t know what to do with 20l at once!
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Yeah, my Polish neighbour showed me how to make it in a new clean rubbish bin with tight fitting lid and some plastic pipe - cheaper ;D ;D ;D
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Thanks for the link to the cheap vanilla pods!! I just bought the 250g pack. Can't wait to make vanilla essence!!
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When my girls took me to America a bit back and we did a bus tour to Tijuana (just over the border and into Mexico), I noticed (apart from the zebra striped painted donkey everyone was having a photo taken with!) that there were signs everywhere advertising the sale of bottles of pure vanilla essence. Apparently it was really cheap but I only used to use imitation vanilla essence back then and couldn't understand their obsession with the real thing. Anyone know why they were making such a big deal of it - do they grow the beans there I wonder?
I can't find that anyone replied to your post about the Mexican vanilla, and since I am familiar with the subject, here is the answer.
It is not advisable to buy vanilla extract in Mexico because, although the Mexican vanilla beans are excellent for cooking, some of the companies that manufacture the extract "stretch" the volume produced by incorporating tonka beans in their products.
The tonka bean contains a toxic substance called coumarin, which is related to Coumadin, the prescription medication that slows clotting in blood.
Mexican and other Hispanic people like the stronger flavor and are willing to take the chance of problems but the FDA here has banned it.
http://www.ptinr.com/data/templates/article.aspx?a=850&z=3
I have been making my own vanilla extract for many years and it makes wonderful gifts. I also make vanilla paste, which is a labor-intensive task which I hope to find will work and be much easier in the TMX.
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Wow!! :o Thanks for that information andiesenji. And please include your vanilla paste recipe - or is it up on here already?? :-))
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I haven't yet converted it to the TMX. It is fairly complicated because to smash the fine fibers in the beans, they have to be cut up and put through a poppy seed grinder as nothing else is fine enough (except for one of the Indian stone mills but I don't have one) and I still have to work the mass in a mortar with a stone pestle. It takes a lot of time and a lot of effort.
I also meant to mention - someone inquired about alcohol-free vanilla extract. Glycerin will work very well, as will some of the sugar alcohols (no ethanol in them) but glycerine, as some people spell it, will extract the flavor compounds from the vanilla beans. They have to be chopped and crushed before combining with the glycerin and the mass gently heated to 42° C. Then allowed to cool and stored away from light for at least three months - six is better - shaking the jar vigorously at least every week (be sure it is well sealed)
The next step is to add 1/3 the volume purified water, shake well and then strain off the liquid into bottles. Again, it is best to have brown or blue bottles that keep as much light as possible from the extract.
You can save the vanilla solids and add more glycerin for a second extraction but this one will take longer. I usually just pour off some of the glycerin, then dilute it and top up the level in the jar.
The ratio is 10 beans to a liter of food-grade glycerin. My local health food store orders it for me in larger containers than it is usually sold retail.
Another one that is used for commercial "alcohol-free" extracts is Xylitol.
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I have been making my own vanilla extract for many years and it makes wonderful gifts. I also make vanilla paste, which is a labor-intensive task which I hope to find will work and be much easier in the TMX.
Could you let me know how you do the paste please andiesenji. I have lots of vanilla beans leftover after making the Vanilla extract that is brewing in my cupboard and would love to make the paste. I was going to just "wing it" but would love some information from someone who has made it
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Ohh you and nay -nay posted in the time I typed, left the comp without posting & came back
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Thanks for the useful info - :-* :-* :-* Never stop learning.
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Vanilla Paste
First, split, chop and crush the beans – I use a granite mortar and pestle.
Place them in a jar and barely cover with glycerin, very good for extracting flavor from the beans.
I use a combination of - 8 Mexican, 4 Bourbon or Madagascar and 2 Tahitian - beans. The combination is because the various types have different flavor components and a blend gives a better overall taste.
Personally, I can do without the Tahitian because they are a bit too “perfumy” for my taste but some people like it.
Soak the beans in the liquid for 4-6 weeks. Stir the mixture from time to time with a non-reactive spoon – I use one of the large “cooking” chopsticks.
Or you can use the bean with which you have made vanilla extract.
After the soaking period:
Put the beans and the liquid through a food grinder with a very fine die. I use a poppy-seed grinder as most food grinders, unless you can find one of the old ones with a nut-butter disk, won't grind finely enough. (This is a hand-cranked device, not electric.)
If you have or have access to one of the Indian stone mill grinders, it will work very well to work the mass into a smooth paste. I borrowed one to test it (Butterfly 3-stone wet grinder) and it took 22 minutes to get 1/2 a liter to the consistency I wanted.
Smooth but slightly runny.
!!Do not use a blender – I've tried it and the results are not good, the fibers in the bean husks do not get chopped as fine as with the "mill." I used my Vita-Mix, which usually does an excellent job and I still had the tiny fibers in the mass.
Use a tablespoon or so of hot water to rinse as much of the residue from the mill as possible, add it to the paste, and spread it over the bottom of an enamelware or stainless steel skillet over very low heat stirring and folding it periodically with a silicone spatula until it has thickened to a paste consistency, i.e., when scraped off the bottom, it should stay in place, not collapse back into a puddle. Commercial pastes include thickeners but I prefer not to use them, even the "organic" ones.
Store tightly sealed in an opaque glass or porcelain jar with the least amount of "head space" - do not store in metal, plastic or in crockery containers.
I want to add that made this way, this is halal and can be used by Muslims.
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Okay, made my first batch yesterday. I hope I did the right thing. I split the beans and scrapped out the seeds before putting into the vodka bottle. Looking forward to the cost savings. How long should I leave it? 700ml bottle 12 pods.
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Okay, made my first batch yesterday. I hope I did the right thing. I split the beans and scrapped out the seeds before putting into the vodka bottle. Looking forward to the cost savings. How long should I leave it? 700ml bottle 12 pods.
You can begin pouring off small amounts after about two months and topping up the bottle with additional vodka if you need to use it.
