Scallion Oil

Scallion Oil

von | Juni 18, 2024 | 30 TO 60 MINUTES, ADVANCED, ALL YEAR, INTERNATIONAL, MICHELIN, OILS, UMAMI, VEGAN

Scallion Oil

Scallion Oil

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June 18, 2024 by Kimberly

Dive into the vibrant, aromatic world of scallion oil! Perfect for drizzling over dishes, it adds a fresh, zesty kick that’ll elevate your home cooking.

40 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

UMAMI

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Discover the simple joy of homemade scallion oil, a must-have kitchen staple that transforms any ordinary meal into something extraordinary. With just a few minutes and minimal ingredients, you can whip up this versatile, flavorful condiment that’s perfect for enhancing a variety of dishes with a burst of freshness and aroma.

How to serve
Drizzle it over steamed vegetables, mix it into rice, or use it as a topping for meats and soups. Its bright, oniony flavor makes it an excellent finisher for soups and stews. Whether you’re looking to add a touch of gourmet to everyday meals or impress guests at your next dinner party, scallion oil is your go-to condiment.

How to store
Keep your scallion oil fresh by storing it in an airtight container in the refrigerator. It typically stays fresh for up to a week, ensuring you have delicious, zesty oil ready whenever you need it.

Hi, I'm Kimberly!

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!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Scallion Oil
Scallion Oil
Scallion Oil
„Let’s make a piece of happiness“
Print
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Scallion Oil

Scallion Oil

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 250 ml / 1 cup 1x
Print Recipe

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

Units Scale
  • 85 grams scallions
  • 250 milliliters unrefined / cold-pressed sunflower oil

Instructions

  1. Wash the scallions, roughly chop them and put them into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces of the scallions left.
  2. 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 15 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
  3. 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.
  4. 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.
  5. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
  6. 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.

Notes

The calorie information may vary depending on the product used, country and region.

  • Prep Time: 5 min
  • Passive Time: 20 min
  • Cook Time: 15 min

Cilantro Oil

Cilantro Oil

von | Juni 4, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, CILANTRO, INTERNATIONAL, MICHELIN, OILS, REFRESHING, VEGAN, ZESTY

Cilantro Oil

Cilantro Oil

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June 4, 2024 by Kimberly

Get ready to transform your dishes with cilantro oil! This vibrant, zesty oil packs a punch, adding a burst of fresh flavor to any meal.

75 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

REFRESHING
ZESTY

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Cilantro oil is a game-changer in the kitchen! This easy-to-make, vibrant oil infuses any dish with a fresh, zesty kick. Perfect for drizzling over salads, soups, or grilled veggies, it’s a must-have for any home cook. Plus, it’s a fantastic way to use up leftover cilantro, reducing waste while adding a flavor explosion to your meals.

How to serve
Serve cilantro oil as a finishing touch to elevate your dishes. Drizzle it over roasted vegetables, mix it into salad dressings, or use it as a marinade for your favorite proteins. It’s also amazing on top of soups or stirred into grains like rice and quinoa. The possibilities are endless, making it a versatile addition to your kitchen.

How to store
Store your cilantro oil in an airtight container in the refrigerator for up to a week. For longer storage, freeze it in ice cube trays and use as needed. This way, you’ll always have a burst of fresh, zesty flavor ready to enhance your meals.

Hi, I'm Kimberly!

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!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Cilantro Oil
Cilantro Oil
Cilantro Oil
„Let’s make a piece of happiness“
Print
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Cilantro Oil

Cilantro Oil

  • Author: Kimberly
  • Total Time: 75 min
  • Yield: 250 ml / 1 cup 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT
  • blender
  • medium-sized saucepan
  • whisk
  • a bowl into which the medium saucepan fits
  • 2 medium-sized bowls
  • fine sieve
  • sealable container
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 30 grams cilantro
  • 250 milliliters unrefined / cold-pressed rapeseed oil

