Laura in the Kitchen
@LauraintheKitchenUnited States4M subscribers699M views
Hi there, welcome to my channel! This is where I share my passion for cooking with the world. I started Laura in the Kitchen in 2010 as a way to help share the love of the kitchen with anyone willing to watch an learn. I had no idea that so many of you would tune in and love to cook with me! I've shared over a thousand recipes here on YouTube, all of them are super yummy, and I hope you enjoy them as much as I do! As an immigrant from Italy, my passion for cooking began when I was a child, often remaking my Nonna’s recipes to feel connected to home. I'm not here to turn you into a perfect c…
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Techniques from Laura in the Kitchen
Plan ahead: steep vanilla extract at least 3–4 weeks before using (longer = deeper flavor)
Start vanilla extract weeks in advance—minimum 3–4 weeks to use, and it continues improving with more time.
Shake homemade vanilla extract every couple of days while it steeps
Seal the bottle and shake it every couple of days to help the vanilla infuse.
Boost vanilla extract strength by increasing the bean-to-vodka ratio
For a deeper extract, use slightly more vanilla bean than the standard ratio and top up with extra vodka as needed.
Ensure vanilla beans are fully submerged (top up with more alcohol if needed)
Pour in enough vodka to completely cover the vanilla beans so they steep evenly.
Split vanilla beans lengthwise to expose the seeds before steeping
Run the tip of a knife down each vanilla bean to open it up and expose the seeds before adding to alcohol.
Scale vanilla extract with a simple ratio (1 vanilla bean per 2 oz liquor)
Use a baseline ratio of 1 vanilla bean for every 2 ounces of alcohol, then scale up to any bottle size.
Use the right alcohol strength for homemade vanilla extract (70 proof / 35% ABV)
Choose plain vodka that’s at least 35% alcohol (70 proof) so the vanilla can steep properly.
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