Techniques for Making Flavored Green oils!

Discussion in 'Professional Chefs' started by eyelicks, Mar 17, 2017.

  1. eyelicks

    eyelicks

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    Hello everyone!

    I've been going through a faze of trying out different ways of making green oils. Anyone got any different approaches to this?

    Blanch herb, refresh blitz in thermo up to 70c

    Herb into vitaprep, blitz with a little oil so it gets hot then add in more oil.

    Deep fry basil in good olive oil then pass! (Weird but my favourite basil oil method)

    Blanch loads, freeze, paco repeatedly. (Bleurgh)

    Etc...

    Couldn't find a thread for this so thought it'd be fun to get everyone's techniques. 😁
     
  2. nicko

    nicko Founder of Cheftalk.com Staff Member

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  3. eyelicks

    eyelicks

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    Line Cook
    😳 thaaaaanks!!!
     
  4. thewolff

    thewolff

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    That article is great. Does not talk about the difference of oils you use.