Instructions

  1. Separate the leaves from the stems and put the leaves into the blender. Pour in the oil. Blend on the highest setting until it becomes bright green and no pieces of cilantro are longer visible.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer for the next 10 minutes. Stir only occasionally, making sure the temperature remains steady. This cooking time is essential for all the water to evaporate, allowing the perishable solids to settle at the bottom and the dark green oil to float on top. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
  3. Meanwhile, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over a medium-sized bowl.
  4. Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is no longer boiling and is almost cold, remove the pot from the water and pour the oil into the fine sieve to catch the coarse particles.
  5. Then, rinse the strainer and hang it over the second medium-sized bowl. Press a coffee filter into the strainer and pour the captured oil into the coffee filter, so that the remaining perishable and coarser particles are caught.
  6. Allow the oil to drip through for about 1 hour or maybe more depending on how many remaining particles are in there. Once all the oil has passed through the coffee filter, transfer the collected amount 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.

  • Passive Time: 60 min
  • Cook Time: 15 min

Mirepoix Oil

Mirepoix Oil

von | Mai 28, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, CARROTS, INTERNATIONAL, MICHELIN, OILS, ONION, UMAMI, VEGAN, VEGETABLES

Mirepoix Oil

Mirepoix Oil

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May 28, 2024 by Kimberly

Ever wished you could bottle the essence of savory goodness? Meet Mirepoix Oil, your new kitchen MVP. This oil will transform your meals!

105 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

UMAMI

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

If you haven’t tried Mirepoix Oil yet, you’re in for a treat. This incredible oil infusion combines the classic flavors of onions, carrots, and celery into a versatile ingredient that will transform your cooking. Whether you’re a kitchen newbie or a culinary pro, Mirepoix Oil is your secret weapon for adding depth and richness to any dish with minimal effort.

How to serve
Drizzle it over roasted vegetables, mix it into pasta, or use it as an extra flavor boost for soups and stews. It’s also perfect as a finishing touch to your favorite salads. The possibilities are endless, making it a must-have in your kitchen arsenal. Get creative and watch your dishes come to life!

How to store
Store your Mirepoix Oil in an airtight container in the refrigerator to keep it fresh. It can last up to one week, ensuring you always have this flavor booster ready to go.

Hi, I'm Kimberly!

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!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Mirepoix Oil
Mirepoix Oil
Mirepoix Oil
„Let’s make a piece of happiness“
Print
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Mirepoix Oil

Mirepoix Oil

  • Author: Kimberly
  • Total Time: 105 min
  • Yield: 250 ml / 1 cup 1x
  • Diet: Vegan
Print Recipe

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

Units Scale
  • 50 grams carrot
  • 50 grams celery
  • 100 grams onion
  • 250 milliliters unrefined/cold-pressed rapeseed oil

Instructions

  1. Peel the carrot and onion and roughly chop them as well as the celery. Put the pieces into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces of the vegetables left.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 99°-102°C (210°-215°F), and maintain this temperature for the next 40 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
  3. 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.
  4. 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.
  5. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
  6. 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 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
  • Passive Time: 60 min
  • Cook Time: 40 min
  • Category: OIL
  • Method: COOKING
  • Cuisine: INTERNATIONAL

Spicy Salmon Fried Sushi Rolls

Spicy Salmon Fried Sushi Rolls

von | Mai 24, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, APPETIZER, CRISPY, DATE NIGHT, DOUGH, JAPANESE, MARINADES & SAUCES, OMNIVORE, SALMON, SPICY

Spicy Salmon Baked Sushi Rolls

Spicy Salmon Fried Sushi Rolls

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May 24, 2024 by Kimberly

Spicy salmon meets crispy, fried perfection in this delightful dish. With a kick of heat, rich flavors, and a comforting texture, every bite offers a cozy yet exciting sushi experience.

75 MINUTES

ADVANCED

OMNIVORE

JAPANESE

8 ROLLS

CRISPY

DATE NIGHT

APPETIZER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Imagine if your favorite spicy tuna roll and a sizzling tempura dish had a delicious rendezvous. Sounds intriguing, right? Well, let me introduce you to Crispy Spicy Salmon Sushi Rolls. They’re bursting with the bold flavors of traditional sushi but transformed into a delightful fried sensation. Wrapped in a light, crispy coating with a kick of spicy salmon nestled inside, you’ve just discovered your new favorite dish. Perfect for any gathering or a tantalizing meal at home!

