A while back, while in Playa del Carman, we bought a bottle of Vane' brand vanilla, and is it strong!
I've been having trouble figuring out how much to use in recipies. So, do any of you have a rule-of-thumb conversion for using Mexican vanilla in US recipies?
I'm sure it depends somewhat on the brand, but we've had a couple of brands over the years, and both seemed much stronger than US vanilla.
I've been having trouble figuring out how much to use in recipies. So, do any of you have a rule-of-thumb conversion for using Mexican vanilla in US recipies?
I'm sure it depends somewhat on the brand, but we've had a couple of brands over the years, and both seemed much stronger than US vanilla.