How to make GREEN OIL at home | Michelin Star Technique
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- Опубліковано 7 кві 2021
- In this video, I going to show you how you can make amazing wild garlic green oil at home. This is a recipe from Michelin star restaurant but you can do it easily at home.
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#greenoil #wildgarlicoil #finediningrecipe - Навчання та стиль
When I worked in a MS restaurant we used a slightly different method. Put the greens and oil in a thermomix, blend at 65°C for 10 minutes, filter with a cheese cloth into a piping bag. Put the piping bag into a freezer overnight, then move it into a fridge for another 24h. Then you have a complete separation of the oil from the water, and you can get rid of the water just like shown in the video. The reason for this process is to avoid the deterioration of aromatics and chlorophyll at high temperatures, and, by freezing, to completely separate the oil from the water. That's because vegetable cells do contain some binding factors that can bind fats and water in particles called "micelles" during the blending process, and we want avoid that as much as possible.
This video is for home cooks, says so in the title.
@@Smitho94 Not too difficult to replicate even without a thermo. Most blenders will heat the product up through the friction generated by the motor, even a cheap hamilton beach will eventually hit 65 degrees. The rest of the steps are somewhat easier to achieve a consistent product than those that are in the video.
Merci
@@Smitho94at no point in the comment did he state otherwise haha
Just yes! Thank you from Germany. That sounds great. We have a lot of "Wild Garlic" Bärlauch.
The piping bag trick is GENIUS it’s like separatory funnel!
Wild garlic is hard to find in my part of the world, but garlic chives, aka onion grass, is a plentiful springtime substitute. Just do the foraging before the first lawnmowing of the season.
You can use all onion greens for this recipe and many herbs :)
Thank you, this is exactly what I was looking for
You are a treasure, thank you for sharing your talent! 💟💟💟
Lovely. Simple and very effective finish
This is exactly the channel I was looking for
That is great, enjoy ;)
Ikr, same! I am working on presentation skills at the moment and this channel has just upped my game big time. This man is a genius of his craft.
Amazing! I am so making this! Will try a different herb. No wonder my oil was never that green! Thank you so much! You are the best!
You are welcome ;)
Perfect method, no fluid involved, all the flavor is in the oil.
Thanks Chef. Amazing work. I look forward to the next project. Love from Kenya 🇰🇪
Wow!!! This innovation. Thank you so much.🙏
fantastic! everything is great thank you
Thank you, this was helpful.
The piping bag trick is genius!!
Last spring I found lots of wild garlic and onion plants in a park and little forest by my house . This coming spring I will harvest it and make green oil . Thank you for the recipe ❤. God bless
I love this your all video chef 👩🍳 thanks
Que rico 😋 buena receta gracias por el video
Great technique
Beautiful. Here we have wild garlic from end Jan. I always make some pesto from it. Big brunch of wild garlic, handful of cashew nuts, olive oil, salt. Process it into a cream. I use it for pasta dishes, marinating white meat or fish. Bread spread. Wild garlic is a really blessing from nature.
Excellent channel!
You truly are CHEF MAJIK
Perfect, I just picked so much ramson!
Tks, chef!
Thank you Chef!
You are welcome ;)
Got the recipe for green oil!
Delicious chef
Chef Majk , you are number one.
Thanks Nikolai :)
Amazing....well done :D
Amazing bro
i wish i could have hit the thumb up button for hundreds time. very nice video chef. wow !
I wish that as well :)
Interesting!! 👍🏽
Very nice recipe chef, I make it the same way and it’s perfect, a big greeting from Dublin👍😊
That is great, thanks :)
This is advance recipe for me. nice
Nice job chef !!
Thanks ;)
Brilliant
you are amazing. Please also turn on Turkish subtitles
Wow very nice
You are amazing chef
Thanks ;)
Eres un crack 👏🤩👏
Nice!
Blessings
Do you like wild garlic? 😜
How you make basil oil , or red peppers coulis ?
Чеснок мы любим, только вы готовить не умеете.
Dude I love it so much we did 2x full biiig bathtub last year (made ice cubes out of it to add in any dishes ;)
Just one advise, put list of ingredients & quantity in the description and say how long it can be kept!!! (I know itʼs hard to say some times but you can precise itʼs an estimation ;) that will make you win many likes
I will start to say for how long you can keep it, many people asking about. That is a good idea
But about measures and ingredients. Maybe I would get more likes, not sure about but how you see there are not many recipes on the channel. And that is on purpose. It will help people to learn cooking more in the long run if I don't give them recipes, that is why I do that.
