🧑🍳 Do you want to take your culinary skills to the next level? Take the Culinary Skill Assessment to see where your skills are. michelin-accelerator.scoreapp.com 📋 Recipe: parkerhallberg.com/the-french-laundrys-herb-oil/
My wife, biochemist, says the aromatic oils are very volatile, reactive and degrade in light so store in small dark amber glass bottles in the fridge. Minimal air gap.
More stellar content, Parker. Thanks for this short video 🙏 I am very excited to hear about your plans for the future and looking forward to supporting your work. Similar to another commenter here, I’ve read a lot over the years about the techniques you employ, but seeing them in action really helps solidify the concepts. Your no-nonsense, no-hype approach is really appreciated and helps you stand out among a sea of screaming silliness.
Thank you for sharing this informative video on Michelin techniques for herb oil! The clear and concise presentation, combined with valuable insights, was truly engaging. I especially appreciated the practical tips on herb selection, storage, and usage. Thank you, Chef Parker, for consistently sharing your knowledge and inspiring us with your culinary expertise.
Brilliant work here chef, thanks so much. Amazing how effective herb oils are. edit: thanks also for converting to grams for us lot not in the USA. Massively appreciated.
Honestly I love how adorably slow you talk. I watch everything on 1.5-1.75x speed and I watched this normal and loved every minute. Idk. You're just so sweet and soft and gentle with everything, it's nice. And this is all so coop and looks delicious and thanks for explaining the "why" of everything. 😊
I use herb oils in the hamachi tartare, rabbit and “clam chowder” recipes. Anytime I have a herb flavor in a dish, I consider using this technique. I also like to add them into tomato sauces and broken butter sauces. Thanks!
Glad you like and my pleasure. Certainly, I would probably make the oils separate then mix them after but if you have a specific use for it and know what ratios of herbs you want, you could make it in one shot.
dude, I'd given up on making herb oils at home cause I could never get the taste and color to stay vibrant for more than half an hour or so. These six minutes are just so dense with information and also point out all of my prior mistakes, I don't know what to say. mad props.
I haven't used it yet and I am not sure what The French Laundry uses it for. I would use it in a fish dish, probably a white fish like sea bass. It would also pair well with stronger flavor vegetables like eggplant, carrots or fava beans.
Love your channel, man, I need to watch more of your posts when I get a day off. Informative and intelligent. Every process thoroughly explained. Um...did you smoke a certain herb before you prepared the herb oil, tho' 😂? You seem a bit stoned - in a good way! 👍
Looks great! For perfect infusion the oil needs to get to 60 degrees c, which you'd often get from the friction in the blender, but can also pre heat the oil to that temperature. @ParkerHallberg whats the brand of the blender you use? That small format looks perfect for this.
Interesting, you would definitely hit that if you use the frying method, but what you gain in flavor, you lose in color. I would say the oils get to 43-48 C with this method, but storing the pure a couple of days before straining intensifies the flavors. Thanks for your comment! The link for the blender is in the description.
Thank you Parker for this!!!! I will most definitely make these oil this month. I do have a question, do you use Diamond Crystal salt or another brand when cooking? I just switched from Morton's Kosher to Diamond and I'm just getting use to it - definitely a learning curve. I also love using Maldon & other coarse salts for finishing. Also, is it ok just to use avocado oil in lieu of canola?
Hi Marie, my pleasure! Let me know how it goes. I use Diamond Crystal for cooking, and I use Maldon, sel gris and fluer de sel for finishing. It is a learning curve. I adjust my seasoning based on my fingers used. I use 1,2 or 3 fingers with my thumb, which is how I measure. Within a month of using it, Im sure you will be use to it. I honestly have trouble using other salts like Mortons. Avocado is fine to use, I personally just don't like the taste of it raw, it taste like plastic to me.
Hey Dylan, thats a good question! It has to do with their mechanisms. A knife has to push the food up against the board to cut which will bruise some herbs like rosemary and sage. Since scissors use two blades it, this is not an issue. Hope that helps!
For a knife to work on a cutting board, the herb has to be pushed into the cutting board to cut, which bruise certain herbs. Scissors cut in a slicing motion because they have two blades.
