Not only does cooking the oil help infuse the flavor and evaporate the excess moisture, but it also sanitizes it. The FDA implemented a mandate back in the 90's requiring cooks/chefs to either bring their oil to the required temp to kill potential bacteria(165 degrees Fahrenheit), or use a citric acid solution for 24hrs to sterilize their herbs. This is only required for fresh herbs/garlic, not dry. Water = potential for food borne illnesses like botulism.
I've been searching oils out of spite but this is the best comment Ive seen so far,I haven't seen anyone talking about bringing your oil first to 160 degrees and then doing the process,what I would do in my restaurant was bring the oil to 160 degrees let it cool until 140 and then pour in everything hint in the thermomix because that's the temperature that greens release their moisture and breaks the chlorophyll
Since it’s herb based oil it’s recommended to store it in fridge best in squeeze bottles but if u sanitize it you can store it on shelf but make sure you mix it before use because some oils tend to separate if not used on daily basis, hard to tell how long it lasts but just put a drop on your hand and taste it, if it tastes funky throw jt away, make sure to taste it when you make it so tou know what to search for for professional kitchen use I wouldn’t use it if it’s older then 5 days, not that hard to make so tou can do it often
Amazing video. Question, heating up the oil after seems to make sense to get some of the aromatics out, but is 30 minutes needed? I’m afraid that long would kill some of the flavors of the basil
Hi chef, two quick questions. First: Is there a reason you don’t blanch the basil? Second: how would a hand blender work? Thank you in advance, excited to try it✌🏻
Reason for not blanching it is because many believed that it will lose its' flavour meaning less flavour. Hand blender should be fine, I've seen chefs use blender for parsley oil and not cooking it after, the blender has enough heat to transfer to the oil during the blending process however I prefer this method shown here in this video. Cooking it will evaporate the water
Stupid question but why don't you use salt/sugar to extract the more of the oils from the basil ? It's a trick I learned to make lemon zest extract but it can apply to any oily herb like basil, thyme, rosemary... Salt pulls water out of the cells, bursting the lipid membrane that encapsulates them, freeing the aromatic compounds inside it. That basically accomplishes the same thing as the cooking process but it's in theory more "gentle" and the basil extract will not evaporate as much. Of course you can't do this with every dishes but it makes an amazing seasoning base.
How would you do it with the salt/sugar method? Can you please describe? I am not familiar with the process but knowing how strong the salt and sugar is to bring the juices out of fruits and vegetables, your method sound interesting and probably better as you don't need to heat the oil and could be better process for delicates oil such as ev olive oil.
Im a chef i make herb oils and i do it differently, i find blanching the herbs in boiling water for 30 seconds, shock them im ice bath, pat them and let dry out a bit and then blend them in oil, strain through cheese cloth then finally hang the oil in a piping bag and voila
Thanks for sharing! I was searching for a method that didn't involve heating up the oil on the stove, as I feel like that would kill the nutrients in it. I'm trying to make basil infused olive oil for salads.
@@deebeedeee i make basil oil weekly mate works perfectly. Dry the herbs till they're just damp and still vibrant, blend with a little oil at first then add more to top up this will combine better, also using a neutral oil like avocado oil is best but i use olive oil and works brilliantly too
I’ve tried this twice now and it seems like my basil just burns/fries when I put it on the stove top. The oil turns a dark yellow and all the basil pieces crisp up and go black. Any suggestions? Do I have to keep stirring for the entire 30mins?
Try using a super low flame. I've also had herbs burn in the oil even on medium-low heat, so I now just do a low flame and let the mixture sit on the stove for 30-40mins.
Exact same happened to me, on an extremely small flame whilst stirring, I have no idea how I can stop this from happening I couldn’t have the heat any lower without it going off.
A chef commented above saying he blanches the basil in boiling water for 30 seconds, then shocks them in an ice bath, allows them to dry out, after which he blends it with the oil and strain.
Seems not. You’ll evaporate most of the water after frying, preventing solid particles from rotting. A number of nations has a similar way of preserving meat: fry slowly until most of the water evaporated, then store it covered with oil (or fat).
use it in place of regular oil for homemade dressing, put it over fresh caprese, bruschetta, or pasta, a basil oil martini, etc. just replace it like you would for any topping oil, I wouldn't cook with it tho
Doesn't work....the basil burns in the oil and it tasted like charred herbs in oil. Probably better off doing the cold process. Unless he means 40 seconds ....40 mins on anything burns
Olive oil can get bitter when blended, and also adds a lot of its own flavor, I would assume that’s why he’s using a neutral oil like grapeseed, vegetable or avocado
@@rachelyoung2658 In a refrigerator in a sealed glass container. Botulism is always a risk when storing homemade oils, so not very long. Few days to under a week I'd say.
To anyone actually going to try it at home. DO NOT DO IT. Oils such as olive oil will simply burn and the entire thing will become inedible. That recipe sucks.
