For the best baking, use the best ingredients.
That is a pretty simple rule. I stick with real cream, real Irish (or Amish) butter, quality eggs, and vanilla paste instead of extract. Ok.... FIRST, there is NOTHING wrong with extract, if you are using a quality extract. Why do I use the paste instead of there is nothing wrong with extract? Paste has caviar and a more intense taste profile. Second, vanilla is expensive, so get your money worth.
I used to get this
which is pretty good. Still, it's $3.75 per ounce. I think we can and should do better. I found a vanilla bean co-op, well, no my cousin found it, and bought beans. I decided to make my own vanilla bean paste.
Intrigued yet?
How's this to up the game? My vanilla bean paste was barely over an $11.00 investment and I have about 14 ounces. That's close to $0.82 per ounce.
Here's how:
Servings | Prep Time |
16 oz | 10 minutes |
Cook Time |
6-10 minutes |
Ingredients
- 16 whole, premium grade vanilla beans
- 8.82 ounces Water
- 10.58 ounces granulated sugar
- 1.76 ounces Corn Syrup or glucose OR juice of one lemon 🍋
Servings: 14-16 oz
Voila! Vanilla bean paste. This can be kept at room temperature (in a dark place please, they aren't fans of the light) for a year. The will not last nearly that long in my kitchen!
What a way to kick up my debauched baking!
Tip: Weigh out your ingredients. You can use a measuring cup, but weighing is more accurate.
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