I just mix a lot of herbs with a small amount of oil. And then boil my herbs in a neutral oil in low temperature for 20 min to take away the water. And then cool it and strain the oil. Very Flavourish and green oil.
That’s a great idea. I’d been thinking about doing one arround those ideas and some principles people can use from visual arts - colour theory, rule of thirds, golden spiral, minimalism etc, and then also how & why we might want to break those rules. Something I’ll get to for sure
@EddieShepherd, did you have to use a treatment on the herb oil before spinning it? I just got a Spinzall 2.0 (yesterday!) and I'm eager to give this a try
Wonderfull video! What do you do with the remaining herb mass after you have filtered it? Any Use for it? Might be a Pesto or so? Would be a shame to waste it.
Nothing at the moment, but it would be interesting to find a use for the solids. Sometimes I will freeze things like that until I figure out how to re-use them
Thanks, you could use evoo but it has a much stronger flavour so I would generally suggest a more neutral oil so the herb flavour comes through more clearly.
@@tudoropris2067 sure. So in the fridge I’d say it’s at it’s best for a week, then gradually starts to loose quality slowly. Vacuum packed & frozen it should be good for several months, then again probably a slow subtle loss in quality beyond 3 or 4 months. But it all depends on how and where you want to use it. These are based on wanting to serve it to guests at restaurant quality, if it’s just for home use you can probably keep it longer in both ways without noticing the quality drop too much
There’s a way to do it without. After mixing and straining it, put it in a piping bag and in the freezer overnight. Then let it hang in the fridge for 24hours. The water will separate from the oil by gravity (you’ll see the water layer on the bottom of the piping bag). Cut the piping bag open, let the water run out, pinch the bag shut and collect the rest in a squeeze bottle. No need for a fancy centrifuge ;-)
Would a Superbag be a useful alternative to a Chemex filter? Not sure how fine the latter are, or if that’s not a benefit then maybe there’s a lower risk of picking up any notes from the paper if instead using a Superbag.
I think a super bag would be ok, they come in different grades of how fine the mesh is but as far as I can tell they dont get close to as fine as a coffee filter. I often put things though more than one pass - ie filter through a chinois or superb to do a first major filter, then pass through a coffee filter for finer filtering, and then I guess the centrifuge is another step finer again, just with a different method.
It’s called the Spinzall, made by booker and dax. They are taking waiting list orders of them at the moment so it’s a good time to order one, they’ve been unavailable for a long time. I actually have a longer video all about it coming in a couple of days
I believe they are going to be available again soon. I can’t promise, that’s just from listening to Dave Arnold (owner of Booker & Dax) cooking issues podcast. But as I understand it they’ll be on sale again soon-ish
Yeah but your oil is oxidizing the whole time it’s being filtered and I feel like maybe spinning it a couple of times might be more effective than letting it filter overnight first. Worth a test. 😊
