Michelin Techniques for Herb Oils

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Күн бұрын

Пікірлер: 36

@ParkerHallberg 5 ай бұрын

Dish Creation Course: parkerhallberg.com/dish-creation-course/ Free Culinary Skill Assessment: parker-qjsktsx4.scoreapp.com

@ocimak Жыл бұрын

Super helpful so many variations but you explain why one uses each. Ty

@FlourEggsYeast 2 жыл бұрын

It’s great to see you. This is something I want to get into this Fall. I’m making a commitment to make a restaurant quality dinner every Monday this Fall and this would be perfect for plating so I’m saving on my Save Playlist. Hope you’ve been well and that you have a great upcoming weekend. Don’t work too hard! - Theresa

@ParkerHallberg 2 жыл бұрын

Thats great that you want to make restaurant quality meals at home! Hope that this helps. Ive been great but busy! Hope that you and Cam are well!

@paulklee5790 Жыл бұрын

Like this plan, hope it went well….

@gregperez919 8 ай бұрын

While under lockdown during Covid, I experimented different recipes and cooking methods. I’ve always been intrigued with flavored cooking oils. The only recipe I found for making them was to warm up olive oil in a pot with sprigs of fresh herbs. Not effective by any means. This looks far more definitive and effective. Thank you so much. Great presentation and to the point. I am now a fan. 😊

@ParkerHallberg 8 ай бұрын

Nice, glad you liked it

@BurhanHalilov Жыл бұрын

Great video ! How about using sodium metabisulfite to preserve the chlorophyll for longer ? I’ve kept dill oil (coking in blender method) for months in fridge and still had bright green color and excellent flavor.

@ParkerHallberg Жыл бұрын

Thank you. I have never heard of using metabisulfite, but if it works well, that is good to know!

@unusualpond 2 жыл бұрын

Good job. Thank you

@ParkerHallberg 2 жыл бұрын

Thank you

@JCBSH 2 ай бұрын

Thanks for this video, for the blend method is there a temperature i should aim for?

@ParkerHallberg 2 ай бұрын

My pleasure! For the blender method, I blend until the side of the container starts to feel warm, maybe 110F.

@JCBSH 2 ай бұрын

Thanks 🙏

@The_Annoyed_chef 7 ай бұрын

Dill and chive are ones I use usually. Parsley and thyme come close second.

@ParkerHallberg 7 ай бұрын

Thyme sounds good, have never made an oil from it.

@Dorsitch 8 ай бұрын

Would you recommend using the 1st technique to make a herb mayonaise, for example tarragon mayo? Thanks!

@ParkerHallberg 8 ай бұрын

I would probably use the fry method for the deeper color

@julianmuir8294 9 ай бұрын

Interesting to heat to remove water, but it also changes the flavours. I made herb oils by blending raw herbs using a Vitamix (or equivalent) and then separating oil and solids with the centrifuge (tricky to get all the water out). Perhaps using a vacuum chamber to remove the water would help (expensive though). I found oils made this way are very fresh and don’t seem to oxidize much, though freezing is best. I managed to make really tasty and intense tomato oil by partially dehydrating the tomatoes first (after the first batch with normal tomatoes was disappointing). The dehydrating method also worked well with red peppers, and you could do carrots, onions, radishes or whatever you fancy… Also I have sometimes processed oil twice to “double” the strength. I would love to try using a sonic homogenizer after blending but they are bit expensive for home - but it could be good for cold brew coffee too 😂 And I always imagined sort of rube goldberg sonic homogenizer espresso machine hybrid to try really pushing for higher TDS extraction like 25% or higher (which might well taste really bad but you gotta want to try)

@ParkerHallberg 9 ай бұрын

Heating the oil might change the flavor a little, but the oil has a nice color. Also, you don't want to you light flavored herbs. Sounds interesting, making a double strength oil is a good idea. We use to make sun dried tomatoes in the oven when I work at Addison and the oil that we stored the tomatoes in was so good. Yeah, I think 25% would be too bitter. Google says between 8-12%. I wonder if you could use a coffee refractometer to see the TDS of your herb oils.

