Vanilla is a flavoring derived from orchids of the genus Vanilla native to Mexico. Etymologically, vanilla derives from the Spanish word "vainilla", little pod. Originally cultivated by Pre-Colombian Mesoamerican peoples peoples, Spanish conquistador Hernán Cortés is credited with introducing both vanilla and chocolate to Europe in the 1520s.
When it comes to sweets, "vanilla is the basic spice, and the best flavor comes [not from an extract, but] from the bean," the best bean of choice is Tahitian, not the more common Bourbon. "It's a little shorter — about 5 1/2 inches long — but Tahitians are the fat boys, two or three times wider [than the Bourbon], and the flavor is different, very fruity, intense and really sweet.
"As a pastry chef, I use vanilla in many [dishes, including] some where you don't want to have a vanilla flavor, but I use it because it enhances the flavor [of other ingredients] ... For example, I use it in almost every dough we make except for bread, I use Vanilla in Macaron recipes of course and even in some products that are not "Vanilla" flavored (I use it in White chocolate Macaron for example).
If you use vanilla lightly, you don't really taste it, but if it was not there, the product wouldn't taste the same."
When buying vanilla beans for home use, avoid very short ones. They're immature and don't have much flavor. Look for fat, flexible beans. If they're in a cellophane package, press lightly to see if you can feel some paste inside the bean. If not, the bean is probably old and dried out.
When buying vanilla beans for home use, avoid very short ones. They're immature and don't have much flavor. Look for fat, flexible beans. If they're in a cellophane package, press lightly to see if you can feel some paste inside the bean. If not, the bean is probably old and dried out.
No comments:
Post a Comment