revtothelimit - motorbike forum

Completed the Viennese Whirls -

I think I'll put a little less lime juice in the next one.

I made brownies (well last night). They are very popular I forgot to take a photo

Not something I've baked but not sure where else on this place to ask (fear of seeming like I should go find Mumsnet - even though I'm not a mum!! )

I'm about to get some proper native actual Madagascan vanilla pods. I must use vanilla in some stuff, but not my 'normal' baking.

What would you use this in??

(My boss' wife is Madagascan and they were there in the summer and brought some vanilla back for me )

Noggin wrote: Fri Oct 13, 2023 8:11 pm Not something I've baked but not sure where else on this place to ask (fear of seeming like I should go find Mumsnet - even though I'm not a mum!! )

I'm about to get some proper native actual Madagascan vanilla pods. I must use vanilla in some stuff, but not my 'normal' baking.

What would you use this in??

(My boss' wife is Madagascan and they were there in the summer and brought some vanilla back for me )

Stuff a pod in a jar of sugar and make vanilla sugar to use in baking.

Scrape the seeds out and put 'em in custard.

I fried / griddled a couple of duck breasts last night, dutifully pouring off the rendered fat as I went along. Skin side was toasty brown and crisp before I turned them over, checked and checked them to time them touch.

Rested than for a good 10 mins, they were perfect pink on the inside and tough as old boots

The only thing I think I got wrong in terms of turning them into boot leather was putting a lid on the pan (to save duck fat spraying the entire kitchen) and they have steamed as well and being grilled which has toughened them up, that or they’ve been languishing in the old man’s freezer for longer than necessary. I wouldn’t put the latter past him!

Silly Car wrote: Sun Oct 15, 2023 8:49 pm I fried / griddled a couple of duck breasts last night, dutifully pouring off the rendered fat as I went along. Skin side was toasty brown and crisp before I turned them over, checked and checked them to time them touch.

Rested than for a good 10 mins, they were perfect pink on the inside and tough as old boots

The only thing I think I got wrong in terms of turning them into boot leather was putting a lid on the pan (to save duck fat spraying the entire kitchen) and they have steamed as well and being grilled which has toughened them up, that or they’ve been languishing in the old man’s freezer for longer than necessary. I wouldn’t put the latter past him!

Dunno, never used frozen ones but I did do a starter where I fried them on the skin side x mins then flipped them over for x/2 mins, stripped the skin off cut it into matchsticks and popped the matchsticks in the oven while the duck rested and I made a sauce that involved ginger wine and finely chopped shallot. Then sliced the breasts, poured a drizzle of sauce on and sprinkled with the crispy matchsticks and served with a small salad.

It was but I don't know where the recipe is

Roast pork with oatmeal stuffing stuffed in under the skin.
Asparagus baked in fat from the pork.
Small spuds boiled, then deep fried.
Gravy, from the pork.

It turned out well.

My Madagascan vanilla pods arrived

So, now have to find some 70% proof vodka (or rum!) to soak some in to make vanilla essence. I've currently got them stored in a glass jar

Will probably make some viennese fingers later. Sad thing is that I rarely make stuff that uses vanilla, so next time I go to mates for dinner I'm going to make a pudding so that I can take homemade custard!!

Is there any particular reason you're making your own essence* rather than buying it, besides just wanting to do it for the sake?

Fresh vanilla custard though. *Chef's Kiss*. Creme Anglais where you are of course

*That could definitely sound wrong

Mr. Dazzle wrote: Sun Oct 22, 2023 6:35 pm Is there any particular reason you're making your own essence* rather than buying it, besides just wanting to do it for the sake?

Err, because she's been given (jammy blighter) some of the best vanilla pods on the planet?

Yeah but she said that all the way up there ^

Mr. Dazzle wrote: Sun Oct 22, 2023 7:08 pm Yeah but she said that all the way up there ^

Yes. Noggin also asked what to do with them all the way up there ^ I suggested custard and vanilla sugar. Clearly there's more than enough so why not make genuine essence? I'm more than happy if she wants to send the spares here of course.

Mr. Dazzle wrote: Sun Oct 22, 2023 6:35 pm Is there any particular reason you're making your own essence* rather than buying it, besides just wanting to do it for the sake?

Fresh vanilla custard though. *Chef's Kiss*. Creme Anglais where you are of course

*That could definitely sound wrong

As CS says, I've been given quite a lot of pods!!! I don't use vanilla essence very often, don't really make things that ask for it (but might have to start now!) so it's more a case of - will home made essence taste/last better. General concensus is yes!

