kitchen: Vanilla Beans - Madagascar Bourbon     kitchen:     Vanilla Beans - Ma...   Vanilla Beans - Madagascar Bourbon Nielsen-Massey Nielsen-Massey average customer review:based on 1 review view larger image  for more information click here Whole vanilla beans are excellent for dishes where the characteristic flecks of the natural bean will enhance the presentation of a dish. The vanilla bean adds a gourmet touch to desserts such as crème brulee, ice creams and cakes. You can cut up a vanilla bean and use it to infuse the rich flavour into a sweet or savoury sauce or marinade; discard the bean prior to serving. There is flavour throughout the whole vanilla bean. To use one, you can slice it horizontally down the middle of the bean, open up the pod and scrape the inside to get the vanilla seeds or specks out, or use the whole bean itself or cut it up. The vanilla bean can be reused for more than one application. 2 beans/vial. One vanilla bean is equivalent to approximately one tablespoon of vanilla extract. Kosher pareve, certified by the Chicago Rabbinical Council. Store in a tightly sealed container away from direct sunlight and at room temperature. Stored under such conditions, vanilla beans should keep up to two years. Do not refrigerate.  for more information click here A Passion for Vanilla Superior vanilla beans come from the Madagascar "Bourbon Islands," Mexico and Indonesia. I find the flavor was truly superior to normal vanilla extract. While you don't want to use vanilla beans in everything (too expensive!), you will definitely want to consider using them in custards and when you make ice cream. Vanilla enhances everything from creamy porridges to custards and cakes. The list goes on and on. There are so many uses for vanilla. Vanilla is derived from the seductively aromatic vanilla bean. Vanilla beans are actually the cigar-shaped seed pod from a fragrant climbing orchid native to tropical America. Yes, vanilla extract is much more economical, but using vanilla beans is rather gourmet. The extract is created from chopped vanilla beans that are soaked in an alcohol/water solution. It takes about 100 beans to make 1 gallon of extract. You can use the vanilla beans, rinse and dry them, so they last longer. After drying, you can store them again in the glass tube or in their own plastic bag for reuse. ~The Rebecca Review  for more information click here search in the category 'kitchen' vanilla beans, beans, bourbon, madagascar, vanilla      toavi.com    web randomly chosen apparel: Black Mink Notch Collar Jacket