How to make GREEN OIL at home | Michelin Star Technique

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Chef Majk

Chef Majk

3 роки тому

In this video, I going to show you how you can make amazing wild garlic green oil at home. This is a recipe from Michelin star restaurant but you can do it easily at home.
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#greenoil #wildgarlicoil #finediningrecipe

КОМЕНТАРІ: 332
@7ele5crivente
@7ele5crivente 3 місяці тому
When I worked in a MS restaurant we used a slightly different method. Put the greens and oil in a thermomix, blend at 65°C for 10 minutes, filter with a cheese cloth into a piping bag. Put the piping bag into a freezer overnight, then move it into a fridge for another 24h. Then you have a complete separation of the oil from the water, and you can get rid of the water just like shown in the video. The reason for this process is to avoid the deterioration of aromatics and chlorophyll at high temperatures, and, by freezing, to completely separate the oil from the water. That's because vegetable cells do contain some binding factors that can bind fats and water in particles called "micelles" during the blending process, and we want avoid that as much as possible.
@Smitho94
@Smitho94 2 місяці тому
This video is for home cooks, says so in the title.
@Chzydawg
@Chzydawg 2 місяці тому
@@Smitho94 Not too difficult to replicate even without a thermo. Most blenders will heat the product up through the friction generated by the motor, even a cheap hamilton beach will eventually hit 65 degrees. The rest of the steps are somewhat easier to achieve a consistent product than those that are in the video.
@eric99vigne
@eric99vigne 2 місяці тому
Merci
@killianbarrans8188
@killianbarrans8188 2 місяці тому
@@Smitho94at no point in the comment did he state otherwise haha
@dergartenkanal
@dergartenkanal 2 місяці тому
Just yes! Thank you from Germany. That sounds great. We have a lot of "Wild Garlic" Bärlauch.
@donnamarsh6744
@donnamarsh6744 2 роки тому
The piping bag trick is GENIUS it’s like separatory funnel!
@Spoeyonders
@Spoeyonders 2 роки тому
Thank you, this is exactly what I was looking for
@laust1750
@laust1750 2 роки тому
You are a treasure, thank you for sharing your talent! 💟💟💟
@VictorIndiazi-gs5cj
@VictorIndiazi-gs5cj 11 місяців тому
Thanks Chef. Amazing work. I look forward to the next project. Love from Kenya 🇰🇪
@samhor33
@samhor33 2 роки тому
Perfect method, no fluid involved, all the flavor is in the oil.
@giacomomassa2253
@giacomomassa2253 3 роки тому
This is exactly the channel I was looking for
@ChefMajk
@ChefMajk 3 роки тому
That is great, enjoy ;)
@d-s_94
@d-s_94 Рік тому
Ikr, same! I am working on presentation skills at the moment and this channel has just upped my game big time. This man is a genius of his craft.
@theresonlyone66
@theresonlyone66 Рік тому
Lovely. Simple and very effective finish
@alegrametta
@alegrametta 2 роки тому
The piping bag trick is genius!!
@newflowergetu8958
@newflowergetu8958 2 роки тому
Wow!!! This innovation. Thank you so much.🙏
@_RayOfLight_
@_RayOfLight_ 3 місяці тому
Last spring I found lots of wild garlic and onion plants in a park and little forest by my house . This coming spring I will harvest it and make green oil . Thank you for the recipe ❤. God bless
@peterplantec7911
@peterplantec7911 Рік тому
Thank you, this was helpful.
@WISSPORTS16
@WISSPORTS16 Рік тому
fantastic! everything is great thank you
@lupebutterfly9161
@lupebutterfly9161 3 роки тому
Amazing! I am so making this! Will try a different herb. No wonder my oil was never that green! Thank you so much! You are the best!
@ChefMajk
@ChefMajk 3 роки тому
You are welcome ;)
@berelinde
@berelinde 11 місяців тому
Wild garlic is hard to find in my part of the world, but garlic chives, aka onion grass, is a plentiful springtime substitute. Just do the foraging before the first lawnmowing of the season.
