Green herb oil technique | How to

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[billspencer]

Hi Jules...you produce so much incredibly valuable content! Thank you so much. You are a precious talent and inspiration to wanna be chefs everywhere.

[gauthierdelalleau]

Chef, I know it's been a while. Can I heat my oil to 63C and then blend with the herbs for a shorter amount of time?

[MMjr.]

Hi chef can i just simply use a normal blender for this? Thank you 😊

[clasifi]

One thing i fail to understand... I've seen Jan Hartwig (who happens to have a gronda masterclas too, but he did one for the german website "thegoldencircle" anyway, he suggests to heat up the oil at about 80 °C for about 8 minutes in the Thermomix, and says Alternatively (if you don't have a thermomix), at 70-80 °C about 10 minutes in a pot, then mix... Jules says at about 65 °C... So, is 65 the minimum it has to reach to capture all the flavor ? (and yes, Jan was suggesting 80 for herb oil.. Another thing intrigues me, Jules, i saw you did a cold infusion type oil, with cirtus and vanilla. That takes about 1 week at room temperature for the infusion.

But what if you heat up everything instead ? What would be the difference as far as the taste goes ? ... Again, reason i'm asking is because at chefsteps, they did a "Holiday Herb Oil" vid where they suggest o heat up the oil at 145 °C !!


What method is the correct one ? Or are they all correct ? I'(ve heard Jules say that he doesn't want to blanche his herbs because it gives a different taste (maybe not as pronounced) and also because it leaves some humidity. Other will do it, put the oil in a pipping bag, wait for the liquid to stay at the bottom and separate the oil from the water etc...
In other words, what are the pros and cons to all these methods ? it's confusing. Seems like they all work, apparently..

[christopherkapeleris]

What's the blender you use? I've had a hard time finding one's that work well for things like this

[albertwesker]

Hi chef how to make the colour last long?
I used this technique but it the colour oxidised after 2-3 days

[CN-]

Hi chef, the front part i’m a bit confused, you said you don’t blanch herb cuz it loses flavor, you only add water? (what does that mean you only add water)

[BM-ixfx]

Hey Chef, just curious if you have a ratio of herbs to oil? Also what is your preferred oil to use?

[JoJo-wvse]

Hi chef, just wondering how to heat 65°c?

[marvinvillaruel]

Hi!chef Can I see How you make shrimp tartare like you did in Gronda ?thanks chef.

[yan]

What’s the point of picking the herbs if the stems also have almost same flavour?

[jordanburns]

Thank you for saying herb correctly in your accent 🤣

[crnflkz]

Just freeze it, oil will float to the top and wont freeze. Particles and water will float to the bodem and will freeze.

[MrVicaessee]

Do you know long the shelf life is, and how long does it keep its color?

[grizzlygoldman]

I feel like every comment i make on this channel is some variation of ‘jesus fucking christ bro’

[cochella]

You supposed to blanch the herbs and many vegetables because of oxalates 😅