VERY RARELY, you come across a perfect recipe: one you love, that comes out perfectly every time. For me, that recipe is a lemon-vanilla poundcake. It could not, I thought, be improved. Until suddenly, it was.
The upgrade from Grade A to ethereal came with the swap of one ingredient: ground vanilla. I confess, I had never heard of it; I mostly bake with vanilla extract or, if I have one, a fresh vanilla bean. To produce ground vanilla, the beans are dried to remove the moisture that gives them their flexible, bendy texture, then ground into a fine powder. This vanilla variant delivers the intensity of the bean plus the convenience of extract.
Bakers in the Know Are Stocking Up on This Ingredient - The Wall Street Journal
Read More
No comments:
Post a Comment