Vanilla in the kitchen
With a powerful smell, warm and penetrating, vanilla gives a floral, woody and exotic flavor to dishes, mainly sweet.
It is found in cakes, pastries, puddings, custard, panna cotta, ice cream, chocolate, compotes and yogurts.
In salty fish, fish soups or scallops, poultry or vegetables such as carrots or parsnips can be served.
You can also add some in your liqueurs, wine of nuts, and it is not to be forgotten in a sangria or a punch ...
The vanilla pod is opened in half, and the tiny black grains are scraped with a knife or dipped into a liquid to which it will give its perfume. A vanilla pod can be reused several times.
To preserve your vanilla, several choices are available to you. The first is to freeze it: your vanilla will keep all its aromas without drying. You can also slip it into your sugar: it will naturally scent and you can reuse your vanilla if necessary. Put it in a pot with a background of rum ...