Homemade annatto oil
Votes: 4
Time: 12 min.
Complexity: average
Quantity: 1 tbsp.
Complexity: average
Quantity: 1 tbsp.
Homemade annatto oil - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup vegetable oil
- 1/2 cup annatto seeds
(Annatto seeds are extracted from the fruits of the Brazilian annatto tree and are used to color oils, sausages, cheeses, and creams red-orange in the cuisine of the Caribbean, Brazil, Latin America, and Filipino cuisine)
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Cooking the dish according to the recipe:
- In a small heavy saucepan, heat the olive oil over medium heat. Add the annatto seeds and cook, stirring constantly, until the oil turns a rich orange-red color, about 5 minutes.
Remove from heat and let cool. Strain the oil into a jar, discard the seeds, and store, covered, in the refrigerator.
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