• Contact Me
  • Press & Media
  • Privacy Policy
  • About Marnely
  • Work with Me

Cooking with Books

  • Home
  • All Recipes
  • Travel
  • Martha’s Vineyard
  • #BeautyForFoodies
  • Contact Me
You are here: Home / Desserts / Vanilla Bean Baking Salt

Desserts

Vanilla Bean Baking Salt

Madagascar Vanilla Bean Baking Salt

Vanilla bean salt has been something I’ve used for baking over the years. It’s a little extra something that I love to sprinkle over cookies and brownies before baking, as well as folding it into pancake batters and cakes. I’ve made it a variety of ways over the years and splitting a vanilla bean in half and sticking it into a jar of sugar was the way I started. Then, I started scraping the vanilla caviar and rubbing it with the sugar, to get maximum contact. And ultimately, I came up with this method.

It’s a way to NEVER have to throw away a vanilla bean and some people might be shocked at what I do, since I grind the ENTIRE bean, but it works for me, giving me so much more flavor than I ever imagined.

Normally, you use vanilla beans by scraping the insides. Then you save the outer shell and maybe drop it into a custard mixture. It’s then strained out and (hopefully) rinsed off and set to dry. This is what we were taught to do at CIA, because you could use a bean a few times. So, what do you do when you have a few split and dried beans? You chop them up, throw them in a spice grinder and grind them to a fine dust! I’ve included the method below and as you can see, the salt is finer than kosher salt. We had some extremely coarse sea salt in the pantry that we never used and I decided to just pulverize that and use it as my baking salt. This is a great post by Joy the Baker on What’s the best salt for baking? and another post by Shauna Sever on Why Salt Is Important in Baking, both informative reads so be sure to stop on over there.

Use this salt not only in baking, but vanilla pairs very well with pork and lobster, so be sure to give it a try in some of your savory dishes for an unexpected burst and balance of sweet and salty.

IMG_2275

Print
Vanilla Bean Baking Salt

Prep Time: 10 minutes

Yield: 1 cup

Have used vanilla beans laying around your pantry? Make Vanilla Bean Baking Salt - a great way to repurpose vanilla beans!

Ingredients

  • 1 cup sea salt (fine or coarse)
  • 4-6 vanilla beans

Instructions

  1. Before you get started, make sure your spice grinder is clean. An easy way to clean it is to throw a few pieces of fresh bread in it and pulse. The bread will pick up any leftover spices/coffee.
  2. If using coarse sea salt, pulse the salt a few times in the grinder until desired texture.
  3. Your vanilla beans should be dried, but if you'd like to use new beans (extra flavor), split them open and dry out in your oven until they are brittle to the touch. Cool.
  4. Grind complete vanilla beans and place in small bowl. Whisk with salt.
  5. Keep in a cool, dry place and use in your cooking and baking!
3.1
https://www.cookingwithbooks.net/2013/03/vanilla-bean-baking-salt.html

Interested in these adorable cork & wooden spoon jars? They’re from Freund Container & Supply, specifically the Round Glass Jar w/Cork & Wooden Spoon. They’re perfect for storing baking spices such as this vanilla salt, as well as candy, tea, and small trinkets! I was provided with samples of jars for the purpose of this post.


2 Comments

« So You Want to Write a Cookbook?
Chile Red Quinoa and Sweet Potato Salad »

Comments

  1. Nutmeg Nanny says

    March 18, 2013 at 10:02 pm

    What a wonderful detail 🙂 and I love to repurpose whenever possible!

    Reply

Trackbacks

  1. 32 Homemade Gifts in Jars for the Holidays - In The Kitchen With KP : In The Kitchen With KP says:
    December 8, 2013 at 4:57 pm

    […] Vanilla Bean Baking Salt from Cooking with Books […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Facebook
Instagram
Pinterest
Twitter

Get free recipes sent to your email, CLICK HERE.

About MeWelcome to Cooking with Books, where we'll discover the joy of cooking, eating, and traveling together! More about Marnely...

Popular Posts

Recipes by Date

Recent Comments

  • Siddhi Sawant on I Don’t Want Kids – and What I Did About It!
  • Makenzie W on I Don’t Want Kids – and What I Did About It!
  • Nancie McDermott on I Don’t Want Kids – and What I Did About It!
  • Janeen Murray on I Don’t Want Kids – and What I Did About It!
  • susan maltby on I Don’t Want Kids – and What I Did About It!

Pomegranate-Blueberry 4th of July Jello

Hazelnut Molten Lava Cakes

Hazelnut Molten Lava Cakes

Watermelon Chia Pops

Farm Fresh Eggs: Guava Flan

Vegan Pineapple Snack Cake

Copyright © 2021 · Divine theme by Restored 316

Copyright © 2021 · Divine Theme on Genesis Framework · WordPress · Log in