Madagascar Bourbon Pure Vanilla Bean Paste
Browse the recipes I’ve posted so far, and you’ll be able to gather that I’m not a gastronomic guru. I love to bake, know my way around the kitchen, and I’ll say right now that I (if you won’t consider it bragging) make some pretty delicious food. However, my current level is nothing compared to someone like Carol Blymire who is currently cooking her way through Thomas Keller’s The French Laundry Cookbook. Shout it with me: “OVER ACHIEVER!”
So being a far-from-expert baker, I tend to take some shortcuts that I’m not very proud of. I’ll use regular flour when a recipe calls for cake flour. I’ll use salted butter if that’s what’s around. I’ll substitute vanilla extract when I know very well that I really should be using a vanilla bean. But it happens! I bake on the fly! It’s what I do! I use what I’ve got and don’t let an extra trip to the grocery store bog me down.
One of the things I usually don’t have is a vanilla bean and that brings me to this beautiful find that our Central Market cooking instructor introduced us to during our desserts class. It’s Madagascar Bourbon Pure Vanilla Bean Paste. It’s essentially vanilla beans and sugar stored in a way that can keep in your spice cupboard and use as an even exchange for vanilla beans or extract (1 tbsp. paste = 1 tbsp extract = 1 vanilla bean). I’ve used it three times already and couldn’t wait to post about it. It’s great.
As for the rest of the cheating I do in the kitchen, I’m thinking cake flour is the next thing I need to get serious about. I’ve heard that using it makes all the difference…
Price: $9.95
Available at Central Market
Michelle, great cooking is like great acting–you have to be able to improvise. That’s why I love watching shows like Top Chef because the best chefs can and do cook anywhere, for anyone, and are great at making do with what they have.
“But it happens! I bake on the fly! It’s what I do! I use what I’ve got ”
AMEN
I think I just had a little church moment at my desk. Really I’m right there with you, use what you got. Youre good enough to bend and break the rules. Once you learn it you can do that. I admire your skill to bake.
How long can that stuff keep. I used some walmart vanilla extract this weekend and it was downright hurtful. I dont think vanilla bean was in the same state that stuff was made in. But your find may be worth picking up even if i just use it once a month.
foodczar, that’s my favorite thing about Top Chef too! the quick fires are the best
deacon-frost, from your blog it looks like you’re the king of improv. cooking!
i’ve looked around trying to find out how long you can keep the vanilla paste, but can’t find any exact answer. i do know that it’s shelf-stable, should be kept at room temperature, and lasts a long time (according to this site: http://www.savoryspiceshop.com/spices/vanilpaste.html)
I’m surprised the price is so good. So, does it add the little black specks that a vanilla bean would add to your dish?
margie, yes! it does leave the charming dark speck of vanilla bean
thank you for reading!
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