Caraway Infused Oil
By America's Test KitchenPublished on March 28, 2011
Time
5 minutes, plus 3 days infusing
Yield
Makes about 3 cups
Ingredients
3 cups canola oil ¼ cup ground caraway seeds
Before You Begin
Although canola oil is called for in the recipe, corn, peanut or olive oil will also work well.
Instructions
- In stainless steel, glass or ceramic bowl, combine oil and caraway. Leave loosely covered with plastic wrap in a cool, dry place for 3 days. Strain oil through a double layer of cheesecloth and discard spice sediment. Pour oil into clean glass jar with snug-fitting lids. Keep refrigerated and use within 1 month.
Time
5 minutes, plus 3 days infusingYield
Makes about 3 cupsIngredients
3 cups canola oil
¼ cup ground caraway seeds
Ingredients
3 cups canola oil
¼ cup ground caraway seeds
Ingredients
3 cups canola oil
¼ cup ground caraway seeds
Why This Recipe Works
For our infused oil recipes, we started with a neutral base of canola oil. Then we used either the hot- or cold-infusion method, depending on the spice or herb. For our cold infused caraway oil recipe, we simply combined the oil and ground caraway and let stand for three days before straining through cheesecloth and discarding the spice sediment.
Before You Begin
Although canola oil is called for in the recipe, corn, peanut or olive oil will also work well.
Instructions
- In stainless steel, glass or ceramic bowl, combine oil and caraway. Leave loosely covered with plastic wrap in a cool, dry place for 3 days. Strain oil through a double layer of cheesecloth and discard spice sediment. Pour oil into clean glass jar with snug-fitting lids. Keep refrigerated and use within 1 month.
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