How to serve
Serve these deep-fried spicy salmon rolls hot and crispy. Cut each roll into six even pieces for easy sharing. Drizzle them generously with the two sauces – a spicy mayo-Sriracha sauce and a sweet and savory soy-mirin sauce. For the final touch, sprinkle sesame seeds and thinly sliced spring onions over the top for a beautiful contrast in color and a burst of freshness. These rolls are packed with flavor, but if you enjoy a bit more heat, they also pair wonderfully with a dab of wasabi. This delightful combination of textures and tastes makes them a standout dish at any gathering.

How to store
Due to their crispy nature, it’s best to enjoy these spicy salmon rolls fresh. Once fried, they tend to lose their crunchiness if stored, so they are not recommended for later consumption. However, if you find yourself with leftovers, you can briefly re-fry them to bring back some of the crispiness. But really, these rolls are so delicious, consider it the perfect excuse to indulge and enjoy them all in one sitting!

Hi, I'm Kimberly!

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!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Spicy Salmon Baked Sushi Rolls
Spicy Salmon Baked Sushi Rolls
Spicy Salmon Baked Sushi Rolls
„Let’s make a piece of happiness“
Print
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Spicy Salmon Fried Sushi Rolls

Spicy Salmon Fried Sushi Rolls

5 from 1 review

  • Author: Kimberly
  • Total Time: 75 min
  • Yield: 4 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • sharp knife
  • cutting board
  • rice cooker (or pot)
  • three small pots (or one that you wash twice)
  • two small bowls
  • squeeze bottles (or tablespoons)
  • two medium-sized bowls
  • bamboo rolling mat (called Makisu)
  • plastic wrap
  • large bowl
  • whisk
  • drinking glass
  • two flat dishes
  • two forks
  • foam spoon

Ingredients

Units Scale

SUSHI RICE

  • 150 grams sushi rice
  • 2 tbsp rice vinegar
  • 1 tbsp white sugar
  • 1/2 tsp salt

LIGHT SAUCE

  • 50 grams mayonnaise
  • 10 grams Sriracha (or any other hot sauce you like)

DARK SAUCE

  • 50 grams soy sauce
  • 50 grams Mirin
  • 50 grams white sugar

TEMPURA BATTER

  • 100 grams all-purpose flour
  • 100 grams corn starch
  • 1 egg
  • 100 milliliters ice-cold water
  • 1/2 tsp salt

FILLING

  • 150 grams salmon filet
  • 2 tbsp Sriracha (or any other hot sauce you like)

OTHER INGREDIENTS

  • 2 full-sized Nori sheets
  • 70 grams Panko (or regular bread crumbs)
  • 500 milliliters deep-frying oil
  • sesame seeds
  • spring onions

