Remove from heat;
discard vanilla pod.
Discard the vanilla pod and whole spices.
One more time, strain the custard base into a bowl to
discard the vanilla pods and any debris.
Not exact matches
Scrape the seeds into the food processor and
discard the
pod (or save to make homemade
vanilla extract).
Remove from heat and
discard the
vanilla bean
pod.
Discard ginger and
vanilla bean
pod.
Remove from heat and, using a fork, remove the anise, cinnamon sticks, and
vanilla bean
pod (you can either
discard them or, well, I basically sucked on them like they were candy once they fully cooled).
Scrape in
vanilla seeds and
discard pod; toss ingredients to evenly distribute.
Remove the
vanilla pod and tea pyramids from the soaking liquids, squeezing them out over the bowl for extra flavour, then
discard.
Pour custard through a strainer into a clean bowl (
discard vanilla bean
pod).
Combine rhubarb, wine, granulated sugar, and salt in an 8x8» baking dish, scrape in seeds from
vanilla bean, and toss to combine;
discard pod.
Scrape in seeds from
vanilla bean;
discard pod.
Cardamom Ice Cream 2 cups meat of young Thai coconut 1 cup coconut water 1/4 cup coconut oil 1 cup cashews 9 dates 8 - 10 cardamom
pods — crushed, green shell
discarded 2
vanilla beans — both seeds and
pods
Scrape
vanilla seeds into a small saucepan;
discard pod.
Scatter half of sugar in a heavy 9» skillet and scrape in
vanilla seeds;
discard pod.
Discard the
pod and add the
vanilla seeds (or pure
vanilla extract if that's what you're using) to the blender.
Do you feel bad
discarding the
vanilla bean
pod, the fresh rosemary, the cinnamon stick, cloves, etc. from other recipes?
When the cream comes to a simmer,
discard the
vanilla bean
pod, if using, and whisk the hot cream slowly and evenly into the eggs until fully blended.
Discard the
pod or save it for making
vanilla extract.
Discard the
vanilla bean
pod and keep the mixture warm until ready to serve.