That’s a great idea. I’d been thinking about doing one arround those ideas and some principles people can use from visual arts - colour theory, rule of thirds, golden spiral, minimalism etc, and then also how & why we might want to break those rules. Something I’ll get to for sure
There’s a way to do it without. After mixing and straining it, put it in a piping bag and in the freezer overnight. Then let it hang in the fridge for 24hours. The water will separate from the oil by gravity (you’ll see the water layer on the bottom of the piping bag). Cut the piping bag open, let the water run out, pinch the bag shut and collect the rest in a squeeze bottle. No need for a fancy centrifuge ;-)
Wonderfull video! What do you do with the remaining herb mass after you have filtered it? Any Use for it? Might be a Pesto or so? Would be a shame to waste it.
Nothing at the moment, but it would be interesting to find a use for the solids. Sometimes I will freeze things like that until I figure out how to re-use them
I just mix a lot of herbs with a small amount of oil. And then boil my herbs in a neutral oil in low temperature for 20 min to take away the water. And then cool it and strain the oil. Very Flavourish and green oil.
@@tudoropris2067 sure. So in the fridge I’d say it’s at it’s best for a week, then gradually starts to loose quality slowly. Vacuum packed & frozen it should be good for several months, then again probably a slow subtle loss in quality beyond 3 or 4 months. But it all depends on how and where you want to use it. These are based on wanting to serve it to guests at restaurant quality, if it’s just for home use you can probably keep it longer in both ways without noticing the quality drop too much
@EddieShepherd, did you have to use a treatment on the herb oil before spinning it? I just got a Spinzall 2.0 (yesterday!) and I'm eager to give this a try
Would a Superbag be a useful alternative to a Chemex filter? Not sure how fine the latter are, or if that’s not a benefit then maybe there’s a lower risk of picking up any notes from the paper if instead using a Superbag.
I think a super bag would be ok, they come in different grades of how fine the mesh is but as far as I can tell they dont get close to as fine as a coffee filter. I often put things though more than one pass - ie filter through a chinois or superb to do a first major filter, then pass through a coffee filter for finer filtering, and then I guess the centrifuge is another step finer again, just with a different method.
Thanks, you could use evoo but it has a much stronger flavour so I would generally suggest a more neutral oil so the herb flavour comes through more clearly.
I believe they are going to be available again soon. I can’t promise, that’s just from listening to Dave Arnold (owner of Booker & Dax) cooking issues podcast. But as I understand it they’ll be on sale again soon-ish
It’s called the Spinzall, made by booker and dax. They are taking waiting list orders of them at the moment so it’s a good time to order one, they’ve been unavailable for a long time. I actually have a longer video all about it coming in a couple of days
Yeah but your oil is oxidizing the whole time it’s being filtered and I feel like maybe spinning it a couple of times might be more effective than letting it filter overnight first. Worth a test. 😊
I am all in....keep it up! How about a video about fancy plating methods?
That’s a great idea. I’d been thinking about doing one arround those ideas and some principles people can use from visual arts - colour theory, rule of thirds, golden spiral, minimalism etc, and then also how & why we might want to break those rules.
Something I’ll get to for sure
If you’ve got a centrifuge (narrator: “they don’t”)
🤣 fair fair
There’s a way to do it without. After mixing and straining it, put it in a piping bag and in the freezer overnight. Then let it hang in the fridge for 24hours. The water will separate from the oil by gravity (you’ll see the water layer on the bottom of the piping bag). Cut the piping bag open, let the water run out, pinch the bag shut and collect the rest in a squeeze bottle.
No need for a fancy centrifuge ;-)
Hi Eddie, How long can the oil be stored in the cooler? Thanks
you got a bunch of high end equipment keep on that nice work :D
you going to be my favorite cooking channel ! keep going :o
Great video! Keep up the good work :)
How long can I store the oil in the fridge?
Thanks for another great tutorial!
Wow, some epic colour there 🙂
Wonderfull video! What do you do with the remaining herb mass after you have filtered it? Any Use for it? Might be a Pesto or so? Would be a shame to waste it.
