I think I would mix the beans on vanilla sugar. I've got to find my chart that showed when to use which kind of bean.
---------- Post added at 07:06 AM ---------- Previous post was at 07:00 AM ----------
Here it is
Quote:
Bourbon has a creamy, sweet, smooth and mellow flavor with a long finish but with a subdued nose. Use Bourbon for applications requiring a classic lingering vanilla accent.
Tahitian beans are more delicate than Bourbon with a stronger nose - they are flowery, fruity and anisic with a smooth flavor. Gourmet and pastry chefs love to work with the Tahitian variety, as they crave its instant flavor burst without the lingering finish.
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Quote:
Recommended uses:
Ice Cream - bourbon
Desserts - bourbon
Pastries - tahitian
Cooking - both/either
Fruit - tahitian
Extract - both/either
Candles/Soap - both/either
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