I'm chef Amir Fonseca from the culinary suit of America graced on campus and today we're gonna do infused oils these freshly infused flavored oils and we're gonna be using canola oil and the choice of canola wires because there's neutral in flavor so I can infuse all sorts of different flavor profiles and take to any direction of any cookery or recipe so I have three that we're going to be doing today one is a roasted beets and tarragon infused oil the other one's gonna be a fresh vanilla bean in lemon zest oil and then the last one gonna be a basil and lemon oil so we're gonna be started out by roasting my beets so what I did over here i roast my beats by flavoring you with a little bit of apple cider vinegar and canola oil salt and pepper rose for a better now and she's nice and tender I peeled so the way I like to peeled I usually take a towel and a Bo by holding like that paper towel works really good this towels works really good and basically what you're gonna end up you're gonna end up with something that looks like this okay ready to be used in this case what I'm gonna do I'm gonna hold on over here and then from here I'm gonna go into the blender we had some fresh tarragon lemons there salt and pepper okay the next oil we're gonna do gonna be a vanilla beans I have about a cup and a half of canola oil over here I have a fresh vanilla bean which are going to split it in half and what happen is once you split the vanilla bean half you're going to have to scrape the pod this is a little part I have millions and millions of little vanilla beans over here you see this little you know it's very moist very fragrant very flavorful so what we need to do over here is add to the oil it's a couple things that I will tell you when you do a freshly infused oils and you need to bring the oil to a third temperature and the reason years will better captivate and withdraw some of the natural flavors from whatever you they're gonna be herbs weather you know in this case gonna be vanilla beans and on and on so forth so I have my vanilla bean over here I have fresh lemon and I'm going to freshly infused with lemon zest I do not want to bring this oil to a boil this is a very important step and it's a very important detail that we need to to remember you do not want to bring the oil to a boy because you're going to fry the herbs and the color gonna change so what I need to do is bring this just to about 140 degrees with just a gentle simmer we had some salt and pepper okay so the next oil that are going to do I'm going to be the basil I have some fresh basil here it's important things there when you do a freshly infused oil with basil they utilize the leaves mostly and you can utilize some of the small stems you don't want the big stems the big stems are gonna make the oil a little bit bitter and you don't want there but this small stems close to the flower that's okay okay a very important thing is they're going to extract a lot of flavor from the basil but I will not be able to extract a lot of color so I'm going to utilize it's Spanish and its finishes are interesting greens that I can you use this for yes I can get a lot of chlorophyll you know on this or I can get a lot of color but will not affect the flavor of the basil a lot so I'm going to get a lot of basil flavor and they're gonna get bright green oil with the help of spinach but I will have to blanch the herbs this is very important thing if I take just the basil and put any blender with cold oil it will achieve something that we can use right now if you want to cook later and if you're going to perhaps even save your oil for a couple days later fall for use with a different process or a different recipe you're going to have to bring the oil to twelve one temperature as I mentioned so here I have plenty basil and I have a boiling water over here just simply gonna lightly salted this water I'm going to put my basil leaves as well as my spinach leaves so right here I have two of my oils already going okay so I have my vanilla bean oil and I have my basil oil over here in many instances when you blanch herbs you're gonna get out of here gonna go through a process that we call shocking which is you're gonna get out of here I'm gonna go straight into an ice bath I'm not doing that in the recent years I want to keep the herb warm because that herb going to provide just enough here to bring my oil to 140 degrees during the pouring process so this is gonna straight out come out over here and I'm gonna get my tray with a little towel just to drain some of the some of the water and to going to come here so you can see bright colors over here so we have a lot of a lot of colors that that instantly happen when this herb begins to to cook so one good thing that happened and as you know is by blanching you withdrawing some of the some of the water that is seen the herb which later may turn your oil you know bad or Ranson by the cooking process as well as allow some great color to come out so you're gonna see some really beautiful bright boy over here we're just gonna drain a little bit I'm going to shut this here this vanilla bean oil is just now it's start to bloom and you can see right here now have some beautiful vanilla flowing