Usar un sous vide es una excelente manera de preparar extracto de vainilla en menos de la mitad del tiempo que normalmente se requiere. Es un proceso simple que quita meses de espera. Esta receta fue proporcionada por uno de nuestros increíbles profesionales del extracto de vainilla.
(Vea la colección de cocinas de precisión Sous Vide de VanillaPura aquí).
El Sr. Gingrich ha sido parte de la familia VanillaPura desde el inicio de nuestro grupo privado de creación de extractos en Facebook. Si eres miembro de nuestro grupo, reconocerás su nombre como alguien siempre dispuesto a brindar consejos y ayudar a un nuevo fabricante de extractos a sentirse bienvenido.
Nos complace compartir contigo su receta en sus propias palabras:
Receta de extracto de vainilla Bourbon, a mi manera
Ingredientes :
VanillaPura Vainas de vainilla de Madagascar Grado “A”, una onza
Makers Mark Kentucky whisky bourbon puro, ocho onzas
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Método :
“Sous Vide” para quienes no conocen este método, es una forma de cocinar o, en este caso, calentar un baño maría a una temperatura constante preestablecida. Todo lo que desee cocinar o calentar se sella en una bolsa o frasco al vacío y se sumerge durante un período de tiempo determinado.
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Aquí está la configuración:
La unidad sous vide toma agua a través de la base y la expulsa a través de la ranura que se ve en el lateral. El calentador está dentro del cuerpo de la unidad. Esto crea una circulación continua de bajo flujo de agua calentada a la temperatura deseada. No es inusual que un ciclo sous vide funcione durante horas, días e incluso semanas. Aparte de monitorear la pérdida de agua por evaporación, no requiere mantenimiento.
Entonces, ¿por qué sous vide? ¿Por qué no instalarlo y guardarlo en un gabinete o armario durante 18 meses a dos años o más? Respuesta corta, me estoy volviendo viejo e impaciente. Como verá a continuación, no estoy funcionando a una temperatura lo suficientemente alta como para causar evaporación o preocupación por que sucedan cosas malas debido al calentamiento del alcohol a una temperatura insegura. ¡Y sí, investigué esto antes de sumergirme!
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Detalles :
Tarro de cristal de ocho onzas, como puedes ver, tarro corto, así que tuve que hacer un nudo con los frijoles para asegurarme de que permanecieran sumergidos en el bourbon. Se partió un frijol y el resto se dejó entero. (Deseo reutilizar los otros frijoles para hacer helado, hornear, etc.). Las tapas se apretaron con los dedos y se dejaron boca abajo durante una hora para garantizar que no hubiera fugas. La unidad Sous Vide se puso en marcha y se configuró a 135 grados Fahrenheit. El ciclo duró un total de 96 horas, agregando agua según fuera necesario para mantener el nivel por encima de los frascos.
Tras 96 horas de Sous Vide, la extracción de color es extraordinaria durante cuatro días.
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Probado por última vez, alrededor del 14 de enero. La base de vodka es maravillosamente fragante sin alcohol fuerte de fondo. Cuando lo probé (unas gotas en una cucharada de leche entera) estaba en un lugar donde ahora lo usaría para hornear.
La base de Bourbon tiene un rico aroma a vainilla con un dulzor de bourbon de fondo. Cuando se probó (como arriba), la vainilla tenía un perfil avanzado, pero el bourbon aún tenía un toque de alcohol al final.
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Mi investigación (y los aportes de algunas personas aquí) indican que aún pueden pasar otros tres meses hasta que esté realmente listo. Eso todavía está muy lejos de ser de 18 meses a dos años.
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¿Por qué hacer un extracto de Vainilla Bourbon? Mis usos incluirán helado de vainilla Bourbon, galletas con chispas de chocolate y pan de plátano, para empezar.
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Se utilizó unidad Sous Vide, extracto de bourbon y una botella representativa de bourbon.
¡Salud!
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Usamos un sous vide en una de nuestras fiestas de elaboración de extractos. Aquí hay un tutorial y una revisión de cómo resultó nuestro extracto:
Hicimos una prueba de sabor de seguimiento 30 días después de hacer los extractos al vacío. Así es como resultaron:
Hicimos una prueba de sabor final 90 días después y los resultados fueron maravillosos. Aquí está el vídeo:
Comentarios
Hi Keep, it’s definitely possible to use the sous vide setting on your instapot to make extract if you’re short on time! Many extract makers feel that it doesn’t give quite as good results though.
If you’re a Facebook user you can find more handy tips on our ‘Making Vanilla Extract’ group by copying and pasting this link into your browser:
https://www.facebook.com/groups/703914243670328/search/?q=instapot
Happy extracting!
Have you ever mace vanilla in an instapot? My instapot has a sous vide button. Do you think that will work?
Interesting! I happen to have a sous vide which I NEVER use and 3 brand new bottles of vanilla “working”. Thank for great article!
If the temperature is key, does it matter if it’s in a water bath?
