Join my online Culinary Academy TODAY: bit.ly/3e1T8Sy and get an EARLY BIRD discount 🤓 Once enrolled, you'll get a LIFETIME ACCESS to the academy, incl. all the new upcoming cooking lectures and modules. Check out the full curriculum & get a FREE 30+ minutes preview of the existing Culinary Academy classes HERE: bit.ly/3e1T8Sy
Any day I learn something new is an awesome one. I didn't know about Canola oil. I do know about infused oil but it was nice to find out how to make it.
There are two types of infused oils, the hot ones like the video and the cold ones that you blend thing thermosentives, I like basil and olive to make presentations to the service or make smoked red peppers to add colour to the plates. Thaks for the video, love the new music
Wow such an informative and great video! I've been watching your videos for about a week now and let me say that I simply love all of your videos.Great channel, keep up the great job as it shows!!!
Where I live in Serbia I never saw canola oil in shells, and I saw some online to buy which were extremely expensive. Main oils used here are sunflower oil and olive oil
Natalia, your presentations are much fun, your personality is refreshing and I like your ideas. Thank you for sharing. I do have a question about botulism...I am told that it can invade infused oils if your are not very careful. Can you perhaps do a video on how to avoid such a problem?
Thank you, Peter! I'm not a huge specialist on infused oils, although I do them all the time... But I think that everyone should do their our research, especially if there's something that really concerns them, or could be potentially dangerous. Do not take anyone's single work or opinion as a rule in these cases. Nevertheless, here's a passage from H.McGee on the dangers of botulism: "The small but real risk that botulism bacteria could grow in this low-oxygen environment is reduced by the second dose of salt, by storage temperatures below 40F/4C, and by the addition of nitrate or nitrite to the salt." Maybe it'll help you.
For the infused garlic oil, I believe that infusing it at 80-100C at 2 min is not adequate enough heat nor time to kill botulism and botulism spores. Garlic is more likely than many other vegetables to carry botulism, and by putting it in an anaerobic environment (oil in a bottle) this could be somewhat risky. I would rather go the way of confiting the garlic as the time used is sufficient enough, but bring the heat up to 120C.
@@TheSmallSk8er because it's a microscopic organism that you cant see and all vegetables are porous and have cell walls that could absorb said spores you need to asume that it could have it. Especially if your serving the public. Botulism is one of the food born illnesses that can kill you so it's not worth messing around. Most of the food science safety is going off of the worst case scenario.
Love your energy. I watched the entire video even tho I've done oil infusions and tinctures a lot in the past. It's enjoyable to watch to say the least 😉 I'm quite lazy so I usually just go for dried spices, put everything in a bottle, fill it up with oil around 3 quarter full and leave it in the hot water bath, mainly to kill off bacteria. When the oil reaches 90°C I'll take it out to cool and infuse further. When I need infused oil really quickly, I'll add a tiny bit of vodka but these don't keep as long nor has the balanced bouquet of a slower infusion.
Thanks for this!!!! to start off, i just made the Garlic Oil/Garlic Confit, following along with your video. How long is the shelf life of the Garlic Oil, does it go off? Also, have you ever thried to clarify the oil once made?
Hello Natalia, Thank you so much for all the information and those beautiful and delicious oils. Is it possible to make some infused sugar please 🙏. You are the best 👌
Great video, really enjoyed your filming and your content was great. My favorite oil is basil, especially during summer time. Goes with so many amazing ingredients.
Hello Natalia! Amazing content, as usual! I wonder, how long do the oil infusions last? Do you find them to be significantly different in smell from the "rapid-infused" oils using whipping siphones? P.S. If I may help with a little tip: you pronounce "to" as "тю", while it should be closer to "ту":)
What are the typical use cases for infused oil? If I'm frying, would adding those same ingredients yield the same result, although maybe less convenient?
What about truffle oil? I'm trying to make one and it seems my olive oil doesnt take the aroma like the one you can buy? I'm just putting the olive oil in 60° c and then putting the sliced truffle in it. What I'm doing wrong?? Thanks chef :)
Hey there! 👋 I haven’t tried making Truffle oil yet.... because, well.... truffles are not that easy or cheap to source. So, I’m super jealous of your experiment 🤓 My instinct would be to try the method in this video first (increase the temp to at least 80C, do 2 min and then let it infuse further while cooling down). However, it’s still no go and the result is still not that intense as you would want to, try the soups-vide method. Let me know how it goes for you 🤓✌🏻
Canola oil is a type of rapeseed oil, produced from a type of rapeseed created by manual crossbreeding to reduce certain unpalatable components in the oil. The other oil which is commonly marketed as rapeseed oil is not from the canola type and not usually used for human consumption.
