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Split the vanilla pods in half. Cut the pods in half and put them in the jar. Put vodka over it to cover them. Close the jar tightly and put it in the pantry or a more unused closet in the dark. Leave to soak for 3 months. Stir the mixture from time to time.
After 3 months the mixture will have an amber color and vanilla flavor. Strain the essence and add a dash of vodka over the remaining pods. We'll see in another 3 months if the second round is as fragrant as the first.
You can also make vanilla sugar, so that you no longer use the commercial one that is flavored with vanillin, a 100% chemical product. It's very easy. Buy a vanilla bean, cut it into small pieces, put it in sugar, mix well and after 2-3 weeks use the aromatic sugar. Always top with sugar, so you always have a full jar.
Home camera. How to make your own vanilla extract
In some products it is really worth investing time and energy instead of buying them from the store. Vanilla extract is one of them. The one made at home is much cheaper than the one on the market and sometimes even better. Here's how to make it.
Vanilla sugar and vanillin are out of date. Now we use vanilla pods and / or vanilla extract in cake recipes. If you find the first ones in almost any store, the second one is a rarer and more expensive product. Don't worry and don't give up the recipe just because you don't have it. You can also make vanilla extract at home.
We were inspired by the site Chow and we give you the recipe too. Do not confuse it, however, with various countries infused with vanilla. Vanilla extract, even home-made, is much harder to drink simply with ice.
You need: vanilla pods, a strong (vodka, rum, bourbon), a jar with a lid. If you are on the first try, it is better to use vodka, because from this strength you will get a neutral vanilla extract, which can be added to any preparation.
For more sophisticated flavors use rum or bourbon. You can use the vanilla extract with rum in rice puddings or in rice pudding, and you can put the vanilla extract with bourbon in whipped cream.
Ingredients for 250ml extract
Grow the vanilla pods lengthwise, without splitting them. Put them in a jar with a lid and add strength on them. Place them in such a way that the pods are covered with liquid.
Close the lid tightly and place the jar in the pantry or any other cool, dark place for 1 month. Once a week, shake the jar a little.
The vanilla extract can be refilled as you use it by adding alcohol again and replacing the vanilla pods at intervals (every 3-6 months).
You can also make vanilla extract from vanilla pods already grated for other recipes. You will have to put, but 2 times more than in the case of whole pods.
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How to make vanilla ice cream & # 8211 basic recipe
Start with the egg base. Sugar also has a role in forming the creaminess of the cream, so keep this in mind and if you put only 100 g instead of 150 or even 200 g, expect ice cream to create ice crystals.
Cut the vanilla pod into 2 lengthwise and remove the seeds. Put the milk in a bowl and add the vanilla (seeds and chopped pods) and boil.
Meanwhile, beat the yolks with the sugar until they form a foam and then, at the slightest rotation of the mixer, gradually add the boiled milk.
The cream thus obtained is boiled on steam until it thickens a little. Place the bowl over a pot in which a little water is boiling and mix with a whisk. It must reach 70-72 C (the temperature at which the yolks are cooked and salmonella is destroyed). Don't leave it any longer because the eggs will clot! After cooling, move to the refrigerator.
After removing from the fridge, beat with the mixer. Separately beat the natural whipped cream (well cooled in the fridge). Here you see how to beat natural whipped cream and what brands of cream we recommend.
In the bowl containing the egg cream, gradually add the whipped cream using a whisk or a spatula.
Homogenize eggs with whipped cream and obtain the ice cream composition that can be frozen.
If you have an ice cream maker, start the freezing process with the help of the machine.
If you do not have such a device, put the composition in a plastic box with a lid and put in the freezer. Stir for 30 minutes until completely frozen. If they do not mix, ice crystals will form. Ice cream machines find here or in specialty stores.
This is what vanilla ice cream looks like when I took it out of the ice cream machine and transferred it to the freezer (in a plastic box with a lid).
How to open the vanilla bean
If you are passionate about cooking and especially you like to prepare sweets, then you need to know how to open the vanilla bean.
First let me tell you something about the vanilla stick. It is not the same with the vanilla essence from the trade, from the moment you open the vanilla stick you will notice the difference. The desserts will have a special, fine and elegant aroma. The vanilla stick is what makes our desserts special.
How should you choose a good bar? First of all, it must be shiny and greasy and bend if you bend it. If you find it dry and split, then you can no longer remove the beans from it.
After removing the vanilla beans, do not throw the pod, but you can keep it in a jar with sugar and thus get vanilla sugar. If you put it in a bottle with vodka or alcohol, you will have vanilla essence.
Method of preparation
In a saucepan, boil the water together with the oil and salt.
Mix the flour with the vanilla sugar
When the water boils, take the pan off the heat and add the flour. Stir vigorously until the composition comes off the pan easily.
Add eggs one at a time, mixing one by one with a mixer after each, until incorporated.
With a spoon, put the composition in a bag or posh and shape the eclairs in a tray lined with paper.
Add enough composition so that they do not come out very low.
Bake the shells at 180 degrees for 25 minutes.
Put eggs in a saucepan and beat well. Add sugar and vanilla sugar
Then pour the flour and mix until smooth
Heat the milk and gradually add it over the previously prepared composition.
Put the pot on the fire, add the vanilla essence and let the composition thicken, stirring constantly so that it does not stick.
When the composition has thickened enough, add the chopped butter and mix until it has melted.
Mix all the ingredients and put them in a bain marie until they melt.
You can also put it directly on the fire, but be very careful not to overheat it too much. Remove from the heat when the chocolate begins to melt and stir continuously until all the ingredients have melted and incorporated. If necessary, put it on the fire for a few seconds.