DON’T THROW THAT VANILLA AWAY!
By Lisa Sheffer, originally written for Indri's Vanilla Bean Group on Facebook.
Please note--this blog post contains links to posts on Indri's Vanilla Bean Group on Facebook.They will not work if you are not a member of Indri's Vanilla Bean Group and if you are not logged in on the browser you are using.
Whew! That was close!
Now, take a deep breath. Here’s some common mistakes people make, whether because they used an outdated recipe or whatever, and how to fix them.
1. Too few beans.
By far, the most common mistake people make when assembling vanilla extract is using too few beans. The FDA qualifies vanilla extract as containing 2.65 ounces of vanilla beans per 750 ml of 80 proof alcohol. Since we’re individuals and not machines, we have rounded the beans up a little bit and converted into more accessible (in the United States, at least) measurements. That means that, for regular strength aka Single Fold vanilla extract, you need 1 ounce of beans to 1 cup of 80 proof alcohol. The metric system is even easier, as we recommend 1 gram of vanilla beans to 10 ml 80 proof alcohol, or 2 grams of vanilla beans for a Double Fold.
How to fix it: add more beans. Even if the extract has been going a long time, you can add more beans.
https://www.facebook.com/groups/848812811970139/posts/1525424534308960/
2. Too cold.
Vanilla beans are a tropical fruit and really don’t like the cold. When stored in the cold, like the refrigerator, freezer, or just a cold part of the house, the oils solidify and can look like mold or other floaties. If left too long in the cold, the delicate flavor compounds can be damaged, and certain forms of mold can develop.
How to fix it: keep your vanilla somewhere warm. The safest storage for vanilla beans is submerged in 80 proof alcohol and kept in a dark, warm cupboard. If your beans are white from cold, leave them on the counter for a few hours. The oils should soften and the white should disappear.
Note–temporary cold exposure, like during transit in the winter, is not a problem for vanilla beans.
https://www.facebook.com/groups/848812811970139/posts/1822238997960844/
3. Impatience.
Vanilla extract making requires some patience. I know, I know, we want the deliciousness now as well! But if you try to rush the process, you may be disappointed, or may even expose your beans to damage or enter the realm of dangerous activities. There are safe ways to try to speed things up, but we still suggest budgeting a year for a standard single fold extract in neutral alcohol like vodka. If you taste it and it’s ready early, hooray for you! But if it’s not, you won’t be angry that it took longer.
How to fix it: let it sit longer. Keep it warm. Keep it dark. Add more beans. Use a safe speed-up method like a sous vide under 130 degrees Fahrenheit, or cutting/splitting your beans. There are even oak blocks to soften the boozy bite of finished extracts. But time is a crucial component of a delicious vanilla extract, so don’t skimp on it!
Sous vide tutorial video: https://www.facebook.com/groups/848812811970139/posts/1902812143236862/
Splitting vs. whole beans pros and cons:
https://www.facebook.com/groups/848812811970139/posts/2118374261680648/
Q & A about using oak finishing blocks:
https://www.facebook.com/groups/848812811970139/posts/1819209568263787/
4. Using the wrong alcohol.
Vanilla extract can be made in any alcohol in the 70-120 proof range. But should it? That’s the question! For bean-ginners, we always recommend sticking with neutral alcohols like vodka, white rum, or diluted Everclear or grain alcohol, and keeping it simple by staying with 80 proof. That said, we like to experiment too, and we also know that brand availability and cost varies greatly by location. So, we’ll never say “this is the brand to use!” or “never try this.” All we can do is give general recommendations and share our results.
How to fix it: If you’re unhappy with the results of your extract and you suspect that the alcohol choice is to blame, consider using an oak finishing block, adding more beans or more time, or mixing it with another extract that you do like. The results spreadsheet of our resources page can help you select an alcohol, and we usually run polls for alcohol recommendations on our Facebook group.
Vanilla Bean Group Extract Results
5. Over-complicating things.
Friends, vanilla extract is actually very simple. A common mistake we see is people getting nervous or doubting themselves because they think it needs to be complicated or fancy, or they don’t understand a term and get fixated on what they don’t recognize.
