Vibrant Green Oil For Plating
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- Опубликовано: 14 окт 2024
- This is a three ingredient recipe for a vibrant and bright green oil for plating. This oil is great for adding a pop of bright green colour and also adds a really nice flavour to savoury dishes. There are reasons behind some of my choices of ingredients, I chose a neutral oil instead of olive oil because it's less likely to go rancid or have it's flavours go off when combined with fresh ingredients and heated. Next I used parsley because it imparts great green colour, if you want a green oil to pop, adding parsley is your best bet even if it's a background flavour to something else (which is the case with this oil). As much as I love parsley I think the flavour of a straight parsley oil can be quite one note and a bit bland so I wanted to add some nice fresh flavour which I did by using the green onions. They flavour the spring onions bring really make this oil not only beautiful but really delicious, fresh and bright.
You don't need super fancy equipment to make this, just a standard blender, a strainer and a coffee filter to get the oil really crystal clear.
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Until the next video!
Why is watching this blend so satisfying?🙃
I know right!!
Amazing
Because it is a pleasure to learn to cook with someone of high culinary caliber like you! Thanks a million, from someone who didn't even know how to fry an egg and now look at me! With his videos, I am now almost a chef and I can show off to my parents every time I cook ;)
I send you a hug from Brazil.
Please can i know the name of the song music .. many thanks
Blanching the parsley and green onions for 15 secs would intensify the green color. Also using a vitamix, you could basically cook the Vegs while blending and if you let it keep blending, you could get the color darker.
Do you know how long does this oil last? Need to refrigerate it i supposed
ladykiller6868 Yes you should keep it refrigerated. If you keep it in a regular container, over time the oil will lose its integrity and color. If you want to preserve it, you can vacuum seal it and/or freeze it until you’re ready to use it.
@@falloutfan85 thank you. Much appreciate your reply
Looks pretty intensely green to me. I don't wanna buy a $500 Vitamix. Go start your own channel.
@@fglend73 mad cuz bad he's right
I'm 18 and my dream is to be a chef one day and your videos is definitely help me because all of your techniques are commonly used by fine dining style chef and your channel is right up my alley
Well you'll always have a job that's for sure!
Hey are you a chef now? At your age of 22 now 😂
Fine dininng it's not just about Green oils...
😁
Subbed. From one chef with big aspirations to another, thank you so much for this video! ❤️
I love the way you do your video's. Very easy to follow and without ego as so many are. The timing is about right too. Thank you
Thank you for such a lovely comment! I’m glad you enjoy the videos, keeps me motivated to keep making them :)
You came into my life bang on time! Thank you for the Masterclass🙏🏼!
Excelente... Gracias por compartir sus conocimientos. 👏😯👍
Such an amazing video. Simple and direct to instructions. ❤️
Great work, loving your every single video and recipes 😍♥️... Your way of making video is so amazing and different ways of cooking which we see less in RUclips... Keep up the good work
Wonderful color !!
I was wondering if replacing spring onions with mint (for minty flavor) would work in terms of flavor and color or not? Any thoughts?
This is a method, you should be able to replace all kind of herbs based on what you want
@@nibaljbn8572 not all kind of herbs but the ones that have more chlorophyll are the ones that make better green oil such as basil, parsley, dill, tarragon, mint, chives, spring onion are not as good, i do believe that he puts to add flavor to the oil so it is not one dimensional just with parsley.
Muy buena sus enseñanzas, bendiciones.
looks beautiful and with those greens it will taste wonderful as well.
i love your creation chef it still inspire me a lot
Loving the music you added to this. Really brings it to life. May i have the name?
Great video to show how to do it without a thermomix.
Have you tried breaking the oil with cream for plating? Looks very cool.
First-time watcher lifetime sub. Thanks so much, keep up the great work :)
Hey! Thanks, I can’t remember the name but its from epidemic sounds. Sorry I cant be more help. I haven’t tried the oil with cream, sounds neat!
And thank you so much, really, was having a tough day and you put a big smile on my face so thanks 🤗😊
My absolute pleasure. I do hope your day gets better. So happy I could put a smile on your face, that put a smile on mine.
😊😊
I was searching and I think the name of the song is this one:
rue cremieux by tomas skyldeberg
@@diego43z you are the man ! Gracias amigo
Weed works good too...
