roundness, and persistence to almost any food.
The flavor of the whole vanilla bean
resides in two different parts of the bean: the
sticky, resinous material in which the tiny
seeds are embedded, and the fibrous pod wall.
The first is easily scraped out of the bean and
dispersed in a preparation, while the pod itself
must be soaked for some time in order to
extract its flavor. Because the volatiles are
generally more soluble in fat than in water,
the cook can extract more flavor if the
extraction liquid includes either alcohol or fat.
Prepared vanilla extracts can be dispersed
throughout a dish instantly, and are usually
best added toward the end of cooking; any
period of time spent at a high temperature
causes aroma loss.
Tea and Coffee
Tea and coffee are the most widely consumed
drinks in the world, and their popularity stems