that herb oil is absolutely stunninnnnngggg! great video. i loved the way you explained and broke down the process, especially with the examples of alternative materials!
I had no idea about adding salt to water to help drop the water temp, cool tip! Great video, you are officially the King of Herbaciousness! Lastly... Chinois and little sack thing 🤷♂️
You could probably do that by pasterizing the oil and using other forms of chemical preservatives, but it would affect the taste. I would consult a food scientist for that, lol.
I no longer have to bury my end of year herbs... also realized that I haven't seen the word "bury" in a while and it looks like that word that is spelled weird... LOL
Too complicated... Just blanch for 15 seconds in boiling salty water, dip in ice bath, dry. Blitz well with an immersion blender or liquidiser with neutral oil or VOO, strain through a coffee filter for 3 -4 hours. Done, clear and full of flavour. Use any green leafy herb.
that herb oil is absolutely stunninnnnngggg! great video. i loved the way you explained and broke down the process, especially with the examples of alternative materials!
Jessica Kandel 🤙🏼 happy to help :)
Solid video!!! 👏👏👏
Wow I watched this for the oil making but chicken oats ... wow I'm going to have to try that now..... great video mate
What do you do with the squeezed herb part?
Dewid, HERRB OIILS?! It has such an interesting look. I feel like can really take the presentation of a dish to the next level.
Good job . Please how do i preserve this oil to last longer?
I had no idea about adding salt to water to help drop the water temp, cool tip! Great video, you are officially the King of Herbaciousness! Lastly... Chinois and little sack thing 🤷♂️
Trying Vegan with Mario hahaha. Thanks homie! Straight herbin’
can i use extra virgin olive oil instead of grapeseed oil?
Im just shook at making oatmeal with chicken broth.. never heard such a thing.. I hate oatmeal but I love chicken broth.. I’ll have to try this..
After blanc ng, directly in the oil in the blender or dry it firt?
What do you feel when herbs are cooled down? At what temperature stops the boiling process?
I would like to know if its totally fine to not strain the herb bits out since im not going for representative purposes
I subscribed just because he called the mushrooms boomers
'Oyster boomers' ah yes, my man over here has looked at the universe through his third eye.
Nice 👍🏾
How can you make herb infused oils that will be pantry safe for 12 months? That would be cool!
You could probably do that by pasterizing the oil and using other forms of chemical preservatives, but it would affect the taste. I would consult a food scientist for that, lol.
How to keep this
I followed the recipe to the T and my cilantro oil is gorgeous but taste like nothing !! 😭😭😭
can the oil go bad at all?
yes
I no longer have to bury my end of year herbs... also realized that I haven't seen the word "bury" in a while and it looks like that word that is spelled weird... LOL
Kristian Altuve vury nice! Save them herbs.
Too complicated... Just blanch for 15 seconds in boiling salty water, dip in ice bath, dry. Blitz well with an immersion blender or liquidiser with neutral oil or VOO, strain through a coffee filter for 3 -4 hours. Done, clear and full of flavour. Use any green leafy herb.
He fucked it up by cooking it after straining.
You typically never want to cook an herb oil, you kinda kill the flavors
I'm curious about your comment. I'm interested in the best method. So, how would you make your herb oil?
u pro?
si