@julianmuir8294 9 ай бұрын

Yeah I am sure I could measure the oils - but calibration is probably “wrong” for oils = the numbers probably don’t mean much but you could still use them for comparison. I have another really cheap ($20?) brix refractometer that might be a better tool for the job perhaps? With regards to strength 18-22% Extraction Yield (not TDS sorry for that mistake, but I knew what I meant LOL) is a sweet spot according to though 24% can be good too. This corresponds to a range of about 1.1% to 1.4% TDS (brix is in a similar-ish range 1.5 - 1.8 ish). 20% TDS would coffee sludge maybe gravy LOL. FYI I often see graphs/pictures showing 1.2% as 12 which is a bit misleading imho.

@julianmuir8294 9 ай бұрын

@@ParkerHallbergA bit more info about EY vs TDS. And why I do not trust the accuracy of most EY readings on the internet - a reading of 18 could easily be 15 or 21 (as many do not measure carefully). EY is more useful as it can be used to compare different types of coffee extractions. An EY of 20% means you dissolved 20% of the beans by weight. So if I dilute an espresso with water to make an americano the EY remains the same (but TDS changes). When the EY for a filter and an espresso are the same it is a valid comparison. The original (laboratory method) of calculating EY was to weight dry grounds before and after extraction to find the weight difference (obviously you had to dry out the grounds after extraction. The refractometer method measures TDS and then uses math to calculate/approximate the EY. As an aside I have found measuring of EY this way to be very open to error. When you extract coffee there are several things which can throw of the results considerably (1) oils which are always present particularly in espresso, (2) Suspended solids which are usually present to some extent (3) the temperature of the coffee being tested. (4) coffee is not homogeneous at all. In my experience point (4) is biggest elephant in the room - yet it is almost never mentioned, it can mean the difference between EY measured at 18% or 21% so about a 15% variation. Temperature also makes a large difference. When I do testing for EY I remove the oils and the solids and standardize the temperature (I found removing the oils important for consistent results when testing espresso). But the first and most important thing is to homogenize the coffee before sampling - it might not appear that way but coffee can easily stratify into layers of different density - so you need to combine it into a single homogenous mix before sampling. Simple stirring does not seem to be enough, after stirring you can suck up into a bulb pipette and squirt it back out to vigorously mix it. Then there is removing the oil and the solids - the solids need to be filtered out and the filters are expensive - so many people do not use filter and some say it makes no difference (not true in my experience). And there are mnay types of filters with different specs so when people say “I filtered it” you really need to find out which filter they used LOL. If I want the best accuracy then I need to take multiple 6+ measures and drop outliers and then average the results. I found if I measure carefully I can get smallish variations maybe 0.5 point range (so results of 18.5, 19, 18.5, 19.5 for example), but if I am not careful the range can be as much as two points (so 16, 18, 20, 18 16 for example). In my experience most people are not careful and only take one reading so 20 could actually mean 16 or even 24 if they had been careful and used averaging…

@julianmuir8294 9 ай бұрын

@@ParkerHallbergAnd finally a comment on whether measuring with a coffee refractometer would be valid for oils. Well the coffee refractometer is calibrated to measure an aqueous (water as solvent) solution with no solids. And our oils are well OIL, and they will contain quite a lot of suspended solids (particularly the blender method). So I suspect that the calculated EY would not be very accurate - but it could still be useful for comparison.

@teebryson2400 2 жыл бұрын

Thanks for the video! If you could slow down the pacing just a little I think it would flow better.

@ParkerHallberg 2 жыл бұрын

Thanks for the feedback, I appreciate it!

@recepisigibol 4 ай бұрын

What about using after 3 days from the fridge? For frying method I mean

@ParkerHallberg 4 ай бұрын

You run the risk of them turning g brown and the flavor tends to weaken. They melt so fast from the freeze that I just always store them there, but it will be safe to consume.

@recepisigibol 4 ай бұрын

@@ParkerHallberg thanks for the answer , I used your technique and result was fantastic 🙏

@ParkerHallberg 4 ай бұрын

@@recepisigibol that is great to hear, thank you for letting me know!