Hello. What temperature do you cook the ingredients at? I would like to use a cold pressed sunflower or flax oil (pressed under 40 degree Celsius for the purpose of retaining the nutrients), and Im afraid if the temperature is higher, the nutrients will get destroyed in the process. Please help: how we could infuse on below 40 temperatures :) I usually macerated i.e. wild garlic in olive oil, turns to a deeper green color, but not nearly as green as we can see in some of the videos posted on youtube.
Great video, Chef. If we want to simmer the ingredients for half an hour then how to maintain the oil temperature? Do we need to keep adjusting the fire to maintain the oil temperature? Thank you Chef Rudakova.
That's a really good question! There're special thermo-regulating stove-tops that you can purchase, that will maintain the temp. of the pot for you. There's also Thermomix, that does the same thing (expensive though). You can also use SousVide, since the temp is so low. And there's a DIY, cheap version, that I also use at home most of the time: get yourself a Turkey thermometer (I bought mine in IKEA), that can be thrown inside the pot and where you can set up the max temp. So when it reaches this temp. is starts to beep, in that case you just manually lower it and so on. I hope it helps.
Thank you so much! I’m starting culinary school tomorrow! I’ve made infused oils before, but your techniques are so well described here and improved my understanding so much.
A word of advise, instead of breaking garlic cloves out of the head and then put pressure on each garlic glove to peel it, you can directly put pressure, from the palm of your hand, on the entire head before separating the cloves, and then separate the cloves which now you can peel them soo easily... the way to do that is by putting the head upside down on a flat surface, the roots facing up, then by applying high pressure from the palm of you hand on the entire head, you can now separate the cloves and peel them out soooo easily... try it and thank me later
Can these oils stay out on the counter in oil bottles? I'm sorry for a dumb question but after dehydrating vegetables for my first time last summer and putting them in Mason jars and then them getting moldy, I'm genuinely curious for good reason. Your oils look amazing so I'd love to make some! Thank you for a really great video! :) #newsub
Great question. Yes, you can keep them out at room temp. However, all the usual food safety precautions should be noted, like no direct sun content, room temp. (not too hot), and also in case of the oils, where fresh ingredients were used to flavour, they have a shelf-live (usually 2 weeks or so). As for the dried herbs, try to put them in airtight containers the next time. Make sure that the containers are completely dry and clean. Bacteria grow only in the presence of oxygen and some kind of moisture. I hope it helps🤓✌🏻
@@ChefRudakova Great information! Thank you so much for your feedback. I have been looking for over a year for the regular and wide mouth food saver jar sealing set but people have lost their fool heads since the pandemic and think people like me would be willing to payu $80+ for something that is normally around $20. Lol! I'm going to still keep looking but thank you again, so much! :)
Hey Natalia, that's the way! I tried also to infuse oil with ISI rapid infusion. But for me it will not work. The oil will not get much flavour. Have you ever tried to infuse oil with a syphon?
As long as you can store any oil. Except if you've infused it with smth really watery, like herbs. Herbal oil, doesn't last long... maybe 1, max 2 weeks 🤓 I hope it helps✌🏻
You can use them the same why you would use any other oil. I also use them for frying, if that's what you are asking🤓✌🏻 The higher the watery content inside the oil, of course, the less it's suitable for frying. I hope it helps.
Join my online Culinary Academy TODAY: bit.ly/3e1T8Sy and get an EARLY BIRD discount 🤓
Once enrolled, you'll get a LIFETIME ACCESS to the academy, incl. all the new upcoming cooking lectures and modules.
Check out the full curriculum & get a FREE 30+ minutes preview of the existing Culinary Academy classes HERE: bit.ly/3e1T8Sy
@ChefRudakova
Where do you stay ?
I have learned so much from you already. Thank you Chef. This is like going to a Masters Food Class to watch your videos.
Thank you so much! 🤓 I’m glad you enjoy our videos!✌🏻
I feel the same 👍
Best channel for molecular gastronomy👑🔥
I've been looking for this type of content for SO LONG. Thanks so much Rudakova! Absolute legend!!
Best video for flavoring oils on UA-cam.Thank you for sharing🙏
Thank you so much! 🤓 I'm glad you found it useful✌🏻
Did anyone else fall in love with her and forgot about oil
Genius for a Reason Chef Nataliaaa 💯
I came for content but the footage kept me to the end. Well done...
Any day I learn something new is an awesome one. I didn't know about Canola oil. I do know about infused oil but it was nice to find out how to make it.