How to fix it: take a deep breath. Look at yourself in the mirror and say, “I really CAN do this! I’m amazing!” Then, put the beans in the jar, measure the alcohol, pour it over, put on the lid, write a few details like date/booze/variety of bean on the lid or on a piece of tape on the outside, and pop that baby in the back of a cupboard and forget about it for a year. Once you’ve done that, you can proudly say you’ve made vanilla extract. If you so choose to fancy it up after that, you’ll be able to do so on your own terms, but it doesn’t ever have to be more complicated than just beans+booze in a jar for a year.
https://www.facebook.com/groups/848812811970139/posts/1760849880766423/
https://www.facebook.com/groups/848812811970139/posts/1721746711343407/
https://www.facebook.com/reel/128377703570115
6. Not reading the FAQs and resources.
Our group is made up of tens of thousands of people with tens of thousands of years of combined experience. We’ve condensed that learning into concise FAQs and resources that are really helpful. So many questions can be answered there!
How to fix it: Easy! Just check out the resources page!
https://indrivanilla.com/pages/group-resources-new
(You may want to bookmark that one, though we do keep it linked all over the Indri’s Vanilla Bean Group.)
7. Underestimating the power of vanilla.
Maybe they don’t think they use much vanilla. Maybe they don’t think they’ll like it. Maybe they don’t bake often. But for whatever reason, many people underestimate what good vanilla can do. It elevates everything it touches and makes food not only delicious, but fun! Underestimating how much you’ll use, or underestimating how long it will take to be ready, or underestimating how much your neighbors are going to pawn off of you can end up with you running out of your homemade stuff and either rationing it or *gasp* resorting to store-bought.
How to fix it: make more extract than you think you’ll need. Because the shelflife is virtually indefinite, if you end up with extra, you can let it keep developing and it’ll be ready when you are.
https://www.facebook.com/groups/848812811970139/posts/2188170531367687/
8. Storing vanilla beans improperly/not moving quickly enough after they arrive.
Vanilla beans can spoil. They almost always spoil because of imperfections in the harvest and curing process. However, it’s impossible to know if any specific bean has those imperfections that make it susceptible to mold. Consequently, some may last for months or years without issue and some may grow mold even if vacuum sealed. At IndriVanilla, we rinse our vanilla beans in white rum before shipping as a foodsafe mold inhibitor and cleanser. Even that protection, however, doesn’t prevent all issues.
How to fix it: be prepared by purchasing your alcohol shortly after purchasing your vanilla beans. When the beans arrive, make them into extract, or start the process for whatever end result you’re hoping for.
Note–IndriVanilla guarantees all shipments of vanilla beans, whether purchased on the retail site or through a group order, until they arrive to you. If you ever have quality concerns with your vanilla beans upon arrival, please snap a photo and email indrisvanillabeangroup@gmail.com right away.
https://www.facebook.com/groups/848812811970139/posts/1750995101751901/
9. Throwing away beans when done extracting.
Vanilla beans are the second only to saffron for the most expensive food item on the planet, even at our best group-order prices. The good news is that they can be used in multiple ways!
How to fix it: make vanilla sugar, vanilla salt, vanilla paste, utilize the caviar, make a second extraction, simmer the pod in milk to make into pudding or ice cream, or a host of other uses we haven’t even brainstormed yet!
How to make vanilla sugar:
https://www.facebook.com/groups/848812811970139/posts/2366606523524086/
10. Panicking and not reaching out for help.
Listen. This world is WAY too stressful and WAY too hard on everyone. You do not need to stress more over something like vanilla. Besides, our parents would be super disappointed in us if we ever responded with cruelty, shortness, or unkindness.
How to fix it: please feel free to reach out if you need help! Search Indri’s Vanilla Bean group, or check our resources page, or send us an email at indrisvanillabeangroup@gmail.com. We promise to do our best to be fair, polite, and prompt in our response.
Meet the team:
https://www.facebook.com/groups/848812811970139/posts/1653358608182218/
How to contact us:
https://www.facebook.com/groups/848812811970139/posts/2195065250678215/
PS- The Admin team lives and breathes vanilla. Please rest assured that we will get your message and we will respond during our regular business hours. One point of contact is sufficient to get a hold of us. XOXO hugs and kisses