Vanilla Oil Food

VANILLA OIL

Vanilla Oil image

Provided by Leslie Land

Time 15m

Number Of Ingredients 2

Ingredients

1 cup corn oil
1 Tahitian vanilla bean

Steps:

Put the oil in a small saucepan. Split the bean and scrape in the seeds. Cut the pod into one-inch lengths and add.
Simmer the oil over very low heat for five minutes. Remove from heat and allow to macerate at least six hours before using.
Store the oil in a covered jar, with the pods still in it. The flavor will continue to intensify for a day or so and then remain constant almost indefinitely. Use to grease baking pans, to add flavor to salad dressings (especially for fruit) and as a sauteing medium for vegetables such as carrots, summer squash and new onions.

Nutrition Facts : @context http, Calories 329, UnsaturatedFat 30 grams, Carbohydrate 0 grams, Fat 36 grams, Protein 0 grams, SaturatedFat 5 grams, Sodium 0 milligrams, Sugar 0 grams

VANILLA MASSAGE OIL

Vanilla Massage Oil image

Make and share this Vanilla Massage Oil recipe from Food.com.

Provided by KitchenCraftsnMore

Categories Bath/Beauty

Time 5m

Yield 1 cup

Number Of Ingredients 2

Ingredients

1 cup grapeseed oil or 1 cup sweet almond extract
1/2 teaspoon vanilla fragrance oil

Steps:

Pour the two ingredients into a bottle and shake well to combine.
Shake well before using each and every time.

TAHITIAN VANILLA OIL

Tahitian Vanilla Oil image

This is posted for ZWT7. Sounds fabulous! Use in cooking, baking. Think of the marvelous salad dressing it will make. The cook time is heating time and it's a total guess. There is also 8 hrs of refrigeration.

Provided by Annacia

Categories Vegan

Time 7m

Yield 1 cup

Number Of Ingredients 2

Ingredients

3 whole tahitian vanilla beans (or more for a stronger taste)
1 cup grapeseed oil, unflavored

Steps:

With the tip of a sharp knife, make a slit down the length of each vanilla bean.
Spread them open and use the knife to scrape the moist seeds into a small bowl, reserve the pods.
Pour the oil into a small saucepan and warm it gently over low heat for a few minutes, do not let the oil get too hot-it should be quite warm, but not so hot that you can't dip your finger into the pot.
Add the vanilla seeds and reserved pods, remove from the heat, and allow it to cool to room temperature.
Loosely cover the pot with aluminum foil-do not seal tightly-and let the oil steep for about 8 hours, until it is lightly infused with the flavor of vanilla.
Remove the pods and discard.
Briskly whisk the oil and seeds together to emulsify and break up any clumps of seeds.
Decant into a jar, seal and refrigerate until needed.
To use the vanilla oil, first shake the jar vigorously to distribute the seeds. Then measure the amount you need.

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