"How to" Make Infusion Oils.

By. CULINARY ARTIST & ITALIAN EXECUTIVE CHEF. GIANFRANCO CHIARINI

"How to" Make Infusion Oils.

Welcome to our culinary course for the year 2011.

My husband and I; we have designed this time short and straightforward courses unlike before. Our earlier format was long and involved lots of reading and by the time you got to the practice you would have lost interest already. These new format goes without too much history to the point and will help you to approach the activities with more energy and eagerness.

Thank you anyways for the support you have given to all our courses in the past. Well.... with no further due our new and first culinary course of this new decade.

"How to" Make Infusion Oils.

Step 1:

You will need.

500 ml = 18 oz. Green leaves of your choice, deprived of their stems
140 ml = 4.9 oz. Vegetable oil

Step 2: Boil the water

Begin making your infusion in a pot of water to a bowl and season with salt.

Step 3: Blanch the greens.

Place the green leaves in the sieve and put it into the boiling water for 15-20 seconds. Immediately put it into iced water for a few seconds until the leaves are cold.

Step 4: Squeeze dry the herbs.

Place the blanched leaves into the center of a tea towel. Ball up the edges and twist them into a knot and squeeze the water from the herbs.

Step 5: Puree the herbs.

Place the herbs into the mixture and add 1/2 of the oil. Puree, for a few seconds and then add the other half of the oil. Continue to puree until the oil becomes a bright green.

A Quick Tip:

Do not enable the blender run for too long because the friction will generate heat. This will cause the color of the leaves to fade.

Step 6: Refrigerate the oil.

When the whole is green, empty the oil into a bowl, and cover with the cling film. Now refrigerate it overnight.

Step 7: Strain and use.

The following day place the cheesecloth in a strainer over a bowl, and then pour the oil into the cheesecloth. Allow it to drip until all the oil is strained. It can now be used in any dish. Infused oils that contain spices can be kept for a longer period, and need not be refrigerated

TIP: Let gravity strain the oil -- do not be tempted to force it through or your oil will be too cloudy.

Follow the easy step images below and have fun.

STEP 1.

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STEP 5.

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STEP 11.

We hope you'll enjoy this course and as usual we will await your valuable feedback.

Until the next course.

And do not forget to visit the Chefs web page at: http://www.executivechefgianfrancochiarini.com/

Or if you want to become a fan of his culinary face book page, click on: http://tinyurl.com/brc9vz

Chef. Gianfranco’s Michelin rated book has been successfully launched and it is for sale worldwide.

Rated amongst the best culinary books for 2011 by Rasegna Culinaria & Culinary Trends magazines. And in Australia sharing the first place with NOMA restaurant of the top 12 best cook books of 2010.

Click here to see the ratings: http://tinyurl.com/24oof9t

This is how the book was done, pure and without pretensions, demanding without perfectionism. And only the best products and the best fusion ideas.

A tribute from the world to Italian cuisine, and from Italy to the world.

Enjoy it!

Find chef Chiarini in Wikipedia: http://en.wikipedia.org/wiki/Gianfranco_Chiarini

And do not forget to visit the Chefs web page at: http://www.executivechefgianfrancochiarini.com/

Chef. Gianfrancos Michelin rated book has been successfully launched and it is for sale worldwide through the following sites:

PURCHASE THE WHOLE BOOK HERE:
http://www.blurb.com/bookstore/detail/1658620

With our warmest culinary regards.
Anna Chiarini and the chef.

Executive Chef Gianfranco Chairini.