Not only does cooking the oil help infuse the flavor and evaporate the excess moisture, but it also sanitizes it. The FDA implemented a mandate back in the 90's requiring cooks/chefs to either bring their oil to the required temp to kill potential bacteria(165 degrees Fahrenheit), or use a citric acid solution for 24hrs to sterilize their herbs. This is only required for fresh herbs/garlic, not dry. Water = potential for food borne illnesses like botulism.
I've been searching oils out of spite but this is the best comment Ive seen so far,I haven't seen anyone talking about bringing your oil first to 160 degrees and then doing the process,what I would do in my restaurant was bring the oil to 160 degrees let it cool until 140 and then pour in everything hint in the thermomix because that's the temperature that greens release their moisture and breaks the chlorophyll
So it’s not safe to eat fresh basil leaves, after rinsing them?
You can eat fresh basil leaves after rinsing them, as long as they aren't sprayed with pesticides or something like that.@TheSantos173
Heating oil destroys it healthy properties so yah, i believe it
How long does last
This guy is underrated
In time
@@chefboylee beautiful, did you know ❤
Thank you! Going to try this!
That’s insane!!! Thank you sooo much 😊
🎉🎉🎉this Old Chef loves to hear the real techniques ❤
A little bit of this on any meal looks and tastes great
thx for the nice video!! i will try this myself and use it for aromatic platting and a good salat vinegrette
thank you chef lee ❤🎉
I knew when I watched your basil oil recipe you're gonna pop off someday, 10 months later I see the views hike. It's the same vibe with Joshua I swear
@chefboylee this process can be done for any other herb like oregano or cilantro?
This makes sense!
awesome tip.
Thx you Chef.
How do you store this? And how long can it keep?
Since it’s herb based oil it’s recommended to store it in fridge best in squeeze bottles but if u sanitize it you can store it on shelf but make sure you mix it before use because some oils tend to separate if not used on daily basis, hard to tell how long it lasts but just put a drop on your hand and taste it, if it tastes funky throw jt away, make sure to taste it when you make it so tou know what to search for for professional kitchen use I wouldn’t use it if it’s older then 5 days, not that hard to make so tou can do it often
Now what do you use the oil for?
What if pressing the seeds with fresh basil 🌿 in the oil pressing machine ?
Amazing video.
Question, heating up the oil after seems to make sense to get some of the aromatics out, but is 30 minutes needed? I’m afraid that long would kill some of the flavors of the basil
Hi chef, two quick questions. First: Is there a reason you don’t blanch the basil?
Second: how would a hand blender work?
Thank you in advance, excited to try it✌🏻
Reason for not blanching it is because many believed that it will lose its' flavour meaning less flavour.
Hand blender should be fine, I've seen chefs use blender for parsley oil and not cooking it after, the blender has enough heat to transfer to the oil during the blending process however I prefer this method shown here in this video.
Cooking it will evaporate the water
@@spzenza707 thank you for the in depth answer! I made the oil and it was delightful!
Stupid question but why don't you use salt/sugar to extract the more of the oils from the basil ? It's a trick I learned to make lemon zest extract but it can apply to any oily herb like basil, thyme, rosemary... Salt pulls water out of the cells, bursting the lipid membrane that encapsulates them, freeing the aromatic compounds inside it. That basically accomplishes the same thing as the cooking process but it's in theory more "gentle" and the basil extract will not evaporate as much.
Of course you can't do this with every dishes but it makes an amazing seasoning base.
how is that a stupid question?
This is exactly what I was thinking - insted of oil I would like to make basil salt. I think it would last longer and overall - be easier.
But would you add the salt when blending of cooking?
How would you do it with the salt/sugar method? Can you please describe? I am not familiar with the process but knowing how strong the salt and sugar is to bring the juices out of fruits and vegetables, your method sound interesting and probably better as you don't need to heat the oil and could be better process for delicates oil such as ev olive oil.
Im a chef i make herb oils and i do it differently, i find blanching the herbs in boiling water for 30 seconds, shock them im ice bath, pat them and let dry out a bit and then blend them in oil, strain through cheese cloth then finally hang the oil in a piping bag and voila
Thanks for sharing! I was searching for a method that didn't involve heating up the oil on the stove, as I feel like that would kill the nutrients in it. I'm trying to make basil infused olive oil for salads.
@@deebeedeee i make basil oil weekly mate works perfectly. Dry the herbs till they're just damp and still vibrant, blend with a little oil at first then add more to top up this will combine better, also using a neutral oil like avocado oil is best but i use olive oil and works brilliantly too
@@deebeedeee also keep the oils in a cool dark place they last longer, not the fridge though as this thickens the oil
@@andycunning3514 Thank you so much for the tips! You've been a great help!
I’ve tried this twice now and it seems like my basil just burns/fries when I put it on the stove top. The oil turns a dark yellow and all the basil pieces crisp up and go black. Any suggestions? Do I have to keep stirring for the entire 30mins?
