Thanksgiving Flavor in a Bottle: How to Make Herb-Infused Oil
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- Опубликовано: 3 окт 2024
- Holiday Herb Oil at ChefSteps: chfstps.co/339...
We bottled up all the flavors of Thanksgiving into a fragrant, delicious herb oil so you can use it to enliven any holiday meal.
If you’re anything like the rest of America, you’re probably loading your cart at the grocery store with 1-ounce packs of fresh herbs for holiday meals. Not only are those expensive, but they wither and blacken quickly in the refrigerator. It’s a much better idea to make this oil instead.
I genuinely am so happy that ChefSteps is back!
yea im so glad they finally give up that stupid joy stick
From the rest of the world, thank you for using metric.
Amen)))
@Socialism Kills You may as well do that with American convention ," 1 x grande cup of herbs, 18 3/4 fluid onzes of ....3 and 5/8's of a gallon..."
To make it smell like an authentic Thanksgiving in my family's home, I will infuse my oil with Stove Top Stuffing, instant mashed potatoes and Mrs. Smith's Pumpkin Pie. Wish me luck - it may require a fire extinguisher intervention
I'm hoping this rush of videos means ChefSteps is back to 2016 posting frequency. Maybe not 2016. Whenever the Peking duck episode came out
That was 2016.
The smell of this is where I become proud of American cooking. Thanksgiving is the best time of year because of food
Looks like Americans only cook properly during thanksgiving, Christmas, and birthdays - the rest is just processed food or eating uncooked assortment of ‘indegrideqnts’.
This channel is so unique I’m so glad you guys are back
I actually just made brussel sprouts yesterday, fried them in bacon fat and mixed them with bacon bits ... Absolutely amazing
Brussel sprouts and bacon are a great match! Have you tried frying them in duck fat?
Must store under refrigeration to avoid botulism!
Grant: you'll need 1 clove of garlic
Also Grant: never heard of elephant garlic?
Laila Dimyati probably equivalent of one NORMAL garlic head 😂
@@jefraii Not so much. It's the big cloves sitting next to regular garlic in a market. From what I've red it's an allium but not that closely related to garlic. It seems to lack the punch or regular garlic. I suppose in this application it would be OK.
Despite the name, elephant garlic is not actually garlic. Though both aromatics are part of the allium genus, they belong to different species. Elephant garlic belongs to ampeloprasum, the same species as leeks; garlic is from the species sativum.
Great oil recipes but using the fresh ingredients in the will introduce a source for botulism to grow, even in oil. Shelf life is generally 5-7 days unless you store in the fridge which extends the shelf life to 3-4 months. Completely dried herbs are much safer.
I love that you use grams
I don’t know where you were or what you were doing, but I’m glad your back to making and posting videos!
That's the right way to use herbs. It's a perfect way for me to enjoy the fresh herbs to the end. :)
"Like an American cacio e pepe with some cheddar... That's just mac n cheese"
So much video in one day!!!
This guy is the best chef in front of a camera today. Why he doesn’t have his own tv show is a mystery.
He did...now with Breville.
I’m making this Thursday
can't wait to try this!
Genetically, elephant garlic is more closely related to the leek than to true garlic. Great for dishes that need garlic flavor (though it's less pungent so you could need more of it), but if you're trying to protect yourself from a vampire, I wouldn't trust it at all.
hey man you are a super positive guy. ! I really enjoy watching this channel. cheers
Outstanding ... Soo I love this oil ... Thanks dude
I use the same method for my garden herbs infusion💗
I want to make this!! looks so versatile and delicious!
This channel will be so much better when smellovision comes out.
How long is the shelf life? I have read that homemade infused oil with Garlic and fresh herbs can be dangerous for the risk of Botulism. How do we ensure we eliminate the risk with this recipe without first treating our herbs with citric acid?
The most handsome chef on earth
HAHA my favorite cooking channel now. it's so fun to watch
Could watch grant describe minute rice. Love the cooking style and the kn oweldge behind it
How can someone be so hot eating ricotta, we will never know
How long will infused oil made in this way last? And what's the best way to store it?
blenderize all the fried herbs after as a topping
I wish you had posted this for Canadian Thanksgiving!
Alright, you've convinced me
when the recipe says one clove of garlic
on and off upload kinda got me addicted,lol
Thanksgiving oil: Grant goes wild
Can I experiment with drinks?
A Confit of Herbs----very interestin' thanks
Nice presentation once again..
Keep it up..
If you were to make roast potatoes with this oil would you lose the flavour due to the heat?
Olli Tarrant
Just use it to finish the dish. Drizzle at the end and then there are no worries.
Побежала пробовать! Кажется это будет великолепно!😍
I WANNA WORK FOR THIS MAD GENIUS!!! hahaha, he is sooo fun :D
When do we get the vid where you take this and use it (and maybe some duck fat or schmaltz) to sous vide confit turkey legs?
How long would this oil stay good for?
Thanksgiving-afied!
Great video bro!
How long is the oil after it is infused with herbs? Should I keep the infused oil in room temperature or in a fridge?
Grapeseedoil costs 15 EUR when you order it here in germany, 250ml you could get for 10 EUR if you look for special prices, so I file this recipe in "fancyxpensive", right? Even with free healthcare that's a bunch of money for oil.
Ist Erdnussöl auch teuer da?
can you use this on deep fry?
question: if using basil would you blanch it first? or will just heating the oil to above 212 degrees work. also if using Olive oil what temp would you not go above? I'm trying to make a clear basil olive oil.
