Bright Green Basil Oil for Plating

[@ChefStudioChannel]

The one time when the blender overheating is a good thing 💃

[@nafphsis]

Haha

[@florencegielen5640]

Hi! Great video! Could you tell me what the purpose of the ice water is? And how long does the oil keep? Thanks

[@topemeister3000]

@@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.

[@florencegielen5640]

@@topemeister3000 thank you! 🙏

[@topemeister3000]

@@florencegielen5640 😇

[@kayleec.361]

I’ve been watching your channel for a month now, and your videos are really nice to watch when I get bored.

[@ChefStudioChannel]

haha thank you. They're fun to make when I get bored so. Win for both of us :p

[@kayleec.361]

:D

[@samuraibat1916]

I will be trying this soon. Thanks for the video.

[@pallavishinde9754]

Lovely idea

[@amolpathak199]

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.

[@Voidwatcher]

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.

[@drikadines8594]

beautiful!

[@ChefStudioChannel]

Thank you!

[@harkeb]

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?

[@WISSPORTS16]

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!

[@topemeister3000]

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).

[@Brightfreeman23]

Yeah I get a large wide pot very hot and stir it until the big bubbles stop

[@Al.Brady.]

Puuuuuuurest greeeeeeeen! 💚

[@ChefStudioChannel]

🍏🥦🥒🥬🧃🪀🏄‍♂️🧩

[@eeedee1298]

Excellent video.. Thank you very much.

[@roloqween]

Would this work for different herbs in the same way. Would you always use spinach in that case too?

[@MohamedFathi2016]

Nice 👍

[@ChefStudioChannel]

Thanks, lovely :)

[@michaelbayronvlogs]

Nice one..

[@pa0lab00m7]

Can i use this as additional scented oil for homemade basil soap?

[@sowwhatlxxxvii]

No seed oils please it’s killing me out there. Is there another option for me? Olive oil?

[@GoTravelPlanet]

Nice one

[@bmn014]

Love your videos! How long can you put it in the fridge to stay fresh and green? Greetings from Germany

[@ChefStudioChannel]

Hellooo! I’d say five days to be safe a week max. Keep it in the fridge and not at room temperature.

[@teekotrain6845]

@@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

[@bmn014]

Chef Studio Thank you!

[@fujimeira]

How long this this last out of the fridge?

[@IsmaGF85]

Nice one!! Quick question: how long could it last? Days? Weeks? Thanks!

It can last a couple of weeks. Depends on how long it holds together without seperating or going rancid. Unlike other flavored oils, you want to keep it refrigerated otherwise the color will soon fade and start looking bad.

[@ynezzoemendez4572]

1-2 week/s

[@stevenjacobs2750]

At my home I get 4 weeks or so out of it.

[@traceyb.r.e5525]

Can I use hemp oil or olive oil thank you.

[@unbeastable957]

question: You added the spinache only for the taste?

[@ChefStudioChannel]

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.

[@unbeastable957]

@@ChefStudioChannel ok great than kyou

[@erikjaroy8214]

I'm thinking about putting this on a Margherita pizza!

[@ChefStudioChannel]

It would taste awesome!!

[@lukey1989]

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 😊

[@ChefStudioChannel]

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.

[@KiaCarringtonRussell]

Wow this is so cool!

[@giovannimecenero5765]

this is the first healthy recipe ive watched made dy an american

[@ChefStudioChannel]

I’m Canadian.

[@giovannimecenero5765]

Chef Studio * triggered *

[@ChefStudioChannel]

giphy.com/gifs/ZdrUuSEC0LygaFXtNT

[@schall5123]

How can i do this without a heated blender? So with a regular mixer and occasionally in the microwave? Or preheated oil?

[@carpii]

blanche the herbs for 20 seconds in boiling salted water, then into an ice bath to preserve color. Then blend with the oil

[@chumbabingo996]

How "basily" does the oil turn out to be?

[@ChefStudioChannel]

It’s got a really distinct “basily” flavour haha. Still pretty punchy and herbaceous ( please don’t ever make me use that word again 😂).

[@chumbabingo996]

Hahaha ok thanks. I'll be getting that blender out then, thanks!

[@waytothewill]

What I don't get is that you use 250 ml oil but end up with something less than 100 ml. Doesn't sound that efficient to me.

[@gonzalocampos2256]

After you make it, how you preserve it? Room temperature like any other oil?

[@LordDurken]

Room temperature will turn it brown, store in the fridge for up to 7 days

[@gennarosollo1911]

can i put water instead of oil?

[@NichollBros]

Then you will get herb water

[@vicooper9644]

Sorry, but where are the recipes?

[@a.s.6241]

No colza please, olive oil evo

[@wana70r]

You overheat the basil and it will turn green-brown. Basil oil should be nice green dark color.

[@Al.Brady.]

What video are you watching? 🤔

[@nunuviswanath7903]

color discard

[@JastaAdventures]

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

[@Cell1808]

Too hot for too long then.

[@cindys.w.8566]

Hard to hear you when that loud annoying noise/music playing