Vanilla

[Nick.Shu]

ah hah - or eureka, depending on where you come from.

So my understanding is that:

French vanilla is based on Sauce anglais

Normal or philadelphia would be normal, or egg yolk less, using the likes of gum arabic, gelatine or some other thickener.

comparatively speaking.

[momoreg]

Right.

[Katherine]

When I was a kid we used to buy these snack pies that were "French apple": they had raisins in them. I'm sure there's an explanation somewhere...

[Isa]

I was looking up something in Culinary Artistry the other night and noticed a list of food matches made in heaven for vanilla.

Fruits:
apples, apricots, bananas, figs, guavas, melon, nectarines, oranges, papayas, peaches, pears, persimmons, pineapple, plums, pumpkin, quinces, raspberries, strawberries.

Vegetables:
squash, sweet potatoes.

Desserts:
custards, ice cream, soufflés, chocolate, coffee.

Others:
fish, white rice, ricotta cheese, scallops, shellfish specially lobster.

Nick.shu, you're right, French Vanilla is based on Creme Anglais which is French for English Cream or stirred custard. Culinary convolutions!

Mmmmm . . . stirred custard on warm apple pie, or treacle tart. Or in a bowl. By itself. All alone and unsuspecting . . . I think I'm in love.

Sisi: How is vanilla used in the preparation of fish, shellfish, and lobster. Do you put it in the water or what? And, how much should you use?

[Isa]

Sorry Crudeau it doesn't say.

I would guess that you should use vanilla bean not extract. I would just add a little bit of it and taste it. I think the flavour shouldn't be overwhelming.