I've got a recipe which calls for one vanilla bean, but I've got a lot of Bourbon Vanilla Extract I'd rather use.
How much of the Vanilla Extract shall I use to equal the flavor of one vanilla bean?
According to this site, one inch of vanilla bean is equal to one teaspoon of vanilla extract.
http://www.culinarycafe.com/Spices_He...
The amount of vanilla extract certainly does differ from recipe to recipe.
That's different. In recipes where vanilla is the primary flavor, like vanilla ice cream, you would use a whole pod. In regular baking of cakes, etc. you certainly wouldn't use a whole pod. You would only require an equivalent of 1/2 to 1 teaspoon of vanilla extract, which would be only one to two inches of a pod in length.
I am more inclined to agree with your answer. The vanilla beans I have are 6 inches long and my ice cream recipe that makes 5 cups calls for 1 whole vanilla bean. I have tried it before, and it is not too much vanilla. I disagree with those who are saying 1 inch of vanilla bean is equal to 1 teaspoon vanilla extract.
I know this is a 9 year old Zombie thread, but... my "go to" site for substitutions is http://www.foodsubs.com (or for the specific page that has vanilla bean http://www.foodsubs.com/SpiceUniv.html )
Noelle Carter at LA Times says 1 bean = 1 tsp, which may be more realistic http://latimesblogs.latimes.com/daily...
(Nevertheless, foodsubs.com is usually my first stop when substituting ingredients -- so I may have made an error in this case!)
In the food industry we use for single strength, that's what you should get in the store, pure vanlla extract 100 g vanilla beans per litre.
Taking this to US teaspoons you would need 0.5 g vanilla bean per ts.
Should the bottle state two fold strength it contains twice the amount of vanilla beans per litre.
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