For gifting, I generally don't begin drawing the liquid off and bottling until it has "aged" at least six months, longer if possible.
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i just popped my new beans in my bottle and then noticed that a few of the older beans were lookign almost mouldy, is that normal or am i going to kill eveyrone? :o
i just realised i forgot to split the new beans i put in, am not with it today. have i just wasted them?
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Just pull the beans out, split and chop them and put them back in the jar.
I've had vanilla beans develop a sort of dusty coating but no obvious molds. They can develop mold if kept in a moist container but I don't know if the mold might be harmful. The alcohol has probably killed any active spores.
I have a vacuum sealer and vac-seal the beans and store them in the freezer for up to 6 months. (I buy them in bulk from a vendor in San Francisco.)
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i'm not sure if i can pull them out! i would have to tip the lot out i think! i will try though, thanks andie :)
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I can't find that anyone replied to your post about the Mexican vanilla, and since I am familiar with the subject, here is the answer.
It is not advisable to buy vanilla extract in Mexico because, although the Mexican vanilla beans are excellent for cooking, some of the companies that manufacture the extract "stretch" the volume produced by incorporating tonka beans in their products.
The tonka bean contains a toxic substance called coumarin, which is related to Coumadin, the prescription medication that slows clotting in blood.
Mexican and other Hispanic people like the stronger flavor and are willing to take the chance of problems but the FDA here has banned it.
http://www.ptinr.com/data/templates/article.aspx?a=850&z=3
I have been making my own vanilla extract for many years and it makes wonderful gifts. I also make vanilla paste, which is a labor-intensive task which I hope to find will work and be much easier in the TMX.
Thanks for that information , sorry it took me so long to respond. Glad I didn't buy any now.
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Welcome back JD - we have missed you :-* :-* :-* :-*
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Okay just want to check, as I want to make this and make sure I am doing it correctly. I open and scrape the bean and add everything to the vodka, is that correct. Can't wait to make this, off to order vanilla beans now.
Kay
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hmm I just split my beans and added them to the vodka ???
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Mmmm that all I did too faffa :-\ Just ran and had a look as I have put it away and out of sight to cure. Nothing visible from the outside but when I opened lid some little black floaties on top and in lid - is this mold or bacteria - can't see how seeing it's alcohol ???
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Don't pay attention to the floaters.
You will get a better result if you shake the container every day or so. Be absolutely sure the lid is sealed on tightly - I speak from experience and have a sweatshirt that still has a faint vanilla aroma after many washings.
In this case it isn't "Persistence of Memory" but Persistence of Scent!
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I think the floaters may be oils released from the pods ?? But they will be safe.
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oh - good! :-)) It's been pretty hard trying to keep everyones hands off the stuff! ;)
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Off to shake, now I need to remember to do that too as I have it put away out of sight!! *sigh* just another thing for my poor brain lol
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Faffa, my bottle is in the cupboard near the dishwashing liquid. So it reminds me every day at least once.
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If anyone is interested, the following is a site with a pdf document that explains the technical aspects of vanilla extraction:
http://www.biocatalysts.com/pdf/technical_bulletins/TB110_Vanilla.pdf
There are also notes about using different types of liquor here: http://www.vanillarocks.com/extract.html
Here is something I found interesting.
The following is from one of my great-grandmother's receipt journals. Some interpretation was required because the handwriting is very small, written with a very fine steel pen and faded in spots.
For "Flavouring of Vanilla recommended by Lady Bateman" grate about 2 dwt (pennyweight) of sugar into a stone mortar and work with a "broken" finger of vanilla until it appears oily.
Pull the cork on a crock of sweet Rhinewine and set into a pan of crack'd ice, well salted, for half an hour then decant the liquid into a jug and add half a gill to the mortar. Muddle the mixture until it is a slurry and pour into a jelly glass and cover with a square of moistened parchment and tie it on well. Set the glass in a warm, dark cupboard until nearly the color of black treacle. Draw off the liquid with a pipe and add more of the icewein (her spelling) to the slurry.
My great-grandmother wrote this in 1877 while she was staying at a hotel in Paris during one of her trips to "the continent."
For my vanilla extract I use Everclear, which is 95% alcohol (190 proof) and after a couple of weeks add a small amount of distilled water to bring the proof down to about 100.
The extraction of flavor is more rapid with the high percentage alcohol but there are some components that are helped along, after the initial soaking, by the water.
After a few months I will add a flavor component liquor, either brandy or bourbon, sometimes rum, in the jars (I use canning jars with glass lids, rubber seals and the wire snap locks) and after a couple of weeks sample the flavor.
The best way to "test" or sample the extract is by adding 1/4 teaspoon to a teaspoon full of simple syrup and then mixing this into a little milk - perhaps a couple of tablespoons.
If the flavor is strong, you can begin using it in cooking and baking. If just so-so, add a couple more vanilla beans and keep it going.
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Wow - what an asset! Sounds like there has been a long line of colourful women in your family - thanks for sharing. :-* :)
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Thanks for all the info - it used to be extremely hard to get 95% alcohol here - but I have seen it in Polish Pure Spirit ? But not cheap and not very readily available.
Think your g-gmother's spelling of icewein is possibly how it was written in Paris. I have certainly seen that spelling commonly. Like the old salt on ice to chill the wine and the word gill - which some will remember is a unit of volume ( 4 gills= 1 pint!!!)
Wish my great-grandmother had an interest in food. That is really interesting - the sort of thing that my great-grandchildren may find on CDs/DVDs and scraps of paper in 120 years. Although it may all end up in a big skip !!!
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Thanks for all the info - it used to be extremely hard to get 95% alcohol here - but I have seen it in Polish Pure Spirit ? But not cheap and not very readily available.
Think your g-gmother's spelling of icewein is possibly how it was written in Paris. I have certainly seen that spelling commonly. Like the old salt on ice to chill the wine and the word gill - which some will remember is a unit of volume ( 4 gills= 1 pint!!!)
