Vanilla beans: the quintessence of aromas are found inside the pod, these are the beans..
- Split it in two with a knife or the blade of a scissor which you insert into the pod and go up along the entire length of the pod to open it.
- Use your finger rather than a knife to extract all the vanilla beans. The knife risks taking away some fibers from the pod, bringing a little bitterness.
- The hollowed-out pod can also be used for an infusion or vanilla sugar.
- The pod can also be dried in the open air and then crushed to use as a powder.
Conservation :
The best way to preserve vanilla is to keep it vacuum-packed in its original case.
- After opening, store your pods in a tin box. Surround your pods with parchment paper and place them in your box. This one must not see the light. Ideal humidity is 60-70%. Although aesthetic, glass tubes should be avoided.
- If your vanilla were to dry out, don't be worried. Of course it will be more difficult to open and extract the vanilla beans but it develops lovely aromas in this form too!
Kitchen :
Vanilla will be fully expressed in infusion in milk, cream, in cannelés, custards, sides, ice creams, yogurts. It also works very well with fish and vegetables!