around I have my lemon I have just a nice little gentle oil and I'm going to be resting and I'm gonna step it the oil reach a 140 degrees now I can just allow it to rest and I can go to the next process okay so I have my my herb over here I have my blender little lemon zest for your flavor your acid okay little bit of lemon juice so right here I have my herb I have lemon juice lemon zest and you're going to go into salt and pepper and then my canola oil and they're gonna have a beautifully freshly infused oil and canola will be a perfect choice for this again you don't want a lot of water because you're really worried trying to withdraw here is the flavors of the herbs so this is really you know we're gonna work out very well okay I'm gonna start it out very low at this oil is a great component on all the cookery we can utilize as your grilled fish and then just a little bit of lemon basil oil you can utilize for your salad dressing you can utilize from the all sorts of things I tend to like you know you're a piece of cheese you tell your infused oil that would work very well so there is a lot of ways that we can drive this and again because canola being a neutral oil all the flavors that you choose will show on the oil rather than all the heavy flavor oils that we'll bill fight against what you're trying to accomplish here we're gonna let it rest over here a little bit and I'm going to prep my next oil which my next oil would be my beets and I'm going to utilize a tray because I don't want my cutting board to be all red for my bills and I'm gonna take my roasted beets so this is the beginning of my beard oil herbs that are going to be using today gonna be fresh tarragon okay but I can just break down just a little bit so it doesn't have any largest stands that will not purify as well as I wish okay yes a little bit okay so I'm going to get my Xinhua and I'm going to pass my basil oil and again this Steel's over here can be all sorts of things can be like flat breads can be you know a lobster dressing can be anything over here but the main thing that you see is how simple it is you get something that is very very good very user friendly canola oil neo tree flavor and then you pick and choose the herbs that you like to accommodate to your recipe so deals we chose lemon basil because we're doing a nice dish later on we're going to be a pasta dish that we're going to be utilizing some shrimp okay so we're gonna take this out and I'm going to start with my bit oil I'm gonna add my fresh tarragon which is right here a little bit of lemon zest and then your salt and pepper I using freshly cracked black pepper works pretty good and add in my canola oil and again the ducati canola oil being neutral will allow me to really taste the beets as you see the oil is basically gonna allow me to purify the beets and break down the beets into the south the natural flavors of ahead natural sugars and the sea south and the cracked black pepper beautiful tarragon over here and then we're going to end up with something that is really really gorgeous not only taste very very delicious but it looks really pretty in the plate so I'm gonna have a great component over here okay okay another thing that I want you to remember depends on you all that you that you are doing there are differences in textures so you're gonna notice that the oil that I fuse it vanilla being is just a natural canola oil texture the one that I introduce the herbs to Deb gonna be a little bit thick for obvious reason have now have the natural oils of the herbs have the body of the herbs that has been purified the other thing they're going to be even further in the texture profile gonna be the beets so you're gonna get a lot of pulp over here and you're going to have this gorgeous texture look look at the color you're going to ask me chef what should I do with the Pope the Pope you can keep it you can actually get this the Pope once you strain at the oil you can add on a saute pan saute and add to a dish okay so I'll go into strainer you like this look the call of this thing just gorgeous okay and that is fine my second oil and I'm gonna place over here so we can actually start to visualize you call a profile of the oils now we're gonna get my last oil which is my vanilla being one of the dish that I love to use this freshly infused vanilla and lemon oil is for risotto that we do with we using lobster and I think you're gonna find that it's a great recipe and I hope that you're gonna try so let me train this very nicely okay okay now I have my vanilla and lemon oil okay and here we are we have our freshly infused canola oil and we have our roasted beets and tarragon we have our basil and lemon and we have our vanilla beans so you can see on this dish over here beautiful colors a great contrast great contrast not only in colors but in texture and right now this is perfect to utilize now however you can keep up to two days in the refugee days as longer keeper if you dare you cannot oh I oh that's another thing that we allow you to do we will not solidify in you in the refrigerator so you'll be able to utilize later on just bring it down to room temperature before service and you'll be able to utilize that on your recipes enjoy