Wish my great-grandmother had an interest in food. That is really interesting - the sort of thing that my great-grandchildren may find on CDs/DVDs and scraps of paper in 120 years. Although it may all end up in a big skip !!!
My cousins have always consider me a bit of a nut - some years after the death of my g-gmama a few pieces of her jewelry were discovered and there was a lot of arguing because some of my cousins felt their wives should get it but most had been earmarked for me because I was the only female great grandchild. I offered to trade it for her journals but my aunts wouldn't agree to that.
Eventually I did get some of the journals and gave most of the jewelry to the female children of my cousins.
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I am the eldest grandson and lots were supposed to come to me, doesn't really matter.
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When it comes to inheritence, I was once told "don't expect anything, and you won't be disappointed".
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LOL - I don't have children (but do have stepchildren now). I should remember that line. My mother said that my sister and brothers wanted to know what I was going to do with my money when I died :o :o :o :o :o :o Told then I intend spending it all and hopefully leaving some debt that they can fight over. ;D ;D ;D ;D ;D ;D ;D ;D
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The name is J-u-d-y if you don't want the step-children and brothers & sisters fighting over it Thermomixer ;D ;D ;D ;D
I'm sure you will give it your best shot to enjoy most of your life's savings and why shouldn't you - if only we knew when we were departing this earth ??? ??? ???
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ROFLMAO @ Judy
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LMAO - when I phone my mum I always tell her how to spell my name in case she's making a new will ;D ;D ;D But she has sensibly spent most of it on herslef already. She is 83 and only stopped traveling 2 years ago.
Her mother and sisters saved all their money and lived frugally, one hoped to come to Australia when my grandmother passed on, and so needed lots to retire here - but she died of ovarian cancer while gran was still alive. So we have encouraged mum not to do the same.
She has never had lots of money - but makes sure she has a good time with what she's got. Good on her.
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Hear Hear .... Keep telling my parents the same when they don't want to spend money - especially on their health. I tell them I would rather have them around than have their money!!!!
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I'm with you, Faffa 70.
My dad is 89 and pretty infirm now, but still lives in his own home with a caregiver (in New Mexico). However back in the late '70s and early '80s he spent at least half of each year traveling, mostly researching his ancestry in England, Scotland, Wales, etc.
Some of his ancestors were in America very early - Jamestown Colony - and were fairly easy to trace because there were detailed records.
He enjoyed it immensely, met people with whom he still corresponds and I feel it was money very well spent.
He's not a "foodie" but he did collect some recipes for me during his travels. And periodically I received packages of goodies from various places. That was when I was introduced to Maldon salt! It was almost impossible to find here at that time, except at some gourmet shops.
No internet then - one had to spend hours on the phone to find elusive ingredients.
He sent me a little tin of Grains of Paradise while he was in France and I became hooked on it as a substitute for pepper, especially in fruit/melon salads.
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I have a friend who states that he wants his last cheque to bounce.
When we travel round we see heaps of people with SKI on their vans. 'Spending the kids inheritance.' Someone we saw somewhere (up north I think) had crossed out the 'spending' and put 'spent'.
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I apologise for the silly question in advance, but do you cut the pod in half and scrape the seeds out and put both in the bottle, or do i just cut the pod in half and chuck it in?
Am going to make this on the weekend, and do two (one for a foodie friend as a gift). Just dont want to do the wrong thing!!
thanks
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I think some people do Mel but I followed Chelsea's method which was to cut the pods in half then slit them lengthways. Open them up so that the beans are exposed and just pop them into the alcohol. Chelsea says to shake once a week but others say to shake daily.
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Thanks JudyDawn- you are always the first to answer my questions - much appreciated!!!
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Yeah - I just slit them open, no scraping but the little bits do eventually come out on their own. I finished my first bottle and put same beans in the next bottle - wonder how many times I could do that???
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just randomly pondering...if 1/4 tspn vanilla bean paste = 1 vanilla pod --- would you be able to put say 1tblspn paste into a vodka bottle and end up with the same thing after 6 weeks?
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Mmm, I wonder :P :P I'm sure there is someone on here who will know the answer to that one CP63.
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Is vanilla bean paste just made from scraped vanilla pods? If so I can't see why that wouldn't work CP63. :)
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Andi put her method of making vanilla bean paste here on this thread (page 4) - a very complicated and long process. She may have the wheres or whyfores of whether you could just add some bought paste to alcohol to make the extract - it is a costly thing to try if you are not sure if it would work. Perhaps if you tried to make a glassful rather than a bottleful to start with may be the way to experiment.
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It is expensive. Perhaps it would be less expensive to use pods anyway?? :)
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i think it may turn out cheaper with the paste somehow if it worked. the paste costs about $11 for a jar, and you might not need a tblspn it might be less. do you think 1 tspn or even 1.5 tspn in a bottle of vodka (possibly 750 ml)? it would still work out cheaper than buying a small bottle of the extract. I bought a 200ml extract bottle a while back and it was approx $10 (feedback welcome ;D)
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You can use the paste and it will give you something of an "instant" vanilla extract but will not be as strong as after it has "infused" for a few weeks.
I always have a couple of jars of vanilla extract infusing, starting at staggered dates, as I give it as holiday gifts, and in housewarming baskets for new brides and etc.
It takes about 4 months if using a high proof liquor - 151 proof works almost as well as grain alcohol but I try to start with at least a portion of Everclear, a 190 proof grain alcohol. You can add a rum or brandly later to smooth out the flavor.
Lower proofs do take longer, 6-8 months, as it is the alcohol components working on the volatile compounds in the vanilla that extracts the flavor and this takes time. Near the end of the infusing time you should add some sugar (a tablespoon to a pint) as that will assist in finishing the process.
You can strain the resulting extract into another container and re-use the beans at least once but it will take a bit longer but will eventually produce more extract.
I buy "bulk" vanilla beans here in the US from an ebay vendor who sells top quality beans at a fraction of the price as many vendors and I use a combination of Mexican and Madagascar Bourbon beans, occasionally Tahitian but it is a little too floral for my taste so I don't let it dominate.