@dergartenkanal
@dergartenkanal 2 місяці тому
You can use all onion greens for this recipe and many herbs :)
@shymolmondal6555
@shymolmondal6555 Рік тому
I love this your all video chef 👩‍🍳 thanks
@stefimandi186
@stefimandi186 2 роки тому
Beautiful. Here we have wild garlic from end Jan. I always make some pesto from it. Big brunch of wild garlic, handful of cashew nuts, olive oil, salt. Process it into a cream. I use it for pasta dishes, marinating white meat or fish. Bread spread. Wild garlic is a really blessing from nature.
@fabfoodieswede-malinnordbl3946
@fabfoodieswede-malinnordbl3946 3 роки тому
Perfect, I just picked so much ramson!
@md7398
@md7398 Рік тому
Great technique
@ChefDraganMaksimovic
@ChefDraganMaksimovic 3 роки тому
Very nice recipe chef, I make it the same way and it’s perfect, a big greeting from Dublin👍😊
@ChefMajk
@ChefMajk 3 роки тому
That is great, thanks :)
@user-ws9mq8it8p
@user-ws9mq8it8p 9 місяців тому
you are amazing. Please also turn on Turkish subtitles
@illchef
@illchef Рік тому
This looks interesting chef. I normally blanch and shock then purée with oil. I’m going to try this way. Pipe’n bag technique I think is cool
@alvarovivanco9929
@alvarovivanco9929 Рік тому
The pipe’n bag technique also works when you want to clarify butter or duck fat, just as a tip :)
@debg8622
@debg8622 2 роки тому
Looks delicious! What do I pair garlic oil with?
@thenotoriousCook
@thenotoriousCook 3 роки тому
i wish i could have hit the thumb up button for hundreds time. very nice video chef. wow !
@ChefMajk
@ChefMajk 3 роки тому
I wish that as well :)
@emzzzz905
@emzzzz905 Рік тому
Got the recipe for green oil!
@chefinternacional7
@chefinternacional7 3 місяці тому
Que rico 😋 buena receta gracias por el video
@fjordhellas4077
@fjordhellas4077 Рік тому
Excellent channel!
@lukepetzwinkler2965
@lukepetzwinkler2965 Рік тому
awesome chef Majk - going to make it now - will use this with my lobster salad... thx 4 the idea!
@ChefMajk
@ChefMajk Рік тому
Yes for sure it will work, try to use also any fruit, that is always cool with lobster. Mango, papaya, etc.
@lukepetzwinkler2965
@lukepetzwinkler2965 Рік тому
@@ChefMajk hi - I got grapefruit - no skins and I made a soft mayo with apple cider vinegar, creme fresh and mustard mixed in with garlic, salt and pepper as the sauce as the dressing - This with avo, lettuce and thinly sliced red onion.. keeping some of the lobster shells for PRESENTATION :)
@georgeharrison4195
@georgeharrison4195 16 днів тому
You truly are CHEF MAJIK
@markotanaskovic2164
@markotanaskovic2164 2 роки тому
Amazing....well done :D
@entoythedragon8463
@entoythedragon8463 Рік тому
This is advance recipe for me. nice
@cynthiacannon4424
@cynthiacannon4424 8 місяців тому
Brilliant
@arturolule9476
@arturolule9476 11 місяців тому
Amazing bro
@beckenbauerernstberger411
@beckenbauerernstberger411 2 місяці тому
Tks, chef!
@WildCaughtOutdoors
@WildCaughtOutdoors 2 роки тому
Thank you Chef!
@ChefMajk
@ChefMajk 2 роки тому
You are welcome ;)
@harkeb
@harkeb 2 роки тому
Thanks so much for sharing your knowledge. I learn so much from watching your videos. ❤
@ChefMajk
@ChefMajk 2 роки тому
You are welcome ;)
@dsanders755
@dsanders755 Рік тому
Nice! Blessings
@nikolaidragnev5728
@nikolaidragnev5728 2 роки тому
Chef Majk , you are number one.
@ChefMajk
@ChefMajk 2 роки тому
Thanks Nikolai :)
@angeloskoligliatis
@angeloskoligliatis 3 роки тому
Nice job chef !!
@ChefMajk
@ChefMajk 3 роки тому
Thanks ;)
@beckysfoodhuntdiary
@beckysfoodhuntdiary 3 роки тому
Love the vibrance green colour!!!! This will make any simple dishes look pretty and taste better!!!❤️ Thank you for sharing!!! By the way, how long can I keep the oil for?
