Beginner cook has a question!!!!!!?!
Answers: I am making a recipe that calls for vanilla bean to be scraped...what does that mean? thank you!
Slice it open and scrape the insides out into your recipe.
you can buy a vanilla pod (bean) from all UK supermarkets, you then need to split the bean in half and you scrape out the little seeds that are inside and put them in the dish you are making
You need to buy a whole vanilla bean - then cut the bean down the side (but not completely in 1/2) and scrape out the inside of the bean...
(vanilla extract is a good replacement if you can't find a whole vanilla bean)
Split the bean lengthwise, then use the tip of a knife to scrape out the seeds.
Bert
Cut the vanilla bean length-wise and scrape out the inside.
split the bean lengthwise without cutting through both sides of the bean. Spread the bean out and run a knife down the length scraping out the pulp and seeds
you take your vanilla bean, and split it down the middle. then take your knife and scrape the insides to get all the goodness that is in there.
thats a head ach, they are asking for dry vanilla, if you dont have it use extract, I dont know how much you need for rescipe, but 1/4 teaspoon is about average.
If you have bean, hold one tip end, take a knife and run it longwise of the bean, and splitting it open run the flat of the knife down the bean to scrape off the insides...sticky pulp containing the seeds...where the flavor is...the seeds are the little brown/blackish specks you see in French vanilla icecream. Ususally a recipe calls for you to put the pulp in liquid or batter. Heat helps all the flavors to be extracted.
Vanilla beans are the stamens of that orchid plant, and are very expensive...I use Mexican Vanilla to get a very satisfactory nilla flavor!
You see the long, black "bean"`? Well, you cut it length-ways down the middle with a sharp kitchen knife and open it up. Now whilst pressing one end of the bean firmly onto the work-surface with a finger or thumb, scrape along the exposed inside of the bean with the knife, so you collect all the black "goo" which is thousands of tiny seeds. Put the goo in the cream or milk or whatever it is you are making -- see how the tiny specs disperse when you stir it? (You throw the bean "skin" away, but I put the scraped out beans into a jar of sugar to make a "vanilla sugar" for adding to whipped cream and cookies). Good luck!
Split the pod lengthwise and scrape out the seeds.