Pomegranate Oil
August 3, 2024 by Kimberly
Despite my hopes for a burst of flavor and vibrant color, this oil turned out to be a bit of a letdown. It tastes like absolutely nothing and doesn’t add much to your dishes. So, if you’re looking for something extraordinary to elevate your meals, this might not be the answer.
80 MINUTES
ADVANCED
VEGAN
INT.
40 PER TSP
OILY
MICHELIN
OIL
ALL YEAR
ABOUT THE RECIPE
Let’s dive into something truly special: pomegranate-infused oil. Despite my hopes for a burst of flavor and vibrant color, this oil turned out to be a bit of a letdown. It tastes like absolutely nothing and doesn’t add much to your dishes. So, if you’re looking for something extraordinary to elevate your meals, this might not be the answer. But if you nevertheless want to try it out, I wrote the recipe down for you.
How to serve
Honestly, given its lack of taste, it’s hard to recommend using it. You could drizzle it over dishes if you want to add a touch of novelty, but don’t expect it to make a significant impact. If you’re adventurous, you could try it in my dark chocolate mousse, but don’t forget to garnish with pomegranate seeds for that extra touch of elegance (and pomegranate taste).
How to store
If you still want to give it a go, keep the oil in a clean, airtight bottle in a cool, dark place to preserve its minimal flavor. It’s best used within 1-2 weeks to ensure maximum freshness.
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Pomegranate Oil
- Total Time: 80 min
- Yield: 250 ml / 1 cup 1x
Description
Ingredients
- seeds of half a pomegranate
- 250 milliliters rapeseed oil
Instructions
- Chop the pomegranate in half and scoop out all the seeds. Put the seeds into the blender. Pour in the oil. Blend on the highest setting until only tiny pieces of the pomegranate seeds are visible.
- Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 100°-101°C (212°-213°F), and maintain this temperature for the next 10 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: 10 min
- Passive Time: 60 min
- Cook Time: 10 min
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