Marto, can you do a video where you explain some cooking basics and terminology, maybe? Like what is reduction, brining, broiling and other terms you have used in the other videos. All your videos are great btw :)
True story. Been using it on everything since I made it and it’s stupid good. The aromas are through the roof and the chilli punch is very welcome on my end! Wishing you a lovely week, lad! 🙃🍲
Wow - This channel is really something I had never thought about the efficiency of infused oils like this before. Thanks for the great ideas Martin, will most definitely try!!
I don't know how to classify this. It seems to me as cocktails for the bread or dishes. But also in these small bottles and jars, with herbs and oils, plus the man's fancy spells... Get ready - the new Martin Med for your soul (kitchen) is here! :)
Hey! In theory if used quickly (a week or two tops) you should be okay. HOWEVER, keeping the herb and garlic one specifically at room temp makes them more prone to botulism, albeit a rare thing. I’ve not experienced it personally, but you want to be careful with storing (best fridge) the oils and also using clean ingredients and sterilised jars to reduce those risks.
'Ello, dear user-dh! I've not actually tried freezing oil before, but I did keep it in the fridge to try and preserve the longevity. Bear in mind it the garlic and herb oils could loose some their clarity and go thicker once they drop in temp, but I think that's just normal. I actually gifted some of the spicy one to my Nan and she kept using for a veeery long time, keeping it outside of the fridge in a dark, cool cupboard. Hope this helps. :)
Actually, thanks for being 'that guy', man! :) You've got a pretty cool avatar/profile image, sir. Is it anything specific? Forgive my ignorance.@@kriddz
It’s from a Bauhaus poster, the OG graphic designers. How much of the 30g chilli flakes do you add at the beginning and how much do you add at the end? @MartinMet
You pour your hot oil over all of the 30g. The amount can be tweaked of course to better fit to your preference and flakes that you're using. @@kriddz 🤞
Bit all over the place I'm afraid. I'm Bulgarian having spent a bit of time in Liverpool, UK, but the accent is entirely local to Liverpool. It's a weird one. :)
Hey! Cool idea, but which recipe did you have in mind? Did you mean tea instead of spices? I guess this would depend greatly on what the tea was, but it sounds like a neat experiment. I'd keep the oil temps lower to stay on the safe side and not burn any gentle ingredients that may be inside. Let me know and maybe we can dig deeper. Good luck!
Hey, Maria! Thank you for the input. Certainly something that warrants further research. Just do consider you’re only using a tiny amount of these as they are very potent. 🙃
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"You can use as many garlic cloves as you want." That's it - I'm in.
Where would we be without garlic?! I think people who dislike the raw flavor of garlic will be turned by the confit one. Give it a go! :)
Marto, can you do a video where you explain some cooking basics and terminology, maybe? Like what is reduction, brining, broiling and other terms you have used in the other videos. All your videos are great btw :)
Great idea, Monka! :) Appreciate the suggestion! I'll give it some thought and find a way to sneak it in. :)
I would like that too 🤘 Aaand I'm sure it'll be funny ✌️
Every time you surprise me! I can’t wait now indeed to make my own!
Whatchya waiting for then? :)
Nice one, mate! I can definitely feel the Chili oil calling to me. TO THE KITCHEN!
True story. Been using it on everything since I made it and it’s stupid good. The aromas are through the roof and the chilli punch is very welcome on my end! Wishing you a lovely week, lad! 🙃🍲
Love the style, love the humour, love the ideas you present, Martin!
Right back at ya, Boby! :) Thanks for hanging around!
Wow - This channel is really something I had never thought about the efficiency of infused oils like this before. Thanks for the great ideas Martin, will most definitely try!!
Great idea! I will definitely try one of those oils.
Let me know if anything comes up and let me know if you end up any of the 3. :)
Again unique!!! Full support for Marti👊🏻😘😘
You're the best, Ra! :) Thanks for commenting!
So much color and taste, Im going to grab a bunch of fresh basil and mix coctails as these) 😊
Thx, Chef! Appreciate it! 🤩
That's something interesting- I've never thought about making infused oils on my own and will definitely try it.
Cool! :) Let me know what you think of the results! :)
Mmmm amazing flavors Marti 👏
Thanks, Niki! :))
These look so tasty, I could drink all 3 of them.. 😍 not sure it would be the best idea though 😂
Probably not the best of ideas, but I get it. They remind me of potions you'd find in a video game! :)
How do you come up with all these great ideas 🤩😛😊 I love it :)
You guys are the muse. I'm glad you enjoy the videos! :) Let me know if there's anything you'd like to see! :)
Uffff, I can watch your videos and just eat the food for the rest of my life - I'll be a happy person :):):):):)
Btw - nice trick with the garlic!!!
