How to make GREEN OIL at home | Michelin Star Technique
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- เผยแพร่เมื่อ 21 ก.ย. 2024
- In this video, I going to show you how you can make amazing wild garlic green oil at home. This is a recipe from Michelin star restaurant but you can do it easily at home.
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#greenoil #wildgarlicoil #finediningrecipe
When I worked in a MS restaurant we used a slightly different method. Put the greens and oil in a thermomix, blend at 65°C for 10 minutes, filter with a cheese cloth into a piping bag. Put the piping bag into a freezer overnight, then move it into a fridge for another 24h. Then you have a complete separation of the oil from the water, and you can get rid of the water just like shown in the video. The reason for this process is to avoid the deterioration of aromatics and chlorophyll at high temperatures, and, by freezing, to completely separate the oil from the water. That's because vegetable cells do contain some binding factors that can bind fats and water in particles called "micelles" during the blending process, and we want avoid that as much as possible.
This video is for home cooks, says so in the title.
@@Smitho94 Not too difficult to replicate even without a thermo. Most blenders will heat the product up through the friction generated by the motor, even a cheap hamilton beach will eventually hit 65 degrees. The rest of the steps are somewhat easier to achieve a consistent product than those that are in the video.
Merci
@@Smitho94at no point in the comment did he state otherwise haha
Just yes! Thank you from Germany. That sounds great. We have a lot of "Wild Garlic" Bärlauch.
The piping bag trick is GENIUS it’s like separatory funnel!
This is exactly the channel I was looking for
That is great, enjoy ;)
Ikr, same! I am working on presentation skills at the moment and this channel has just upped my game big time. This man is a genius of his craft.
Wild garlic is hard to find in my part of the world, but garlic chives, aka onion grass, is a plentiful springtime substitute. Just do the foraging before the first lawnmowing of the season.
You can use all onion greens for this recipe and many herbs :)
Guys please use this within a few weeks if refrigerated and even faster if stored at room temperature. The heat does not fully destroy the spores that can develop into botulinum bacteria and the anaerobic environment in the oil is the perfect place for it.
Looks a great colour! Have you ever extracted the chlorophyll from spinach? It can be used to colour anything a vibrant green - pasta, oils, soups, sauces etc.
Just blend raw spinach with a small amount of water, strain out solids and discard, boil remaining liquid and strain again through cheese cloth. Use it right away or you can leave it to dry and grind it to a powder.
I never did that with spinach to be honest, but I guess it can work.
@@ChefMajk you are so nice and humble, any other chef would have said "I already know how to do that"
Thank you Chef
for me is best way to say the truth ;)
@@ChefMajkchef what kind of sieves and cloth do you use to strain? Are there different sieves with finer mesh? Which ones are good to use for sifting flour or other things like a purée to get smoother textures?
You are a treasure, thank you for sharing your talent! 💟💟💟
Amazing! I am so making this! Will try a different herb. No wonder my oil was never that green! Thank you so much! You are the best!
You are welcome ;)
Beautiful. Here we have wild garlic from end Jan. I always make some pesto from it. Big brunch of wild garlic, handful of cashew nuts, olive oil, salt. Process it into a cream. I use it for pasta dishes, marinating white meat or fish. Bread spread. Wild garlic is a really blessing from nature.
Last spring I found lots of wild garlic and onion plants in a park and little forest by my house . This coming spring I will harvest it and make green oil . Thank you for the recipe ❤. God bless
Perfect method, no fluid involved, all the flavor is in the oil.
Chef Majk , you are number one.
Thanks Nikolai :)
The garlic in this recipe is most likely 'Allium microdictyon Prokh'. It is a common vegetable in Asia. The leaves of this vegetable have a spicy garlicky flavor.
Yes we call it wild garlic :)
Thanks Chef. Amazing work. I look forward to the next project. Love from Kenya 🇰🇪
The piping bag trick is genius!!
Very nice recipe chef, I make it the same way and it’s perfect, a big greeting from Dublin👍😊
That is great, thanks :)
This looks interesting chef.
I normally blanch and shock then purée with oil. I’m going to try this way. Pipe’n bag technique I think is cool
The pipe’n bag technique also works when you want to clarify butter or duck fat, just as a tip :)
Thank you, this is exactly what I was looking for
You truly are CHEF MAJIK
Excelente, gracias. Supongo que se puede aplicar la técnica con cualquier hierba que uno desee: perejil, culantro, albahaca, etc.
Love the vibrance green colour!!!! This will make any simple dishes look pretty and taste better!!!❤️ Thank you for sharing!!!
By the way, how long can I keep the oil for?
Around 1 month should be still good, then I am not sure, never test it.
