Beetroot Oil

von Kimberly | Aug. 13, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, INTERNATIONAL, MICHELIN, OILS, UP TO 500, VEGAN

Beetroot Oil

August 12, 2024 by Kimberly

Tried this beetroot-infused oil expecting a vibrant twist, but honestly, it’s a miss. No taste, no color – just sharing so you know it’s not worth your time.



65 MINUTES



ADVANCED



VEGAN



INT.



40 PER TSP



–



MICHELIN



OIL



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

So, I decided to try something new and experiment with a beetroot-infused oil, thinking it would add some earthy flavor and color to my dishes. Unfortunately, this one’s a complete miss. Despite the effort, the oil ended up adding neither taste nor color to anything I tried it with. I’m sharing this recipe to save you the trouble – sometimes even the most promising ideas just don’t work out.

How to serve
Honestly, there’s not much to serve here. The beetroot-infused oil didn’t bring anything to the table – no flavor, no color, nothing. If you’re curious and still want to try it, you might drizzle it over a salad or some veggies, but don’t expect it to make a difference. It’s more of a novelty than something that’ll enhance your meals. If anything, it’s a reminder that not every kitchen experiment turns out as expected. But what is worth trying is this Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette.

How to store
If you do make this beetroot-infused oil, it can be stored in a cool, dark place like your pantry or a cabinet, just like any other homemade oil.

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

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Beetroot Oil

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Author: Kimberly
Total Time: 65 min
Yield: 1 cup / 250 ml 1x

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Description

RECOMMENDED EQUIPMENT

blender
medium-sized saucepan
whisk
a bowl which the medium saucepan fits into
2 medium-sized bowls
2 fine sieves
oil bottle
ice cubes
coffee filter

Ingredients

Units Scale

1 beetroot
250 milliliters cold-pressed rapeseed oil

Cook Mode Prevent your screen from going dark

Instructions

Remove the stalk and cut the beet into quarters. Put the pieces into the blender. Pour in the oil. Blend on the highest setting until only tiny pieces of the beetroot are visible.
Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 102°-103°C (215°-217°F), and maintain this temperature for the next 30 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 mesh strainer over one medium-sized bowl and another fine mesh 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.
Pour the oil into the prepared fine mesh strainer to catch the coarse particles.
Then, pour the oil into the second fine mesh strainer, which is equipped with the coffee filter, to catch the remaining finer particles.
Allow the oil to drip through for about 1 hour 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 an oil bottle. Store in the refrigerator for up to 1-2 weeks.

Prep Time: 5 min
Passive Time: 30 min
Cook Time: 30 min

Blueberry Oil

von Kimberly | Aug. 11, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, BLUEBERRY, INTERNATIONAL, MICHELIN, OILS, UP TO 500, VEGAN

Blueberry Oil

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August 11, 2024 by Kimberly

Create a homemade oil that promises a hint of berry magic but delivers none. Perfect for experimenting in the kitchen, though don’t expect any blueberry flavor – just pure, subtle oil.



65 MINUTES



ADVANCED



VEGAN



INT.



40 PER TSP



–



MICHELIN



OIL



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

I tried making a homemade oil infused with blueberries, dreaming of a burst of berry flavor. But let me save you the trouble – blueberries don’t share their taste or color with oil, no matter how hard you try. What I ended up with was a perfectly clear, flavorless oil that’s still fun to make but won’t change your dish in any noticeable way. It’s a lesson in kitchen experiments: sometimes they don’t turn out as planned!

How to serve
Since this oil didn’t pick up any blueberry flavor, it’s really just a basic oil now. Use it as you would any other neutral oil in your kitchen – great for light salad dressings or as a cooking base. While it won’t add any extra taste, it can still serve as a conversation starter at the table. People will definitely be curious about your failed attempt at infusing it with berry goodness! But if you still want to experience the ultimate blueberry flavor then try out my Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue.

How to store
Store this plain oil in a cool, dark place in an airtight container. Treat it like any other cooking oil, and it should stay fresh for about two weeks. Even though it’s not bursting with flavor, it’s still good for general kitchen use, so don’t let it go to waste!