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THE BEST WAY to make GREEN OIL at home | Michelin Star Technique
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- Опубліковано 2 лют 2022
- In this video, I will show you professional techniques of how to make green dill oil at home. A very easy method of making your green oil tasty and super green. You can use different herbs such as dill, parsley, or lovage to get different oils. Green oil is great for decoration and even for seasoning your food so I recommend, having some at home.
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#greenoil #homecooking #dilloil
For a recent dinner party I took a recipe from another michelin chef:
Chop the dill in small chunks, chop same amount of spinache and chop it too. Mix it with oil as shown in the video. Put it in the fridge for 1 day and strain it.
Was delicious. But for sure oil will not last as long as with your method with dried herbs
Finally I did this oil . Is amazing 🤩 . Thanks for teaching us how to prepare it. I was just wondering what other herb could I make an oil out of?
Thank you chef 👨🍳 ❤
I always see videos love it. thank you very much for the knowledge & recipe
Thanks chef
Tnx Chef.
Best regards from Colombia :)
What sort of shelf life can we expect and are there ways of extending shelf life
A few weeks for me...not sure how to extend this, I'll just do a new one like it should be
do you keep it in or outside the fridge? @@ChefMajk
@@myeramimclerie7869 inside
@@ChefMajk thank you! 😊
wow , impressive chef !
is it possible to follow the same technic with other herbs ? for example basil ?
Yes, but basil should be blanched shortly, like 20 seconds or so and I would use olive oil for basil. Adding some seasoning to the water also helps.
And what about rosemary?
Tanks's for the reply
whats the reason for blanching then drying before spinning them. (vs spinning them fresh and let heat from friction to 'cook')
The reason is the humidity aca water. Oil and water are not friends. If you spin it directly from water, you have to boil it to evaporate the water before spinning with the oil.
I have 2 wild guesses. Number 1 is to denature the maturing proteins, allowing your oil to stay green for longer time. Number 2 is to dehydrate (yes dehydrate by boiling) making the emulsion a bit easier later on.
But I am not an expert on the subject so take what I said with a grain of salt. I know that blanching herbs is a common practice to allow your final product to stay green for longer (i.e. pesto)
What kind of oil did you use?
In the other video when you make green oil, you oil cook herbs straight in oil at 90C. This video you blanch them. Which method would keep the colour bright as long?
Both
Immediate subscribe this guy rocks
Hah great, thanks
Chef Majk, could you please show us how to make that gorgeous 'split sauce' that I see every so often? It looks like an herb oil suspended in puddles of a white sauce.
Already made it with my recipes, check out my older videos
Thank you so much chef! Just one question, how long can I keep the oil in the fridge after made? Thank you so much again!
2-3 weeks for sure
@@ChefMajk Thank you for answering me!
Lovely
Looks great! Does it taste intensely of dill? I tried making dill oil a few weeks ago using a different method; fresh dill and oil and blend until hot, then strain. It did not really taste of anything, but a great colour. What do you think was the problem? Thankyou Chef! :)
Drying before blitzing help you for a taste, next option is to put more dill in
@@ChefMajk maybe a pinch of salt?
I think I will use the stems tho
Apologies if I missed it, but what kind of oil would you recommend for this?
Vegetable oil without any taste
Yesssss!
Amazing
Thx
thnx chef for technic but need grams for oil and dill :/
You do not need it, just put as much dill you can. More is better
If you have a pacojet,maybe you can show us some dishes you can use it for?
I don't have pacojet
Which oil to use
You can use any oil you want basically, I like just light neutral oil
Why do you dry it out chef instead of leaving it more vibrant green after blanching? Thank you I’m a chef de partie in rosette restaurant 🙂
You are absolutely right to ask this question!
The way I see it, leaving the herbs out to dry will cause an oxidizing effect which almost always deteriorises the colour. So basically, you shouldn't if you want vibrant colours. ;)
I understand the reasoning though: you don't want to put wet herbs in oil without an emulsifier. I guess this is a fail safe procedure to create a beautiful infused oil. However, if you properly season the blanching liquid (i.e. a lot of salt!) this drying step is redundant since the salty liquid will pull most of the moisture out of the herbs during the blanching process. Patting the herbs dry with paper towls afterwards is sufficient.
There are more ways how to make oil, drying should get you a better taste, less water inside, and darker color. If you blitz it the straight way you get probably a more light vibrant green color. All ways will work if you do it properly and then is just a question of what herbs you using and for what you need the oil for.
How long can the oil last for?
Few weeks
how long its stays ?
2 weeks for sure, even more probably
I cant stand dill, can you show us something with basil Chef….
nie
What oil to use? Why won't you tell us what oil to use!! ?
Because you can use any oil you want, that is why