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1. 

   0 votes

   Theresa111 (12/28/09)

   I believe the Thaihitan vanilla beans are tighter and more wrinkled, whereas the ones from Madagascar might be the ones which are plumper, rounder and easier to work with.
   
   Lay the bean on a cutting board. Hold the end of the bean securely and taking a sharp paring knife (this smaller cutting tool helps you see where you are cutting, better) split the bean from one end to the other. Scrape the contents of the pod with the backside of your paring knife. Try to get as much of the bean as you can, without tearing any of the pod's skin. Add the bean and the pod to whatever you are cooking and then take the pod out before serving or using in a recipe. There is much flavor to be had from the bean.
   
   These beauties are pretty expensive and I have heard that they have dropped in price since Madagascar has become more active in the exportation of this commodity.
   
   I love vanilla beans. Also, there is a product you can purchase which is potent and you simply pour or spoon out the vanilla bean paste (it's very thick.) Pricy, but it goes a long way.
   
   Cream cheese icing with vanilla bean paste is pretty and so delicious. The bean specks really contribute to this recipe. But do remember, that a little goes a long way.

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2. 

   0 votes

   Theresa111 (1/11/10)

   I went on line to check the prices of Vanilla beans and they are sky high! Hopefully the prices will come down as it becomes warmer outside.

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