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WTF Madagascar Vanilla Beans: Get the Most out of Your Bean
Concocting your own vanilla extract or adding fresh vanilla flavor to your favorite recipes are a cinch with these fresh Grade A Madagascar vanilla beans. Scott and Janie show you how to use rapid infusion to easily make all the vanilla extract you’ll need, plus fluffy as a cloud pancakes drizzled with maple bourbon butter… on this week’s WTF.
Whipping Siphon (500ml)
Whipping Siphon (1000ml)
Egg White Powder
I’m Free Perfect Baking Powder
Rapid Infusion Vanilla Extract
Super Fluffy Pancakes with Maple Bourbon Butter Syrup
References and Other Links you Might Like!
Ask A Chef – Rapid InFusion
Ask A Chef – How To Use Egg Powders
WTF – Egg Powders
WTF – Whipping Siphons
WTF – Valentine’s Day Special
WTF – I’m Free Perfect Baking Powder
About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
February 26, 2020 10:25 pm
I noticed the vanilla beans weren’t completely submerged when the extract was poured from the whipping siphon into the bottle. I’ve read that the beans can become moldy unless they’re completely submerged in the liquid. Is this true? I wouldn’t want to ruin a batch of vanilla.
February 27, 2020 9:43 am
Yes that is correct. In the recipe, it states that you can snip them in half or store the whipping siphon on its side so they are fully submerged.
February 28, 2020 9:48 pm
I’m referring to the beans that aren’t submerged in the already infused vanilla when it is poured into the 8oz bottle. Also, can I make two cups of vanilla extract in my whipping siphon rather than just one? I don’t know if two N2O chargers will be enough for more than 8oz. Thanks!
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