Yes! Have it all over our farm!!!
Amazing chef
Thank you ;)
Guys please use this within a few weeks if refrigerated and even faster if stored at room temperature. The heat does not fully destroy the spores that can develop into botulinum bacteria and the anaerobic environment in the oil is the perfect place for it.
I like the way u Cook bro 🎉
This looks interesting chef.
I normally blanch and shock then purée with oil. I’m going to try this way. Pipe’n bag technique I think is cool
The pipe’n bag technique also works when you want to clarify butter or duck fat, just as a tip :)
Looks delicious! What do I pair garlic oil with?
Thanks so much for sharing your knowledge. I learn so much from watching your videos. ❤
You are welcome ;)
Chef u r amazing.
Thanks :)
The best!
Thx
I love the smell of chopped parsley
Hello Felicitaciones es genial el arte que tienes para la Gastronomia, Amigo Mi canal de cocina te apoya siempre..
Thanks Sir 🙏
You are welcome ;)
awesome chef Majk - going to make it now - will use this with my lobster salad... thx 4 the idea!
Yes for sure it will work, try to use also any fruit, that is always cool with lobster. Mango, papaya, etc.
@@ChefMajk hi - I got grapefruit - no skins and I made a soft mayo with apple cider vinegar, creme fresh and mustard mixed in with garlic, salt and pepper as the sauce as the dressing - This with avo, lettuce and thinly sliced red onion.. keeping some of the lobster shells for PRESENTATION :)
I love it
Thx
Hi chef. I’m addicted to your channel. Do you have a book with your recipes?
No I don't
Wow
Hey Majk, it looks like you find Nemošická stráň district :)
tres joli. Est ce que ca se conserve longtemps?
Greeting from Turkey :D nice job
Thanks .)
Love the vibrance green colour!!!! This will make any simple dishes look pretty and taste better!!!❤️ Thank you for sharing!!!
By the way, how long can I keep the oil for?
Around 1 month should be still good, then I am not sure, never test it.
@@ChefMajk Thanks chef 🙏🏻
Hi Miajk receipt please gr I need!
Excelente, gracias. Supongo que se puede aplicar la técnica con cualquier hierba que uno desee: perejil, culantro, albahaca, etc.
Looks a great colour! Have you ever extracted the chlorophyll from spinach? It can be used to colour anything a vibrant green - pasta, oils, soups, sauces etc.
Just blend raw spinach with a small amount of water, strain out solids and discard, boil remaining liquid and strain again through cheese cloth. Use it right away or you can leave it to dry and grind it to a powder.
I never did that with spinach to be honest, but I guess it can work.
@@ChefMajk you are so nice and humble, any other chef would have said "I already know how to do that"
Thank you Chef
for me is best way to say the truth ;)
@@ChefMajkchef what kind of sieves and cloth do you use to strain? Are there different sieves with finer mesh? Which ones are good to use for sifting flour or other things like a purée to get smoother textures?
Great video!
Our wild garlic season is over but I have bags of leaves in the freezer. Do you think I can use defrosted leaves? Thanks
No they lost probably most of the color
Nice one
Thx ;)
El residuo tiene algún uso ?
Hello chef I'm New your channel
I'm from morroco
Welcome here :)
Hi chef, I never realised this was so easy, thank you for sharing! Now I was wondering, is this the general method to do this? For example can I make basil oil the same way? Or maybe even use something like beetroot for a purple oil?
With basil probably yes, with beetroot I never did that. Maybe I will try it one day.
If you use a lighter olive oil, the oleic acid in the oil will probably keep the oil more ruby colored and less prone to darken, but it sounds attractive.
Michelin star tire oil
Great video
How long does it keep refrigerated?
Thanks again!
2-3 weeks
Thank you Chef for sharing, is there an alternative for garlic leaves
Yes any other green leaves parsley basil dill etc.
Hi. Can you please send me the link to your "celery and apple volute mixed with wild garlic oil"
Hi Chef !
How long will it stay tasty and fresh? What’s your recommendation for storage?
Few weeks for sure in the fridge
Great channel! Can i do basil oil like that?
Yes you can ;)
Is the oil flavored and colored or just colored? Beautiful by the way
This wild garlic oil is very powerful with garlic flavor
Please majk show how to make beef demiglass
Great recipe chef! May i use parsley instead of dill? Ιs there any difference in the precedure?