@ChefMajk
@ChefMajk 3 роки тому
Around 1 month should be still good, then I am not sure, never test it.
@beckysfoodhuntdiary
@beckysfoodhuntdiary 3 роки тому
@@ChefMajk Thanks chef 🙏🏻
@robertwoods4070
@robertwoods4070 2 роки тому
Interesting!! 👍🏽
@lucaswostry8194
@lucaswostry8194 5 місяців тому
I like the way u Cook bro 🎉
@klaustoret3198
@klaustoret3198 7 місяців тому
Hi chef. I’m addicted to your channel. Do you have a book with your recipes?
@ChefMajk
@ChefMajk 7 місяців тому
No I don't
@spt1421
@spt1421 Рік тому
Delicious chef
@claritacocina
@claritacocina 2 роки тому
Eres un crack 👏🤩👏
@pramodgusainpaurigadwalutt7551
@pramodgusainpaurigadwalutt7551 2 роки тому
Wow very nice
@ohlala4286
@ohlala4286 6 місяців тому
Hello Felicitaciones es genial el arte que tienes para la Gastronomia, Amigo Mi canal de cocina te apoya siempre..
@cassandrawest336
@cassandrawest336 7 місяців тому
Great video! Our wild garlic season is over but I have bags of leaves in the freezer. Do you think I can use defrosted leaves? Thanks
@ChefMajk
@ChefMajk 7 місяців тому
No they lost probably most of the color
@65yeah
@65yeah Рік тому
tres joli. Est ce que ca se conserve longtemps?
@Pomudachi
@Pomudachi 2 роки тому
Guys please use this within a few weeks if refrigerated and even faster if stored at room temperature. The heat does not fully destroy the spores that can develop into botulinum bacteria and the anaerobic environment in the oil is the perfect place for it.
@pramodgusainpaurigadwalutt7551
@pramodgusainpaurigadwalutt7551 2 роки тому
You are amazing chef
@ChefMajk
@ChefMajk 2 роки тому
Thanks ;)
@bas7294
@bas7294 3 роки тому
Hi chef, I never realised this was so easy, thank you for sharing! Now I was wondering, is this the general method to do this? For example can I make basil oil the same way? Or maybe even use something like beetroot for a purple oil?
@ChefMajk
@ChefMajk 3 роки тому
With basil probably yes, with beetroot I never did that. Maybe I will try it one day.
@relaxchanel5812
@relaxchanel5812 2 роки тому
I saw once they doing with the beetroot, but the guy had to use gelatina
@berelinde
@berelinde 11 місяців тому
If you use a lighter olive oil, the oleic acid in the oil will probably keep the oil more ruby colored and less prone to darken, but it sounds attractive.
@ChefBasicswithBaz
@ChefBasicswithBaz 3 роки тому
Looks a great colour! Have you ever extracted the chlorophyll from spinach? It can be used to colour anything a vibrant green - pasta, oils, soups, sauces etc. Just blend raw spinach with a small amount of water, strain out solids and discard, boil remaining liquid and strain again through cheese cloth. Use it right away or you can leave it to dry and grind it to a powder.
@ChefMajk
@ChefMajk 3 роки тому
I never did that with spinach to be honest, but I guess it can work.
@lupebutterfly9161
@lupebutterfly9161 3 роки тому
@@ChefMajk you are so nice and humble, any other chef would have said "I already know how to do that"
@lupebutterfly9161
@lupebutterfly9161 3 роки тому
Thank you Chef
@ChefMajk
@ChefMajk 3 роки тому
for me is best way to say the truth ;)
@ANieves3873
@ANieves3873 9 місяців тому
@@ChefMajkchef what kind of sieves and cloth do you use to strain? Are there different sieves with finer mesh? Which ones are good to use for sifting flour or other things like a purée to get smoother textures?
@charlene_s
@charlene_s Рік тому
Thank you Chef for sharing, is there an alternative for garlic leaves
@ChefMajk
@ChefMajk Рік тому
Yes any other green leaves parsley basil dill etc.
@ivanasenov6439
@ivanasenov6439 3 роки тому
Hello again Chef 🙏 Great recepie as always Can I just ask proportions between oil and vegetables ? Thank you in advance and keep up the great channel 🙏🙏
@ChefMajk
@ChefMajk 3 роки тому
Hi, there is not a really recipe. More greens mean more color and more taste, less does the opposite. So do it how you like/need.