Nothing at the moment, but it would be interesting to find a use for the solids.
Sometimes I will freeze things like that until I figure out how to re-use them
Great video! Why grapeseedoil? Can I use another oil?
You can use other oils but I recommend grapeseed because its neutral flavour allows the herb flavours to come through well, as well as their colour.
Should one add some salt?
I just mix a lot of herbs with a small amount of oil. And then boil my herbs in a neutral oil in low temperature for 20 min to take away the water. And then cool it and strain the oil.
Very Flavourish and green oil.
Thanks! Making some nasturtium oil tomorrow for a Kanpachi tartare dish!
Hey mate. Would this work with basil as well? Cheers
@@michaelmacagba3535 yeah absolutely, you don’t need to to blanch it for long
Need to find a way to make purple or blue oil. Seems impossible without using artificial dye…
butterfly pea flower tea could get you the results you want @jacobdalton6868
With red cabbage? Beetroot?
Sweet butterfly pea flower
Can you give a ballpark estimation for how long it lasts in the fridge vs the freeze? Really rough estimation
@@tudoropris2067 sure. So in the fridge I’d say it’s at it’s best for a week, then gradually starts to loose quality slowly. Vacuum packed & frozen it should be good for several months, then again probably a slow subtle loss in quality beyond 3 or 4 months. But it all depends on how and where you want to use it. These are based on wanting to serve it to guests at restaurant quality, if it’s just for home use you can probably keep it longer in both ways without noticing the quality drop too much
@@EddieShepherd Thank you so much for taking the time to write back. I appreciate it and will make it soon :)
with what u mix the green oil at 1:10 ? a veloute for diferent density ?
@Eddie Shepherd
@EddieShepherd, did you have to use a treatment on the herb oil before spinning it? I just got a Spinzall 2.0 (yesterday!) and I'm eager to give this a try
No, no pre-treatment for this, nice and simple
Would a Superbag be a useful alternative to a Chemex filter? Not sure how fine the latter are, or if that’s not a benefit then maybe there’s a lower risk of picking up any notes from the paper if instead using a Superbag.
I think a super bag would be ok, they come in different grades of how fine the mesh is but as far as I can tell they dont get close to as fine as a coffee filter. I often put things though more than one pass - ie filter through a chinois or superb to do a first major filter, then pass through a coffee filter for finer filtering, and then I guess the centrifuge is another step finer again, just with a different method.
Great video! Definitly more on the centrifuge!
Ace, I have more centrifuge stuff coming
what modle is the centrifuge
I died at the centrifuge. Love it 😂
Great video - Thanks!. What is a good alternative to grapeseed oil? Can I use extra virgin olive oil?
Thanks, you could use evoo but it has a much stronger flavour so I would generally suggest a more neutral oil so the herb flavour comes through more clearly.
Why isn't the spinzall available I've been looking to buy one but I can't find it available at any online store?
I believe they are going to be available again soon. I can’t promise, that’s just from listening to Dave Arnold (owner of Booker & Dax) cooking issues podcast. But as I understand it they’ll be on sale again soon-ish
@@EddieShepherd I hope so! It'd be a cheaper route than a centrifuge!
wow so lovely accent :)
I am doing 30 litre of tarragon oil, if I don’t have a centrifuge. Anything method to replace centrifuge??
30 litres?!
Paint can and a length of rope
What is the name of the center fuse that you used and where can I get one?
It’s called the Spinzall, made by booker and dax. They are taking waiting list orders of them at the moment so it’s a good time to order one, they’ve been unavailable for a long time. I actually have a longer video all about it coming in a couple of days
i love your work
Thank you so much 😀
👍
Bacana demais !!!!
Greattt thank u so much for your sharing
Thank you chef ❤
My pleasure 😊
Thanks really appreciate 🙏
Why do you need to filter before spinning it in the centrifuge? Can you just spin it without filtering it?
You shouldn't, it's less effective if it has lots of big chunks to get
Yeah but your oil is oxidizing the whole time it’s being filtered and I feel like maybe spinning it a couple of times might be more effective than letting it filter overnight first. Worth a test. 😊