Yes you can use parsley as well
Thank you for the tutorial Chef. I've never seen green oil so green! :-)
Great now you saw it and even know how to do it :)
@@ChefMajk It's -32c in Ottawa this morning so I won't be picking any wild garlic greens, but I have an idea for an alternative using garlic chives that I can buy in an Asian supermarket. :-) Thanks again.
@@duncanjames914 yes that will work or even a combination of normal garlic and parsley
@@ChefMajk Great - thanks! I have lots of parsley and garlic on hand.
Hello again Chef 🙏
Great recepie as always
Can I just ask proportions between oil and vegetables ?
Thank you in advance and keep up the great channel 🙏🙏
Hi, there is not a really recipe. More greens mean more color and more taste, less does the opposite. So do it how you like/need.
@@ChefMajk I used to do the same coloured oils and syrups at sopwell house (notorious Michelin star hotel very bad for chefs went through 43 chefs in 9 months lol) I was #43 :( fell asleep on the table in the kitchen.... long hours poor pay anyway..... attention to detail when cooking is important and using the right herbs and greens makes a good oil basil can be pungent but with kale and spinach its pretty darn good finding the right amount of each for aroma and flavor takes time ...... i made some spinach oil at work and the staff i cook for think im a wizard or something ..... your spot on with your recipes...and technique dont miss the hours though :) I work 7am -3.45pm everyday its great
@@KlingonGamerYT I can feel you... I used to work from 7am to 11pm for many years in a restaurant. That is the life of a Michelin star chef, you have to work hard to learn.
Great video. For the piping bag, what is it that sunk to the bottom and you removed? If I don't do that step, will the oil clog a nozzle? Thanks a lot!
That is dirty watter basically. It will clean your oil
@@ChefMajk Thank you! :)
Like the dog, What breed is it?
Hello Chef, thanks again for this recipe! How long can you keep this fresh in the fridge?
Few weeks
@@ChefMajk Thank you!
That sounds interesting. Season starts soon for us, so i can give it a try with the fresh stuff. I wonder about one thing, though: how do you get that cloth for filtering clean? Isn't that a normal thin rag from a roll of rags? I'm sure i had those before. How do you clean them before first use? Just some cooking water? Because no matter what i use they still smell slightly like chemicals or washing powder.
Then use clean cheese cloth.
Hi chef! This was amazing. My only question is, what do you do with the leftover pulp?
What is pulp?
@@ChefMajk sorry for the wrong wording, I meant after you have squeezed out the oil from the leaves, what do you do to them. Do you discard them or do they still have a little bit of flavour left in them?
@@veryfertile2335 I never used it for anything.
I find a centrifuge good for separating the oil
Yeah, good, but you don't necessarily need it.
Hey Maj, how long can you store this oil until it goes bad?
Depends on what is bad for you...probably be a few weeks for me
how long will this stay fresh in the fridge/outside? thanks
For sure in the fridge, for few weeks probably
Hi Chef, How long can the oil last before it is unusable? Thanks
Few weeks probably
Why do you blend it after cooking? Why not do it before?
Is there any PH considerations? Especially parsley stored in oil could have potential botulism issues, as 90 degrees is to low to kill botulinum prefringens, or the shelf life, even in a fridge, must be extremely short
I saw oil like this in the restaurants for 2 weeks used easily
how much oil did you put and how much garlic leaves and parsley,thanks
More leaves - better color and taste. Use how much you want
Why do you heat the oil and herbs? For sterilisation or for taste and aromatic infusion? Because I thought that the aromatic compounds are sensitive to heat.
To get better color, if you just blend it cold it will be not really green
❤
Chef, please, if I use dill and parsley will it give me the same result? And if only dill is enough to give me a strong green color?
Yes it will work even with dill but you have to use plenty of it
Hello I want to make this with mint for a dessert is it the same process?
Yes
Do you know why we heat the oil? I am curious to understand
To get better color
Hi chef. Is it 90 degrees F or C?
C
Now how to make purple oil?
Also you sound like a bad japanese english accent. Love it
No idea, never saw it
What kind of a cloth are you using?
Doesn't really matter, you can you anything
I have to make 30 litre green oil, what is the best suggestion for quick making ?
Same as you would do 1 liter. Do what you can fit in one blender and repeat how many times you want to