To split the pod, lay the vanilla bean pod on top of a clean, dry cutting board. Turn the hooked end of the vanilla bean to the top of the board. Hold the top of the vanilla bean with your non-dominant hand and a sharp paring knife with your dominant hand. Split the pod with a long, vertical stroke through the middle of the bean. Cut only into the center of the pod, not through it completely. You want access to the tiny, dense seeds in the middle. Go slowly. If the knife slips in your hand against the bean, realign your knife with your previous cut and continue cutting the bean.
Use the side of the knife or a small spoon to dig out the seeds. Dig the seeds out of the pod by running the spoon or the knife down the inside of one side of the pod. You should open the vanilla bean right before you plan to use them in cooking or baking. Keep in mind one vanilla bean is equal to three teaspoons vanilla extract. If you only need half that amount, you would only cut halfway down the bean, exposing only half of the seeds. A table of conversions for vanilla bean can be found online.
You can also ensure the seeds are evenly distributed in your batter by taking a small amount of the batter and using a spoon or your hands to smush the seeds into the batter. Then, fold the batter with the seeds into the rest of the batter. [3] X Research source A list of cakes, cookies, and pies that use vanilla bean can be found online. [4] X Research source
Use the vanilla infused sugar in cookies like vanilla bean sables or vanilla shortbread.
Place three to four split vanilla pods lengthwise in a clean, glass container. Add a pint of high quality vodka, rum, or bourbon to the container and seal the container. Let the container sit in a cool, dark place for one month if you are using rum and three to four months if you are using vodka. Shake the jar periodically to move around the flavors in the container. The richness of the extract will depend on how long you let the pods soak in the alcohol. Use Grade B vanilla beans to make vanilla extract. You can use Grade A beans as well but they will be more expensive. [7] X Research source
Another option is to throw the vanilla bean seeds and the split vanilla bean pods into the pot of milk for an extra kick of vanilla. You may want to try the milk after a few minutes of boiling to ensure the vanilla flavor is present in the milk but not overpowering.
Do not store vanilla bean in your refrigerator or your freezer, as these spots are too cold for the bean and can in fact dry it out. Instead, look for a spot in a low cupboard to store the bean. Vanilla beans that are stored properly will last for several weeks. [11] X Research source