Yes! We learn new things as long as we live 🤓 I’m glad this was a useful video for you✌🏻
Lovely 👌🏻 Greetings from Scotland ♥️ Have a wonderful day 🌻
Thank you! You too 🤓✌🏻
First like for the chef 😍😍
Thank you 🙏 you are the best!
I love everything in this video, the recipe, the contain, the videography is amazing!!!
Keep it up dear!!!
Thanks, mate 🤓✌🏻
Happiness is watching her smile ☺️love you dear ❤️
🤓✌🏻
Im watchin your video just like some trailer movie. Thank you for the recipe
Thank you for adding so much of the rationale behind what you do and what ingredients you recommend/why.
I’m glad it’s helpful🤓 thanks for watching my videos✌🏻
woahhhh, amazing techniquesssss
Successfully made some black oil using black kalamata olives. Turned out great!
There are two types of infused oils, the hot ones like the video and the cold ones that you blend thing thermosentives, I like basil and olive to make presentations to the service or make smoked red peppers to add colour to the plates.
Thaks for the video, love the new music
Thanks for your insight, Andres! 🤓 and thanks for watching✌🏻
@@ChefRudakova Thanks you
How did I just found your channel. You make every lesson so majestic. Thank you Chef Rudakova!
Thank you for your kind words 🤓✌
Wow such an informative and great video! I've been watching your videos for about a week now and let me say that I simply love all of your videos.Great channel, keep up the great job as it shows!!!
Awesome! Thank you!
Very cool! Definitely gonna do this now in my kitchen!
Yes, Chef!🤓✌🏻
Cant wait to try this! I feel like this would elevate some of our traditional dishes here in the Philippines
i think so too🤓✌️
thank you
I'm so glad I found this channel! Keep up the high quality content. :)
oh, thank you so much 😊 welcome!
Its pleasure watching you chef R.
Thanks!
Where I live in Serbia I never saw canola oil in shells, and I saw some online to buy which were extremely expensive. Main oils used here are sunflower oil and olive oil
Natalia, your presentations are much fun, your personality is refreshing and I like your ideas. Thank you for sharing. I do have a question about botulism...I am told that it can invade infused oils if your are not very careful. Can you perhaps do a video on how to avoid such a problem?
Thank you, Peter! I'm not a huge specialist on infused oils, although I do them all the time... But I think that everyone should do their our research, especially if there's something that really concerns them, or could be potentially dangerous. Do not take anyone's single work or opinion as a rule in these cases.
Nevertheless, here's a passage from H.McGee on the dangers of botulism: "The small but real risk that botulism bacteria could grow in this low-oxygen environment is reduced by the second dose of salt, by storage temperatures below 40F/4C, and by the addition of nitrate or nitrite to the salt." Maybe it'll help you.
@@ChefRudakova this was helpful. A touch of pink salt might not hurt the flavor and provide reassurance…I will further research this. Thank you Chef.
beautiful and sublime!
Sincerely appreciate your generosity Chef, delighted to gain more skills and knowledge from you.
glad to have you watching my videos🤓✌🏻
Merci chef!
my pleasure🤓✌
my new favourite channel!
thank you 🤓✌🏻
For the infused garlic oil, I believe that infusing it at 80-100C at 2 min is not adequate enough heat nor time to kill botulism and botulism spores. Garlic is more likely than many other vegetables to carry botulism, and by putting it in an anaerobic environment (oil in a bottle) this could be somewhat risky. I would rather go the way of confiting the garlic as the time used is sufficient enough, but bring the heat up to 120C.
First off all thankyou sir for sharing this... secondly From where do you get this much knowledge sir?
@@rishabhsethi8872 I study food science.
As long as the garlic is properly cleaned, it should not matter, should it?
@@TheSmallSk8er because it's a microscopic organism that you cant see and all vegetables are porous and have cell walls that could absorb said spores you need to asume that it could have it. Especially if your serving the public. Botulism is one of the food born illnesses that can kill you so it's not worth messing around. Most of the food science safety is going off of the worst case scenario.
@@nickhatt1584 Couldn't have said it better, spot on.
Wow amazing. Thanks dear.
Thanks for watching 🤓✌🏻
The last recipe was amazing!!!thank you!!
