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Vanilla Paste

Lexi's picture

Vanilla Paste (post #63435)

in

I've been eyeing the Massey vanilla paste at Williams Sonoma.  Has anyone used it?  Is the flavor any different from their extract or from whole pods?   

 

 

Biscuits's picture

(post #63435, reply #1 of 14)

I have it, and I use it, and I love it.  I won't NOT have it around now.  Of course, I have vanilla extract, the whole pods AND the paste, so I can choose when to use it.


The flavor is rich and fruity.  I use it when I don't want to waste a precious vanilla bean, but want a richer flavor than I would get with extract - a simple custard or pastry cream or something.  I use it when I make butter cookies, too, instead of extract.


Oh - a dab in hot chocolate or in a bowl of oatmeal with some brown sugar is always lovely, too, according to my toddler.



Ancora Imparo -


Edited 2/18/2005 9:20 pm ET by Biscuit

Ancora Imparo -

Lexi's picture

(post #63435, reply #2 of 14)

Thanks for the info.  I'm heading there tomorrow and will pick up a jar.

 

 

assibams's picture

(post #63435, reply #3 of 14)

Ditto to all of the above, only in my case it's the ten yo to like vanilla in his chocolate milk.

"...never forget that the first syllable of convenience is con."
Bill Bryson

"A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort."
Herm Albright

MadMom's picture

(post #63435, reply #4 of 14)

Do you sub one for one?  or is there some "formula" for using vanilla paste in place of extract?  I bought a bottle (I think because of your earlier recommendation) but have never used it.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Biscuits's picture

(post #63435, reply #5 of 14)

I don't know if you are supposed to, but I do - sub one for one.

Ancora Imparo -

Ancora Imparo -

Lexi's picture

(post #63435, reply #6 of 14)

I bought a jar today.  You use the same amount of paste as extract.  There's 3 to 6 inches of snow in the forecast for tomorrow -- a good day for baking.

 

 

MadMom's picture

(post #63435, reply #7 of 14)

It's been drizzly and rainy here today...another good day for making something warm and delicious.  I baked egg custard last night, and was thinking about doing a rack of pork with some basmati which has been soaking for over an hour.  I wanted to try all the new basmati rice cooking techniques which we've been talking about.  However, Willie Ray wanted a club sandwich for lunch, and I cannot imagine eating dinner.  The best laid plans...



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Biscuits's picture

(post #63435, reply #8 of 14)

It's cold here, too, and I'm making braised lamb shanks with vegetables and barley and an apple cake. 


 


Ancora Imparo -

Ancora Imparo -

Risottogirl's picture

(post #63435, reply #9 of 14)

That sounds great! It snowed a bit here today so something like that would taste good.


I was feeling lazy and tired so I ate some pain de seigle fom Max Poilane with rillettes d'oie and cornichons that my downstairs neighbor made. And a glass of Brouilly.


Soup would have been batter. Today was a soup day here.


I was 32 when I started cooking; up until then, I just ate
Julia Child

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Biscuits's picture

(post #63435, reply #11 of 14)

I've been playing with recipes from a newish Irish cookbook of mine.  Some great, warm, soulful food in there.  I can't wait to try this cake.  Apple, Cinnamon & Sultana cake - the batter was so delicious I was drooling.  I can't wait to see what it tastes like when it's baked!  If it comes out well, I'll post the recipe.  I love the Rankins.  Their recipes are foolproof.


And I love my new scale that allows me to use their recipes  as they intended!  Now I can weigh in grams!  He! 


Ancora Imparo -

Ancora Imparo -

Risottogirl's picture

(post #63435, reply #13 of 14)

Apple, Cinnamon & Sultana cake


THAT sounds like a cake I would like! I bet it's not frosted either is it?


I was 32 when I started cooking; up until then, I just ate
Julia Child

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Biscuits's picture

(post #63435, reply #14 of 14)

Nope (G).  They say you can dust it with icing sugar and run it under the broiler, but they recommend their toffee sauce instead.


I'm going to post it for you.  It's fabulous, and it touched off a discussion on the differences between European notion of dessert, and American notion of dessert last night.  Odd, because DH and I really never discuss food in depth - he loves food, and is highly complimentary, but he doesn't give it a lot of in depth analysis the way I do, except for pizza.  But last night he and I had a long discussion about European dessert vs. American dessert, and it gave me an idea for a topic here at CT. 


Ancora Imparo -

Ancora Imparo -

Lexi's picture

(post #63435, reply #12 of 14)

You really know how to hurt a girl!  Sounds wonderful.  We love Paris and all the little shops and neighborhood marches that carry such delicious foods.  One day we're going to rent an apartment instead of staying in a hotel so we can cook.  The markets in France and Italy are so marvelous and it's really frustrating to have to walk away with nothing more than picnic stuff. I gather you are employed or doing a stage in Paris.  I envy the experience of living there.

 

 

Lexi's picture

(post #63435, reply #10 of 14)

Gosh that sounds good -- lamb shanks is one of my favorite dishes.  We're having take out tonight -- barbecued back ribs, au gratin potatoes and coleslaw, but tomorrow I'm thinking about short ribs with soft polenta and something lemony for dessert, or maybe poached pears.