There is vanilla and vanilla
The vanilla is a delicious taste that can be found in many many dessert recipes, creams (the cream and the cream for example), ice creams, but also cakes and entremets.
Whenever you need to add this vanilla note, you have several possible choices because vanilla is commercially available in different forms, and also price...
Whenever you need to add this vanilla note, you have several possible choices because vanilla is commercially available in different forms, and also price...
9,170 5/5 (14 reviews)
Last modified on: December 14th 2017
There is vanilla and vanilla
We could try to make a mini-inventory of the possibilities, and of the associated quality, but to make it simple, there are 2 forms of vanilla: the pods, and the rest.
And the vanilla bean is the best: you are sure of what you are handling, it is impossible to make fake vanilla beans (well... for the moment). A vanilla bean is the fruit of the vanilla tree that has been dried and prepared. It doesn't smell much like vanilla, because its secret is inside, the little black, pasty beans that are the value of vanilla. To use a pod, you split it in 2 lengthwise and scrape out, with the back of a knife, the small black grains it contains and add them to your preparation.
It's the presence of those little black seeds that are your assurance that you're dealing with something that actually contains real vanilla.
There are different varieties of vanilla beans, depending on their origin, Indian Ocean, Tahiti, South America, ... they are more or less expensive, and less strong in taste. Personally, I have a weakness for the vanilla known as "Bourbon" from the island of Reunion. If you have to buy some, know that it is not cheap, but that it is normal (quality you know...), and that you have to take them quite soft, a little fat to the touch, it is a sign of freshness, because they dry with time.
Only after that comes anything made from pods: powder, paste, extract, purée, etc. For all these, no secret, you have to read the label very carefully so as not to find yourself, as I did, with a "liquid vanilla extract" which in fact contains 99% water and 1% vanilla sugar syrup.
And finally, at the very bottom of the scale, the very cheap vanillin, which is not vanilla, but a pure synthetic product that just gives a standardised vanilla taste.
The picture would not be complete without mentioning vanilla sugar, these small sachets are widely used, many recipes no longer indicate a weight, but just "add 1 sachet of vanilla sugar", and it should be understood "10 grams".
It is rather a good product (be careful to read the label anyway, there is not always only sugar and vanilla in it, and especially beware of very cheap packets, and right next to it, of "vanillinized sugar"), but that you can very advantageously prepare yourself at home.
By the way, run away from all the pseudo recipes that tell you that sticking a vanilla bean in a jar of sugar will give you vanilla sugar, it's a big lie because the bean is quite airtight.
As you can see, there is vanilla and there is vanilla, and you always have to be careful about what you use, as soon as you do a little baking.
Note that whenever possible, you should give the taste of the vanilla beans time to express itself, i.e. don't cook immediately, but let it rest. If you are making an ice cream, a flan, or a vanilla cream for example, it will be better with a more pronounced taste, if you make your preparation the day before, and let it rest overnight in the fridge in a closed container.
To sum up: Whenever you need to put vanilla in a recipe, prefer a whole pod, and let it rest if possible. If you want vanilla sugar, feel free to make it yourself, it'll be very good, much cheaper, and you'll be able to say "I made it!" (which is, of course, priceless).
And the vanilla bean is the best: you are sure of what you are handling, it is impossible to make fake vanilla beans (well... for the moment). A vanilla bean is the fruit of the vanilla tree that has been dried and prepared. It doesn't smell much like vanilla, because its secret is inside, the little black, pasty beans that are the value of vanilla. To use a pod, you split it in 2 lengthwise and scrape out, with the back of a knife, the small black grains it contains and add them to your preparation.
It's the presence of those little black seeds that are your assurance that you're dealing with something that actually contains real vanilla.
There are different varieties of vanilla beans, depending on their origin, Indian Ocean, Tahiti, South America, ... they are more or less expensive, and less strong in taste. Personally, I have a weakness for the vanilla known as "Bourbon" from the island of Reunion. If you have to buy some, know that it is not cheap, but that it is normal (quality you know...), and that you have to take them quite soft, a little fat to the touch, it is a sign of freshness, because they dry with time.
Only after that comes anything made from pods: powder, paste, extract, purée, etc. For all these, no secret, you have to read the label very carefully so as not to find yourself, as I did, with a "liquid vanilla extract" which in fact contains 99% water and 1% vanilla sugar syrup.
