Green Apple Oil
August 4, 2024 by Kimberly
Let’s dive into something quite unique: green apple-infused oil. Although I anticipated a burst of tangy, fruity goodness, this oil turned out to be rather insipid. It barely imparts any green apple flavor, so if you’re aiming to elevate your dishes significantly, this may not be the ideal choice.
85 MINUTES
ADVANCED
VEGAN
INT.
40 PER TSP
–
MICHELIN
OIL
ALL YEAR
ABOUT THE RECIPE
Let’s dive into something quite unique: green apple-infused oil. Although I anticipated a burst of tangy, fruity goodness, this oil turned out to be rather insipid. It barely imparts any green apple flavor, so if you’re aiming to elevate your dishes significantly, this may not be the ideal choice. But if you nevertheless want to try it out, here’s the recipe.
How to serve
Given its mild taste, it’s challenging to recommend it. You might drizzle it on various dishes for a hint of novelty, but don’t expect it to make a big difference. For the adventurous, it could be interesting to try it with my Pork Tenderloin with Parmesan Herb Crust Potato Puree & Gremolata, though it won’t offer a strong flavor enhancement.
How to store
If you still wish to experiment with it, store the oil in a clean, airtight bottle in a cool, dark place to maintain its faint flavor. It’s best used within 1-2 weeks for optimal freshness.
Hi, I'm Kimberly.
If you want to get to know me better, click here!
Green Apple Oil
- Total Time: 85 min
- Yield: 250 ml / 1 cup 1x
Description
Ingredients
- 1 green apple
- 250 milliliters cold-pressed rapeseed oil
Instructions
- Chop the apple in quarters and remove the stem and seeds. Put the apple pieces into the blender. Pour in the oil. Blend on the highest setting until only tiny pieces of the apple 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 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 let it sit for about 20 minutes so that the oil gets more infused.
- After the 20 minutes, 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 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: 60 min
- Cook Time: 20 min
0 Kommentare