Page 38 - Allrecipes (January 2020)
P. 38
In Season TRENDING love M A N Y W A Y S T O
T H E
vanilla
PASTE
is ideal if you don’t want the
mess of scraping seeds from
the pods but still want the
gourmet look of vanilla flecks.
It’s what chefs do. Paste is
EXTRACT easier to use and equivalent to
extract: A teaspoon of paste
is the most equals a teaspoon of extract.
common form.
For the best
flavor, make sure
the label says
“pure.” It’s not as
strong as beans,
so if your recipe
calls for a whole
vanilla bean and
you only have
extract, use three
times the volume,
or 1 tablespoon. BEANS
IT’S NOT
have the most
intense flavor, EASY BEING
and they shine in VANILLA
recipes like Classic
Vanilla-Infused Vanilla is one of the
Crème Brûlée world’s most labor-
on page 38.
intensive and expensive
crops—second only to
saffron. It’s the fruit of
an orchid that has to
be hand-pollinated and
that blossoms only a
few hours each year. The PHOTOS: (PREVIOUS PAGE AND ABOVE) GETTY IMAGES. (FOOD AND VANILLA AT LEFT) ANDY LYONS;
beans (or pods) are later FOOD STYLING: PAUL GRIMES; PROP STYLING: SUE MITCHELL. ILLUSTRATION: SHUTTERSTOCK
harvested, also by hand,
You can find
varieties of vanilla and cured for three to
beans, pastes, six months, until they
and even powders shrink to one-quarter
in specialty stores of their original size,
and online.
lose 80 percent of their
moisture, and develop
their subtle aroma.
ALLRECIPES.COM 36 DEC/JAN 2020
