Off the Shelf
Using vanilla? Try the natural way
By Wanda A. Adams
Advertiser food editor
Most of us grew up using vanilla extract in cooking, but with whole vanilla beans being grown in Hawai'i now, as well as imported from Tahiti, it's worthwhile to understand how to us this wonderful flavoring in its natural state. (The beans, by the way, are seed pods of the orchid Vanilla planifolia, which must be painstakingly hand-pollinated, one reason why vanilla beans cost more than extract and much more than vanilla flavoring, an artificial product made from wood pulp.)
Eugene Tanner • The Honolulu Advertiser
Storage: To prevent vanilla beans from drying, and to conserve flavor, store in plastic wrap or in a zip-closure plastic bag; place the beans inside an airtight glass jar and then refrigerate. Shelf life: six months.
Whole vanilla beans can be used to flavor sugar and liquids in recipes.
Using vanilla seeds: Slit the pod, scrape out the seeds and use as directed in recipe.
Making vanilla sugar: Place a couple of vanilla beans inside an airtight canister containing 1 pound of sugar and leave it in a dark, cool place for a week or so. Use the sugar for cookies, cakes, puddings or other confections. You can reuse the beans, which will retain their flavor.
Infusing liquids with vanilla flavor: When you want vanilla flavor but don't want the seeds, as for a silky sauce, immerse the beans in hot liquid, such as milk or cream, that's to be used in the recipe. Allow beans to steep liquid only after it's slightly cooled, and don't boil them, or flavors will dissipate.
Homemade vanilla extract: Place a split bean in a jar with about 3/4 cup of unflavored vodka, seal it and allow it to steep six months in a dark, cool place.
