Vanilla extract is a vanilla-flavored liquid made from vanillin, one of the organic components that creates the aroma in vanilla beans. A century ago, vanilla extract was produced in apothecary shops and taken to soothe upset stomachs. Today, it's used to flavor desserts (and has become a popular flavoring for savory dishes as well).
Pure vanilla extract is made by extracting the vanilla flavor by macerating the bean in alcohol and water. The FDA requires at least 13.35 ounces of vanilla beans per gallon of at least 35 percent alcohol (and 65 percent water). But the quality of the beans is not regulated and can vary accordingly. And even though vanilla is naturally sweet, the extract may contain added sugar, corn syrup, caramel, colorings or stabilizers.
Vanilla extract deepens with age and will hang out until you need it in a cool, dry place.
You really get what you pay for when it comes to vanilla. Beware of imitation vanilla flavoring, which is harsh-tasting and no match for the real thing.
You can make your own vanilla extract by soaking split vanilla beans in vodka or rum in a sterilized bottle and allowing it to steep in a cool, dark place for about 8 weeks, shaking it every few days.
Pure vanilla is the fruit of an edible orchid, which opens once a year for a few hours in order to be pollinated.
The long, thin vanilla bean is harvested while green, cured and dried in the sun for several months until it becomes dark brown and sprouts edible vanillin crystals. Vanilla beans are primarily harvested in Madagascar, Mexico and Tahiti.
The vanilla bean is used to make vanilla extract, vanilla powder from the dried pod and vanilla sugar. Beware of imitation vanilla flavoring.
When cooking with vanilla beans, split the bean lengthwise using a sharp knife and scrape the pod to extract the seeds. If you are using the vanilla bean to flavor milk or cream for a pudding or sauce made on the stovetop, you can also add the split bean to the mixture; the seeds will be released as the mixture heats (remove the bean before serving).
Otherwise, add your dry, de-seeded vanilla beans to a jar of sugar -- they will perfume it with a subtle vanilla essence.
what you should know
Unsalted butter is always equally unsalted, but salted butter is never quite salted the same.
The NaCl uncertainty is the main reason we prefer to use unsalted butter when we cook. Often that salt can subdue the sweet flavor of butter. (Unsalted butter is often labeled as "sweet butter.")
salt conversion In most recipes, the little extra salt will go unnoticed. Still, as a general rule if a recipe calls for unsalted butter but all you've got is salted butter, cut 1/4 teaspoon of salt per stick of butter (1/2 cup) you use.
stick it up Salt acts as a preservative for butter. Tightly wrapped in foil and stored in the fridge, salted butter can last for five months, while unsalted butter lasts about three before going stale. (Spot stale butter by slicing into the stick; the outside will be darker than the inside.) Then again, many people don't store butter in the fridge to begin with.
cooking with butter Sometimes, when you want a nuttier flavor, you'll want to let the butter's foam subside. But butter has a low smoke point, so be careful using it as your cooking fat. It'll burn easily. Clarified butter, or ghee, has a higher smoke point (and also makes a tasty dipping sauce for crab, lobster and anything else).
roux-dimentary Butter forms the foundation for countless classic sauces and thickeners, including béchamel, beurre manié and roux.
what you need
Have you ever wanted to make fresh butter at home? This traditional butter churn is based on the famous Dazey churn from the early 20th century.
You can also make a small batch of butter by putting cream in a jar and shaking it for a long, long time until you've shaken it solid.
The water-cooled crock owners we know swear by the constant supply of creamy, spreadable butter they keep on their tables.
Other butter lovers who shun the refrigerator prefer the classic rectangular butter dish.
what you do
Sage and butter are absolutely delicious together. How delicious? Try this rich and pillowy tortellini with sage brown butter and parmesan to find out.
Steamy Kitchen likes to top her slow butter- braised asparagus with parmesan and sea salt. With that savory finale, you definitely don't need salted butter.
Drizzling roasted sweet potatoes with cilantro-lime butter gives them a burst of tart richness.
Salted butter might interfere with the complex sugar-spice interaction in these orange-scented popovers with cinnamon-orange honey.
These better-for-you whole-grain flapjacks from hogwash are made with quinoa, millet and flaxseed. After using butter to grease the pan, you can afford to use a little extra on the cakes themselves.
Coconut & Lime's worked out one of the fastest and tastiest cinnamon bun recipes out there.
Brown sugar is nothing more than white sugar (which is highly refined and made from cane or beets) that has been mixed with molasses to color it and give it a more moist texture. Light brown sugar has less molasses than dark brown sugar.
Brown sugar should not be confused with raw sugar, that has a similar color and taste but is actually the residue from processed sugarcane.
When you want the flavor of ginger to permeate a a sauté , stir-fry, sauce or braise, mince it. For the most ginger flavor, mince it finely and add it toward the end of cooking. Cooking ginger longer mellows its flavor.
We usually start with what we call a "thumb" -- a piece of ginger roughly the size and shape of your thumb. To make the thumb easier to peel, start by cutting off any small protruding parts. You can peel and mince these separately.
We like to peel ginger with a spoon. Because a spoon is dull, it easily takes off the soft skin and leaves most of the aromatic flesh behind.
Slice the peeled thumb lengthwise into planks, thick or thin depending on how fine you want your mince to be. After you slice away one or two planks, roll the thumb over on the flat side for more stability.
Stack the planks and slice them lengthwise into matchsticks.
Now just gather the matchsticks together, rotate them 90 degrees, and slice them crosswise to complete the mince. For a finer mince, just run your knife across the pile a few times, chopping as you go.