I know they ship world-wide as one of the folks on another forum who lives in Chile orders from the same vendor.
There is an extended eGullet Forum discussion that started a few years ago about this very subject. You can read about the experiences of various members and you can read about their methods and results HERE! (http://forums.egullet.org/index.php?/topic/103205-the-make-your-own-vanilla-extract-experiment/page__hl__vanilla+extract)
If I've posted this link before, my apologies, I have not gone back and re-read the entire thread.
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Thanks Andie, knew you'd come to the party with some information. :-*
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oh i totally missed this but will definately be trying this out..how was the end result for those of you who tried it with the vodka??
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I love this Frozzie, I have been through 6 bottles (that is vodka sized bottles lol) and have 2 brewing at the moment that will be ready in May. I have run out again so I need to get more going this week ;)
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Yep - I LOVE,LOVE,LOVE the whole process! Am due to do another as well. I use the actual bean in the cooking after it has been use twice to brew. ;)
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I use the brandy version and am quite happy with it. Gave most of the first bottle away in Christmas hampers so have a second batch on the go at the moment using the same vanilla beans. Thanks for the advice as to what to do with them afterwards Nay-nay.
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Yep - great in custard and cream rice. Just snip about a quarter of it into cook with it. ;)
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ok and what have you found gets the best results ie how many vanilla pods per 700/750ml bottle of vodka?? Did you leave it for 3 or for the full 6 months?? May as well start of with your valued experience rather than testing myself lol!
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I put 12 slit vanilla pods (nice fat ones) in 750ml of brandy, but you could do the same with vodka. I leave mine for about 3 months and give it a shake up whenever I remember. :)
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I do the same as Chelsea except I use vodka ;)
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I also use vodka. Split the pods and scrape out the seeds, then put the seeds & pods in the vodka. I tip the bottle a couple of times every day for the first 2 weeks then every 2-3 days for a couple of weeks, then every week or so until it smells right. A couple of times I have topped up the vodka when I've used half the bottle. I usually put a few more pods in, top up with vodka & repeat the shaking process. It obviously takes much less time to reach the right flavour but you need to have a second bottle ready to use or you will be without vanilla essence until it matures.
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thank you girls :)
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And I use the Bourbon beans rather than the Tahitian beans for this process as they are stronger in flavour. I just bought a new lot from 'Spice West' on ebay, You can get 20 beans for $22!! Free postage in Australia - Great buy!! ;)
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I do the same as Chelsea except I use vodka ;)
I can't cope with the smell of vodka. I think it has something to do with my Uni years but can't exactly remember why. ;D ;D ;D
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LMAO my sister has the same problem :D :D :D
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Im about to order some Vanilla beans to make the Vanilla Extract. Think I might get enough to make some for my sister and mother who both have TM's. sounds great.
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Im about to order some Vanilla beans to make the Vanilla Extract. Think I might get enough to make some for my sister and mother who both have TM's. sounds great.
I buy vanilla beans in bulk - usually a pound at a time - I always have two or more quart jars in the process of "steeping" which can take at the least 4-5 months and is best at around a year.
I buy little blue or brown bottles and give the away as holiday presents, housewarming presents, etc. I have yet to have someone say it wasn't as good, if not better than commercial products.
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My Vanilla Extract is now brewing (3 bottles to be exact). Got the Vanilla beans from Ebay and the Vodka from BWS. And still have vanilla beans left to make another batch if I want or keep to top up mixture in a few months time.
So how long should I wait till its ready?
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I think most people would say 3mths is ideal - it will just keep getting darker. If I run out I get impatient and use the next lot before as long as it has some colour the flavour will be there. ;)
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I do try and wait for at least 6 months :D
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Really!! Wow I'm so impatient!! :-))
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I am going to try and not touch mine before christmas ;D
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I just leave my beans in the big bottles and fill up my little bottle from those. Therefore some of my vanilla has only been left for 3 months and some has been left for well over 6 months. I really don't notice any difference in the vanilla that has been left for a lot longer though. :)
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The higher the proof of the alcohol, the more rapidly it will extract the flavor from the vanilla beans.
I usually start with Everclear 190 which is 95% grain alcohol so has none of the flavors of other liquors. Some cheap vodkas sold here in the states, have an unpleasant flavor - or so I've been told, I haven't tasted them myself but I trust the people who have enlightened me.
Everclear has no flavor at all.
Extraction with a start of high proof alcohol can take as little as two months but longer is better for a more complex flavor.
I posted earlier in this thread back on page 3 or 4 with my method. After two or three months I "dilute" the Everclear with brandy or bourbon and have also used an aged, very sweet "extra anejo" tequila in one batch which was very well received. The Tequila was a gift and was very expensive - more than I knew when I used it - so I won't be purchasing it anytime soon for making vanilla extract.
Fortunately the gifter never learned what I did with his 20-year-old gift. Woosh!
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Funny, I just checked this thread and then went and smelt the Vanilla Essence that I made when I first read it.
It's divine!! Thick, syrupy and strongly vanilla fragranced. I made it in November 09!!
I used cheap vodka and put in as many pods as would fit.
Mmmmmm.....can't wait to use it now! Vanilla Icecream coming up methinks!
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My daughter just returned from Bali with a bag of vanilla beans for me so I thought I'd give this extract a shot. Thanks for sharing, Shayla, and for all the other tips and comments. Interestingly, Ina Garten, otherwise known as "The Barefoot Contessa" has a similar method outlined in her first cookbook. She uses a smaller, tall bottle to hold at least 12 beans and leaves it for at least a month. The bottle she uses would be smaller than a 750ml bottle of vodka. Rather than slitting the beans she fishes them out, snips off the top and the seeds all slide out to be used in baking. She keeps just topping up the bottle and replacing the beans, and claims to have been using her bottle in the pantry this way for over twenty years!
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How is everyone going with their vanilla extract? Mine has been brewing since March last year and I have filled up my old vanilla extract bottle 3 times from the big bottle and just top the big bottle up with some more vodka and vanilla beans.
