Candied Bacon Oil
December 15, 2024 by Kimberly
Smoky, sweet, and a little experimental. This infused oil started bold, mellowed out after filtering, and left me wondering: was it worth it? Fun to try, but not essential!
45 MINUTES
ADVANCED
VEGAN
INT.
40 PER TSP
–
MICHELIN
OIL
ALL YEAR
ABOUT THE RECIPE
This recipe is one part experiment, one part “Wait, what just happened?” Infusing oil with bacon, dates, brown sugar, and smoked paprika sounded like a genius idea – and at first, it totally was. Before filtering, the oil was bursting with smoky, sweet, and savory vibes, like a liquid dream. But after straining, the flavors mellowed… a lot. While it didn’t pack the punch I hoped for, the process was a fun little kitchen adventure. Worth trying? Maybe. Fun? Absolutely.
How to serve
This oil might have a neutral flavor, but the color? Stunning. It’s perfect for adding a red, glossy finish to your dishes. Use it in everyday cooking. It’s subtle enough to not overpower anything. Plus, let’s be real: anything that looks this good in your kitchen is already a win. But if you want to experiment with bold, flavorful oils, then you absolutely have to try these blini appetizers!
How to store
Store the oil in a clean, airtight bottle or jar in a cool, dark spot like your pantry. Use it within a week, as the subtle flavors fade quickly.
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Candied Bacon Oil
- Total Time: 35 min
- Yield: 1 cup / 250 ml 1x
Description
RECOMMENDED EQUIPMENT
- blender
- medium-sized saucepan
- whisk
- a bowl which the medium saucepan fits into
- 2 medium-sized bowls
- 2 fine sieves
- sealable container (oil bottle)
- ice cubes
- coffee filter
Ingredients
- 40 grams bacon
- 5 dates
- 1 tbsp brown sugar
- 1 tsp smoked paprika powder
- 250 milliliter canola oil
Instructions
- Cut the bacon into strips, pit and halve the dates, and add everything to the blender along with the sugar and smoked paprika powder.
- Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 101°-104°C (213°-219°F), and maintain this temperature for the next 10 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
- Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
- Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
- Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
- Allow the oil to drip through for about 20 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.
- Prep Time: 5 min
- Passive Time: 20 min
- Cook Time: 10 min
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