You might have heard that most of the desserts like ice-creams and puddings contain vanilla bean paste. Many chefs prepare the same dish with vanilla extract. So, is there any difference between the two? The answer is Yes. These are two different by-products made from vanilla beans and have different uses. The paste is thick syrup which is made by using two ingredients: vanilla bean pod seeds in bulk and vanilla extract. On the other hand, vanilla extract is made by soaking the pods of vanilla bean in alcohol for 6-8 weeks. The alcohol takes on the flavor of vanilla.
When to Use Vanilla Paste? When you are using vanilla paste in any dish, you need to remember a few things. The paste is the best to use when you want to make vanilla the star of the recipe. The paste adds a level of gourmet feel to classic dishes like pastry cream, French vanilla ice-cream and crème brulee. The paste is ideal to use when you want the flavor of vanilla without wasting time and money in baking any dish. This is the main reason many professional chefs prepare ice-cream, frostings, whipped cream, smoothies, puddings and oatmeal by using vanilla paste. For this, they purchase high-quality vanilla beans in bulk and prepare the paste in advance. Equivalency Ratio It is possible to substitute vanilla extract with vanilla bean paste in many dishes. But the only thing required is you have to replace the extract with paste in the right ratio. In recipes, you can easily substitute 1 tablespoon of extract with equal amount of vanilla paste. Other thing you have to keep in mind that vanilla bean paste is thicker than vanilla extract and when you add the paste in the place of extract, there would be slight differences in terms of frosting and batter. If any recipe demands one tablespoon of vanilla powder or 1 whole vanilla bean pod, you can easily replace with 1 tablespoon of pure vanilla bean paste. So, it is not wrong to say that buying Vanilla beans in bulk is an overall good decision whether you want to make extract or paste.
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