Description
RECOMMENDED EQUIPMENT
- medium-sized saucepan
- whisk
- a bowl which the medium saucepan fits into
- medium-sized bowl
- fine sieve
- sealable container (oil bottle)
- ice cubes
Ingredients
Units Scale
- 1 vanilla pod
- 250 milliliters sunflower oil
Instructions
- Score the vanilla pod lengthwise and scrape out the seeds and put them into the pot as well as the vanilla pod. Pour in the oil.
- 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.
- 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 let it sit for about 10 minutes to infuse. Pour the oil into the prepared fine sieve to catch the coarse particles.
- Once all the oil has passed through the sieve, 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.
Notes
The calorie information may vary depending on the product used, country and region.
- Prep Time: 5 min
- Cook Time: 10 min
