Ready to venture into something new? Try making your own Brazilian Vanilla Extract for a deep flavor and fragrant addition to your favorite menu items. The extract is done when it turns a deep dark brown and gives off a fragrant aroma.
Foodie Byte
Ingredients
2 vanilla beans, very moist and oily, split length-wise
1/2 cup (125 ml) cachaça
Preparation
Sterilize the container by simmering in hot water.
Put the vanilla beans inside the glass jar and cover with cachaça, completely submerging the beans. If the beans are taller than the jar, cut it.
Close the bottle and let it stand in a cool dark place for at least 6 weeks before using.
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