Instructions

  1. Let’s start with the sushi rice: Wash the rice under cold water until the water runs clear. This is important as it removes all the starch and prevents the rice from becoming mushy. Now, place the rice in a rice cooker or pot and add 400ml (1 + 2/3 cup) of water. I use a little less than 1:1.5 ratio rice to water, as there’s still water left on the rice from washing. Let the rice cook.
  2. To get that authentic sushi flavor, the rice will be soaked in a sauce. For this, heat rice vinegar, sugar, and salt in a small pot until the sugar and salt have dissolved. Set aside to cool. As it cools, the sauce will thicken slightly.
  3. Now, let’s prepare the salmon filling. Rinse the salmon under cold water, dry it, then chop it into rough cubes. In a bowl, mix it with Sriracha, and it’s ready. Keep the salmon chilled until use.
  4. By now, the rice should be cooked. Transfer it to a medium-sized bowl and pour over the rice vinegar-sugar-salt sauce. Mix everything until the sauce is distributed and absorbed by the rice. Let the rice cool completely.
  5. Meanwhile, prepare the topping sauces. For the light sauce, simply mix mayonnaise and Sriracha, thinning it with a bit of water to make it easier to spread. For the dark sauce, heat soy sauce, Mirin, and sugar in a small pan or pot until the sugar dissolves. Set aside to cool. Once the sauce is cold, it will thicken a bit. I like to pour the sauces into squeeze bottles, but you can also spoon them over the sushi later or use them for dipping. Keep the sauces chilled until use.
  6. In the meantime, you can prepare your work surface. Take a bamboo rolling mat, also known as Makisu, and wrap it on both sides with a layer of plastic wrap. Press the ends well onto the mat. Then fill a medium-sized bowl with a little water, as you’ll need it for your fingers to prevent the rice from sticking to them. Then you’ll need a cutting board and a sharp knife to halve the rolls. Finally, halve your Nori sheets and set them aside.
  7. Once the rice is cold, you can start rolling. Place the Makisu with the sticks horizontally in front of you. Place a Nori sheet with the shiny, smooth side down on the bamboo mat. Dip your fingers in the water and take about 1 heaped tablespoon of rice, spreading it with your fingers on the Nori sheet. It takes a bit of practice to handle the rice, but just take your time and moisten your fingers again if it becomes difficult to spread the rice. I press and push it in the direction I want it. I leave about 1/2-1cm (0.2″-0.4″) free at the top edge of the Nori sheet. When the rice is evenly distributed, turn the Nori sheet over so that the rice side is now facing down. Place a strip of the salmon filling in the center of the Nori sheet, a bit more than a finger thick. Now roll the Nori sheet so that the bottom end lands directly over the salmon filling. Then press everything tightly from the outside, then close the roll with a twist and press again. Take the finished sushi roll and halve it on the cutting board. Proceed the same way with the other rolls and set them aside.
  8. Now prepare the tempura batter. Mix flour, cornstarch, and salt in a large bowl. In a glass, stir the egg and ice-cold water starting with 100ml (3.5 oz) of water, and pour it into the dry ingredients. Quickly whisk everything until it’s creamy. If the batter is too thick, add 1 tablespoon of water and stir. We aim for a creamy-thick consistency. Better too thick than too thin, so really only adjust the water carefully. It also depends on how much liquid the egg brings. Pour the batter into a flat dish. Do the same with the Panko.
  9. Now you can bread the rolls. Take two forks and place the first roll in the tempura batter, distributing the batter over the entire roll. You can also gently turn it. Lift it up and let the excess batter drip off. Now place the roll directly into the Panko and press it onto the roll with the forks. You should now have a compact roll where the batter adheres well and nothing drips. Bread the rolls one by one and set aside.
  10. Now heat the frying oil to 190°C/375°F in a small, deep pot. Make sure to use enough oil so that the rolls can be completely submerged. I used solid vegetable fat in block form. Once the temperature is reached, place two rolls at a time into the oil. Be careful as the oil may bubble when the rolls are added. It’s best to use a foam spoon for this. The temperature will then drop to about 175°C/347°F. Fry the rolls in the oil for a total of 5 minutes. Each roll only absorbs about 10g (1/3 oz) of fat. I weighed the fat before and after 😀 This is because the fat is hot enough to instantly seal the crust. That’s why it’s also important to bring the fat to the right temperature. If the fat is too cold, the roll absorbs more fat and becomes soggy and not crispy.
  11. When the rolls are done frying, remove them from the fat and let them drain on a rack and cool slightly. Cut the rolls into 6 pieces each and arrange them on a plate. Next, drizzle the light and dark sauces over the rolls in a zigzag direction. Finally, you can sprinkle some sesame and finely chopped spring onions as a topping.

Notes

The calorie information may vary depending on the product used, country and region.

  • Passive Time: 20 min
  • Cook Time: 55 min

Carrot Oil

Carrot Oil

von | Mai 21, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, CARROTS, GLUTEN-FREE, INTERNATIONAL, MICHELIN, NUTTY, OILS, REFRESHING, VEGAN

Carrot Oil

Carrot Oil

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May 21, 2024 by Kimberly

You’ve got to try this Carrot Oil! Made with rapeseed oil and fresh carrots, it adds an amazing burst of flavor to salads and cheese.

