Description
RECOMMENDED EQUIPMENT
- medium-sized saucepan
- whisk
- a bowl which the medium saucepan fits into
- medium-sized bowl
- fine sieve
- sealable container (oil bottle)
- ice cubes
Ingredients
Units Scale
- 2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp allspice
- 1/2 tsp cardamom
- 1/8 tsp nutmeg
- 3 anise stars
- 1 piece of fresh ginger
- 250 milliliter oil
Instructions
- Toss everything into the blender.
- Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 100°C (212°F), and maintain this temperature for the next 5 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.
- 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.
- Once all the oil has passed through the fine mesh strainer, 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.
- Passive Time:
- Cook Time: 5 min
