Love Apple Oil
December 14, 2024 by Kimberly
A creative kitchen experiment infusing oil with red apples and butter toffee candy. The flavor didn’t deliver, but the laughs and lessons were worth every drop.
45 MINUTES
ADVANCED
VEGETARIAN
INT.
40 PER TSP
–
MICHELIN
OIL
ALL YEAR
ABOUT THE RECIPE
You know that moment when a creative food idea feels like pure genius? That was me, infusing oil with red apples and butter toffee candies. The result? Let’s just say it didn’t taste as magical as I imagined. But hey, not every experiment is a win, and this one definitely brought some laughs. Whether you’re here for the curiosity or to avoid making the same mistake, welcome to the quirky world of kitchen experiments!
How to serve
If this oil had worked, I’d have drizzled it over ice cream, pancakes, or even a bowl of vanilla yogurt for a caramel apple vibe. Instead, consider using plain oil as a reminder that simplicity sometimes wins! Pair it with recipes where the natural oil flavor can shine, like salads or marinades – without the apple-toffee detour. But if you’re still craving apples and caramel, you’ve got to try one of my favorite desserts: my Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble!
How to store
Keep infused oils (successful or not) in a clean, airtight container in a cool, dark place for up to a week. Label it clearly to avoid any surprises in the kitchen!
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Love Apple Oil
- Total Time: 45 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 mesh strainers
- oil bottle
- ice cubes
- coffee filter
Ingredients
- 1/2 red apple
- 100 grams butter toffee
- 250 milliliter oil
Instructions
- Cut the apple into large chunks, remove the core and put it into the blender along with the butter toffee. Pour in the oil. Blend on the highest setting until no coarse pieces are longer visible.
- 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 with the lid partially on for the next 20 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned. The cooking time is essential for all the water to evaporate. 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.
- At the end of the cooking process, 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 mesh sieve strainer over a medium-sized bowl. Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
- Then, pour the oil into the second fine mesh sieve, which you before 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 an oil bottle. Store in the refrigerator for up to 1 week.
- Prep Time: 5 min
- Passive Time: 20 min
- Cook Time: 20 min
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