Thanks for watching! ☺️
Love your energy. I watched the entire video even tho I've done oil infusions and tinctures a lot in the past. It's enjoyable to watch to say the least 😉
I'm quite lazy so I usually just go for dried spices, put everything in a bottle, fill it up with oil around 3 quarter full and leave it in the hot water bath, mainly to kill off bacteria. When the oil reaches 90°C I'll take it out to cool and infuse further. When I need infused oil really quickly, I'll add a tiny bit of vodka but these don't keep as long nor has the balanced bouquet of a slower infusion.
thanks for watching 🤓 and an interesting technique ✌🏻
Thanks for this!!!! to start off, i just made the Garlic Oil/Garlic Confit, following along with your video. How long is the shelf life of the Garlic Oil, does it go off? Also, have you ever thried to clarify the oil once made?
Awesome 😎 I love it very clear explanation chef !!!
thank you so much
Welcome 😊
Hello Natalia, Thank you so much for all the information and those beautiful and delicious oils. Is it possible to make some infused sugar please 🙏. You are the best 👌
Great video, really enjoyed your filming and your content was great. My favorite oil is basil, especially during summer time. Goes with so many amazing ingredients.
Oh, yeah! Absolutely!🤓✌🏻
Production value of your clips are high quality. Nicely done :)
Much appreciated! Thank you
Love love LOVE this 😍🤩
Great video learned and enjoyed thanks
Thanks for your inspiration ❤️ Definitely will make more infused oil for my cooking
Hope you enjoy
Beautifully produced videos and the infused oils looks so appetising, I can almost taste it :D
Thank you🤓✌🏻
In the last moment when you fill the bottle I feel like healing my soul.
Thank you so much chef
thank YOU for watching🤓✌🏻
Thank you 🙏
it's so beautiful 😭😭
Thank you 😭😭😊✌🏻
Very professional 👏 keep it up
Great video, thanks!
Thanks for watching!🤓✌🏻
very nice👍👍✨✨
Amazing channel! 💕 Greetings from Nicaragua 🇳🇮
Thank you! 😃
Thank you very much ❤️
You're welcome 😊
Thank you mam
my pleasure🤓✌🏻
You are amazing
thank you 🤓 you are too✌🏻
What is amount of oil needed? I saw the quantities for the rest of ingredients but couldnt find the amount of oil
How about using the ISI cream dispenser, will it yield the same result? I saw they sell a "rapid infusion" set.
Hello Natalia! Amazing content, as usual!
I wonder, how long do the oil infusions last?
Do you find them to be significantly different in smell from the "rapid-infused" oils using whipping siphones?
P.S. If I may help with a little tip: you pronounce "to" as "тю", while it should be closer to "ту":)
Please now tell on what food work this oil infuzed and to make this oils how was in clip ,work if i use oil olive ?!
Beautiful 👍🏻
Thank you 😊
What are the typical use cases for infused oil? If I'm frying, would adding those same ingredients yield the same result, although maybe less convenient?
Great video as always. Whats the lifetime of this product out and in the refrigerator?
What about truffle oil? I'm trying to make one and it seems my olive oil doesnt take the aroma like the one you can buy? I'm just putting the olive oil in 60° c and then putting the sliced truffle in it. What I'm doing wrong?? Thanks chef :)
Hey there! 👋 I haven’t tried making Truffle oil yet.... because, well.... truffles are not that easy or cheap to source. So, I’m super jealous of your experiment 🤓 My instinct would be to try the method in this video first (increase the temp to at least 80C, do 2 min and then let it infuse further while cooling down). However, it’s still no go and the result is still not that intense as you would want to, try the soups-vide method. Let me know how it goes for you 🤓✌🏻
Как же для меня необычно слушать Наташу и не понимать ее а читать субтитры на русском)))
Canola oil is a type of rapeseed oil, produced from a type of rapeseed created by manual crossbreeding to reduce certain unpalatable components in the oil. The other oil which is commonly marketed as rapeseed oil is not from the canola type and not usually used for human consumption.
Hello. What temperature do you cook the ingredients at? I would like to use a cold pressed sunflower or flax oil (pressed under 40 degree Celsius for the purpose of retaining the nutrients), and Im afraid if the temperature is higher, the nutrients will get destroyed in the process. Please help: how we could infuse on below 40 temperatures :) I usually macerated i.e. wild garlic in olive oil, turns to a deeper green color, but not nearly as green as we can see in some of the videos posted on youtube.
Hello, Natalia.
Can we use sunflower oil for these infusions? Thank you
absolutely🤓 you can use any veg. oil really. Just keep in mind the smoking point✌️ and the original flavour of the oil you want to use
Great video, Chef. If we want to simmer the ingredients for half an hour then how to maintain the oil temperature? Do we need to keep adjusting the fire to maintain the oil temperature? Thank you Chef Rudakova.