Same as not using vanilla essence much, I don't use vanilla sugar either, so not sure it's worth adding pods to that, but I might

I do think I'll try and get some half decent rum and stick some pods in that cos a friend here let me try some he'd made (with madagascan pods from his travels!) and it was blooming lovely!!

Noggin wrote: Sun Oct 22, 2023 7:20 pm

Mr. Dazzle wrote: Sun Oct 22, 2023 6:35 pm Is there any particular reason you're making your own essence* rather than buying it, besides just wanting to do it for the sake?

Fresh vanilla custard though. *Chef's Kiss*. Creme Anglais where you are of course

*That could definitely sound wrong

As CS says, I've been given quite a lot of pods!!! I don't use vanilla essence very often, don't really make things that ask for it (but might have to start now!) so it's more a case of - will home made essence taste/last better. General concensus is yes!

Same as not using vanilla essence much, I don't use vanilla sugar either, so not sure it's worth adding pods to that, but I might

I do think I'll try and get some half decent rum and stick some pods in that cos a friend here let me try some he'd made (with madagascan pods from his travels!) and it was blooming lovely!!

Just use vanilla sugar in your usual cakes/biscuits whatever. It gives a certain je ne sais quois. A pod in a jar of sugar will just sit there for a looooong time and just add aroma.

Really though, the raison d'être of vanilla is....custard!!!!! (Oh yeah...and ice cream).

Count Steer wrote: Sun Oct 22, 2023 7:31 pm

Noggin wrote: Sun Oct 22, 2023 7:20 pm

Mr. Dazzle wrote: Sun Oct 22, 2023 6:35 pm Is there any particular reason you're making your own essence* rather than buying it, besides just wanting to do it for the sake?

Fresh vanilla custard though. *Chef's Kiss*. Creme Anglais where you are of course

*That could definitely sound wrong

As CS says, I've been given quite a lot of pods!!! I don't use vanilla essence very often, don't really make things that ask for it (but might have to start now!) so it's more a case of - will home made essence taste/last better. General concensus is yes!

Same as not using vanilla essence much, I don't use vanilla sugar either, so not sure it's worth adding pods to that, but I might

I do think I'll try and get some half decent rum and stick some pods in that cos a friend here let me try some he'd made (with madagascan pods from his travels!) and it was blooming lovely!!

Just use vanilla sugar in your usual cakes/biscuits whatever. It gives a certain je ne sais quois. A pod in a jar of sugar will just sit there for a looooong time and just add aroma.

Really though, the raison d'être of vanilla is....custard!!!!! (Oh yeah...and ice cream).

I will add a pod to the sugar jar!! LOL

I do so love both custard and ice cream, but cos I rarely cook for more than one, I never bother making either!!! Might have to do an early christmas dinner when my nephew is over - I've made the puds, so I will have an excuse to make custard

Noggin wrote: Sun Oct 22, 2023 7:32 pm I will add a pod to the sugar jar!! LOL

Do! Vanilla sugar is ace - I made my girls basic little sponge cakes with it for their lunch boxes throughout high-school.It's a little change that makes a big difference.

ChrisW wrote: Sun Oct 22, 2023 7:37 pm

Noggin wrote: Sun Oct 22, 2023 7:32 pm I will add a pod to the sugar jar!! LOL

Do! Vanilla sugar is ace - I made my girls basic little sponge cakes with it for their lunch boxes throughout high-school.It's a little change that makes a big difference.

I will try it. I mostly make brownies, ginger cake/biscuits and bakewells!! But will try putting a pod in the jar (or two, it's a big jar!) .

I don't really eat cake, I'll try what I make, but then share it with friends rather than keep it to eat. So probably don't have the taste for it (I'm also embarrassed to say that I miss Mr Kiplings Iced Fancies and a couple of other things, which are, as my BDad would have said, plastic versions!! LOL)

Didn't make the viennese things today as the girl I want to share them with is away until end of the week, but I'll look forward to using proper pods/flavour in them as I am pretty sure the bought stuff doesn't have the best ingredients/flavours


Actually, that was another answer to @Mr. Dazzle - making my own vanilla essence means I know exactly whats in it, and the plastic bottle in my fridge is very very old!! LOL

Actually, anyone know if custard freezes and defrosts ok? I could make custard for one and freeze the rest if it does!!

Noggin wrote: Sun Oct 22, 2023 7:59 pm /biscuits and bakewells!!

Ideal for both!