Thought it would also be a good idea to bump this post so some of the new members will be able to benefit from making their own vanilla extract.
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Wodka an split vanillal pods... It is all you need.. We use those alot... But try to get the bourbon vanilla pods. A bit more expensive, but worth every cent
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Thanks for bumping this up. I have half a bottle of vodka in the liquor cabinet that has been untouched for sometime. It's just calling out for some vanilla pods!
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I've just put down another lot using Vodka this time. My first 2 lots were with Brandy. Thanks Uni :-*
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I was just wondering if I should make a second batch now or keep topping up the batch I already have going every time I take some out?
Or can I keep it going for years?
Maybe the answer is somewhere amongst the previous posts I can't remember.
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Dede, you can keep one bottle going for years! Depends on how much you use I suppose. If you use a lot or make some for gifts, two bottles would be good!
I really must get some more vodka and vanilla beans. My friends went to Bali early last year and brought me back some vanilla beans. Got a bottle of vodka split the beans and put it down the bottom of my pantry. I started using it after about 2 months, then one day I opened my pantry and the damn thing fell and smashed onto the floor!!!! Needless to say, a few choice words came out of my mouth that day. Not happy.
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You can keep adding both alcohol and fresh beans to your basic batch and draw off what you need. This will keep the strength of the extract up but insure that you always have some ready.
I experiment with different liquors - although I ordinarily begin with just enough Everclear 190 proof (95% alcohol) to start the process and add the other lesser strength liquor for flavor later in the process. The higher the percentage of alcohol, the more rapid and more complete the extraction of the flavor components.
I started a batch a few months ago and then added a very good, aged, and rather sweet (so I was told) tequila to it. I have tried it in a custard and the flavor was phenomenal.
You can use inexpensive vodka, brandy or ??? but you get out of it what you put into it. The better the liquor, the better your final result.
On the Tonka bean thread I posted the link to the place where I order my vanilla beans (extract grade B) which are excellent.
Vanilla Products (http://www.ebay.com/itm/1-ONE-LB-Ext-Grd-Madagascar-Bourbon-Vanilla-Beans-6-7-/230688786605?pt=LH_DefaultDomain_0&hash=item35b61f88ad#shId) and they do ship to Australia - in fact just about anywhere except to Israel.
I have a friend in South Africa who orders both beans and vanilla paste (http://www.ebay.com/itm/1-LB-One-Pound-Bourbon-Vanilla-Paste-/290372524333?pt=LH_DefaultDomain_0&hash=item439b8d192d) from this vendor specifically to produce a line of cosmetics.
Obviously South Africa is much closer to Madagascar but she can get it cheaper from this vendor, even with shipping charges than buying from a distributor in the country of origin because the import fees are less.
Odd quirks in international business, I guess.
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Thanks for that info guys. I will keep doing what I am doing then by topping the bottle up and adding a few more beans each time I take some out to fill my little bottle. It smells so nice every time I open the lid. Eventually I might start a second bottle and try a different spirit to put the vanilla beans into just for a change.
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When you put the fresh vanilla beans in, do you take out the older ones? I'm not much of a drinker so am not up on alcohol percentages, so can anyone tell me what is the best / strongest vodka to use in Australia?
Cheers (oooops, excuse the pun)
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I just leave the old ones in, it is pretty hard to get them out anyway. I am not sure about alcohol content. I just buy smirnoff or whatever is on special lol
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I made this about a month ago, and at the beginning of this topic I think it says it has to be at least 40% alcohol.
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Oh wow! Had no idea vanilla extract would be so easy - I do tend to use heaps of it and it is quite expensive. Off the buy the Smirnoff later in th day. (Don't want to look desparate in the bottle shop this early in the day) ;)
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Lol. Well when I went I brought 3 bottled (one each for me, mum and my sister) but the embarrassment got to me and I end up telling the lady who served me why I was buying it. She was so interested and said she was going to do the same thing.
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Know how you feel Mandi, whenever I go around to stock up for cooking with things like port, sherry, a cask of dry white I also feel like saying this is for cooking whereas when I buy anything else there, I don't have a problem with it. Probably has a lot to do with the price of the items purchased, don't want them to think I am a cheap drunk :D
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LOL...I know what you mean
I keep a cask of white wine for cooking (risotto etc) and I always think when I buy it "I hope they don't think I drink this!"
That reminds me I must go check on my bottle of vodka/vanilla and see how it's going. I stashed it away months ago and had forgotten about it
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I'm so excited, just received my vanilla beans from eBay. Only ordered a couple of days ago. 250g of vanilla beans( roughly 60-70) for $32.99 plus $8.80 postage!!!
Now to go to the bottle shop to buy some vodka. Yay!
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I've just put 10 vanilla beans into a bottle of vodka that I bought this morning. I've got so many beans that I thought I'd have a look in our drinks cabinet to see if I had any brandy as Judy has done. I'll do a taste test in a few months!
Now I've found a bottle of Napoleon Chatelle( says rare old French brandy). Does anyone know if that's a really expensive one? I'd hate to use it then find out it's $100 a bottle if u know what I mean!
Also, how do u store vanilla beans that aren't used and for how long?
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I just found this on the web here (http://simplyrecipes.com/recipes/how_to_make_vanilla_extract/):
quote: "You can also make a vanilla bean paste similarly. Make a very small batch of simple syrup (only need 1/2 cup or so), add the vanilla bean SEEDS only and 1/2 a cup or so of vodka. This should be a fairly thick slurry if you reduce it enough...I use this paste when regular vanilla extract isn't a strong enough flavor and I need the bean seeds to show in the final product. (Homemade icecream, vanilla butter or sugar cookies, pound cake)
Since it has some sugar in the final product, I keep this in the fridge just for insurance against spoilage.
If vanilla is the key flavor note you want, use the paste with the seeds and you'll be amazed at the difference...."