I loveeee the spatula
put chives in a blender. heat tasteless oil to 85 degrees celsius and pour it into the blender. mix with the chives on highest setting for at least 3-4 mins. strain the oil through a cloth or very fine sieve. easy, faster and better looking. the pulp u get in the strain can be used for multiple things like dressing or marinades.
put some spinach into the mixture and heat to up to 70 degrees to keep the chlorophyll
Will that be Celsius or Fahrenheit degrees, Chef?
@@Bocaelunicogrande369 Celsius!
Stored in a squeeze bottle, how long will this last? Is it kept in the fridge?
It says right in the video.
Which food is the best to eat with this?
I have a question, are you a pro chef? I'm asking you because your technique is really high standard
Thanks and yes I am! 👩🍳
KAC Creative Wow that's great and I hoping a lot more cooking technique come from you😊😉
Could you share the song and who does it? It’s fantastic.
How long does it have to stay on the heat after blending it?
tks for the recipe
i had read "Vibrant Green Oil For Painting"
great video, thanks! Is it possible to add a little bit of texture on this mix?
I imagine just skip the coffee filter step
Make a pea purée instead if it will go with the recipee
Nice music and tutorial video
hello! great video! two questions 1) what can we use if we dont have filters and 2) how long can this oil be stored and where?
It can be stored for 8 days max any infusion like this ...
@@fescooking8238 for green oils, avoid sunlight contact... store covered with foil in chiller... chrolphyll in the oil will react to UV rays...
Nice looks deli!!
Very nice!
Thanks for making this video. Can this also be done with Basil?
Yes it can!!
Sure you can do it
Any herb works
@@ChefStudioChannel will the colour change?
@@ChefStudioChannel same ratio?
Great video! Can you also use sunflower oil or olive oil?
😊 You can use both for sure, the only thing with using an olive oil I’ve found is that it can go rancid quite quickly and sometimes goes a bit funny when in the fridge so yes you can use it but I’d recommend neutral oils like the sunflower oil, canola or grape seed if you can!
yeah you're not supposed to store olive oil in the fridge as it will thicken or even separate quite quickly on low heat.
No! Definitely not!!!
Thanks for video it's great. Can you freeze it?
I would freeze it in small bottles
Thank you. Once again great videos love all your creations
Thanks for your vedio.cool
Perfect 🤩
If we do this method with ternatea, would it stay blue or would cooking change the color?
Do you have to ccok it? What happens if you don't?
Which blender do you recommend?
Awesome. But, I'd definitely change the oil to something like avacado, grapeseed, etc. as canola oils are known to be harmful to the body. (just learned this myself recently). Oh, and storing in glass jars are better than plastic that can seep into our system. Thank you for he upload. Nice idea!
Keep in mind that in a restaurant setting glass is a NO NO, especially for storing items that are going to be on the line. As far as your oil concerns go once again this is a restaurant setting I believe. For home use do what you will.
for oil filter do you recommend Mobil 1 or maybe Wix?
would you please say while you put to make warm on fire,which temperature you put on.is it 121°?
most regards.
i think to inactivate the leaf enzymes so that it doesn't turn gray and the color goes into the oil
Thank you again!😊❤ big fan here
Thank you! ❤️
Can i make by the olive oil please
Very nice 👌
Has anybody tried this with olive oil.? Wondering if there any difference
Quick question what if i substitute with dhania or i dont have a temperature
Can someone tell me What oil add in ? I didn’t see any oil add in . Thanks
Any tip to store it really long or we just can't ?
Can someone tell me why call green oil ? I didn’t see any oil add in . Thanks
hi. what's the shelf life of this kind of infusions? thanks for the greats tips
Id say about two weeks max. You’ll see it start to get cloudy and that’s when i toss it and start a fresh batch.
KAC Creative two weeks meaning in the fridge or room temperature? Thanks KAC
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?
No, the dill is not strong enough plus it's a bit darker. I was using both dill and parsley in my dish so I did 50g dill and 25g parsley and it turned out great!
If I use sunflower oil, for how ling can I store it in the refridgerator?
I'm going to try this but add a bubbler to the end product and try to reduce it just a but more
could you freeze it in little portions to make it last longer?
a year too late but yes you can, and it doesnt alter its flavour. just freeze in batches and pull out to use
May I know why is the mixture cooked until it reaches 100 c?