Hahaha you have to double boil it you use macrovable glass ceramic cook it in medium to low heat
Try using a super low flame. I've also had herbs burn in the oil even on medium-low heat, so I now just do a low flame and let the mixture sit on the stove for 30-40mins.
Exact same happened to me, on an extremely small flame whilst stirring, I have no idea how I can stop this from happening I couldn’t have the heat any lower without it going off.
Dont stop!!!
😘
SEED OILS? HELLLL NAH
I'll try
Send a hug, I'm Brazilian 🇧🇷🇧🇷🇧🇷🇧🇷
I wonder if this would be good with cilantro?
Is it nessecary to cook the oil? Asking because I want to keep the nutrition. And asking myself how long will it stay good in the fridge?
A chef commented above saying he blanches the basil in boiling water for 30 seconds, then shocks them in an ice bath, allows them to dry out, after which he blends it with the oil and strain.
How long will it last?
How much time does this last before getting bad? It looks insane though
Does it need to be refrigerated??
Seems not.
You’ll evaporate most of the water after frying, preventing solid particles from rotting.
A number of nations has a similar way of preserving meat: fry slowly until most of the water evaporated, then store it covered with oil (or fat).
Does this work for other herbs? I've been making cilantro oil lately for my fish
Which oil was it?
Why not use olive oil?
no blanching?
How long is this shelf stable?
Can I use olive oil ?
why do u have to use it over ice?
You said 3-4mins to cook out the moisture right? For some reason i thought i heard 30-40mins… thank you for this, will def try this out. :)
I heard 30 to 40 mins
@@jeroennature I heard 30-40minutes too. Omg is that why my basil is burning each time 😂
He totally said 30 to 40 minutes, but there's no way that can be right.... right?
Cuz thts wht he said....😮
I saw on another video its 30mins. But im afraid to go past 5mins it looks like its gonna burn the leaves
Can you do this with a saturated fat?
Can't wait to try this! quick question though, does anyone know why he uses an ice bath?
To cool the oil quicker I'm guessing before storing it.
It's kind of crazy that it doesn't burn after frying for 40 minutes
Shelf life? Does it need to be refrigerated?
How and what recipe would you use this for?? I’ve got a buttload of basil in the garden and I’d like to do something other than store dried basil
use it in place of regular oil for homemade dressing, put it over fresh caprese, bruschetta, or pasta, a basil oil martini, etc. just replace it like you would for any topping oil, I wouldn't cook with it tho
40 mins on medium flame ? I’m just trying now
I think he meant seconds. My herb burnt after 15 minutes
How do you know if the moisture is all gone?
When the oil does not bubbly anymore (bubble is water escaping from the oil)
How do you use these herb oils?
Use it as a seasoning/finishing oil, on top of thick soups, pizza, salads, etc
Shelf life ?
Why did you stop cooking professionally
Oh sorry, I didn’t mean to do that I just look at looked at the video little bit
30 to 40 min? All my basil oil is burned, it looked fine when ir was around 5 to 10 min. After 20 min it was already brown
You need to go super super low heat and have half the pan off heat. 5-10 mins is fine for most
Blanch the basil first. Thank me later🙏🏾🙌🏾
Can this be done with marijuana ?
Why using an ice bath ?
Cooling the oil keeps the cholorphyl in tact, staying green
Can I add garlic to it
You can
@@chefboyleemate is it supposed to be cooked for 30-40 mins? Mine just burnt after 10 mins on a tiny flame?
Doesn't work....the basil burns in the oil and it tasted like charred herbs in oil. Probably better off doing the cold process. Unless he means 40 seconds ....40 mins on anything burns
how
come mine turn grey sometimes?
Olive oil can ?
You can use any oil such as almond oil or sunflower oil
Olive oil can get bitter when blended, and also adds a lot of its own flavor, I would assume that’s why he’s using a neutral oil like grapeseed, vegetable or avocado
So how do we store this and for how long?
@@rachelyoung2658 In a refrigerator in a sealed glass container. Botulism is always a risk when storing homemade oils, so not very long. Few days to under a week I'd say.
@@JohanKestieven when cooked? (Its my first time trying this)
I have your adress
It would be nice if u answered your followers questions dude boylee whatever
I love the "Michelin quality" oil is on regular plastic container, not even a glass on, NO... basic, regular, cheap plastic!
Why can't Americans pronounce Basil correctly? They pronounce it as Bay-Sil
Instead of Baz-Sil . Also Coriander not Cilantro 😂😂
To anyone actually going to try it at home. DO NOT DO IT. Oils such as olive oil will simply burn and the entire thing will become inedible. That recipe sucks.
He literally said use a neutral oil…
Just use an oil with a higher smoke point, galaxy brain
Did he say cooking it for 30-40 minutes??
Yup 😂 That recipe is a troll
Daddy
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