@@ChefMajk Thanks chef 🙏🏻
Looks delicious! What do I pair garlic oil with?
Wow!!! This innovation. Thank you so much.🙏
Que rico 😋 buena receta gracias por el video
Lovely. Simple and very effective finish
Hi chef, I never realised this was so easy, thank you for sharing! Now I was wondering, is this the general method to do this? For example can I make basil oil the same way? Or maybe even use something like beetroot for a purple oil?
With basil probably yes, with beetroot I never did that. Maybe I will try it one day.
If you use a lighter olive oil, the oleic acid in the oil will probably keep the oil more ruby colored and less prone to darken, but it sounds attractive.
I love this your all video chef 👩🍳 thanks
i wish i could have hit the thumb up button for hundreds time. very nice video chef. wow !
I wish that as well :)
you are amazing. Please also turn on Turkish subtitles
That sounds interesting. Season starts soon for us, so i can give it a try with the fresh stuff. I wonder about one thing, though: how do you get that cloth for filtering clean? Isn't that a normal thin rag from a roll of rags? I'm sure i had those before. How do you clean them before first use? Just some cooking water? Because no matter what i use they still smell slightly like chemicals or washing powder.
Then use clean cheese cloth.
Thank you, this was helpful.
Hi chef. I’m addicted to your channel. Do you have a book with your recipes?
No I don't
fantastic! everything is great thank you
Perfect, I just picked so much ramson!
Do you like wild garlic? 😜
How you make basil oil , or red peppers coulis ?
Чеснок мы любим, только вы готовить не умеете.
Dude I love it so much we did 2x full biiig bathtub last year (made ice cubes out of it to add in any dishes ;)
Just one advise, put list of ingredients & quantity in the description and say how long it can be kept!!! (I know itʼs hard to say some times but you can precise itʼs an estimation ;) that will make you win many likes
I will start to say for how long you can keep it, many people asking about. That is a good idea
But about measures and ingredients. Maybe I would get more likes, not sure about but how you see there are not many recipes on the channel. And that is on purpose. It will help people to learn cooking more in the long run if I don't give them recipes, that is why I do that.
Yes! Have it all over our farm!!!
awesome chef Majk - going to make it now - will use this with my lobster salad... thx 4 the idea!
Yes for sure it will work, try to use also any fruit, that is always cool with lobster. Mango, papaya, etc.
@@ChefMajk hi - I got grapefruit - no skins and I made a soft mayo with apple cider vinegar, creme fresh and mustard mixed in with garlic, salt and pepper as the sauce as the dressing - This with avo, lettuce and thinly sliced red onion.. keeping some of the lobster shells for PRESENTATION :)
you're a legend
🫠
If I don’t have garlic leaves, what can I substitute for it? Or can I use the garlic cloves with other green leaves?
No you need only green leaves, parsley, basil etc.
@@ChefMajk ok thanks 👍
I love the smell of chopped parsley
Is the oil flavored and colored or just colored? Beautiful by the way
This wild garlic oil is very powerful with garlic flavor
Great video!
Our wild garlic season is over but I have bags of leaves in the freezer. Do you think I can use defrosted leaves? Thanks
No they lost probably most of the color
Got the recipe for green oil!
Tks, chef!
Hey Majk, I have just one question and that is: how long will that oil last in the fridge or storage?
2-3 weeks for sure. Then probably even more but I never really test it.
@@ChefMajk Thank you, and just for you to know I really like your cooking, keep doing it and you are the best😊
@@lukajurak1270 thanks for your support ;)
You cook the oil ?????
Hello again Chef 🙏
Great recepie as always
Can I just ask proportions between oil and vegetables ?
Thank you in advance and keep up the great channel 🙏🙏
Hi, there is not a really recipe. More greens mean more color and more taste, less does the opposite. So do it how you like/need.
@@ChefMajk I used to do the same coloured oils and syrups at sopwell house (notorious Michelin star hotel very bad for chefs went through 43 chefs in 9 months lol) I was #43 :( fell asleep on the table in the kitchen.... long hours poor pay anyway..... attention to detail when cooking is important and using the right herbs and greens makes a good oil basil can be pungent but with kale and spinach its pretty darn good finding the right amount of each for aroma and flavor takes time ...... i made some spinach oil at work and the staff i cook for think im a wizard or something ..... your spot on with your recipes...and technique dont miss the hours though :) I work 7am -3.45pm everyday its great
@@KlingonGamerYT I can feel you... I used to work from 7am to 11pm for many years in a restaurant. That is the life of a Michelin star chef, you have to work hard to learn.
Great technique
This is advance recipe for me. nice
Hey Majk, it looks like you find Nemošická stráň district :)
Thanks so much for sharing your knowledge. I learn so much from watching your videos. ❤
You are welcome ;)
Nice job chef !!