Nice and easy but super punchy. Give it a go! :)
Useful, big thank you, chef🍽️
Garlic one is a must in every home
Another masterclass video, Martin Met🥇🚀🔪👌
You’re amazing, Toshe! Appreciate the support! :)))
So much color and taste.
Funny, healthy and tasty! What else do we need 😍
Yo, Dogy! :) Glad to have you around! Let me know if you have any ideas for future videos! :) Thanks for hanging around!
Dude, love your great ideas :) Is there a sugar free desert coming? ;)
Now that you mention, there has to be! :) Would you consider the inclusion of fruit a sugar-free desert? :)
@@MartinMet I leave this tough choice to the expert ;)
good work
Appreciated! 🤘
Useful!
I don't know how to classify this.
It seems to me as cocktails for the bread or dishes.
But also in these small bottles and jars, with herbs and oils, plus the man's fancy spells...
Get ready - the new Martin Med for your soul (kitchen) is here! :)
Do you have a favourite, sir? :)
The Fresh Herbie.
@@danielyordanov3040 Fresh Herbie. I like that name. Thanks, Dan! 😁
Can these jars be kept out of frig after making? The basil, one in particular.?
Hey! In theory if used quickly (a week or two tops) you should be okay. HOWEVER, keeping the herb and garlic one specifically at room temp makes them more prone to botulism, albeit a rare thing. I’ve not experienced it personally, but you want to be careful with storing (best fridge) the oils and also using clean ingredients and sterilised jars to reduce those risks.
Can you freeze the oil to expand the shelf life? Thanks for the video!!
'Ello, dear user-dh! I've not actually tried freezing oil before, but I did keep it in the fridge to try and preserve the longevity. Bear in mind it the garlic and herb oils could loose some their clarity and go thicker once they drop in temp, but I think that's just normal. I actually gifted some of the spicy one to my Nan and she kept using for a veeery long time, keeping it outside of the fridge in a dark, cool cupboard. Hope this helps. :)
I love basil oil!
Neat way to get basil to last longer! 🙌
Flawless!
Why thank you! Did you like any in particular? 😁
Where can I buy this?
Just make your own. ;)
Yummy
Welcome aboard. 👋
what accent is this? Must have lived in england from small, but sounds autralian/croation
Accent is… all over the place so hard to pin down. Other than that I’m from Bulgaria and studied in the UK while at uni. Feels a lifetime ago now. 😄
@@MartinMet its quite nice to hear
Great video, you forgot (sorry to be that guy) to add the garlic and shallots to the recipe. Thanks for vid tho man!
And also buying “the best chilli flakes you can find”.
Actually, thanks for being 'that guy', man! :) You've got a pretty cool avatar/profile image, sir. Is it anything specific? Forgive my ignorance.@@kriddz
It’s from a Bauhaus poster, the OG graphic designers. How much of the 30g chilli flakes do you add at the beginning and how much do you add at the end? @MartinMet
You pour your hot oil over all of the 30g. The amount can be tweaked of course to better fit to your preference and flakes that you're using. @@kriddz 🤞
Thanks Martin, it worked a treat!@@MartinMet
Did you say "grapeseed" oil?
Yep!
I'm curious where is his English accent from?
Bit all over the place I'm afraid. I'm Bulgarian having spent a bit of time in Liverpool, UK, but the accent is entirely local to Liverpool. It's a weird one. :)
😮😮❤❤❤
can i do this with a tea bag instead of fresh vegetables?
Hey! Cool idea, but which recipe did you have in mind? Did you mean tea instead of spices? I guess this would depend greatly on what the tea was, but it sounds like a neat experiment. I'd keep the oil temps lower to stay on the safe side and not burn any gentle ingredients that may be inside. Let me know and maybe we can dig deeper. Good luck!
🤘❤️🔥❤️🔥❤️🔥
🤘💥
South African?
Nearly! Europe, Bulgaria. Well… a certain type a Europe, but still… 😁
Blanch the garlic in boiling water for two minutes , cool and peel
Hey, Steve. 100% trying this. Thank you!
Says Herbs like an American 🫣🫣😑
Keen observation. :)
Grapeseed oil???? Seed oils are so super processed, making them so very unhealthy. The only choice for me is olive oil extra virgin
Hey, Maria! Thank you for the input. Certainly something that warrants further research. Just do consider you’re only using a tiny amount of these as they are very potent. 🙃
Every thing was okay but too much taking boring
Many thanks! Point taken. ✋
The talking was perfect. 9mins for 3 oils is very reasonable