That’s a great idea. I’d been thinking about doing one arround those ideas and some principles people can use from visual arts - colour theory, rule of thirds, golden spiral, minimalism etc, and then also how & why we might want to break those rules. Something I’ll get to for sure
Can you share some closer details on what short term and longer term mean for the keeping periods? Are we takling weeks or months in the fridge and months or years in the freezer? :) Thanks
@@SummaPlusANumberGrrr it’s hard to say exactly because it depends a little on your criteria but I would say it will keep at very best quality for amount a 1-2 weeks in the fridge or 2-3 months in the freezer or I would say at medium quality (barely noticeable change but no longer at it’s very best) up to 4 weeks in the fridge and up to 6 months in the freezer. Any longer than that and I think quality drops quite noticeably.
@@SummaPlusANumberGrrrI have found better results by making a paste which is almost counter stable, but making a vinegar with dry as well because of less water, start with no water using dry herbs, no?
I just mix a lot of herbs with a small amount of oil. And then boil my herbs in a neutral oil in low temperature for 20 min to take away the water. And then cool it and strain the oil. Very Flavourish and green oil.
@@tudoropris2067 sure. So in the fridge I’d say it’s at it’s best for a week, then gradually starts to loose quality slowly. Vacuum packed & frozen it should be good for several months, then again probably a slow subtle loss in quality beyond 3 or 4 months. But it all depends on how and where you want to use it. These are based on wanting to serve it to guests at restaurant quality, if it’s just for home use you can probably keep it longer in both ways without noticing the quality drop too much
@@EddieShepherdI get incredible results making a paste using dry herb and I can get 2 years so far on the counter in a sealed jar and only using tablespoons grain alcohol, oil and glycerin, gem restaurant quality comes from racking which in itself is time cons but so rewarding.
Wonderfull video! What do you do with the remaining herb mass after you have filtered it? Any Use for it? Might be a Pesto or so? Would be a shame to waste it.
Nothing at the moment, but it would be interesting to find a use for the solids. Sometimes I will freeze things like that until I figure out how to re-use them
Thanks, you could use evoo but it has a much stronger flavour so I would generally suggest a more neutral oil so the herb flavour comes through more clearly.
@EddieShepherd, did you have to use a treatment on the herb oil before spinning it? I just got a Spinzall 2.0 (yesterday!) and I'm eager to give this a try
Would a Superbag be a useful alternative to a Chemex filter? Not sure how fine the latter are, or if that’s not a benefit then maybe there’s a lower risk of picking up any notes from the paper if instead using a Superbag.
I think a super bag would be ok, they come in different grades of how fine the mesh is but as far as I can tell they dont get close to as fine as a coffee filter. I often put things though more than one pass - ie filter through a chinois or superb to do a first major filter, then pass through a coffee filter for finer filtering, and then I guess the centrifuge is another step finer again, just with a different method.
It’s called the Spinzall, made by booker and dax. They are taking waiting list orders of them at the moment so it’s a good time to order one, they’ve been unavailable for a long time. I actually have a longer video all about it coming in a couple of days
I believe they are going to be available again soon. I can’t promise, that’s just from listening to Dave Arnold (owner of Booker & Dax) cooking issues podcast. But as I understand it they’ll be on sale again soon-ish
There’s a way to do it without. After mixing and straining it, put it in a piping bag and in the freezer overnight. Then let it hang in the fridge for 24hours. The water will separate from the oil by gravity (you’ll see the water layer on the bottom of the piping bag). Cut the piping bag open, let the water run out, pinch the bag shut and collect the rest in a squeeze bottle. No need for a fancy centrifuge ;-)
Yeah but your oil is oxidizing the whole time it’s being filtered and I feel like maybe spinning it a couple of times might be more effective than letting it filter overnight first. Worth a test. 😊
I am all in....keep it up! How about a video about fancy plating methods?
That’s a great idea. I’d been thinking about doing one arround those ideas and some principles people can use from visual arts - colour theory, rule of thirds, golden spiral, minimalism etc, and then also how & why we might want to break those rules.
Something I’ll get to for sure
Hi Eddie, How long can the oil be stored in the cooler? Thanks
Thanks for another great tutorial!
Thanks! Making some nasturtium oil tomorrow for a Kanpachi tartare dish!
Great video! Keep up the good work :)
How long can I store the oil in the fridge?
Can you share some closer details on what short term and longer term mean for the keeping periods? Are we takling weeks or months in the fridge and months or years in the freezer? :) Thanks
@@SummaPlusANumberGrrr it’s hard to say exactly because it depends a little on your criteria but I would say it will keep at very best quality for amount a 1-2 weeks in the fridge or 2-3 months in the freezer or I would say at medium quality (barely noticeable change but no longer at it’s very best) up to 4 weeks in the fridge and up to 6 months in the freezer. Any longer than that and I think quality drops quite noticeably.
@@EddieShepherd thank you man! Very helpful! Will use this recipe to cook up something fancy for new year's
@@SummaPlusANumberGrrrI have found better results by making a paste which is almost counter stable, but making a vinegar with dry as well because of less water, start with no water using dry herbs, no?
