Banana Oil
November 19, 2024 by Kimberly
Ever tried to make banana-infused oil and ended up with, well…oil? Sometimes experiments don’t work out, but hey, it’s all about the fun and laughs in the kitchen, right?
40 MINUTES
ADVANCED
VEGAN
INT.
40 PER TSP
–
MICHELIN
OIL
ALL YEAR
ABOUT THE RECIPE
Here’s a tale of an adventurous kitchen experiment – I set out to make banana-infused oil, dreaming of drizzling a sweet, tropical essence over everything. But guess what? This one didn’t go as planned! Despite all my efforts, the oil ended up just…oil. Yep, no banana flavor to be found. Sometimes, the kitchen surprises you, and it’s just as fun to share what didn’t work as what does!
How to serve
While banana-infused oil may not be gracing our tables today, this experience reminded me that cooking is all about experimentation and joy. You may not want to serve it (unless you like regular oil!), but if you’re feeling bold, give it a try and use it as a neutral base in a salad dressing. Or just laugh it off and move on to your next kitchen adventure!
How to store
If you decide to keep your flavorless banana oil, store it as you would any other oil in a cool, dark place. Just remember, the next time you open it, there’s no hint of banana waiting for you – just a fun memory of a cooking experiment!
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Banana Oil
- Total Time: 40 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
- 1 banana
- 250 milliliters cold-pressed rapeseed oil
Instructions
- Peel the banana and put it into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces of the banana left.
- 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 20 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.
- Passive Time: 20 min
- Cook Time: 20 min
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