@KlingonGamerYT
@KlingonGamerYT Рік тому
@@ChefMajk I used to do the same coloured oils and syrups at sopwell house (notorious Michelin star hotel very bad for chefs went through 43 chefs in 9 months lol) I was #43 :( fell asleep on the table in the kitchen.... long hours poor pay anyway..... attention to detail when cooking is important and using the right herbs and greens makes a good oil basil can be pungent but with kale and spinach its pretty darn good finding the right amount of each for aroma and flavor takes time ...... i made some spinach oil at work and the staff i cook for think im a wizard or something ..... your spot on with your recipes...and technique dont miss the hours though :) I work 7am -3.45pm everyday its great
@ChefMajk
@ChefMajk Рік тому
@@KlingonGamerYT I can feel you... I used to work from 7am to 11pm for many years in a restaurant. That is the life of a Michelin star chef, you have to work hard to learn.
@almaguri3388
@almaguri3388 2 роки тому
Hi Miajk receipt please gr I need!
@macleofeisidro1083
@macleofeisidro1083 3 роки тому
Amazing chef
@ChefMajk
@ChefMajk 3 роки тому
Thank you ;)
@kevinhayden1
@kevinhayden1 2 роки тому
Great video How long does it keep refrigerated? Thanks again!
@ChefMajk
@ChefMajk 2 роки тому
2-3 weeks
@CHEF_Shuvodip
@CHEF_Shuvodip 2 роки тому
Chef u r amazing.
@ChefMajk
@ChefMajk 2 роки тому
Thanks :)
@WW-wn4ef
@WW-wn4ef Рік тому
Great video. For the piping bag, what is it that sunk to the bottom and you removed? If I don't do that step, will the oil clog a nozzle? Thanks a lot!
@ChefMajk
@ChefMajk Рік тому
That is dirty watter basically. It will clean your oil
@WW-wn4ef
@WW-wn4ef Рік тому
@@ChefMajk Thank you! :)
@ohohyeahohyeahohyeah
@ohohyeahohyeahohyeah 9 місяців тому
how long will this stay fresh in the fridge/outside? thanks
@ChefMajk
@ChefMajk 9 місяців тому
For sure in the fridge, for few weeks probably
@thomaslange1624
@thomaslange1624 3 роки тому
The best!
@ChefMajk
@ChefMajk 3 роки тому
Thx
@esztinagy7308
@esztinagy7308 Рік тому
Hi Chef ! How long will it stay tasty and fresh? What’s your recommendation for storage?
@ChefMajk
@ChefMajk Рік тому
Few weeks for sure in the fridge
@duncanjames914
@duncanjames914 2 роки тому
Thank you for the tutorial Chef. I've never seen green oil so green! :-)
@ChefMajk
@ChefMajk 2 роки тому
Great now you saw it and even know how to do it :)
@duncanjames914
@duncanjames914 2 роки тому
@@ChefMajk It's -32c in Ottawa this morning so I won't be picking any wild garlic greens, but I have an idea for an alternative using garlic chives that I can buy in an Asian supermarket. :-) Thanks again.
@ChefMajk
@ChefMajk 2 роки тому
@@duncanjames914 yes that will work or even a combination of normal garlic and parsley
@duncanjames914
@duncanjames914 2 роки тому
@@ChefMajk Great - thanks! I have lots of parsley and garlic on hand.
@veryfertile2335
@veryfertile2335 Рік тому
Hi chef! This was amazing. My only question is, what do you do with the leftover pulp?
@ChefMajk
@ChefMajk Рік тому
What is pulp?
@veryfertile2335
@veryfertile2335 Рік тому
@@ChefMajk sorry for the wrong wording, I meant after you have squeezed out the oil from the leaves, what do you do to them. Do you discard them or do they still have a little bit of flavour left in them?
@ChefMajk
@ChefMajk Рік тому
@@veryfertile2335 I never used it for anything.
@claudiawalsmit4437
@claudiawalsmit4437 5 місяців тому
Hello Chef, thanks again for this recipe! How long can you keep this fresh in the fridge?
@ChefMajk
@ChefMajk 5 місяців тому
Few weeks
@claudiawalsmit4437
@claudiawalsmit4437 5 місяців тому
@@ChefMajk Thank you!
