Vanilla Beans: How to Split and Scrape

Using fresh vanilla beans can drastically improve the flavor of your dessert, especially in creamy desserts such as crème brûlée and my vanilla bean custard.  When a recipe calls for a vanilla bean, it usually utilizes only the vanilla bean seeds, so you will have to split the vanilla bean pod and scrape the middle to get the seeds out.  You can purchase vanilla beans from online retailers, cooking stores (such as Sur La Table, Williams-Sonoma, and Dean & Deluca) or well stocked grocery stores.  

The Process:

1. Split the Bean: Take a sharp paring knife and poke a hole through the vanilla bean so the bean lies flat when you hold the knife horizontally (see picture above).  Hold the vanilla bean in place on the side facing the dull part of your knife.   Using short, sawing motions pull the paring knife across the entire vanilla bean so that it splits into two even halves.  
2. Scrape the seeds: Hold the dull side of your paring knife firmly against the middle of the vanilla bean half and scrape across the entire bean.  If your vanilla bean half folds over at the edges, you may need to repeat this motion with the dull side of the tip of the paring knife to get the seeds underneath each fold.  Repeat with the other half.  

Note: 
Using fresh vanilla bean pods makes the splitting and scraping process much easier.  Your vanilla bean pod should be pliable and slightly sticky.  When the vanilla bean is old and dry, it will crack when you try to split it and the vanilla bean seeds will get all over the place.  When the vanilla bean is fresh, the pod is flexible and fairly easy to split and the seeds are moist enough to stick together when scraped.

Suggestion:
Vanilla Sugar - Since most recipes do not utilize the vanilla bean pod after the seeds have been scraped, I like to add the pods to an airtight container of granulated sugar.  The longer the sugar and vanilla bean pods sit together, the more the sugar gains the aroma and flavor of vanilla.  You can then use this vanilla sugar in dessert recipes or to sweeten drinks.  

Tips for a Successful Cake

By following the basics outlined below, you should have successful results every time.  

• Fresh, All Natural and High Quality Ingredients: If I’m going to spend the time to make a cake, I like to use fresh, all natural and the highest quality ingredients available.  For dry ingredients, I personally prefer to use unbleached flour (such as King Arthur Unbleached All Purpose Flour) and aluminum free baking powder (such as Rumford Baking Powder, which is available at most grocery stores).  I also like to use a high quality vanilla extract, such as Nielsen-Massey Madagascar Bourbon Vanilla Extract, or fresh vanilla beans so that I can split them and use the seeds.  Personally, I think vanilla complements anything, so I add a little in almost all of my cake batters, even chocolate.  When making chocolate cake or chocolate frosting, I like to use good chocolate, such as Valrhona, Callebaut, or E.Guittard.  I do not like to use food coloring, unless it’s absolutely necessary.  If I want my frosting to be a certain color, I will flavor it instead.  For example, if I want a pink frosting, I will make a raspberry or strawberry syrup and mix that into white buttercream frosting. 

• Use Room Temperature Ingredients: Make sure that when you’re getting ready to bake a cake, ALL of the ingredients are at room temperature.  This includes your butter, eggs, and liquids, such as milk or buttermilk.  Butter is much easier to cream when it is already at room temperature, plus it is easier on your mixer.  Eggs are easiest to crack and separate when cold, but whip up best at room temperature.  I personally like to crack my eggs into a bowl and measure out the liquids and leave them on the counter for about half an hour before I actually start mixing things together.  By having all of your ingredients at room temperature, it is much easier to combine them (ex. no chunks of butter in the batter) and you’re left with a much lighter, airier batter. 

• Flour – Less is More: When measuring flour, don’t pack the flour as you scoop it.  I like to use an extra spoon or scoop to lightly sprinkle flour into the measuring cup as I fill it.  Then I use a flat object, such as the back of a butter knife, to level the measuring cup.  When you scoop the flour with a measuring cup, it tends to pack the flour in the cup and you can end up with 25% more flour than if you just use an extra spoon.  If you have too much flour, your cake can end up heavy and dry.  It’s always easier to add more flour as needed than have too much flour in the batter and have to start over. 

• Leaveners: Make sure that you are using fresh leaveners (i.e. baking powder and baking soda) in your batter, so that your cake properly rises when baked.  Baking powder should be replaced every 6-12 months.  However, you can easily test the freshness of these leaveners by using what you already have in your kitchen.    To test your baking powder, add ½ teaspoon of baking powder to ¼ cup hot water and the mixture should bubble immediately when fresh.  To test your baking soda, mix ½ teaspoon baking soda with 2 tablespoons of vinegar and the mixture should bubble immediately when fresh.  Both of these leaveners should be stored in a cool dry place.