I read in the comments of an article on thekitchn.com that a commenter takes the beans out of her infusing homemade vanilla extract and scrapes the seeds out to turn it into paste. Does anyone have experience with this? Would you need to dehydrate the beans as it calls for in other paste recipes, and would that even work if they're soaked with alcohol? Would the flavor be seeped out? Or would it be better just to use my vanilla extract as a substistute for the paste (it's for a pie recipe)? Thanks!