Like many of my classes at @annsplaceinc, the one on vanilla extract is full with over 20 clients. Last year I also taught this class so some of my regulars decided not to attend as they still had vanilla left over. I start by asking everyone what are their favorite uses of vanilla (Vanilla planifolia). The most common response is baking though some like to use it for scents while my favorite use is for homemade whipped cream to be used later in Irish coffees.
The exercise is simple but exacting: everyone has 8 vanilla bean pods, one for each ounce of vodka, and must remove the beans from the pod. I show them how.“You need a good sharp knife,” I start. “I first cut off the ends and then make a long vertical slit, so the pod is cut in half.” I do so and open up the pod displaying its innards. Inside, the vanilla beans are tiny specs of black, looking more like caviar than beans.“Now take your knife and scrape the beans away and place them into the bottle. After you finish, cut up the bean pods and also place them into the bottle.”
Cutting and scraping throws out the scent of vanilla around my work area. Soon my hands smell intensely of this pod that comes from a tropical orchid. Clients pepper me with questions and a good banter continues while we all slice up our pods. Some clients are taken a bit back by the cut up vanilla sitting at the bottom of their bottles but I assure them that it is safe to consume and will add to the flavor of the extract over time. All it needs now is to be kept in a dark place and shaken once a week or so. “Wow, look at how it has already changed color,” says Judy. “It’s amazing.”