Thanks ;)
Michelin star tire oil
tres joli. Est ce que ca se conserve longtemps?
Hello Felicitaciones es genial el arte que tienes para la Gastronomia, Amigo Mi canal de cocina te apoya siempre..
Great video. For the piping bag, what is it that sunk to the bottom and you removed? If I don't do that step, will the oil clog a nozzle? Thanks a lot!
That is dirty watter basically. It will clean your oil
@@ChefMajk Thank you! :)
Why do you heat the oil and herbs? For sterilisation or for taste and aromatic infusion? Because I thought that the aromatic compounds are sensitive to heat.
To get better color, if you just blend it cold it will be not really green
El residuo tiene algún uso ?
Thank you Chef!
You are welcome ;)
What's the substitute of the wild garlic leaves?
Thank you Chef for sharing, is there an alternative for garlic leaves
Yes any other green leaves parsley basil dill etc.
Hi chef! This was amazing. My only question is, what do you do with the leftover pulp?
What is pulp?
@@ChefMajk sorry for the wrong wording, I meant after you have squeezed out the oil from the leaves, what do you do to them. Do you discard them or do they still have a little bit of flavour left in them?
@@veryfertile2335 I never used it for anything.
Hi Chef !
How long will it stay tasty and fresh? What’s your recommendation for storage?
Few weeks for sure in the fridge
Is there any PH considerations? Especially parsley stored in oil could have potential botulism issues, as 90 degrees is to low to kill botulinum prefringens, or the shelf life, even in a fridge, must be extremely short
I saw oil like this in the restaurants for 2 weeks used easily
Excellent channel!
Great recipe chef! May i use parsley instead of dill? Ιs there any difference in the precedure?
Yes you can use parsley as well
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?
Yes it will work even with dill but you have to use plenty of it
Great video
How long does it keep refrigerated?
Thanks again!
2-3 weeks
You are amazing chef
Thanks ;)
Do you know why we heat the oil? I am curious to understand
To get better color
wild garlic is no longer in season so is there anywhere you can buy this from? or whats the best alternative to use instead of the garlic?
Not sure how are options in your country but you can use parsley or coriander instead
If you are in the USA ramp greens will come pretty close.
Now how to make purple oil?
Also you sound like a bad japanese english accent. Love it
No idea, never saw it
Wow very nice
Hello Chef, thanks again for this recipe! How long can you keep this fresh in the fridge?
Few weeks
@@ChefMajk Thank you!
Amazing bro
I like the way u Cook bro 🎉
Could one reduce it further, make crystals? 🤔
reduce oil?
Never heard of this before and I'm not sure why anyone would need green oil, but interesting video nonetheless! ;)
Why? To get flavor and color into the dish. This is common in every good restaurant
Why do you blend it after cooking? Why not do it before?
Amazing....well done :D
I have to make 30 litre green oil, what is the best suggestion for quick making ?
Same as you would do 1 liter. Do what you can fit in one blender and repeat how many times you want to
Chef u r amazing.
Thanks :)
Would you also see this working with the green parts of spring onions?
Not the best way but yes for sure
Hi. Can you please send me the link to your "celery and apple volute mixed with wild garlic oil"
Greg video, but question. Why 90 degrees specifically?
Best temp to get color
hello chef, i saw other ppl use boiled water instead and it got the same result. I’m wondering what’s the difference between boiled water and hot oil ?
Its same thing...with water it is just one more step
i want to make the oil thicker for my food plating can suggest ideas
If you do it properly, the oil is thick enough. You just need to know how to use it.
Why would you hear the oil instead of doing a cold infusion?
To get better color that is why
I find a centrifuge good for separating the oil
Yeah, good, but you don't necessarily need it.
Do i have to strain?
How long will it last on fridge? Or on counter?
For few weeks
Amazing chef
Thank you ;)
Hello I want to make this with mint for a dessert is it the same process?
Yes
Hey I made it and it was really good, but now the oil froze in the fridge and a brown film has formed all the way down the bottle, can it still be used? Why was that brown layer formed?
Not sure why brown is there, but it will be good to use probably if the taste is alright
Hi Chef, How long can the oil last before it is unusable? Thanks
Few weeks probably
how much oil did you put and how much garlic leaves and parsley,thanks
More leaves - better color and taste. Use how much you want
May I ask the Chef how long these oils normally last? I’d aim 2-3 weeks at least to be reasonable in a standard restaurant environment.. Thank you!
Yes few weeks is ok for sure
Interesting!! 👍🏽
Eres un crack 👏🤩👏
Hi Miajk receipt please gr I need!
Delicious chef
Could this technique be applied to Coriander?
Yes sure
Brilliant