Metadata →
The author treasures homemade vanilla extract and real vanilla beans in her pantry, finding them to be deep, complex flavors that enhance various dishes. She learned the art of simple and elegant cooking from a friend named Anna, who emphasized the importance of using good ingredients to make food taste great. The author now makes her own vanilla extract by soaking vanilla beans in vodka, a process that intensifies the flavor over time.
Highlights
id713254864
You take a sealed canning jar that’s as tall as a whole vanilla bean, pack eighteen to twenty-four vanilla beans in the jar (they’re expensive, so buy them in bulk and wholesale!), fill the jar with vodka (any kind is fine), close the lid tight, and put it on a shelf. Four to six months later, you will have two precious things: the vodka, which will have become really good vanilla extract, and—my favorite part—the beans, which will have softened from all that time soaking in the vodka