That's a really good question! There're special thermo-regulating stove-tops that you can purchase, that will maintain the temp. of the pot for you. There's also Thermomix, that does the same thing (expensive though). You can also use SousVide, since the temp is so low. And there's a DIY, cheap version, that I also use at home most of the time: get yourself a Turkey thermometer (I bought mine in IKEA), that can be thrown inside the pot and where you can set up the max temp. So when it reaches this temp. is starts to beep, in that case you just manually lower it and so on. I hope it helps.
@@ChefRudakova Thank you, Chef.
What’s your favourite flavour of infused oil?🤔
Rosemary and Chilli, but most times I do rapid infusion with the ISI whip :)
Smoking red bell peppers to make an smoked red infused oil
anything with garlic gets a 👍 from me.
Nathalia it has been a while. This video is really interesting. Full of tricks. Cheers from Madagascar.
Thank you so much! I’m starting culinary school tomorrow! I’ve made infused oils before, but your techniques are so well described here and improved my understanding so much.
can i deep fry on this? does the flavor dissappear if too much heat?
Thank you for the amazing info. Will this method work for seaweed Oil infusion?
thank you🤓 I'm not sure. But you let me know, if you try it out ✌🏻
I never know we can use a simple cooking oil wow
🤓✌🏻
👍
Is it possible to use coconut oil?
A word of advise, instead of breaking garlic cloves out of the head and then put pressure on each garlic glove to peel it, you can directly put pressure, from the palm of your hand, on the entire head before separating the cloves, and then separate the cloves which now you can peel them soo easily... the way to do that is by putting the head upside down on a flat surface, the roots facing up, then by applying high pressure from the palm of you hand on the entire head, you can now separate the cloves and peel them out soooo easily... try it and thank me later
thanks for the tip🤓✌
How long can these be stored?
Is is it safe to use olive oil?
How long will they last?
Can these oils stay out on the counter in oil bottles? I'm sorry for a dumb question but after dehydrating vegetables for my first time last summer and putting them in Mason jars and then them getting moldy, I'm genuinely curious for good reason. Your oils look amazing so I'd love to make some! Thank you for a really great video! :) #newsub
Great question. Yes, you can keep them out at room temp. However, all the usual food safety precautions should be noted, like no direct sun content, room temp. (not too hot), and also in case of the oils, where fresh ingredients were used to flavour, they have a shelf-live (usually 2 weeks or so).
As for the dried herbs, try to put them in airtight containers the next time. Make sure that the containers are completely dry and clean. Bacteria grow only in the presence of oxygen and some kind of moisture. I hope it helps🤓✌🏻
@@ChefRudakova Great information! Thank you so much for your feedback. I have been looking for over a year for the regular and wide mouth food saver jar sealing set but people have lost their fool heads since the pandemic and think people like me would be willing to payu $80+ for something that is normally around $20. Lol! I'm going to still keep looking but thank you again, so much! :)
What about baking the fresh ingredients? Will this further remove moisture?
Hey Natalia, that's the way! I tried also to infuse oil with ISI rapid infusion. But for me it will not work. The oil will not get much flavour. Have you ever tried to infuse oil with a syphon?
interesting... no I haven't. I want to try with the Sinzall
@@ChefRudakova Sinnzall?
can we use infused oil as extract for cakes and bakery products
Sure, why not?... it's not that intense thought
chef i love your eyes🎉❤🥰💕🌱🙈
how about using black garlic instead of fresh ones?👩🍳
That’s an amazing idea 🤓✌🏻
Canola Oil is expensive in Asia
use other flavourless veg. oil 🤓✌
How long it can be stored ?
As long as you can store any oil. Except if you've infused it with smth really watery, like herbs. Herbal oil, doesn't last long... maybe 1, max 2 weeks 🤓 I hope it helps✌🏻
How would you use these oils? Mostly for garnishing?
You can use them the same why you would use any other oil. I also use them for frying, if that's what you are asking🤓✌🏻 The higher the watery content inside the oil, of course, the less it's suitable for frying. I hope it helps.
@@ChefRudakova thanks so much! That makes sense! Can't wait to try the citrus oil. I'm also going to try an oil with Indian spices and flavours.
How about a fruit infusion? Like strawberry , would that work?
Sure... why not?... But in case of using some highly “juicy” fruits/veggies, I would recommend maybe to dry them out first🤓✌🏻
Could you bake these high moisture ingredients?
Do you want to tell us something with the “lenongrass”?
Lemongrass sorbet is amazing
Hot chili oil >
so insane. thanks for sharing these beautiful
Have you made sweet oils? Infused with cinnamon or cloves?
That sounds Delicious 😍