@@florencegielen5640 To cool the oil down as quickly as possible. I’m not sure about the shelf life, but the oil will start lose its vibrant colour after a week or so. If you can, decant small amounts into appropriate containers or vacuum bags in the freezer.
What's your opinion about blanching the basil leaves and shocking it up in ice water?? We follow this method to make pesto in our restaurant. It comes out pretty green in color.
Since the channel owners have not replied, I'll do it for them. Absolutely do blanch the basil. Even the spinach on this video. Just 10 seconds. Then shock it in ice water. Pass the blitzed product through a cheese cloth or similar as well to get rid of leftover bits for a smooth oil.
Hello nice video😊 hope you're well? Was just wondering, after you've put the sieve and cloth over the ice bowl, to let it strain, how do you separate the oil from the water, or did you just switch the bowls out? Thankyou 😊
Hey! I used two glass bowls but it’s hard to see now that I’m looking. One has ice in it and I placed another bowl on top for the oil to drain into so the oil never comes in contact with the water.
The flavour of the oil is really just strongly of basil. The spinach doesn’t come through flavour wise and is more just for deepening the green colour.
Well, that did not work at all. It just turned on ugly olive color, so I wasted a bunch of oil and basil and cheesecloth and had to clean my oily blender with nothing to show for it
Keep coming back to this. THank you What do you think of cooking this off in a saucepan for a few minutes to evaporate the excess water and get a more thick oil consistency? I'm trying to think of whether this will change the color or taste. Cheers!
Typically, chefs will take this (unfinished) final product, transfer it into a piping bag, tie the piping bag shut, and hang the bag to allow the oil & water to separate. Once enough time has elapsed (usually a few hours), you cut a small opening at the tip of the bag, and allow the water to trickle out (it’ll be brown-ish). Once you reach the oil (it’ll be your nice green colour) you squeeze the opening shut with your fingers and quickly grab a jug to catch all of your oil. Applying more heat to your oil like you’ve suggested is not the end of the world, but it will negatively impact the “potency” of your oil (it will not retain its aroma or colour quite as long).
The one time when the blender overheating is a good thing 💃
Haha
Hi! Great video! Could you tell me what the purpose of the ice water is? And how long does the oil keep? Thanks
@@florencegielen5640 To cool the oil down as quickly as possible. I’m not sure about the shelf life, but the oil will start lose its vibrant colour after a week or so.
If you can, decant small amounts into appropriate containers or vacuum bags in the freezer.
@@topemeister3000 thank you! 🙏
@@florencegielen5640 😇
I’ve been watching your channel for a month now, and your videos are really nice to watch when I get bored.
haha thank you. They're fun to make when I get bored so. Win for both of us :p
:D
What's your opinion about blanching the basil leaves and shocking it up in ice water?? We follow this method to make pesto in our restaurant. It comes out pretty green in color.
Since the channel owners have not replied, I'll do it for them. Absolutely do blanch the basil. Even the spinach on this video. Just 10 seconds. Then shock it in ice water.
Pass the blitzed product through a cheese cloth or similar as well to get rid of leftover bits for a smooth oil.
Lovely idea
Nice 👍
Thanks, lovely :)
Nice one..
Would this work for different herbs in the same way. Would you always use spinach in that case too?
Excellent video.. Thank you very much.
I'm thinking about putting this on a Margherita pizza!
It would taste awesome!!
Nice one
Can i use this as additional scented oil for homemade basil soap?
Love your videos! How long can you put it in the fridge to stay fresh and green? Greetings from Germany
Hellooo! I’d say five days to be safe a week max. Keep it in the fridge and not at room temperature.
@@ChefStudioChannel i would imagine since it's an oil it will freeze well too? If you put it in ice bube trays you can thaw a little at a time
Chef Studio Thank you!
this is the first healthy recipe ive watched made dy an american
I’m Canadian.
Chef Studio * triggered *
giphy.com/gifs/ZdrUuSEC0LygaFXtNT
What I don't get is that you use 250 ml oil but end up with something less than 100 ml. Doesn't sound that efficient to me.
Hello nice video😊 hope you're well?
Was just wondering, after you've put the sieve and cloth over the ice bowl, to let it strain, how do you separate the oil from the water, or did you just switch the bowls out? Thankyou 😊
Hey! I used two glass bowls but it’s hard to see now that I’m looking. One has ice in it and I placed another bowl on top for the oil to drain into so the oil never comes in contact with the water.
How long this this last out of the fridge?
Wow this is so cool!
How "basily" does the oil turn out to be?
It’s got a really distinct “basily” flavour haha. Still pretty punchy and herbaceous ( please don’t ever make me use that word again 😂).
Hahaha ok thanks. I'll be getting that blender out then, thanks!
After you make it, how you preserve it? Room temperature like any other oil?
Room temperature will turn it brown, store in the fridge for up to 7 days
No colza please, olive oil evo
Ooh, so vibrant. However, it would be such a waste to throw away that green herby pulp. I suppose one can turn that into a sauce or pesto?
Nice one!! Quick question: how long could it last? Days? Weeks? Thanks!
1-2 week/s
At my home I get 4 weeks or so out of it.
Puuuuuuurest greeeeeeeen! 💚
🍏🥦🥒🥬🧃🪀🏄♂️🧩
question: You added the spinache only for the taste?
The flavour of the oil is really just strongly of basil. The spinach doesn’t come through flavour wise and is more just for deepening the green colour.
@@ChefStudioChannel ok great than kyou
Well, that did not work at all. It just turned on ugly olive color, so I wasted a bunch of oil and basil and cheesecloth and had to clean my oily blender with nothing to show for it
Too hot for too long then.
beautiful!
Thank you!
Can I use hemp oil or olive oil thank you.
I will be trying this soon. Thanks for the video.
Sorry, but where are the recipes?
color discard
How can i do this without a heated blender? So with a regular mixer and occasionally in the microwave? Or preheated oil?
blanche the herbs for 20 seconds in boiling salted water, then into an ice bath to preserve color. Then blend with the oil
Keep coming back to this. THank you
What do you think of cooking this off in a saucepan for a few minutes to evaporate the excess water and get a more thick oil consistency? I'm trying to think of whether this will change the color or taste. Cheers!
Typically, chefs will take this (unfinished) final product, transfer it into a piping bag, tie the piping bag shut, and hang the bag to allow the oil & water to separate.
Once enough time has elapsed (usually a few hours), you cut a small opening at the tip of the bag, and allow the water to trickle out (it’ll be brown-ish). Once you reach the oil (it’ll be your nice green colour) you squeeze the opening shut with your fingers and quickly grab a jug to catch all of your oil.
Applying more heat to your oil like you’ve suggested is not the end of the world, but it will negatively impact the “potency” of your oil (it will not retain its aroma or colour quite as long).
Yeah I get a large wide pot very hot and stir it until the big bubbles stop
You overheat the basil and it will turn green-brown. Basil oil should be nice green dark color.
What video are you watching? 🤔
Hard to hear you when that loud annoying noise/music playing
can i put water instead of oil?
Then you will get herb water