herb oils

Hey guys, I need help desperately. My question is actually in regard to herb oils. Ive been making them for years with a fair amount of success but in many staff canteen or michelin rated cooking videos I see these deep emerald almost black incredibly saturated herb oils, where at best mine are the color of a nicely maintained lawn. I play around with the amount of veg product, type of oil, chilling the oil after blending but can never come close to the rich deep forest green I see on other chef's plates. Ascorbic acid? is there something else Im missing?

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tshewman

tell us what you are doing now. That would help.

fitzek2000

1. Pre blanch every herb for some seconds, 2-5 seconds in verry little water, after that throw in plasticbagwith no water in it, that bag u throw in icewater, (no Loosing color or Taste, blanch water of every herb you put in the End together in One big wide glass Bowl which should fit in the food dryer, set dryer on 55 degrees and and 8-12 hours, After Reduktion fill liquide and oil plus WITHOUT herbs in pacojet beaker and freeze minus 22 degrees FOR 24 Hours. THEN dad cool Blanches herbs in top of Gully Frozen pacobeaker ANd pacotize twice, After that use double knife for pacotize again twice, (Optional sieve oil herb Cream Thru extra fine sieve, cold herb oil done, keep cool in glasses in fridge, , or prelonger while using combi steam oven for low 65 degrees steam sealing...(less aroma but lasting longer ( Ascorbic, salt and lemon can help) but Change taste....

brian_martin2001

I, like Todd asked, would like to know the method you're currently using. I, personally, have never seen the oils you're describing with herb infused oils. I have seen things like basil oil and a couple others with that incredibly deep intense coloring, but these aren't infusions. These are extracted oils: like lemon or orange oils. If you take the fresh herbs, providing the herbs have the have the oil soluble color components, pulverizing them may help, but I think you're going to have limited luck with this. Can you provide an example of an establishment or website where you have seen the oils you're referring to? Thanks, and good luck!

bchavannes

my process is pretty straight forward now. blanch/shock herbs, dry thoroughly, puree with cold oil, strain and chill.

tshewman

Thyme will be pretty light, but others like basil should maintain their darker color. Are there particular herbs you're looking to extract more color from?

bchavannes

not any one herb in particular but rather more colour from any herb

chipp_fr_18528

..get 2 bags of rocket..maybe 500g...blanch for 20-30sec...chill, DRY, chopp it, "fluff" it a bit (it helps the blender)...warm neutral oil to 45-50°C ..add rocket to blender, just cover with warm oil...blend for about 7-9 minutes...it will be ready when the emulsified mixture will split on the sides of the blender...and should steam at the end...the friction takes it to 90-100°....strain trough chinois...you should have a really dark green..almost black oil..hope it helps!

bchavannes

thanks so much! will try it out on monday.