I've just returned from Madagascar with a large bundle of vanilla pods. For the equivalent of about US$5, I got a bundle of 30-40 pods. Yes, that's more than I'd normally use in a lifetime, but I thought only if I had so many and paid so little would I branch out and try something different with them.
I'm not really looking for baking tips, and yes, I know you can put them in sugar. I'd like to know if anyone has some thoughts/experience in using them for savoury dishes. Is it possible to use vanilla in a savoury dish without it becoming cloying? I've googled a few vanilla chicken recipes from the region, but wondering if any food52ers have other thoughts. Thanks!
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)