Bright Green Basil Oil for Plating
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- เผยแพร่เมื่อ 22 มิ.ย. 2020
- Today, I’m showing you how to make a beautiful vibrant green basil oil. Fresh and full of flavour, this bright green plating oil can be used as garnish, on salads, in dressings, on cheese and anywhere else that the bright flavour of basil is normally goes.
I’ve done a similar video to this in the past which you can check out here:
That method is slightly more complicated and time consuming while this method is super easy and only takes about 5 minutes.
Bright Green Basil Oil Recipe:
100 g fresh basil
50 g fresh baby spinach
250 ml neutral flavoured oil (light canola/ vegetable)
Method:
Blitz everything together on high in a blender for approximately 3 minutes. The heat from the base of the blender will heat through the herbs and release a more vibrant colour. Once the oil is warm to the touch and steaming a little, place a medium sized bowl over an ice bath and line it with a strainer lined with cheesecloth or a coffee filter. Pour in the oil into the strainer and leave to seep through. Once all the oil has strained through, place in a container or squeeze bottle and store in the fridge for up to 5 days.
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I’m Kristin, a professional chef and film maker, welcome to my test kitchen. If you like educational cooking tutorials, recipes and visual food blogs then this is the cooking channel for you. I wanted to create a cooking show that highlights my skills as a culinary chef and pastry cook. I’ve been inspired by star chefs and food publications like NY Times Cooking section, America’s test kitchen, Chef’s Table, Binging With Babish and Chefsteps, just to name a few. Hope you enjoy our kitchen tested recipes. - แนวปฏิบัติและการใช้ชีวิต
The one time when the blender overheating is a good thing 💃
Haha
Hi! Great video! Could you tell me what the purpose of the ice water is? And how long does the oil keep? Thanks
@@florencegielen5640 To cool the oil down as quickly as possible. I’m not sure about the shelf life, but the oil will start lose its vibrant colour after a week or so.
If you can, decant small amounts into appropriate containers or vacuum bags in the freezer.
@@topemeister3000 thank you! 🙏
@@florencegielen5640 😇
Lovely idea
I will be trying this soon. Thanks for the video.
I’ve been watching your channel for a month now, and your videos are really nice to watch when I get bored.
haha thank you. They're fun to make when I get bored so. Win for both of us :p
:D
Excellent video.. Thank you very much.
beautiful!
Thank you!
Nice one..
Nice one
Puuuuuuurest greeeeeeeen! 💚
🍏🥦🥒🥬🧃🪀🏄♂️🧩
Wow this is so cool!
Nice 👍
Thanks, lovely :)
What's your opinion about blanching the basil leaves and shocking it up in ice water?? We follow this method to make pesto in our restaurant. It comes out pretty green in color.
Since the channel owners have not replied, I'll do it for them. Absolutely do blanch the basil. Even the spinach on this video. Just 10 seconds. Then shock it in ice water.
Pass the blitzed product through a cheese cloth or similar as well to get rid of leftover bits for a smooth oil.
Would this work for different herbs in the same way. Would you always use spinach in that case too?
Can i use this as additional scented oil for homemade basil soap?
Ooh, so vibrant. However, it would be such a waste to throw away that green herby pulp. I suppose one can turn that into a sauce or pesto?
I'm thinking about putting this on a Margherita pizza!
It would taste awesome!!
Can I use hemp oil or olive oil thank you.
Keep coming back to this. THank you
What do you think of cooking this off in a saucepan for a few minutes to evaporate the excess water and get a more thick oil consistency? I'm trying to think of whether this will change the color or taste. Cheers!
Typically, chefs will take this (unfinished) final product, transfer it into a piping bag, tie the piping bag shut, and hang the bag to allow the oil & water to separate.
Once enough time has elapsed (usually a few hours), you cut a small opening at the tip of the bag, and allow the water to trickle out (it’ll be brown-ish). Once you reach the oil (it’ll be your nice green colour) you squeeze the opening shut with your fingers and quickly grab a jug to catch all of your oil.
Applying more heat to your oil like you’ve suggested is not the end of the world, but it will negatively impact the “potency” of your oil (it will not retain its aroma or colour quite as long).
Yeah I get a large wide pot very hot and stir it until the big bubbles stop
How long this this last out of the fridge?
Nice one!! Quick question: how long could it last? Days? Weeks? Thanks!
1-2 week/s
At my home I get 4 weeks or so out of it.
Love your videos! How long can you put it in the fridge to stay fresh and green? Greetings from Germany
Hellooo! I’d say five days to be safe a week max. Keep it in the fridge and not at room temperature.
@@ChefStudioChannel i would imagine since it's an oil it will freeze well too? If you put it in ice bube trays you can thaw a little at a time
Chef Studio Thank you!
Hello nice video😊 hope you're well?
Was just wondering, after you've put the sieve and cloth over the ice bowl, to let it strain, how do you separate the oil from the water, or did you just switch the bowls out? Thankyou 😊
Hey! I used two glass bowls but it’s hard to see now that I’m looking. One has ice in it and I placed another bowl on top for the oil to drain into so the oil never comes in contact with the water.
this is the first healthy recipe ive watched made dy an american
I’m Canadian.
Chef Studio * triggered *
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How can i do this without a heated blender? So with a regular mixer and occasionally in the microwave? Or preheated oil?
blanche the herbs for 20 seconds in boiling salted water, then into an ice bath to preserve color. Then blend with the oil
question: You added the spinache only for the taste?
The flavour of the oil is really just strongly of basil. The spinach doesn’t come through flavour wise and is more just for deepening the green colour.
@@ChefStudioChannel ok great than kyou
How "basily" does the oil turn out to be?
It’s got a really distinct “basily” flavour haha. Still pretty punchy and herbaceous ( please don’t ever make me use that word again 😂).
Hahaha ok thanks. I'll be getting that blender out then, thanks!
After you make it, how you preserve it? Room temperature like any other oil?
Room temperature will turn it brown, store in the fridge for up to 7 days
No colza please, olive oil evo
can i put water instead of oil?
Then you will get herb water
color discard
Sorry, but where are the recipes?
You overheat the basil and it will turn green-brown. Basil oil should be nice green dark color.
What video are you watching? 🤔
Well, that did not work at all. It just turned on ugly olive color, so I wasted a bunch of oil and basil and cheesecloth and had to clean my oily blender with nothing to show for it
Too hot for too long then.
Hard to hear you when that loud annoying noise/music playing