My Eclectic Kitchen Cookbook, Volume 1 (eBook)
My Eclectic Kitchen Cookbook (app)
Yvonne is a professional vegan glutenfree chef with years of training and experience but don't let that scare you...her recipes are simple, healthy, colorful and delicious! She features yumful worldly delights like tahdig, latkes, potstickers and pasta, plus plenty of sweeteasy treats and crazyluscious cakes! :)
• The French and their taste for pastries are responsible for the global growth of vanillaloving culture.
• Mexico, Madagascar, Tahiti and Indonesia are the major sources for vanilla.
• Growing and harvesting vanilla beans is very labor intensive and begins with a tropical orchid flower.
• Double strength vanilla extract is made with twice as many beans (about 200 beans per gallon) as single strength.
• Get real! Pure vanilla extract is made from vanilla beans in an alcohol base. Natural vanilla flavoring uses vanilla beans with little to no alcohol. Imitation vanilla extract contains vanillin, made from guaiacol or from lignin, a byproduct of the wood pulp industry. Imitation vanilla extract may be weaker than pure extract.
• Best bean care...Never refrigerate or freeze your beans. Keep them in an airtight container, out of sunlight and away from heat.
• Removing vanilla bean seeds is easy! (quick video)
• Vanilla Equivalents: 1 whole Vanilla Bean = 1 tablespoon Pure Vanilla Bean Paste = 1 tablespoon Pure Vanilla Extract = 1 tablespoon Pure Vanilla Powder
Which vanilla bean variety is your favorite? Where do you buy them? Have you ever made your own vanilla extract or syrup? Which would you choose right now...vanilla cake, vanilla pudding or vanilla ice cream? :)
Find more feasts in our 2014 Daily Food Holiday and Featured Blogger Series!