Lovely
and if it was infused tallow, what would be you suggestion ?
This looks like a good technique to make XO sauce. Chefs will you make this sauce? Im going to attempt it soon. thumbs up so they can see this. it has cured ham, dried scallops,dried shrimp and many others.
Could you make this a nitro infusion with an iSi whipper? Or do the herbs and shallots need a good frying first?
Grant is the best
What probe is Grant using in this thanksgiving holiday oil episode? Is it a standalone unit or integrated into the induction cooker? Thanks! I want it....
What non diary product would mimic the instant-non-fat-dry-mild the best?
It's not necessary. It is there to enhance the maillard reaction.
@@ristokaijanto Well if one wishes to enhance the Maillard reaction, but at the same time does not wish to use a dairy product, "What non diary product would mimic the instant-non-fat-dry-mild the best?"
fordhouse8b
A vegetable with lots of natural protein and sugar. I would do red onion for the sugars to caramelize, that’s why french onion soup is so freakin’ good!!
What can you do with all the herbs/shallots/garlic? Would be such a waste to throw it all away
Lovely....
How long it shelf if use canola oil for fresh herb?
I use it for My Burgers
How do you store this magnificent oil, on the counter or in the fridge? Thanks Grant
Much belated BUT in time for Thanksgiving, a heat infused oil will last two-three weeks when stored in the fridge away from sunlight and water.
(Up to a year for herb infused oils stored in the fridge properly.)
Grant's the only guy I'll watch
Can I use Sunflower oil?
Still no Joule? What happened?
Replaced with that $1,500 Breville induction cooktop!
There's a hitch here. This is a temperature dependent process. In this case 293 F. You can do that by intensive monitoring and moving on and off the heat or like Grant is doing it. On Breville "Control Freak" . Unfortunately those things run over 1500 bucks and NO WAY an el cheapo induction burner will substitute. The Freak is PID controlled and feed back looped with a probe. You set it at 293 and you get and keep 293. Easy and only 1850! So be cautious if you make this infusion. It aint near as easy as in this vid if you're using a pan and stove.
I used to have those pid controllers for sous vide hacking a rice cooker with a thermometer probe. Wish I could use that but I don't think it's set for this high of a temperature nor do I think my induction stovetop can just flick on and off
@@RiamsWorld For a PID to work the heat source must be responsive enough to on / off at the learning rate of the PID. The PID and heat source are a system that must be in sync. If the induction unit is a good one I don't see why you couldn't rig it to respond. After all that Breville unit is an induction unit and I can say from experience it's a damn good machine.
This looks like vegetarian XO sauce
Could I use clarified butter instead of oil?
The smoke point is high enough that you should be good. When Grant added milk powder into the mix, he pretty much made his own reconstructed butter (oil + milk solids) anyway.
@@kimtae858 thanks for the reply
Step one: find about $1500 to buy the Control Freak Induction Cooking System...then proceed.
what does the milk powder do to the oil?
Why and what effect insant milk powder?
Provides the buttery flavor without having to heat butter on the stove forever
what is the cooking temperature? Thanks!
It's here www.chefsteps.com/activities/holiday-herb-oil?
SkiLL & FuN SCHOOL
He said 145C when he started it. You take it off the heat only for the lemon peel
WHERE IS THE LOVE BUTTON!!!!!
Can you do this but putting everything in a sous vide?
This that thing sang at me?
As someone in a wheelchair, is it possible to make it not splatter so much without using a screen?
Hi! Have you figured out a method that works well for you with cooking? I am an occupational therapist and is most curious!
@@christinamchenry3002 I think I found a method a little bit ago but it will take a little bit for me to remember and find it.
This looks fantastic, but i don't see the 'traditional Thanksgiving' angle at all.
You forgot to add the smell of parental disappointment of your career choice. And just a dash of "when will you give me a grandbaby."
İçeriğinide eklersen iyi olur ne kadar ne kouduğun
NOOICE! Iam nooicing your nooice btw.
THAT GARLIC CLOVE IS AS BIG AS ONION WTF
Elephant garlic
Please tell a brasilian dude the diference
in between orions and shallots. here we say only orions
👍👍
what enzymes?
Yuan Min Chua
The natural chemicals found in living things that cause the organism to decay/oxidize.
If you just stick raw herbs and vegetables in cold oil they will eventually just rot and make the oil disgusting. It needs to be heated
Nice, but let's be real here, elephant garlic is more a leek not a garlic. Now send me some of that oil thanks :)
Come on, elephant garlic tastes like watery spongy dilute garlic
What happened to your old crew?
first comment! love it!
Who eats all the food they cook
Chef May i know y milk powder
would avocado oil work? and can you use a milk powder that has fat?
I'm guessing milk fat has a lower smoking temp than vegetable oil so that would end up ruining the whole batch
pine apple
I’m pretty sure most milk powders are low- to non-fat already to make them last longer and not go rancid.
So whatever milk powder you use will be fine.
Avocado oil should be fine it’s fairly neutral to me.
just waiting for the 1-800 number to slam across the screen so chefsteps can take my money.
Omelette
what about beef tallow because seed oils and nut oils are bad for the gut and the human body. People have been using 100% fed beef tallow for centuries.
Well, I'll be damned, the kitchen and the staff are still there. I thought everyone has left already.
What temp do I set my Joule to?
the thirst
That garlic is from Chernobyl :-D
Wouldn't be easier cooking it sous vide?
Noice!!!