And finally, at the very bottom of the scale, the very cheap vanillin, which is not vanilla, but a pure synthetic product that just gives a standardised vanilla taste.
The picture would not be complete without mentioning vanilla sugar, these small sachets are widely used, many recipes no longer indicate a weight, but just "add 1 sachet of vanilla sugar", and it should be understood "10 grams".
It is rather a good product (be careful to read the label anyway, there is not always only sugar and vanilla in it, and especially beware of very cheap packets, and right next to it, of "vanillinized sugar"), but that you can very advantageously prepare yourself at home.
By the way, run away from all the pseudo recipes that tell you that sticking a vanilla bean in a jar of sugar will give you vanilla sugar, it's a big lie because the bean is quite airtight.
As you can see, there is vanilla and there is vanilla, and you always have to be careful about what you use, as soon as you do a little baking.
Note that whenever possible, you should give the taste of the vanilla beans time to express itself, i.e. don't cook immediately, but let it rest. If you are making an ice cream, a flan, or a vanilla cream for example, it will be better with a more pronounced taste, if you make your preparation the day before, and let it rest overnight in the fridge in a closed container.
To sum up: Whenever you need to put vanilla in a recipe, prefer a whole pod, and let it rest if possible. If you want vanilla sugar, feel free to make it yourself, it'll be very good, much cheaper, and you'll be able to say "I made it!" (which is, of course, priceless).
Lasts posts
Your oven in "proofer" mode
In the bakery, proofing is a crucial stage in the process of making light, plump breads and pastries. During proofing, the yeast ferments the sugars present in the dough, releasing carbon dioxide which forms bubbles. This process allows the dough to swell and aerate, guaranteeing a soft, light...September 27th 20243,1445
The right size of zucchini
When you buy zucchini at the market, you're often offered a wide variety of sizes, from very small to very large. But which ones to choose? Here are a few tips.September 9th 20243,4835
The (small) miracle of béchamel sauce
Making a béchamel sauce is going to confront you with a little miracle that happens every time: You pour milk over a roux, it's very liquid, you stir over a low heat, and then all of a sudden, miracle, the sauce sets, it thickens, you've got your béchamel. Let's see what happened.August 27th 20243,9434
Pastry doughs
To make a classic tart, you'll need a pastry of course, and if you don't use puff pastry (normally reserved for "fine", in french, tarts), you'll have a choice of shortcrust, shortbread, sweetcrust or "à foncer". Let's take a look at the differences between these four.August 16th 20244,0184.4
A few tips on homemade ice cream
If you make ice cream at home, which is a very, very good idea, you'll find a few tips and tricks in this article that should make your life easier. Combined with the site's ice cream recipes, they'll help you improve your production, to the delight of everyone around you, children first.August 11th 20244,0615
Other pages you may also like
The bitterness of endives
As I write these lines, we are entering the endive season, and if you like it, it's time to enjoy it, if possible with your local producers. Endive is good, but the reproach that is often made of it, and children in particular, is: "It's bitter! And it is (somewhat) true of course, endives...February 9th 20199,9334.9
Should I believe my oven?
Can you really trust your oven? This is an important question as we are always tempted to take the temperature indicated as gospel truth and, unfortunately, this is rarely very precise. .July 4th 201128 K4.6
The art of the charlotte
In cooking, a charlotte is a delicious moulded dessert, with biscuits around the outside that have been soaked in a flavoured syrup, filled with a light cream or mousse. The charlotte is left to set in the fridge before being turned out and served in slices. It is very light and a lovely sweet...February 27th 201340 K4.3
The 3 kinds of meringue
Meringue – what could be simpler? Just beaten egg whites with sugar added. This makes a fairly stiff mixture which can then be cooked in a cool oven to create those lovely, light confections. But in the world of professional patisserie, meringue comes in three different kinds. Even if the...June 14th 201358 K4.5
Steam for baking bread
What does steam have to do with bread-making? This is not only a bakers' secret, it is something you might not think of at all: if you make bread and bake it like a cake, you will end up with bread, but pale and with a thick, hard crust – a long way from the golden-brown crusty loaf you had in...June 16th 2021138 K4.5
Post a comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.