A knife cuts by forcing the food down onto the cutting board, bruising the herb. If you have sharp knives and perfect cutting technique, it’s not an issue. Scissor are just guaranteed not to bruise. Try chopping rosemary and run knife through the herbs then let it sit for 20 minutes.
Orrrrr… stick your hearts in a blender with oil… run it till it hits 70c. Strain… stick it in a piping bag and let the green oil seperate its sedement and water… cut the bottom And strain off the sediment and water… bang… green herb oil…
@ scissors may squish material more than knives. but your oxidation argument implies the other way round. chlorophyll does oxidise, but i assume the best way to prevent it is to free as much chlorophyll as possible and surround it with oil as quickly as possible. if this theory is correct you may want to put the boiled, iced, drained, uncut herbs with the oil into the blender for the best result.
Scissors slice the herbs while a knife pushes the food into the board, bruising the herbs, which then leads to oxidation. Not certain on the science behind it, but from experience, if you chop up rosemary with a knife, it will turn brown. Also, this is The French Laundry’s technique. I’m just showing how they do it.
Maybe i'm wrong but are you sure it's "fine" in french pronounced feen? I'm pretty sure it's meant to be "fine" in english. "Hard", "herbs" and "very" are all in english, and you even said feen means fine. I'm pretty sure you're just overcomplicating things and turned this into a "all according to my keikaku (keikaku means plan)" thing.
It is how it is pronounced. There are videos online covering it. These are Michelin techniques, which some are going to say is over complicated, while others appreciate it. Sometimes we pay homage to France by using French words in cooking.
Дурноватые техники. Кари гораздо лучше раскрывается со сливочным маслом. А делать базиликовое масло из пюре нет смысла с точки зрения вкуса, разве что для каких-то экспериментальных рецептов где помешает жмых, и то - купите тогда уж кулинарное эфирное масло - с ним запах будет выражено свежим.
Because every restaurant did. It use to be the only readily available neutral oil. All these other neutral oil just started popping up 15 years ago or so.
Actually it looks like it was available. I’m not sure why they would use it, probably cost, but I worked in and staged in a lot of Michelin-starred restaurants and they all use it.
🧑🍳 Do you want to take your culinary skills to the next level? Take the Culinary Skill Assessment to see where your skills are. michelin-accelerator.scoreapp.com
📋 Recipe: parkerhallberg.com/the-french-laundrys-herb-oil/
This guy’s higher than I am. I respect that.
Haha, I wish. I was congested.
Hahahaha, high on quality food perhaps!
😂
@@ParkerHallberg I'm congested right now! 🤣
😂😂
This channel is criminally underrated! Thanks for making these videos
💯💯💯💯
Thank you, I appreciate that! It’s my pleasure, thanks for watching.
This channel is severely underrated the technique is text book but with insane video production I love this
Thank you, I appreciate it!
This is the most sophisticated instructional cooking channel on yt imo. Unreal recipes
Thank you, I appreciate it!
@ keep it up dude! Ur channel deserves millions
Thank you, I appreciate it!
1.5 speed is perfect for this video! Subscribed
This is the first video I've seen on this channel, I really like your voice, it's giving me ASMR.
Thanks, glad you like it
My wife, biochemist, says the aromatic oils are very volatile, reactive and degrade in light so store in small dark amber glass bottles in the fridge. Minimal air gap.
That’s interesting, thanks for sharing!
That's interesting, im a chef and i kept the oil in the fridge but it'd thicken to much so i found a kitchen cupboard works best
Thrilled to have discovered this, I award it three stars for its informational value.
Haha, thank you. Glad you liked it!
This was super helpful and theoretical as I was literally trying to find how to make green herb oil. Thanks!
Glad you like it!
Thanks from Brazil, very useful chef!
Glad you like it!
More stellar content, Parker. Thanks for this short video 🙏 I am very excited to hear about your plans for the future and looking forward to supporting your work. Similar to another commenter here, I’ve read a lot over the years about the techniques you employ, but seeing them in action really helps solidify the concepts. Your no-nonsense, no-hype approach is really appreciated and helps you stand out among a sea of screaming silliness.
Hey Robert, thank you! I appreciate that very much!
Awesome Parker, a video packed full of knowledge as always!
Hey Ben, thanks for watching!
Wow, great video! Would definitely try these techniques. Greetings from Ukraine ❤
Thank you!
