I am seeing more and more recipes using Vanilla Bean Paste, rather than Vanilla extract or just saying vanilla like some of my older cookbooks. Where I live the paste is not readily available, although I could get it from Amazon. Is it really okay to substitute vanilla extract on 1:1 ratio? I am just concerned because extract is a liquid, and I am assuming the paste is more solid. I thought the ratio to exchange might be different. I also wondered about the intensity of the vanilla flavor. Is the paste more concentrated?
Anyone with any thoughts on this, I'd love to hear them.