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I have some across a couple of recipes (one for vanilla custard, one for brown butter) that say to cook vanilla bean seeds and pod with the other ingredients. Then the recipe says “take out the vanilla bean, dry it, and save it for another use.” What other use? It no longer has seeds in it. Also, how many times can I do this?
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One Response for "Reusing a vanilla bean"
A vanilla bean pod is an amazing thing. The pod has more flavor then the seeds.
That is why when you use a vanilla bean, it’s important to cut the bean. To cut open a bean, lay it flat on a cutting surface. Holding one end of the bean to the surface, carefully slice the bean open lengthwise. When you separate the bean, thousands of tiny seeds are exposed.
A vanilla bean is done, when you scrape out the seeds and pith.
Beans that have been used once or twice can also be ground up and used to add flavor to ice creams, cookies, Coffee, and many other foods.
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