Culinary Techniques as a Private Chef pt. 3

Culinary Techniques as a Private Chef pt. 3. Let's learn how to make Green Herb Oil. Today I'll be using parsley, but you can use any other herbs like cilantro, tarragon, chives or anything else that you have left in your fridge. The first thing you're going to do is blanch your herbs in boiling water for 2 minutes. After 2 minutes, drop your herbs in ice water to stop the cooking process and lock in that colour. Blanching is a technique used to get that bright green colour. The green colour comes from chlorophyll, the pigment that's responsible for its colour. Once they're completely cooled, I'll squeeze out as much water as I can, lay it out on a piece of paper towel and pat it dry until all the excess water is squeezed out. Then I'll drop my herbs into the blender along with some neutral oil. And then I'll blend it for 1 minute or until all the herbs have broken down. Blending the herbs breaks up all the plant cells and releases chlorophyll and other flavour compounds that make it super flavourful. Next, I'll pass it through a strainer and some paper towel and let it sit for a couple minutes or until all the oil has passed through. And this is what you're left with, a very nice vibrant green, almost fluorescent colour. Store it in the fridge for up to 1 week and use it to finish any dish, add some green colour or flavour into whatever you're cooking. And if you want to learn more culinary techniques, I use as a private chef, follow for more.