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Now I've found a bottle of Napoleon Chatelle( says rare old French brandy). Does anyone know if that's a really expensive one? I'd hate to use it then find out it's $100 a bottle if u know what I mean!
Use the brandy with no fear hools, my SIL brings me back a bottle duty free whenever he travels to the States and this is the one I make my vanilla essence with when using brandy. It's not that expensive but is a nice brandy.
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Thanks CP and Judy. Well I used the brandy, it will be interesting to see if there's much of a taste difference.
I counted the beans that I bought, thinking there was about 60-70 as that was what it said but there was actually 102!!!
I've put them in snap lock bags, are they ok in the pantry of shall I freeze them?
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I found this comment hools.
You want to store your vanilla beans in an airtight container, in a cool, dark spot. If you buy them in bulk and won’t be using them all at once, you can throw them in the freezer to prevent them from drying out.
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Ive only used 20 so far and given mum 20! I've put them in snap lock bags in the pantry but I might put them in the freezer. Just going to look through cook books to see if I need fresh vanilla beans for anything first though.
Thanks Judy, you always are such a help. ;)
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Ive only used 20 so far and given mum 20! I've put them in snap lock bags in the pantry but I might put them in the freezer. Just going to look through cook books to see if I need fresh vanilla beans for anything first though.
Thanks Judy, you always are such a help. ;)
Place some in your sugar container Hools,the smell is fabulous when you next open the lid. ;D
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Thanks CC I'll try that! Does that make vanilla sugar?
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No to make vanilla sugar you need to mill it... Isnt there a recipe in edc ?? There i in our version of it....
Here is one
The number of beans to sugar is personal to how strong you want it but its generally either one bean to 250g or one o 500g.. Basically to not get icing sugar the best thing to do is first cut the vanilla bean in the middle lengthways or split it then cut again in three equal parts so you end up with 6 short pieces ... Put in thx bowl with 50g of sugar and mill 10 sec sp9 then if milled well and no pieces of. Vanilla remain you add this concentrated sugar to 200g to start and adjust to your liking.. Traditionally vanilla sugar is made with white sugar but you could also use raw sugar.
Hope this helps..
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Here in france we have vanilla sachets which is equivalent to a tablespoon.. Much much cheaper to make ourselves as its used alot in cooking here from biscuits to creams to flans to almost everything sweet
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I wasn't sure if I should resurrect this or start a new thread ??? What is the ettiquette please?
Now that I have some vanilla bean pods, I'm going to make my own essence. But after reading this thread I need help please. I apologise in advance for any dumb questions.
The vodka I bought is 37.5 % alcohol not 40%, would this be OK? I bought the vodka before I read the thread properly and because it has fewer additives.
It is better to scrape the seeds out before putting the pods in the vodka or is the taste better with them in?
TIA
Gayle
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I wasn't sure if I should resurrect this or start a new thread ??? What is the ettiquette please?
Now that I have some vanilla bean pods, I'm going to make my own essence. But after reading this thread I need help please. I apologise in advance for any dumb questions.
The vodka I bought is 37.5 % alcohol not 40%, would this be OK? I bought the vodka before I read the thread properly and because it has fewer additives.
It is better to scrape the seeds out before putting the pods in the vodka or is the taste better with them in?
TIA
Gayle
I don't think it would matter too much djinni373, and as for the pods I just split them in half and popped them in seeds and all.
Mine has been going for almost 2 years now, each time I take a small bottle out I throw in a few more pods and top it up with more vodka.
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Quite OK to resurrect a thread Gayle. I also split mine but don't remove the seeds, I also use 37.5% vodka and put in a handful of beans.
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Oooo i was so very sad after a year of making two bottles of this... Having to give them away to friends... Smelt divine too... :((
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I make it in big batches so there is plenty to give away and plenty for me - I use a lot.
This is one project where it is important to think ahead. Send yourself an email or mark on your calendar when to start it.
My mail program has a "To Do" function so I can send myself an email that will be delivered in the future. At my age getting forgetful is understandable so I use reminders...
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I had to give it away andie as i moved back to oz.. Aussie quarantine doesnt allow that to be brought in.. So we gave ALOT away.. Food, wine,spirits, plus furniture and so much more..
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oooh, I didn't realise making your own vanilla essence was even a possibility! How wonderful. So excited. We're FAILSAFERS so vanilla features in our diet a lot. Will definitely be making some. Which bean is best? PNG or bourbon or other? Will order tonight from ebay unless someone suggests otherwise. Also anyone recommend a brand of vodka with least additives?
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I think it was bourbon i got... I ordered mine from a chef online when i was in france.. From what ive seen alot order from ebay in oz..
Yep just checked it was the madagasgar bourbon vanilla beans...they were lovely! They were also organic...but like i said in france.. Will have to find someone else for oz..
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thanks Realize - bourbon pods it is then! I also did a little google search and saw that the higher proof the alcohol the better and then dilute after. So I've sorted out the alcohol side of things. Will get my ingredients together & make some next weekend!
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Thank you Dede and JD. All done and now the wait begins :)
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I do as dd does too..
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I make my vanilla essence like this sunce years.. And do i have a tip for you!!! DO NOT TROW AWAY THE PODS ..
Drie them and use them to make vanilla sugar when dried.. Just cover them with coarse sugar and let set. Keep adding pods and sugar as you go.. And if you are realy brave: Mix the completely useless pods with suggar for 1 minute , speed 10 to make a vanilla flavored powder sugar for use in egg nog, home made chocolate or whatever vanilla flavored treath u can imagine..
Streched your dollar/euro/yen/pound a long way! In times of war or economic crisis... It saves fortunes..
A VERY GOOD quality vanille pod is bourbon, as some have mentioned is the bourbon.. Be aware though that some vanilla pods have been fortified (they have a kind of white "fungus" on them- they are considered to give the mist flavor by some, but they are not the pure vanilla pod anymore)... So i guess bourbon would be the best value for money.. I bought mine at a food fair in brussels for 1 euro per pod (fatty, juicy sticky ones), which is cheaper then the drie stick you buy in supermakets..
