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Question about vanilla seeds

post #1 of 11
Thread Starter 

When making and "preheating" the custard mixture for creme brulee should the seeds be scraped from the bean and added to the cream before preheating the cream to infuse the vanilla bean or after both the preheating and infusion are finished??

 

I'm using the recipe from page 357 of Peterson's book entitled Baking.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #2 of 11

The easiest way IMO is tossing the dried pod in at the beginning and pulling it to scrape as soon as it is rehydrated.

I don't throw the empty pod away tho...I add back in along with the seeds.

 

mimi

post #3 of 11
Thread Starter 
Quote:
Originally Posted by flipflopgirl View Post
 

The easiest way IMO is tossing the dried pod in at the beginning and pulling it to scrape as soon as it is rehydrated.

I don't throw the empty pod away tho...I add back in along with the seeds.

 

mimi


Agreed.  Fyi my beans arrived very plump and moist from both Beanilla and Amadeus.  So I may probably add the seeds at the beginning.  My favorite supplier is Beanilla.  Amadeus, their competitor, released some Uganda beans that were known to generated mold even though they and their supplier in Uganda knew it beforehand.  I dumped out my batch from them once they were notified even though they wanted to make it right.  Yeah, right, moldy beans from a moldy source.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #4 of 11

Idiots.

 

Yeah...as soon as the casing is soft enuf to get a good scrape then do it.

A lot of my habits developed as a way to deal with my wandering attention when I have a lot of irons in the fire.

 

mimi

post #5 of 11

When the beans are plump I scrape the seeds into the liquid prior to heating. That helps bloom the vanilla and break up any seed clumps. The shell, though, I don't do what a lot recommend and put that into the liquid... I put that into my can of vanilla sugar. I like vanilla sugar so take that opportunity to strengthen it.

 

If the beans are on the dry side, I do as mimi said in the above message.

post #6 of 11
Thread Starter 

Once infused and rinsed with alcohol, the spent beans are placed into a bottle of vodka for further infusion.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #7 of 11

Interesting. I haven't done homebrew vanilla extraction, but thought about it. I either use the beans or use a pre-made extract. My favorite at the moment is from Moore's Flour Mill in Redding CA. It is sold in those little brown chemistry bottles and is double-strength. Really clean vanilla flavor. I have no idea what beans were used or if they extract it or if it is from a factory somewhere. Are you extracting those Uganda beans?

post #8 of 11
Thread Starter 
Quote:
Originally Posted by BrianShaw View Post
 

Interesting. I haven't done homebrew vanilla extraction, but thought about it. I either use the beans or use a pre-made extract. My favorite at the moment is from Moore's Flour Mill in Redding CA. It is sold in those little brown chemistry bottles and is double-strength. Really clean vanilla flavor. I have no idea what beans were used or if they extract it or if it is from a factory somewhere. Are you extracting those Uganda beans?


From any beans that I possess.  Lately it's been extracted from Uganda beans - all in the same vodka bottle.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #9 of 11

I get the ones from Madagasgar and they come vacuum sealed.

I am able to scrap the pods pretty easily.

I also place the pod itself in the milk/cream when I'm making ice cream.

After scolding and adding to the egg sugar mixture, I also leave the pods in as it cools.

I remove the spent pods, rinse, dry them well then place them in a glass jar and fill it with sugar. Vanilla sugar in about a week.

post #10 of 11
Thread Starter 
Quote:
Originally Posted by Chefross View Post ......................................I also place the pod itself in the milk/cream when I'm making ice cream.

After scolding and adding to the egg sugar mixture, I also leave the pods in as it cools...............

What I do when making creme brulee is that I'll infuse the bean the night (or day) before, placing it in heavy whipping cream and heating somewhat.  The bean remains unsplit.  The next day I'll bring the cream/bean mixture almost to a simmer and remove the bean and split and scrape the seeds out and into the cream.  Then I temper the beaten egg-sugar mixture by adding the cream ever so slightly and slowly so as not to cook the yolks.  It goes from there.  The shell of the bean is then wiped off and placed into a bottle of vodka for further infusion.

As a former chemist, methinks that a vanilla extraction is arrived at by heating the vodka-bean infusion over a period of several hours.  Heat provides for a better extraction imho although I personally haven't tried it myself.  I'll have to contact LorAnn Oils for further information or consult the Bielstein Reference Manual for organic substances.

 

...Former chemist here.


Edited by kokopuffs - 4/9/16 at 10:46am

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #11 of 11

Hey Koko, sounds great. I never thought about soaking the pods first as mine always are soft and easy to split, but I can see the value of the soaking if they are stiff and hard when starting out.

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