Simple ways to use vanilla

It has long been known that vanilla helps our body produce serotonin – a hormone joy and pleasure, and is also one of the powerful natural aphrodisiacs

Incomparably less vanilla is grown in the world in relation to the real and potential demand for this spice. That is why real vanilla is a rather expensive pleasure. However, if you think that the vanilla pod offered by MASALE is “nothing” at all, then you are wrong:

  • 1/20 part of a vanilla pod is enough for 1 portion of any dish
  • 1/4 vanilla stick is enough for 1 kilogram of product
HOW TO PROPERLY PREPARE VANILLA STICK FOR USE
  • Carefully cut the vanilla pod lengthwise into two parts.
  • Use the back of a knife or a spoon to remove the most expensive part of vanilla – its seeds.
  • Then you can use both components parts of a vanilla stick, and each of them separately. Vanilla seeds are most often used in cooking
THE SIMPLE OPTIONS FOR USING VANILLA
  • For the most lazy: you can put a vanilla pod in a sugar bowl – it will add a special aroma to the sugar.
  • To prepare desserts, including vanilla cream, the spice pod is cut, the seeds are separated and everything is boiled in milk or cream.
  • To prepare the usual vanilla sugar in the dough or as a sprinkling of ready-made pastries – 0.5 kg of powdered sugar is ground with 1 pod of spice.
You can prepare vanilla extract at home

For this:

  • we prepare a vanilla stick in a way we are already familiar with, separating the seeds from the pod, cut it into pieces of a couple of centimeters
  • pour the seeds with the cut pod into a glass or ceramic dish with a tight lid and pour 30 -50 ml of 40-70% alcohol or cognac
  • infuse the extract in a cool, dark place for at least 2-3 weeks, periodically shaking it.

The shelf life of such an extract is up to six months, and vanilla tincture is used to prepare dough, desserts and drinks – 3-5 drops per serving.

Vanilla is flavored not only by sweets – if you mix vanilla seeds with olive oil, the resulting mixture colors meat, poultry, seafood and sauces, giving them an unusual sweet aroma that is difficult to forget…

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