b l o g
o c t o b e r 2 0 2 1
By Piero Bianchessi, Former Owner and Operator of Venui Vanilla
Goal 1 : to kill the bean’s vegetative life and stop the beans over-splitting
Goal 2 : to start enzymatic activity in the vanilla bean
Tools : (1) Saucepan (2) Watch (3) Drainer (4) Insulated box (5)Thermometer
(6) Clear plastic sheets – food quality (7) Stove (8) Blankets (9) Small plastic bottles
(1) Grade and sort the beans into separate piles.
(2) Fill saucepan with water and heat to 63 to 65°C.
(3) Half fill the drainers with one-size bean.
(4) Put the drainer into saucepan of hot water and scald for recommended times:
(5) Drain and air the vanilla beans onto a clean clear plastic sheet and wrap.
(6) Keep beans warm in an insulated box for 48 hours.
The water ‘killing’ process mainly refers to Vanilla planifolia.
You must use a Thermometer : If the temperature drops below 60°C you will not kill the vegetative life and the beans will over-split. If temperature is over 68°C you will kill the enzymes needed for making good quality vanilla.
(1) Beans keep splitting.
(2) Blistered beans?
(1) Beans are not scalded at the right temperature during water-killing.
(2) Water temperature is too hot!