You get three things out of this. The vanilla paste that comes out of the vanilla pod. The rum that you soaked it in, is probably now vanilla essence. And you get the vanilla powder.
@kittifiedpianist Not as much flavor as vanilla extract because the soaking period is just a mere 2.5 weeks. In order for the rum to be used as vanilla extract, the soaking would have to be for at least 4 to 6 months (if you have at least ten pods, longer if you have less), which defeats the purpose. Her book also says oversoaking causes the beans to become too soft. What I would recommend is as you are using the beans, replenish the rum with new beans.
@kittifiedpianist Also forgot to mention: the book says the beans get oversoaked in six months, which incidentally is the usual amount of time to make vanilla extract.
i think in her case, she has a constant supply in the 2-5 week rotation. it just takes 2 weeks to get started, and then use this technique continually so you get a constant supply. so technically, it is quicker and easier.
Aww.. this old lady is sweet. Come on guys... This tip is actually useful. Plus the grinding of the husks if a great tip. I'm never gonna throw them away anymore
this seems like a really nice alternative to the dry scrape, actually. i wonder if it works the same using vodka (more neutral in flavor) as it does with rum.
*swipe* *swoop* "Ciao, tits"! "Hey guys! You wanna cut up some vegetables? I find a knife works best! Or the lid of a freshly cut can of corn will fit the job quite nicely too! Oops! A little blood. Can we edit that out? No? Well use another tape. Don't use this one. Yeah, film another one, Einstein"
"Yeah if you wanna cut vegetables just...snap it with your hands" Oy!
Chefs, while credible, creative, or consistent, do not know everything there is to know about cooking and baking.
Frankly the technique is new to you and to me, and we both haven't tried this technique to know if the results of this tip are significantly better than a more common technique though it initially seems harder.
because i wasnt able to cut them in half and run the back of the knife along it to take the seeds out. honestly. im not saying her tip is bad or anything its just pointless. few scrapes of a knife to take them out to a few weeks in a pot of rum ? back of knife for me :) cause to be honest any of the top chefs you see use a knife so i dont see why you shouldnt do it that way :P
You get three things out of this. The vanilla paste that comes out of the vanilla pod. The rum that you soaked it in, is probably now vanilla essence. And you get the vanilla powder.
KristennT123 1 week ago
drunken vanilla ooze how pleasant
oh well thanks for the tip granny
RoseWaterSwan 3 weeks ago
wow this is probably the only good chow tip ive ever seen. also the only chow host person that i can actually tolerate.
muncher541 5 months ago 5
How much flavour is imparted to the rum? Can it be used as vanilla extract?
kittifiedpianist 5 months ago
@kittifiedpianist Not as much flavor as vanilla extract because the soaking period is just a mere 2.5 weeks. In order for the rum to be used as vanilla extract, the soaking would have to be for at least 4 to 6 months (if you have at least ten pods, longer if you have less), which defeats the purpose. Her book also says oversoaking causes the beans to become too soft. What I would recommend is as you are using the beans, replenish the rum with new beans.
michaelbhs05yb 3 months ago
@kittifiedpianist Also forgot to mention: the book says the beans get oversoaked in six months, which incidentally is the usual amount of time to make vanilla extract.
michaelbhs05yb 3 months ago
i think in her case, she has a constant supply in the 2-5 week rotation. it just takes 2 weeks to get started, and then use this technique continually so you get a constant supply. so technically, it is quicker and easier.
kmwboston 10 months ago 6
this woman is the cutest thing ^.^
r3b3l1n 10 months ago 11
Aww.. this old lady is sweet. Come on guys... This tip is actually useful. Plus the grinding of the husks if a great tip. I'm never gonna throw them away anymore
YummyCakesDeli 10 months ago 52
@YummyCakesDeli Her blood is probably cold.
Awgez24 7 months ago
I love the idea of using the husk. I'm saving all the husks from now on and taking them home. We throw them away at work.
bibbeny 10 months ago
this seems like a really nice alternative to the dry scrape, actually. i wonder if it works the same using vodka (more neutral in flavor) as it does with rum.
stooge81 10 months ago 2
She had me sold at rum!
Cannibalriot 10 months ago 7
I get an erection from this video
blizzaroxx 10 months ago
She'd do a better job as a narrator for a game based on some fairytale. Seriously, she has the voice.
ianttyang 10 months ago 6
jesus christ you guys are way too harsh if u can make a better video why dont u ????
sandyny 10 months ago
That idea with the vanilla pod husks sounds awesome. Squeezing out the vanilla sounds great too.
Petitetinypengu 10 months ago
i think that is cool at least,back of a knife works fine...but vanilla rum cookies sound tasty
ownthecity 10 months ago
Check this out:
*swipe* *swoop* "Ciao, tits"! "Hey guys! You wanna cut up some vegetables? I find a knife works best! Or the lid of a freshly cut can of corn will fit the job quite nicely too! Oops! A little blood. Can we edit that out? No? Well use another tape. Don't use this one. Yeah, film another one, Einstein"
"Yeah if you wanna cut vegetables just...snap it with your hands" Oy!
magnacore11 10 months ago
@Dazzy Boy
Chefs, while credible, creative, or consistent, do not know everything there is to know about cooking and baking.
Frankly the technique is new to you and to me, and we both haven't tried this technique to know if the results of this tip are significantly better than a more common technique though it initially seems harder.
BellaOfBacardi 10 months ago
Shes so precious.... <3
kidfrom1981 10 months ago 8
she s such a cute sweet old lady :)
purplesocksateorange 10 months ago 9
NO MORE CHOW VIDEO COMPABILITY ON IPAD. WTF?
tobmon07 10 months ago
I think the tip is fantastic, a new way of doing it, no problem keeping some in rum for whenever you need them.
Fancylooks 10 months ago
because i wasnt able to cut them in half and run the back of the knife along it to take the seeds out. honestly. im not saying her tip is bad or anything its just pointless. few scrapes of a knife to take them out to a few weeks in a pot of rum ? back of knife for me :) cause to be honest any of the top chefs you see use a knife so i dont see why you shouldnt do it that way :P
DazzyBoy12 10 months ago 12
yes m'aam 2,5 weeks saves alot of time.
TechCuber 10 months ago 60
@TechCuber Forget your space and time, did you see how the vanilla came out in the end? Professional stuff :D
peepeevagi 10 months ago 6
@TechCuber
Yes, it takes awhile to make, but after it's made it's ready to use whenever you need it.
A little bit of forethought and planning can have delicious results, to make the process worthwhile.
BellaOfBacardi 10 months ago
@BellaOfBacardi yeah, just cut 'm in half and strike your knife trough it.
TechCuber 10 months ago
@TechCuber yeah 1/2 of your vanilla seeds will still be stuck in the vanilla bean =DD
derekbegins 8 months ago
@TechCuber at least you dont waste 1/2 of your money on vanilla beans.
derekbegins 8 months ago
@TechCuber actually yes, compared to the 6 months it usually takes to make vanilla extract..
heidishoshana 1 month ago