@kln1
@kln1 3 місяці тому
That sounds interesting. Season starts soon for us, so i can give it a try with the fresh stuff. I wonder about one thing, though: how do you get that cloth for filtering clean? Isn't that a normal thin rag from a roll of rags? I'm sure i had those before. How do you clean them before first use? Just some cooking water? Because no matter what i use they still smell slightly like chemicals or washing powder.
@ChefMajk
@ChefMajk 3 місяці тому
Then use clean cheese cloth.
@lixu1636
@lixu1636 3 роки тому
Thanks Sir 🙏
@ChefMajk
@ChefMajk 3 роки тому
You are welcome ;)
@Dimitrisl21
@Dimitrisl21 2 роки тому
Great recipe chef! May i use parsley instead of dill? Ιs there any difference in the precedure?
@ChefMajk
@ChefMajk 2 роки тому
Yes you can use parsley as well
@florestista9339
@florestista9339 2 роки тому
Wow
@8tpank
@8tpank 3 роки тому
Greeting from Turkey :D nice job
@ChefMajk
@ChefMajk 3 роки тому
Thanks .)
@khanyinhlapo8400
@khanyinhlapo8400 Рік тому
Hi. Can you please send me the link to your "celery and apple volute mixed with wild garlic oil"
@BCDJbunnylover
@BCDJbunnylover 8 місяців тому
I have to make 30 litre green oil, what is the best suggestion for quick making ?
@ChefMajk
@ChefMajk 8 місяців тому
Same as you would do 1 liter. Do what you can fit in one blender and repeat how many times you want to
@gazo777
@gazo777 3 роки тому
I love it
@ChefMajk
@ChefMajk 3 роки тому
Thx
@claudiadiaz6713
@claudiadiaz6713 2 роки тому
Is the oil flavored and colored or just colored? Beautiful by the way
@ChefMajk
@ChefMajk 2 роки тому
This wild garlic oil is very powerful with garlic flavor
@adelitarodriguez9906
@adelitarodriguez9906 3 місяці тому
Excelente, gracias. Supongo que se puede aplicar la técnica con cualquier hierba que uno desee: perejil, culantro, albahaca, etc.
@yassineworld5119
@yassineworld5119 3 роки тому
Hello chef I'm New your channel I'm from morroco
@ChefMajk
@ChefMajk 3 роки тому
Welcome here :)
@Indureiner
@Indureiner 2 місяці тому
Is there any PH considerations? Especially parsley stored in oil could have potential botulism issues, as 90 degrees is to low to kill botulinum prefringens, or the shelf life, even in a fridge, must be extremely short
@ChefMajk
@ChefMajk 2 місяці тому
I saw oil like this in the restaurants for 2 weeks used easily
@wambomatilda
@wambomatilda 11 місяців тому
Nice one
@ChefMajk
@ChefMajk 11 місяців тому
Thx ;)
@pejalumitravel
@pejalumitravel 7 місяців тому
Hi chef. Is it 90 degrees F or C?
@ChefMajk
@ChefMajk 7 місяців тому
C
@Tamirzvili
@Tamirzvili 2 роки тому
Great channel! Can i do basil oil like that?
@ChefMajk
@ChefMajk 2 роки тому
Yes you can ;)
@adrianabu-ghazaleh7051
@adrianabu-ghazaleh7051 Рік тому
Why do you heat the oil and herbs? For sterilisation or for taste and aromatic infusion? Because I thought that the aromatic compounds are sensitive to heat.
@ChefMajk
@ChefMajk Рік тому
To get better color, if you just blend it cold it will be not really green
@johnscarratt7373
@johnscarratt7373 2 роки тому
wild garlic is no longer in season so is there anywhere you can buy this from? or whats the best alternative to use instead of the garlic?
@ChefMajk
@ChefMajk 2 роки тому
Not sure how are options in your country but you can use parsley or coriander instead
@leeeiner7188
@leeeiner7188 2 роки тому
If you are in the USA ramp greens will come pretty close.
@user-ss7be4kh5r
@user-ss7be4kh5r 4 місяці тому
Hey Maj, how long can you store this oil until it goes bad?
@ChefMajk
@ChefMajk 4 місяці тому
Depends on what is bad for you...probably be a few weeks for me
@ssmm6811
@ssmm6811 2 роки тому
Chef, please, if I use dill and parsley will it give me the same result? And if only dill is enough to give me a strong green color?
