Vanilla Paste
Okay, succumbed to the urge to buy/try something new and bought some vanilla paste, but haven't used it yet. Anybody used it and loved it/hated it, can't figure out why anybody would bother? Recommendations, observations?
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Is it ground seeds from inside the beans or does it also have the ground pods? I think a lot of ice cream makers tout the ground vanilla in their ice creams when it is really ground pods not seeds that you see.
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A great place I found to answer any questions about vanilla in general was on the website of my favorite - Nielsen Massey. I emailed them several different times, and got great suggestions, usually from a Nielsen. Gayle Gand (famous pastry chef) told me the BEST is Nielsen Massey - she also has a new cookbook out "Chocolate and Vanilla".
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I find it better for cooking than for baking-- in sauces, glazes, and savory concoctions. It doesn't have the power of infusing with the bean, and (as you know by now) it's quite sweet, but it is a huge savings for extract-like flavor with attractive beany flecks. I use it almost daily with plain whole-milk yogurt and berries for breakfast-- gives just a hint of sweetness and vanilla-y goodness.
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