Level: Executive Chef

Infused / Aromatized Oils

The other day @soldamiani invited me and other students to the thread opened by our colleague @davidtorresdc on this topic. When I saw it it was very late and I was leaving for a trip first thing in the morning. I told David that I would make a post to share my notes and here I am.

First of all I think you should take a look at this blog post https://blog.scoolinary.com/haz-en-casa-tu-propio-aceite-infusionado-con-hierbas-y-especias It was already shared by @sussan_scoolinaryteam along with a course on Extra Virgin Olive Oil: Variety and Technique for Every Dish

Let’s get to it…

The parsley oil I make is from the Plating Techniques course which I take this opportunity to recommend because it is fantastic.

I put less herbs because I thought it was too much and it comes out well. But if someone does it with the same amount, I would be grateful if you could tell me the result.

The original recipe is this

100 gr Green aromatic herbs (parsley, chives, basil…)

100 gr Cold oil ( better a neutral oil, I use sunflower oil)

Salt

Preparation

• Bring a saucepan of salted water to boil.
• Blanch the herbs in the water for 20-30 seconds and immediately refresh them in ice water for 5 minutes so that they keep their color.
• Dry the herbs very well, removing all residual water.
• Grind the herbs with the oil for 5 minutes at high speed (making sure the oil cools down to counteract the heat produced by the blender)
• Strain the mixture through a coffee filter or muslin cloth. Refrigerate until use (I leave it for 12 hours)

Other techniques

And these I learned in the school of Master Chef , cookbooks, from Joan Roca of molecular cuisine, and different recognized chefs that I follow on YouTube and as you will see they are different.

Garlic oil:

We split a head of garlic in half and confit it in oil at low temperature. We remove and leave to temper, covering with cling film.

Nut oil:

Fry the pine nuts in plenty of oil until golden brown. Leave to cool and cover with plastic wrap to rest.

Charcoal oil:

Put aluminum foil in a saucepan and heat it with a blowtorch until it becomes incandescent. With tongs we place it in a bowl full of oil. To prevent the oil from igniting, we film the bowl so that it runs out of oxygen.

Citronella: we must cut the citronella and vacuum pack it before applying a cooking of about 70 ° for about 12 hours

Chilli oil:

In a saucepan we put to confit 3 chilli peppers with 100gr of extra virgin olive oil at 65º for 3 hours

When cold

Thyme oil:

50g of aove, 1 sprig of thyme, salt and pepper. Chop the thyme with a knife, mix with the oil, salt and pepper.

I remember the first time I made thyme oil, rosemary ..I’m looking for a little video I made then and I’ll share it with you right away😉.

I hope it will be helpful to you. If I forgot something, I will edit again

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