@ChefMajk
@ChefMajk 2 роки тому
Yes it will work even with dill but you have to use plenty of it
@user-mc7px1le3b
@user-mc7px1le3b 6 місяців тому
how much oil did you put and how much garlic leaves and parsley,thanks
@ChefMajk
@ChefMajk 6 місяців тому
More leaves - better color and taste. Use how much you want
@AmazingKitchen
@AmazingKitchen 6 місяців тому
Hi Chef, How long can the oil last before it is unusable? Thanks
@ChefMajk
@ChefMajk 6 місяців тому
Few weeks probably
@MrGubre
@MrGubre 5 місяців тому
Like the dog, What breed is it?
@rachaelt1858
@rachaelt1858 2 роки тому
If I don’t have garlic leaves, what can I substitute for it? Or can I use the garlic cloves with other green leaves?
@ChefMajk
@ChefMajk 2 роки тому
No you need only green leaves, parsley, basil etc.
@rachaelt1858
@rachaelt1858 2 роки тому
@@ChefMajk ok thanks 👍
@mr.caca6917
@mr.caca6917 Рік тому
Hello I want to make this with mint for a dessert is it the same process?
@ChefMajk
@ChefMajk Рік тому
Yes
@u305840
@u305840 9 місяців тому
Would you also see this working with the green parts of spring onions?
@ChefMajk
@ChefMajk 9 місяців тому
Not the best way but yes for sure
@ChefMajk
@ChefMajk 3 роки тому
Do you like wild garlic? 😜
@jrodriguez6622
@jrodriguez6622 3 роки тому
How you make basil oil , or red peppers coulis ?
@MikhailLiakhovskiy
@MikhailLiakhovskiy 3 роки тому
Чеснок мы любим, только вы готовить не умеете.
@matino717
@matino717 3 роки тому
Dude I love it so much we did 2x full biiig bathtub last year (made ice cubes out of it to add in any dishes ;) Just one advise, put list of ingredients & quantity in the description and say how long it can be kept!!! (I know itʼs hard to say some times but you can precise itʼs an estimation ;) that will make you win many likes
@ChefMajk
@ChefMajk 3 роки тому
I will start to say for how long you can keep it, many people asking about. That is a good idea But about measures and ingredients. Maybe I would get more likes, not sure about but how you see there are not many recipes on the channel. And that is on purpose. It will help people to learn cooking more in the long run if I don't give them recipes, that is why I do that.
@markkristynichols845
@markkristynichols845 2 роки тому
Yes! Have it all over our farm!!!
@robertograzioli658
@robertograzioli658 Рік тому
Please majk show how to make beef demiglass
@victoriajohnson3034
@victoriajohnson3034 2 роки тому
Do i have to strain? How long will it last on fridge? Or on counter?
@ChefMajk
@ChefMajk 2 роки тому
For few weeks
@julianmuir8294
@julianmuir8294 3 місяці тому
I find a centrifuge good for separating the oil
@ChefMajk
@ChefMajk 3 місяці тому
Yeah, good, but you don't necessarily need it.
@MrWnw
@MrWnw 3 місяці тому
Do you know why we heat the oil? I am curious to understand
@ChefMajk
@ChefMajk 3 місяці тому
To get better color
@chriswright4677
@chriswright4677 4 місяці тому
Could this technique be applied to Coriander?
@ChefMajk
@ChefMajk 4 місяці тому
Yes sure
@qb5954
@qb5954 Рік тому
Greg video, but question. Why 90 degrees specifically?
@ChefMajk
@ChefMajk Рік тому
Best temp to get color
@CN-8466
@CN-8466 Рік тому
hello chef, i saw other ppl use boiled water instead and it got the same result. I’m wondering what’s the difference between boiled water and hot oil ?
@ChefMajk
@ChefMajk Рік тому
Its same thing...with water it is just one more step
@75marylou
@75marylou 3 роки тому
Hi, I did the oil but I do not have the vibrant green I would want. Can I use my kind of green oil to restart or I need new oil? Thanks so much
@ChefMajk
@ChefMajk 3 роки тому
Is better to do new one
@75marylou
@75marylou 3 роки тому
@@ChefMajk many thanks for your answer!
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