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Post by melange on Mar 24, 2006 19:25:24 GMT -5
Hi all,
While I prepare (mostly financially) to make my first batch of chocolate, I am collecting as much information as possible to smooth out the process. This site has been an invaluable resource. Thank you!
On to my question: how do you guys go about fully drying your vanilla beans without destroying the flavor of the pod? I fear that too much heat--i.e. lowest oven setting--will wreck it pretty quickly. I've had difficulty finding any info on the subject. Thanks.
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Post by Alan on Mar 24, 2006 22:03:03 GMT -5
Hi all, While I prepare (mostly financially) to make my first batch of chocolate, I am collecting as much information as possible to smooth out the process. This site has been an invaluable resource. Thank you! On to my question: how do you guys go about fully drying your vanilla beans without destroying the flavor of the pod? I fear that too much heat--i.e. lowest oven setting--will wreck it pretty quickly. I've had difficulty finding any info on the subject. Thanks. Dear Melange, (are you from France?) The vanilla you buy will be dry enough. Here is a comment that Sebastian made about this: chocolatetalk.proboards56.com/index.cgi?board=techniques&action=display&thread=1139857591&page=1#1141243825Alan
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Post by melange on Mar 24, 2006 23:08:53 GMT -5
Beautiful! All I needed to know. Thank you. Nope, the name is a Dune reference. It always throws people off on food-related boards.
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Post by gotkosherinc on May 12, 2012 4:30:48 GMT -5
Vanilla fruits, dehydrated. Vanilla is.... According to the UN fare and farming association, Madagascar is at present ... By 2010, price were downward to US$20/per kilo.
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