If you watch any of the cooking shows on the Food Network, youve probably seen chefs on these shows scraping a vanilla bean to use in some fanciful dish. The process of scraping the bean looks so simple when they do it. They take a very sharp knife and slit the bean lengthwise, then scrape out the tiny seeds from the pod. These "seeds" stick together (like a paste since theyre moist and clingy) as the knife is run through the pod. If youve tried this at home, only to find it isnt quite so easy to slit the pod lengthwise because its hard and leathery, try this trick. Soften the pod by steaming it for 1 to 2 minutes in a steamer or in a sieve over boiling water, then cool it slightly. It will be much easier to slit. Also, when scraping out the seeds, do this over a sheet of parchment paper or waxed paper. Otherwise you will lose some of the precious seeds because theyll cling to your hands or even get under your fingernails as you try to pick them up. Vanilla beans are expensive. Once youve scraped out the beans, dont throw out that precious pod! Use it to make delicious vanilla sugar for your coffee, or to sprinkle on your cereal. To make vanilla sugar, youll need a clean empty jar with a tight fitting lid. Put the scraped vanilla pod into the jar and cover it with granulated sugar, then put the lid on the jar. Place the jar out of direct sunlight and let it set for several weeks until the vanilla pod flavors all the sugar. As you use some vanilla sugar from the jar, top off the jar with more granulated sugar. Follow these simple tips and tricks and soon youll be using vanilla beans as expertly as any of those TV chefs! |
| Author: Suzanne Lieurance |
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Author Bio:
Suzanne Lieurance
Suzanne Lieurance is a children's author, freelance writer, and owner of the Three Angels Gourmet Co. She also teaches children's writing for the Institute of Children's Literature based in West Redding, Connecticut. Lieurance is the author of 12 published books for children and has written articles for a variety of magazines, newsletters, and ezines like Family-Fun, Kansas City Weddings, Instructor Magazine, New Moon for Girls, Children's Writer, and many others. As the owner of the Three Angels Gourmet Co., Lieurance offers daily food tips at the Three Angels blog and her "heavenly gourmet mixes" are available at gourmet food stores and gift shops across the country and online at Three Angels Gourmet. Find out more about her books and her other writing at her website. Email her about writing assignments, conference presentations, or author visits at suzannelieurance@hotmail.com
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