306475 Mon Jul 03 07:14:22 -0700 2006 11 31 Home Cooking 0 1724387 I steeped a vanilla bean (seeds scraped out) in milk for ice cream (will report back on the entire dessert, to be constructed tomorrow night). Can I used this bean? I rinsed it off with water, being careful to get rid of all the milk clinging to it. It's drying on the counter now. Would it be okay to bury it in sugar to make vanilla sugar, or is it time for this bean to go into the trash? Mon Jul 03 07:14:22 -0700 2006 11577 Pei 1 1724393 I'd probably put it in the sugar. If the flavor is gone, well, nothing lost. Mon Jul 03 07:54:36 -0700 2006 1724387 14139 Kagey 1 1724429 Agree with Kagey, put it in the sugar. If the bean had good intense flavor to start it, it will have some nice residual flavor and aroma. I store all my used beans in the sugar jar. Mon Jul 03 12:06:00 -0700 2006 1724387 12335 cheryl_h 1 1724451 I recently saw this on a tv show: Once the pod is dry you can grind it into a powder in a spice/coffee grinder then stir it into sugar. Mon Jul 03 12:43:03 -0700 2006 1724387 12088 Jcooks 1 1724609 You can also use it in something where you don't want an overly pronounced vanilla flavor. Like... say, in a chocolate ice cream or a fruit ice cream where you want another background layer. The vanilla bean won't be nearly as strong as it was before - particularly because you already used the seeds inside - but it will still have a tinting flavor... Mon Jul 03 15:27:17 -0700 2006 1724387 11120 adamclyde 1 1724625 you can also put it into your bottle of vanilla and let it add to the flavor. Mon Jul 03 15:30:56 -0700 2006 1724387 10462 stlSarah 1 1724779 Thanks everyone! I was more concerned that having been in milk, it might have absorbed enough to rot. But I'm looking at it now and it looks fine. Worst case scenario I lose two cups of sugar, so I'll give it a go. Mon Jul 03 17:03:04 -0700 2006 1724387 11577 Pei 2 1724967 For whatever reason that's not an issue...go figure? I always add my used vanilla beans from making ice cream to sugar and have never had a problem. Mon Jul 03 18:41:08 -0700 2006 1724779 10761 Aaron 2 1725829 Remember that sugar is a preservative. I don't think the milk would be any problem, especially such a small amount. Tue Jul 04 10:34:03 -0700 2006 1724779 14139 Kagey 1 1724936 If it got "Waterlogged" in the milk, the sugar would be the place to put it. It would keep it from rotting. I made Creme Brule a couple months ago and put the pod in there. I have sugar with a very subtle hint of vanilla. Enjoy DT Mon Jul 03 18:23:03 -0700 2006 1724387 11291 Davwud 1 1725334 another idea for next time: you could add it to your maple syrup. Mon Jul 03 23:02:34 -0700 2006 1724387 13941 wowimadog 1 1727292 I keep a mason jar with a cup or two of bourbon (or brandy or rum) on the shelf and throw all my used vanilla pods in there. Make your own vanilla extract. I always rinse off the beans if it has been used in custard and then throw it in the brew. These are probably not as strong as the others but every bit adds flavour. Wed Jul 05 16:31:49 -0700 2006 1724387 12840 Mila