Linearome 70 is more than enough
Good stuff
Your a genius gal
Haha nah. Just out here trying my best
would i get a gel if i add agar agar as last step ?
🙋👍🍀
Perfection
Grazie!
There is a away better way to make the oil, with out applying heat???
Nice
Hello, What is the point of cooling down the mixture in water bath with ice? Thank you. :)
this stops the cooking and sets the colour :)
put a few pinches in of powderd tumeric in just before straining.
Can you use alternative oils? Avocado, olive, etc?
high smoke oils yes, (avocado, rapeseed, veg oil) not olive oil please.
Can this be olive oil for a much healthier choice?
goes rancid quicker and taste can interfere. you can use it, but you wouldn’t use too much of the herb oil anyway so i’d just use canola or vegetable
Merci
Cuando se termina de preparar como se guarda el n donde cuánto tiempo dura
I don't understand why canola oil? and why the heat? It could work just blending olive oil with the herbs and going through the same straining process. The only flavor that should be detectable would be the oil and herbs, without the oxidation. That canola oil is going to get rancid real fast.
I believe it can be done with other oils and for the Temperature issue.... Well I can only think that it's made so the color really stays
Cooking the mix you obtain a deep in flavor and transer the flavor way more better.
She use canola oil cos is a very neutral oil, grapeseed work great aswell.
You dont wanna do chive oil or parsley oil based on olive oil, cos the flavor its way to strong and overpower the herb
Canola oil does not burn easily ... Olive oil will become toxic that way ..... Instead of thrmo she did this way
Can I add some lime juice, if I want a bright green lime flavored oil?
maybe it would be better to use the lime zest instead of the juice
What I love about this is how clear it is, wouldn’t the zest make it more opaque?
Alice Montera Maybe, but if you want the the colour and lime flavour you could try to put spinach instead of what he is putting and some zest or you could make the green oil and then infuse it
👍👍👍
I have a question, with what can you use this with?
Can i use sun flower oil or oliveoil too?
sunflower not olive
Why do we have to cook it?
How long can be storage?
Great loveded
Do not use sodium alginate, have you tried before?
Any advice on how to make it about 25% thicker? Maybe adding a small bit of gelatin? Idk
At my resturaunt we use sherry gel for one of our dishes. It's just the vinegar set within gelatin then blended down in a Vitamix. Perhaps you could go through the blending and straining process shown here with water instead then set it in gelatin. Not sure if it would Absorb the flavor/color the same as oil tho but just an idea because you can't set oil with gelatin
Or cornflower may be …🤔
Hi.Does it have to be canol oil?
maksimilijan janeš you can do it with sunflower oil too
Why do we heat until 100
Is it ok to use another kind of oil? Like in stead of canoba oil? (If I spelled that corectley😂)
Yes! Any neutral frying oil will work :)
2 weeks??
As a chef just a tip... heating up the mixture in a pot is an unnecessary step. The heat generated by the blending is more then enough. Just blitz and strain mixture through cheese cloth and call it a day. This also helps from accidently over heating your oil and causing a green taste in your mouth.
good
try to heat to 80С, then freeze and then strain
Does it look/taste better?
David Kostadinovic The color is more intense and the oil is brighter
Thank you for the tip👍🏼🙏🏼
When I saw green oil at the restaurant I thought It was really good quality olive oil lol
😅
Fresh EVOO will look green but oxidises gold over time
Its possibile to make with the olive oil?
You never know till you try but I would Blanche the herbs first. I mean good olive oils already pretty green but it never hurts to give it a whirl
where is the oil
Soundtrack pls
Like song of music
Instead of warming it, while not add a drop of green color and freeze it for longer usage?
Oil returns to liquid form quickly at room temp.
heating it up will help separate the oils from the herbs. Unless you want the herbs in there.
Thanks 👌🔪
Specify the temp for the inexperienced viewers
should have blanched them instead of heating them up...
Mason Ang always
Perché canola oil?
Canola oil?
Whether green red or yellow, doesn't justify $200 a plate. LOL
In Sardegna quest’olio ha un nome specifico: “dolorebbrenti”
Come lo usate?
Parsley needs to be blanched before blending. That's why the color looks weak and oxidized
The color looked pretty good after they heated the oil/herb mixture. I don't think the timing of blanching the herbs yields a functional difference in chlorophyll expression for this sauce.
io so che non dvee superare 65 gradi
canola oil 😭