Use all of that expensive vanilla bean

Lets face it – while vanilla beans add an unparalleled flavour to desserts (and some savoury items), they are more often than not outrageously priced.  I’ve seen then as high as $16 each, so it’s helpful to squeeze every last drop of flavour out of them.

Most recipes call for the scraped seeds.  For things like ice creams, creme anglaise and other wet items, it’s possible to add the scraped bean to the same liquid as the seeds, which will free any seeds left in the pod after scraping.

Side tip: Whenever you scrape a vanilla bean and add the seeds to a liquid, it’s helpful to strain the liquid where possible to remove any brown fibrous threads that line the inside of the bean, which no matter how carefully you scrape, inevitably end up in the mix.  After heating with the liquid, or if you’re making cookies, or something else not involving infused liquid, the bean can be rinsed if it’s dirty, dried and kept for garnishing (Crepe sacs are often tied with strands of vanilla beans).  The bean can also be added to a container of sugar (brown or white), or coffee, and will infuse a slight flavour.  But make sure the bean is dry first, or all you’ll get is a sticky mess.

(If your recipe isn’t particularly wet, and you still want to infuse it with a vanilla bean pod, you can poach the scraped pod in any butter or oil you will be using over low heat for 15 or so minutes – Chris)

(If you do infuse your butter, be sure to return it to the consistency the recipe calls for as butter at different temperatures and in different forms can have different properties – Victoria)