Any of you ever try this ? Im trying this for the second time now, but don’t rember much from the first time… Except that it was great enough to trry again lol
So, my GF and I are kind of Vanilla freaks. She uses it in all kinds of cooking deserts and such. I use it every day (when I have it) in my coffee.
However, as you will know if you like vanilla, its crazy expensive !
AND, it takes forever to extract, using the old fashioned method of just letting it sit in vodka, rum, or bourbon for months and months…
One can find instructions all day long for vanilla extract in an Insta pot… But not a lot on Sous Vide Vanilla ? Of the handful of tutorials I saw for vanilla, it said to use 130 or 135F… But for only 4 hrs ? Then, one guy said he did it at 130F for 3 or 4 days… which sounded more reasonable to me…
So I just got a 1/4 lb of Grade A Madagascar Vanilla beans for $54 (pretty cheap really) chopped them all up and put them in a 1 quart mason jar, and filled it nearly to the top with vodka (Oooh… that is some nasty stuff… alcohol in general has only two goods uses… vanilla extract, and cleaning wounds… maybe as a mouth wash for dental issues
Anyway I checked my Vanilla extract at 24 hrs and it looked decently brown… But its not like you can accidentally extract too much vanilla flavor. So Im letting it go another couple days before I check it again. After that, I might let it go 2 or 3 more days. Might end up being a 2 week SV Can’t see how it could be overdone ? Its not going to go bad, in 40% alcohol… and being in a glass jar, with steel lid, I can’t see it letting anything “get away” ?