You can put the oil in a plastic zipper hang it for an hour or two, cut the tip of the bottom and decant the oil from the solid part.
You could, but that is not the technique The French Landry uses so it wouldn’t match the title. Also, that method takes longer and you waste plastic.
Thank you for sharing this informative video on Michelin techniques for herb oil! The clear and concise presentation, combined with valuable insights, was truly engaging. I especially appreciated the practical tips on herb selection, storage, and usage. Thank you, Chef Parker, for consistently sharing your knowledge and inspiring us with your culinary expertise.
My pleasure Juan, I am glad you enjoyed it!
Brilliant work here chef, thanks so much. Amazing how effective herb oils are. edit: thanks also for converting to grams for us lot not in the USA. Massively appreciated.
Thank you, glad you liked it! They are very a good technique to have. Grams is my preferred measurement, just makes sense.
Thank yoiu please keep it up. I have all TK's books but I am a visual learner.
Thanks for watching, and I am glad they are helpful.
Honestly I love how adorably slow you talk. I watch everything on 1.5-1.75x speed and I watched this normal and loved every minute.
Idk. You're just so sweet and soft and gentle with everything, it's nice. And this is all so coop and looks delicious and thanks for explaining the "why" of everything. 😊
My pleasure, glad you liked it!
More opium please
I was congested
@@ParkerHallberg only joking. I love your stuff mate
@@kid.dynamite4918 appreciate it!
I'm actually learning things. It's been a while. Thank you.
Glad I was able to show you something new.
Are there some dishes you could recommend to try using these oils? Great video by the way
I'm going to jump in here and recommend basil oil on tomato soup, both for taste and appearance.
I use herb oils in the hamachi tartare, rabbit and “clam chowder” recipes. Anytime I have a herb flavor in a dish, I consider using this technique. I also like to add them into tomato sauces and broken butter sauces. Thanks!
Thx u for sharing ❤
Hey Parker, loved this video, thanks for sharing this. I wonder if i can mix the herbs to do like a mix herbs oil haha
Glad you like and my pleasure. Certainly, I would probably make the oils separate then mix them after but if you have a specific use for it and know what ratios of herbs you want, you could make it in one shot.
@@ParkerHallberg thanks! this helps a lot :)
Thank you, Chef, for sharing your knowledge
My pleasure, glad you like it!
Thank you for making these, and for your great explanations.
My pleasure, glad you liked it!
i feel like this channel is going to get shut down or something, like you shouldnt be showing us these secrets! i love it
Haha, I’m glad you liked it!
I see millions of views in your channel's future! ThanX for great videos
I appreciate you saying that! My pleasure
dude, I'd given up on making herb oils at home cause I could never get the taste and color to stay vibrant for more than half an hour or so. These six minutes are just so dense with information and also point out all of my prior mistakes, I don't know what to say. mad props.
oh and get well soon my man, you sound like you have a cold!
I glad that the video is helpful! Yeah I am and thank you!
Love your channel.
Great videos
Thank you, glad you like them!
Thank you chef. Appreciated .
Question.. on what dish do you use the curry oil?
I haven't used it yet and I am not sure what The French Laundry uses it for. I would use it in a fish dish, probably a white fish like sea bass. It would also pair well with stronger flavor vegetables like eggplant, carrots or fava beans.
It's incredible on scallops, but used sparingly.
Thank you. That was very helpful. I have subscribed.
Glad you liked it!
Thank you for sharing your knowledge and industry secrets my friend.
My pleasure, thanks for watching!
Excellent, thanks again as usual
Thank you!
Awesome video!!
Appreciate it!
What are "Erbs"?
Genius like usual
Glad you liked it!
What is the small blender contraption?
It’s a wet/dry blender. Link is in the description
Coffee grinder 👍🏻
what kind of blender is that? looks like a coffee grinder maybe?
Its a wet/dry grinder and the link for the one I use is in the description.
What do you do with all other half of the herbs?
Blend them up with the remaining oil.
Love your channel, man, I need to watch more of your posts when I get a day off. Informative and intelligent. Every process thoroughly explained. Um...did you smoke a certain herb before you prepared the herb oil, tho' 😂? You seem a bit stoned - in a good way!
👍
Thank you, I appreciate it. Haha, I wish, just congested.