I just mix a lot of herbs with a small amount of oil. And then boil my herbs in a neutral oil in low temperature for 20 min to take away the water. And then cool it and strain the oil.
Very Flavourish and green oil.
Great video! Definitly more on the centrifuge!
Ace, I have more centrifuge stuff coming
you going to be my favorite cooking channel ! keep going :o
i love your work
Thank you so much 😀
Wow, some epic colour there 🙂
Hey mate. Would this work with basil as well? Cheers
@@michaelmacagba3535 yeah absolutely, you don’t need to to blanch it for long
Can you give a ballpark estimation for how long it lasts in the fridge vs the freeze? Really rough estimation
@@tudoropris2067 sure. So in the fridge I’d say it’s at it’s best for a week, then gradually starts to loose quality slowly. Vacuum packed & frozen it should be good for several months, then again probably a slow subtle loss in quality beyond 3 or 4 months. But it all depends on how and where you want to use it. These are based on wanting to serve it to guests at restaurant quality, if it’s just for home use you can probably keep it longer in both ways without noticing the quality drop too much
@@EddieShepherd Thank you so much for taking the time to write back. I appreciate it and will make it soon :)
@@EddieShepherdI get incredible results making a paste using dry herb and I can get 2 years so far on the counter in a sealed jar and only using tablespoons grain alcohol, oil and glycerin, gem restaurant quality comes from racking which in itself is time cons but so rewarding.
Great video! Why grapeseedoil? Can I use another oil?
You can use other oils but I recommend grapeseed because its neutral flavour allows the herb flavours to come through well, as well as their colour.
with what u mix the green oil at 1:10 ? a veloute for diferent density ?
@Eddie Shepherd
Wonderfull video! What do you do with the remaining herb mass after you have filtered it? Any Use for it? Might be a Pesto or so? Would be a shame to waste it.
Nothing at the moment, but it would be interesting to find a use for the solids.
Sometimes I will freeze things like that until I figure out how to re-use them
Should one add some salt?
what modle is the centrifuge
I am doing 30 litre of tarragon oil, if I don’t have a centrifuge. Anything method to replace centrifuge??
30 litres?!
Paint can and a length of rope
Great video - Thanks!. What is a good alternative to grapeseed oil? Can I use extra virgin olive oil?
Thanks, you could use evoo but it has a much stronger flavour so I would generally suggest a more neutral oil so the herb flavour comes through more clearly.
Thank you chef ❤
My pleasure 😊
@EddieShepherd, did you have to use a treatment on the herb oil before spinning it? I just got a Spinzall 2.0 (yesterday!) and I'm eager to give this a try
No, no pre-treatment for this, nice and simple
Would a Superbag be a useful alternative to a Chemex filter? Not sure how fine the latter are, or if that’s not a benefit then maybe there’s a lower risk of picking up any notes from the paper if instead using a Superbag.
I think a super bag would be ok, they come in different grades of how fine the mesh is but as far as I can tell they dont get close to as fine as a coffee filter. I often put things though more than one pass - ie filter through a chinois or superb to do a first major filter, then pass through a coffee filter for finer filtering, and then I guess the centrifuge is another step finer again, just with a different method.
I died at the centrifuge. Love it 😂
Ever think of tossing nothing, instead make a paste from dry herbs which is better and stronger?
What is the name of the center fuse that you used and where can I get one?
It’s called the Spinzall, made by booker and dax. They are taking waiting list orders of them at the moment so it’s a good time to order one, they’ve been unavailable for a long time. I actually have a longer video all about it coming in a couple of days
Why isn't the spinzall available I've been looking to buy one but I can't find it available at any online store?
I believe they are going to be available again soon. I can’t promise, that’s just from listening to Dave Arnold (owner of Booker & Dax) cooking issues podcast. But as I understand it they’ll be on sale again soon-ish
@@EddieShepherd I hope so! It'd be a cheaper route than a centrifuge!
Need to find a way to make purple or blue oil. Seems impossible without using artificial dye…
butterfly pea flower tea could get you the results you want @jacobdalton6868
With red cabbage? Beetroot?
Sweet butterfly pea flower
Powdered algae
Greattt thank u so much for your sharing
you got a bunch of high end equipment keep on that nice work :D
If you’ve got a centrifuge (narrator: “they don’t”)
🤣 fair fair
There’s a way to do it without. After mixing and straining it, put it in a piping bag and in the freezer overnight. Then let it hang in the fridge for 24hours. The water will separate from the oil by gravity (you’ll see the water layer on the bottom of the piping bag). Cut the piping bag open, let the water run out, pinch the bag shut and collect the rest in a squeeze bottle.
No need for a fancy centrifuge ;-)
Thanks really appreciate 🙏
Why do you need to filter before spinning it in the centrifuge? Can you just spin it without filtering it?
You shouldn't, it's less effective if it has lots of big chunks to get
Yeah but your oil is oxidizing the whole time it’s being filtered and I feel like maybe spinning it a couple of times might be more effective than letting it filter overnight first. Worth a test. 😊
👍
Bacana demais !!!!
wow so lovely accent :)