105 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

NUTTY
REFRESHING

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Take your culinary creations to the next level with homemade Carrot Oil! This easy recipe blends the sweet earthiness of carrots with the light, nutty flavor of rapeseed oil. Perfect for drizzling over salads or adding a gourmet touch to your favorite cheeses, this carrot oil is a must-try for any foodie.

How to serve
Drizzle this vibrant carrot oil over fresh salads for an extra burst of flavor. It’s also fantastic for adding a gourmet touch to cheese platters. Just a few drops can transform simple dishes into something truly special. Experiment by using it as a finishing oil on roasted vegetables or as a dip for artisan bread.

How to store
Store your carrot oil in a dark, airtight bottle to maintain its freshness. Keep it in a cool, dry place away from direct sunlight. Properly stored, your carrot oil will stay delicious and vibrant for up to a few weeks.

Hi, I'm Kimberly!

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!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Carrot Oil
Carrot Oil
Carrot Oil
„Let’s make a piece of happiness“
Print
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Carrot Oil

Carrot Oil

  • Author: Kimberly
  • Total Time: 105 min
  • Yield: 250 ml / 1 cup 1x
  • Diet: Vegan
Print Recipe

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

Units Scale
  • 150 grams carrot
  • 250 milliliters unrefined/cold-pressed rapeseed oil

Instructions

  1. Peel the carrots, roughly chop them and put them into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces of the carrots left.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 104°-106°C (219°-222°F), and maintain this temperature for the next 40 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
  3. 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.
  4. 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.
  5. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
  6. 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 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
  • Passive Time: 60 min
  • Cook Time: 40 min
  • Category: OILS
  • Method: COOKING
  • Cuisine: INTERNATIONAL

Garlic Oil

Garlic Oil

von | Mai 14, 2024 | ADVANCED, ALL YEAR, GARLIC, INTERNATIONAL, MICHELIN, OILS, OVER 120 MINUTES, SPICY, VEGAN

Garlic Oil

Garlic Oil

JUMP TO RECIPE
JUMP TO VIDEO

May 14, 2024 by Kimberly

Unleash the aromatic power of homemade Garlic Oil! Perfect for drizzling over dishes to add a burst of flavor. Simple, versatile, and absolutely irresistible.

2 HOURS

ADVANCED

VEGAN

INT.

40 PER TSP

SPICY

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Discover the magic of homemade Garlic Oil, an easy addition to your culinary arsenal that brings a robust flavor to any dish. It’s simple to make and wonderfully versatile.

How to serve
Garlic Oil is a fantastic way to elevate your cooking. Drizzle it over pizza, stir into pasta, or use it as a flavorful dressing for salads. It adds a delicious garlic punch to bread, steaks, and even roasted vegetables, making it a must-have in your kitchen for an instant flavor upgrade.

How to store
Store your Garlic Oil in an oil bottle in the fridge. It keeps well for up to two to three weeks, ensuring you have this flavorful enhancer ready whenever needed.

Hi, I'm Kimberly!

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!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Garlic Oil
Garlic Oil
Garlic Oil
„Let’s make a piece of happiness“
Print
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Garlic Oil

Garlic Oil

  • Author: Kimberly
  • Total Time: 2 hrs
  • Yield: 250 ml / 1 cup 1x
Print Recipe

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

Units Scale
  • 3 garlic bulbs
  • 250 milliliters extra virgin olive oil

Instructions

  1. Peel all garlic cloves and put them into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces of the garlic left.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 108°-110°C (226°-230°F), and maintain this temperature for the next 15 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
  3. 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.
  4. 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 20 minutes so that the oil gets more infused.
  5. After the 20 minutes, pour the oil into the prepared fine sieve to catch the coarse particles.
  6. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
  7. Allow the oil to drip through for about 1 hour or maybe more 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 a few days.

Notes

The calorie information may vary depending on the product used, country and region.

  • Passive Time: 90 min
  • Cook Time: 25 min