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Great thriftiness stef. Will give this a whirl when my vanilla is ready. I bought bourbon beans and they have been soaking for a few months now.
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Thought I would bump this once more. I was going to make some extract for Xmas gifts last year but left it too late so will get some started soon and it should be nice and tasty by Xmas this year. I am looking at the Vanilla Products USA (http://www.ebay.com.au/itm/1-ONE-LB-Madagascar-Bourbon-Org-Extr-Vanilla-Beans-6-7-/230688786581?pt=LH_DefaultDomain_0&hash=item35b61f8895) site on ebay to make the purchase - this is the site Andi suggested earlier on in this thread.
Can anyone suggest where to get small bottles for decanting? All the ones I have seen for sale are too large and I don't have a stock of any that would be small enough to use.
As I was looking at various sites to purchase the vanilla beans from, one said to seal the unused ones in three zip lock bags to keep the air out and keep in a cool, dark place. It looked to me that a good idea (for those who have one) would be to seal them in a vacuum sealer as opposed to the three layers of zip lock bags, but either should work.
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Marina I get our friends to save their essence bottles for me as it isn't easy finding very small bottles. There must be some out there somewhere though.
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You can buy little glass amber bottles with white screw caps in various sizes from aromatherapy or cosmetic suppliers. I think these would be appropriate.
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It may even be worth trying your local pharmacy as they use various size bottles and jars. :)
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Thanks everyone, I have also found a couple of other ideas for suppliers (out of the USA, though). The aromatherapy one is good - I might give that a try.
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You can buy them in Perth but the minimum quantity is really high close to 150 bottle I think??
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Cripes, I don't think I'll be making quite that much extract!
If anyone else is looking, the two American suppliers I came across are:
Beanilla (http://www.beanilla.com/glass-bottles-jars?p=2)and Mountain Rose Herbs (http://www.mountainroseherbs.com/supply/glass_bottles.html)
... however, I haven't been in touch with either yet so don't know if they have a minimum quantity.
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Cripes, I don't think I'll be making quite that much extract!
If anyone else is looking, the two American suppliers I came across are:
Beanilla (http://www.beanilla.com/glass-bottles-jars?p=2)and Mountain Rose Herbs (http://www.mountainroseherbs.com/supply/glass_bottles.html)
... however, I haven't been in touch with either yet so don't know if they have a minimum quantity.
Unless you are going to be ordering in bulk, the best vanilla in 1/2 pound batches (Chef Quality) is Vanilla, Saffron Imports (http://www.theposter.com/vanilla2.html)
The quality is excellent.
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Andie - great to speak to you again. OK, I haven't actually ordered any vanilla yet so will have a look at your recommendation. What are your thoughts on the advantages / disadvantages of using Grada A beans as opposed to Grade B?
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Andie - great to speak to you again. OK, I haven't actually ordered any vanilla yet so will have a look at your recommendation. What are your thoughts on the advantages / disadvantages of using Grada A beans as opposed to Grade B?
Frankly I haven't noted much difference. The "Chef Quality" beans work great for extract and for regular use in custards, ice cream, etc.
The only type I don't buy is the Tahitian because it is too "flowery" more like perfume than the pure vanilla I like.
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Cuilidh, why don"t you buy from an Australian Co. I got mine from Vanilla Plantation of Australia. I bought A Grade Bourbon 17-18 cms 250 gms, I can't remember the price but it was competitive , I bought them last year , made two large bottles of vanilla extract put about 20 beans in each bottle, have made vanilla sugar gave a few away and still have some in the fridge , about to make more sugar. And buy another bottle of Vodka to add to the extract. It was expensive to set up but now have vanilla in everything.
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Looking at that link Andie, I see the vanilla paste is 1 qt for $24.95. Am I right in thinking a quart is 4 cups :o That seems far too cheap for vanilla paste.
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Looking at that link Andie, I see the vanilla paste is 1 qt for $24.95. Am I right in thinking a quart is 4 cups :o That seems far too cheap for vanilla paste.
Yes, a quart is 4 cups but the shelf life after opening is limited - this size is for commercial buyers that will use it up within six months or so.
My friend, who owns a bakery, only buys the 16 ounce (2 cups) size as it takes him about six months to use that much.
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In the end I did purchase the vanilla beans from an organic Australian supplier, AB, and I've got the vanilla essence under way now - Absolut vodka was on special last weekend so I grabbed that. I'm keeping my fingers crossed that it will brew away happily until Xmas.
I was concerned about the proof of the vodka, but Absolut was the strongest on the shelf so I am hoping it will work out for me.
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Cuilidh, glad you got sorted I just bought another bottle of Voldka yesterday , when I made mine I made two bottles half vodka in each with beans now I've diluted it with more vodka, it's great, not sweet like the bought stuff but having so much on hand I'm not stingy with it now ;D
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I just bought more beans today as there are ten in my brew in approx. 2/3 of the bottle of vodka and I'm not sure if perhaps I need to put more in, so I'll put more in ... what the heck ... let's be reckless! I'm getting mine from Quality Plants on Ebay. The guy has just emailed me to ask if there is some sort of cooking competition on because he has had three urgent orders for vanilla beans in a row today!
To be honest I don't use much vanilla - I'm just making it for the fun of it and will give away as much as possible at Xmas.
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I'm getting mine from Quality Plants on Ebay. The guy has just emailed me to ask if there is some sort of cooking competition on because he has had three urgent orders for vanilla beans in a row today!
Bumping - time to start the Christmas hampers . . ;D ;D ;D Had to smile at Cuilidh's email from Quality Plants . . .this forum does tend to stand some vendors on their heads at times! Books, meat thermometers, vanilla beans . . . ;D ;D
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Pizza machines.....
Thanks for bumping.
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Just a bump for all the newbies not thinking about Christmas gifts just yet. :D
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I'm guessing that a shorter bean just means I should put a few more in.