Being beekeepers, we have a honey oven that we can put at whatever temp we need. It’s air circulated, but it would still be a constant temp throughout the jar.
Where did you get those cute jars please?
I also have the Brod and Taylor proofer and would be very interested to know if this was an alternate solution.
I’ve had my sous vide running for 1200 hours. I never thought in a million years that I could by a device that would handle that much time without a break! You do have to check the water levels twice a day. I check in the morning and before I go to bed. I would highly recommend using distilled water especially if you have hard water. Hard water might cut the lifespan of the sous vide. Target sells distilled water for 99 cents a gallon. Good Luck,Mark
Have you tried this with almonds, cinnamon sticks and/or anise seeds? Would love to make a sampler for holiday gifts!
Can you do the sous vide method on jars you already started a few months ago? I started a bunch back in June and wondered if I could sous vide them so they’d be ready in time for Christmas??
Awesome :) I’ve done this now, twice myself. I used an amber 1 qt Mason jar and 1/4 lb of beans. This last one went for about 100 hours, but I wonder if it would hurt it, to go even longer ??? 150 ? 200 ?
Also, I don’t doubt that letting it sit now for a month or 3 might help it, but I’ve already poured a 4 oz bottle of it, then replaced that with more Vodka will try Bourbon the next time. Having some right now in my coffee and it is the BomB ! :)
Also, I’m a Sous Vide freak to begin with. I probably have the SV running 1000 hrs a year already…. mostly for beef. Just got another SV machine yesterday. I’ve bought 4 of them, but wore out two already.
BTW, TY for confirming that this as a legitimate way to make vanilla extract. Sure is not a lot of info out there about it.
Brilliant method! You are correct there is no risk of fire, since temperature is below boiling point and jars are surrounded by water.
I have a few possible modifications that might further enhance extraction. As one person asked, why not keep the jars in the bath longer, perhaps a month? Of course that would assume you aren’t doing much cooking for that month). The two suggestions I would add are to cut the beans up into 1/4” pieces (I use carpet shears kept only for that use) before extraction. This is course would be to optimize extraction and not for those who like to save whole beans for squeezing. Finally if you give the jars a few shakes a couple times a day that would also increase Extraction rate. Taken together, you might be able to have finished extraction in a month. Commercial extraction is done in less than a week with finely chopped beans in continuously circulating alcohol kept at almost boiling point
What would happen if you allowed the process to go longer than 96 hours? And I have some vanilla started in Feb of this year, will I ruin it if I sous vide it now? Thanks for all the help. I love making vanilla.
Has there been an update on this sous vide method?
Great information and so appreciate thecstep by step pictures. We have a sous video and hubby has really loved it. It may be my time to learn how to use it. Thanks so much for sharing you knowledge. Super appreciative.
Learn something new everyday. So happy to be a part of this group!
Thank you for this method. I don’t have a Sous Vide, but I do have a Brod and Taylor proofer that goes up to 120 F. Do you think I could try this method with the proofer?
This is just the post I was looking for! I have been into SousVide for over a year and find it fun! I’m new to making my own vanilla, in fact I ordered my first beans last week so I have a few weeks to go before I get them. I’m going to give this a try with some as I like the idea of not having to wait so long before I get to enjoy some homemade vanilla!
Have you tried this with vodka or rum?
I don’t have a Sous Vide unit, but want to start making Vanilla. I have Madagascar beans. My question is:
just leaving the beans in the vodka, how long should I leave it before using it.
thank you for your advise,
Maryjane
Thanks for posting the photos! Amazing how rich the color got so fast!!!
I can’t wait to try this method!
You really did your research. It amazes me how much this group knows and does with this little bean. Im not sure I will ever get a Sous Vide but I can sure try the Makers Mark and Madagascar. Thank you for your recipe.
Thank you so much for sharing this method! My son bought me the Joule Christmas Christmas and I hadn’t used it yet. My Madagascar vanilla beans i’ve already been shipped and I cannot wait to use this method to make my extract. I do have a question. Did you use 1 ounce of vanilla beans to 8 ounces of bourbon when you made this? Thank you!
Thank you so much for sharing this method! My son bought me the Joule Christmas Christmas and I hadn’t used it yet. My Madagascar vanilla beans i’ve already been shipped and I cannot wait to use this method to make my extract. I do have a question. Did you use 1 ounce of vanilla beans to 8 ounces of bourbon when you made this? Thank you!
I’ve priced Sous Vide units and they range from $60 into the hundreds. Is there a size or type I should look for to adequately use this procedure? I’m really interested in testing it out. Thanks!!
Probably a dumb question but… Does the water need to totally cover the bottle or just the liquid inside? Or just to the level of the vanilla beans? Can you tell I’ve never used a sous vide system?
Nice. I’ve been cooking Sous Vide for two years now and….I have an order of Madagascar Beans coming today from the CO-OP. And, I have a full bottle of Makers Mark Bourbon!!I’ve been thinking about what to do with the last two ounces. Now I know!!!