Hello Everybody, I want to give a demonstration to a class on how to cut open a vanilla bean and scrape the seeds out. I also want to show everyone how to use the leftover pod to make vanilla sugar and vanilla extract. I am pretty sure several in the class do not use alcohol for religious reasons. Is there another liquid that can be used for this? I read in an answer here that cream was a good way to extract the flavour but that would not be a good way to store it, no preservative power in cream. Also, does anyone have a simple recipe for something I could make and hand out to the class to demonstrate the clearly superior flavour of vanilla bean over extract?
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Pure extract is fine in many baking and cooking situations.
Vanilla bean shines when it is a dominant flavor - consider making vanilla ice cream or panna cotta.
I'd make vanilla mini cupcakes. I'd make cupcake project's ultimate vanilla version.