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I also bought my beans online from Vanilla Plantation, I have them in recycled maple syrup jars I put about 4-5 in each jar but i forgot to spit them open before I put them in they have been on the go for about three months now. Do you think I should fish them out and split open??
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How does it smell GHM and do you give it a shake regularly? I have a huge amount of beans in a large coffee jar making vanilla paste (apparently you just cut off one end and squeeze the paste from the plumped up beans to get paste). The liquid sure smells like vanilla essence though so I'm sure it doesn't make much difference one way or the other if they're left long enough. Mine have been in there since last year sometime.
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I've just bought 50 vanilla beans for $27 delivered from eBay to start my vanilla paste and extract. It should work out so much cheaper. There's a good recipe o. The recipe community which I might try.
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Finally, .......!!! ;D
(http://img.tapAtalk.com/d/13/08/13/gu5emyve.jpg)
Hope to use some of this for Christmas hampers... The Absolut is 40%. and a good deal at Dan Murphy's! Beans I bought on eBay..
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Great job GF. CC and I were sniffing my jars tonight :-))
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;D ;D ;D oh the pictures that conjures up!!! ;D ;D ;D So thrilled for you, Judy, that you made it to Cherokee - and now have the coming weekend to look forward to. Hope CC is enjoying her "working holiday" ;D ;D ;D
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Just realized my bottle is only 37.5%
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I should do that too, thanks. My vanilla beans smell so good.
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I started some vanilla extract today.A bit late for Christmas gifts but should be good for next year ;) ;D
Vanila beans from eBay and supermarket home brand vodka.
(http://i950.photobucket.com/albums/ad348/Cornish_cream/6c26ce0a4e478a0378c27ddb9d106803.jpg)
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Are the beans covered completely with the vodka CC, it's hard to tell.
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Are the beans covered completely with the vodka CC, it's hard to tell.
Yep ;) ;) Gave it a shake this morning.I don't know if I'll remember again :D :D
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Put it in a cupboard that you go to every day CC as you probably will forget ;D
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Very good idea Judy ;) ;D
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I finally made this today, got my vanilla beans off eBay, $16.99 for 30. They are classed as B grade but perfect for extract. Can't wait to see how this goes!!!
(http://img.tapatalk.com/d/13/09/19/vu5u9aga.jpg)
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Looks like you've got a good brew started there, Kulsha. Do you have any vodka left ... because I think the jars should be filled to the brim to ensure that the vanilla beans are totally immersed in vodka. Perhaps you could buy another bottle of vodka ... one for jar one ... one for Kulsha ... one for jar two ... one for Kulsha ... one for ... ;D :-))
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Hi Cuilidh, I took some vodka out of the 2 bottles (it looks like i drank it ha ha), as I wanted to make an additional extract using my kaffir lime leaves so that's in another bottle waiting for me to do that one. The beans are actually covered but one bean is poking up in the photo as I shook it and it didn't pop staight back down. I think I will buy an extra bottle and top it up though as I should be able to get more essence with that many beans. Its just amazing, even overnight it is a darker colour already! Very cool !!
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Just prepared my first batch :D
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I've had a jar of this brewing for about six months now and tasted it yesterday. It looks great, but I was very disappointed that it tastes strongly of alcohol and without nearly as much vanilla taste as I had hoped for. I just stuffed another 6 vanilla pods in in the hope that this will get better by Xmas. :( :(
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Maybe it needs longer Marina. The first one I did in brandy does still smell a bit brandyish but the vodka ones smell like vanilla for sure. Adding the extra beans as you did will help in time too.
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I haven't checked mine. It is stuck at the back of the pantry. I must check it and try some.
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It isn't in a full vodka bottle, just a largish sized jam jar and there were quite a few vanilla beans in it anyway (I think 10 - 12) but I am wondering if the problem has arisen because I wasn't shaking the bottle once a week. Fingers crossed that it will eventually work out.
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scraping some of the beans out of they pods may help Marina
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I had the same problem Marina, I forgot all about it and it's been in the back of my cupboard for over 12 months!
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Apparently shaking the bottle once a week is an important step :)
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I had the same problem Marina, I forgot all about it and it's been in the back of my cupboard for over 12 months!
did u snip the ends off b4 soaking ?
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The beans should be split or crushed prior to putting them in the alcohol. I usually chop them into 1-2 inch sections and smash them a bit.
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Thanks Uni and Andie - I will get on to this after work tonight and keep my fingers crossed that I might be able to pull them off in time for Xmas - I can feel a lot of shaking coming on. Glad to hear I am not the only one that this has happened to!
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Hmmmmm, it was so long ago I can't remember but I'm thinking maybe I didn't.
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;D pull them out and chop them up with a pair of scissors and squeeze the beans out
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I just put whole beans (about 20) in my bottle of vodka and it has made amazing vanilla without removing the ends or chopping them up. If I use a vanilla bean out of there for a recipe I just pop the seedless bean back into the bottle. Things seem to be working well for me.
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I pulled the vanilla beans out of the jar last night and chopped off the ends then chopped the pods into smaller pieces as well. I didn't scrape out the seeds, but the pods had been cut open initially so they should have been capable of flavouring the vodka. I will keep shaking and hoping that all will be well ... I've still got two months to go till Xmas!
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Made a batch of this last week after never getting to use my two batches in france.. Just put 12 or so split vanilla beans into a bottle of vodka.. Will have to remember to shake..lol.. At least i will get to enjoy this one!!
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Still shaking it regularly and is looking good ;D
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Mine is exactly 2 months old now, nice and dark and beginning to use it. It's still a bit 'vodka-y' but will get even better with age. If I gave any as gifts at this point or even at Xmas, I would make sure there are a couple of vanilla beans in the smaller bottle to it can keep brewing further for the recipient. I have also made a small bottle of kaffir lime leaf extract which is coming along nicely and keen to try lemon and orange when I find some organic citrus fruits.
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Just making a batch of this for Christmas thought I'd give it a bump.
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Good timing, Lucyluu
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You are certainly a planner. Well done.