@ParkerHallberg ❤️👍
Looks great! For perfect infusion the oil needs to get to 60 degrees c, which you'd often get from the friction in the blender, but can also pre heat the oil to that temperature.
@ParkerHallberg whats the brand of the blender you use? That small format looks perfect for this.
Interesting, you would definitely hit that if you use the frying method, but what you gain in flavor, you lose in color. I would say the oils get to 43-48 C with this method, but storing the pure a couple of days before straining intensifies the flavors. Thanks for your comment!
The link for the blender is in the description.
Super good video
But why exactly do we use half the herbs and half the oil? What do we do with the rest?
Use it in the second batch, guess I didn’t explain that well enough.
When do you add the remaining oil ? I’m assuming after mixing but before chilling. But! , it’s silly to assume.
Blend a second batch with the remaining oil and herbs after you get the first batch out.
Thank you Parker for this!!!! I will most definitely make these oil this month. I do have a question, do you use Diamond Crystal salt or another brand when cooking? I just switched from Morton's Kosher to Diamond and I'm just getting use to it - definitely a learning curve. I also love using Maldon & other coarse salts for finishing. Also, is it ok just to use avocado oil in lieu of canola?
Hi Marie, my pleasure! Let me know how it goes. I use Diamond Crystal for cooking, and I use Maldon, sel gris and fluer de sel for finishing. It is a learning curve. I adjust my seasoning based on my fingers used. I use 1,2 or 3 fingers with my thumb, which is how I measure. Within a month of using it, Im sure you will be use to it. I honestly have trouble using other salts like Mortons. Avocado is fine to use, I personally just don't like the taste of it raw, it taste like plastic to me.
How long do you think these oils will last?
4-5 days in the fridge 3-4 months in the freezer.
Why does using scissors vs. a knife before blending make a difference? 1:17
Cutting with a Knife oxidizes it causing browning! He does mention this 🤔
@@mikesweeney1827 yes, I was wondering why a knife cut would oxidize it but a scissor cut wouldn’t
Hey Dylan, thats a good question! It has to do with their mechanisms. A knife has to push the food up against the board to cut which will bruise some herbs like rosemary and sage. Since scissors use two blades it, this is not an issue. Hope that helps!
Hi! Just to be clear, when you say the other very fine herbes don't need the hot shower, is this because they are not allium like the chives?
Exactly
How much time can the oil be stored in the fridge?
Probably a week. It will start to lose it's bright green color in the fridge. I store mine in the freezer.
How long do these keep?
4-5 days in the fridge, 3-4 months in the freezer.
Can you share the blender details? Manufacturer? Model? Cheers!
There is a link in the description for it
weird sound ar 2:12 or are you congested?
I'm congested and getting or an illness.
Love it
These oils are more for garnishing over dishes than cooking them with it, right? Like how you drizzle some olive oil over pasta or some soups.
Yeah, exactly. You could technically cook with the spice oil, but I would do it over a lower heat.
@ParkerHallberg Got it. Thanks 👍
Where can i buy that blender? U mix with
Linked in the description
How could cutting with scissors possibly make a difference over a knife. Scissors is like 2 knives working in opposite directions. What am I missing?
For a knife to work on a cutting board, the herb has to be pushed into the cutting board to cut, which bruise certain herbs. Scissors cut in a slicing motion because they have two blades.
You’re the best.
Appreciate it
Why do we keep putting half the herb into the blender?
I do it in half batches to prevent the blender from heating up.
Maybe I'm just an idiot, but when you say put half the herbs in the blender, what do you do with the other half?
You are not an idiot. I’m blending the herbs in two batches.
@@ParkerHallberg Ah got it! That makes sense!
Why did you only use half of the herbs you prepared for each oil?
I used all the herbs, I just did each oil in two batches.
Why half the herbs with half the oil? What about the other half?
Use them in the second batch
Aren't scissors just 2 knifes put together? I don't see how that would oxidize less a herb than a knife would.
A knife cuts by forcing the food down onto the cutting board, bruising the herb. If you have sharp knives and perfect cutting technique, it’s not an issue. Scissor are just guaranteed not to bruise. Try chopping rosemary and run knife through the herbs then let it sit for 20 minutes.
"You say Fine herbs, I say Fine herbs", Let's call the whole thing off... Let's see who gets the "Boomer" reference! LOL...
