The best vanilla extract in the world
Jan 25 ’06
Over on Chef Vault, bookchiq is speaking lovingly about her recent acquisition of vanilla beans. I'm almost out of my stash of this, but if you've got a lot of vanilla beans you can easily make a large amount of very delicious vanilla extract. All it takes is some patience. I practically grew up on this stuff, and I can't recommend it enough.
New bottle of Jim Beam bourbon
3-6 vanilla beans
First, slit the vanilla beans down one side. Second, open the bottle of bourbon. Third, put the beans in the bottle. Fourth, put the cap back on the bottle. Fifth, let it sit for at least 1 month.
If you get a handle of bourbon instead of a fifth, add a vanilla bean or two. The longer the bottle sits, the better it gets; the first 10% of the bottle is good vanilla extract, and the last 10% of the bottle is fantastic vanilla extract. The best part, though, is that when you're finally done with the bottle, you can take the vanilla beans out and still use them for making vanilla ice cream, pastry cream, or any other vanilla-based confection.
To get vanilla beans, you can pay far too much money for them at your local grocery store or cooking store, or you can try Vanilla Plantations.
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