Haha, I had to look it up
Wait, but why do you only use half the herbs and half the oil??
I used it, just blend in two batches.
Why are you prepping all the herbs then only using half?
Blend it in two batches
I love that you say 60grams of Parsley, and then 6pm of oil. Grams or Oz. please don’t mix
That was an accident. The written recipe is all in grams.
Where is the other half of herbs going that you don’t blend ?
Blended in the second batch
church!
Appreciate it!
What is happening to the second half of the herbs? A 2nd batch of oil or are you sacrificing them to some heathen God?
Haha, second batch
Ay yo Mr. White?
Mr. White?
Orrrrr… stick your hearts in a blender with oil… run it till it hits 70c. Strain… stick it in a piping bag and let the green oil seperate its sedement and water… cut the bottom
And strain off the sediment and water… bang… green herb oil…
There are many methods, but this method will create a nice color and you don’t have e to waste plastic.
Feen Erbz 😂
i call bs on knives cutting the herbs differently than scissors
Why is that?
@ scissors may squish material more than knives. but your oxidation argument implies the other way round. chlorophyll does oxidise, but i assume the best way to prevent it is to free as much chlorophyll as possible and surround it with oil as quickly as possible. if this theory is correct you may want to put the boiled, iced, drained, uncut herbs with the oil into the blender for the best result.
Scissors slice the herbs while a knife pushes the food into the board, bruising the herbs, which then leads to oxidation. Not certain on the science behind it, but from experience, if you chop up rosemary with a knife, it will turn brown. Also, this is The French Laundry’s technique. I’m just showing how they do it.
Maybe i'm wrong but are you sure it's "fine" in french pronounced feen? I'm pretty sure it's meant to be "fine" in english. "Hard", "herbs" and "very" are all in english, and you even said feen means fine. I'm pretty sure you're just overcomplicating things and turned this into a "all according to my keikaku (keikaku means plan)" thing.
It is how it is pronounced. There are videos online covering it. These are Michelin techniques, which some are going to say is over complicated, while others appreciate it. Sometimes we pay homage to France by using French words in cooking.
Hmm great content but I cant stand monotone voices. 🙊🙈
His voice isn't monotone, he's just calm. If you want people screeching you might prefer tiktok.
Just say soft herbs, man
Дурноватые техники. Кари гораздо лучше раскрывается со сливочным маслом. А делать базиликовое масло из пюре нет смысла с точки зрения вкуса, разве что для каких-то экспериментальных рецептов где помешает жмых, и то - купите тогда уж кулинарное эфирное масло - с ним запах будет выражено свежим.
So which technique for marijuana? Asking for stoner science!
Haha, no idea, I just buy mine!
I am so confused. The French Laundry uses canola oil? Canola oil tastes like ass.
The book is 25 years old. They don’t really use canola oil in the newer book except for frying.
@@ParkerHallberg still confused why they would use even it for that... thanks for your response.
Because every restaurant did. It use to be the only readily available neutral oil. All these other neutral oil just started popping up 15 years ago or so.
@@ParkerHallberg Sunflower oil wasn't available? I wouldn't call canola oil neutral...
Actually it looks like it was available. I’m not sure why they would use it, probably cost, but I worked in and staged in a lot of Michelin-starred restaurants and they all use it.
I didn't know they were Michelin star restaurants using canola oil, thats disgusting.
Your opinion on this matter is based in ignorance, for the record.
@grantdeman thats obvious, the first words of my comment were "I didn't know".
@@Redranddd I'm referring to you thinking it's disgusting lol
@@grantdeman is industrial oil used for machinery, in Spain we don't drink that and I don't know anyone in person that even consider that a food
@Redranddd and there is the ignorance I was referring to. It's also used in food, now you know.
Why do Americans pronounce herb in French?
Not sure what you mean, but I trained in French restaurants.
French Laundry using canola seed oil? PASS
In the 90s they did. They use mostly clarified butter and Extra virgin.
Seeded oils..NO THANKS
Take a voice class. You won’t regret it.
Just bought one, now I need to find time for it.
as soon as he said canola oil i was out, poison
Talk slower, the video isn't long enough
Haha
@@ParkerHallberg ...
"6 min video too long" 🚫🧠
@@anti_gladio_aktion 6 min to say 1 word kinda long