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basil puree

post #1 of 26
Thread Starter 

hi every one.this is my first post here;).hope u help me

im going to make a puree of basil.im looking for a puree that taste like fresh basil and has a puree consistency.actually im going to use it as a green decoration item(like dots,lines,and other shapes) to get contrast on my withe plates.i blenched some fresh basil and used a blender to puree them(with a bit of hot water) but the result was very watery,actually more like basil jouice !!:(

i searched youtube but didnt find any thing usefull.what is your solutions ?!

thanks all

post #2 of 26

Are you using any oil in the puree? Neutral oils will help thicken it. As will a small amount of cornstarch/arrowroot or simple just letting it reduce over a lower heat until it thickens to your liking.

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post #3 of 26

I would use a lot of baby spinach and not even half of that volume basil to begin with; for creating more volume and secondly for a deeper green color.

Blanch all the leaves shortly, blitz leaves with a bit of boiling cooking water and add agar-agar. Pour on a tray and let set, then blitz the jellified result again into some sort of gel/puree. You can rewarm the gel (theoretically up to 70°C) without breaking the gel.

post #4 of 26
Thread Starter 
Quote:
Originally Posted by helloitslucas View Post
 

Are you using any oil in the puree? Neutral oils will help thicken it. As will a small amount of cornstarch/arrowroot or simple just letting it reduce over a lower heat until it thickens to your liking.

no i didnt use any sort of oil there.because i thought adding oil will make a sauce instead of puree.i will try adding cornstarch to see the result.but i hope it doesn't get flower taste.

i tried reducing by the heat but the basil cooked in the progress and the taste was not good

post #5 of 26
Thread Starter 
Quote:
Originally Posted by ChrisBelgium View Post
 

I would use a lot of baby spinach and not even half of that volume basil to begin with; for creating more volume and secondly for a deeper green color.

Blanch all the leaves shortly, blitz leaves with a bit of boiling cooking water and add agar-agar. Pour on a tray and let set, then blitz the jellified result again into some sort of gel/puree. You can rewarm the gel (theoretically up to 70°C) without breaking the gel.

 

you mean i use a mixer or blender to make a puree out of the gellified result ?

post #6 of 26

What kind of texture and taste (if any) are you looking for? 

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post #7 of 26

I just did something similar for a party, but with mint. I pureed fresh mint, and some spinach as Chris suggested, with chopped garlic, a little salt, a touch of white wine vinegar (lemon juice works too), and some olive oil. I pureed the tar out of it, then added some beaten egg yolk to thicken it, a little at a time until I got the right consistency.

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Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

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post #8 of 26

You could always use xanthan gum to get more consistency without altering so much of the taste. 

 

My question is.... why basil puree <_< 


Edited by KaiqueKuisine - 10/8/13 at 10:11am

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post #9 of 26

For enhancing the flavour i would choose, olive oil, black pepper, parmesan cheese, garlic and salt. You can use potato to make the body of the puree or you can just make it only with basil if you want to use it just as decoration.

 

By the way, why dont you make a pesto sauce? i can get you the recipe if you want, it is a really nice and flavoured sauce that has the consistency of a puree if you want.

 

Happy cooking

post #10 of 26
Quote:
Originally Posted by LSKLSK View Post
 

you mean i use a mixer or blender to make a puree out of the gellified result ?

Yes indeed, the stiff jellified result will turn in a gel after mixing it and you will be able to pipe it from a plastic bottle. Put the bottle with content in  warm water if you want to reheat it.

Many times gels like this are made in a Thermomix which heats and can mix extremely finely at the same time. Maybe you have one of those machines in your kitchen?

post #11 of 26

Good morning! This is my first post. I have never participated in forums before

post #12 of 26

I'm italian girl and my english is bad :(

post #13 of 26

But i like cooking and i would like to participate in the forum

post #14 of 26

I agree on the "pesto idea". 

If you don't like the pesto taste, you can use pine nuts to improve the consistency (like puree).

post #15 of 26

or walnuts

post #16 of 26
Quote:
Originally Posted by KaiqueKuisine View Post
 

You could always use zanthum gum to get more consistency without altering so much of the taste.

BINGO.  (But it is spelled Xanthan, which I only mention in case someone tries googleing it.)

post #17 of 26
Quote:
Originally Posted by BrianShaw View Post
 

BINGO.  (But it is spelled Xanthan, which I only mention in case someone tries googleing it.)

 

lol XD thanks for spell check edited it now 

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post #18 of 26
Thread Starter 
Quote:
Originally Posted by ordo View Post
 

What kind of texture and taste (if any) are you looking for? 

i want some thing like this :

https://www.youtube.com/watch?v=vL9XIsIxD8c

he is using something named gelcream cold that we dont have here.i need it to taste like fresh basil(not cooked)and rich and really smooth.

tnx

post #19 of 26
Thread Starter 
Quote:
Originally Posted by Brandon ODell View Post
 

I just did something similar for a party, but with mint. I pureed fresh mint, and some spinach as Chris suggested, with chopped garlic, a little salt, a touch of white wine vinegar (lemon juice works too), and some olive oil. I pureed the tar out of it, then added some beaten egg yolk to thicken it, a little at a time until I got the right consistency.

 

ill try this one and will inform you

tnx

post #20 of 26
Thread Starter 
Quote:
Originally Posted by KaiqueKuisine View Post
 

You could always use xanthan gum to get more consistency without altering so much of the taste. 

 

My question is.... why basil puree <_< 

i dont think i can find xanthan gum here :(

the basil is not the key.actually i just need a rich,smooth,green herb puree to get contrast on  my dishes in the restaurant:)

post #21 of 26
Thread Starter 
Quote:
Originally Posted by Miguel Neves View Post
 

For enhancing the flavour i would choose, olive oil, black pepper, parmesan cheese, garlic and salt. You can use potato to make the body of the puree or you can just make it only with basil if you want to use it just as decoration.

 

By the way, why dont you make a pesto sauce? i can get you the recipe if you want, it is a really nice and flavoured sauce that has the consistency of a puree if you want.

 

Happy cooking

potato !! good idia to give some body.actually pesto doesnt have the consistency that i want.its a bit lumpy and watery ,or maybe i can mix it very very well to get a better texture like a smooth puree

post #22 of 26

Why not just make a basil sauce and thicken it with roux or corn starch since you want it to taste like fresh basil ( even tho it would be alot easier just making a sauce in my opinion )

 

Remebering the more ingredients you add the more it will take from the dish and alter the flavor.

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post #23 of 26

Do you have access to a vitamix? That will do the trick, no chemicals, no oil required. Basil + hot water. You may need a "bulking agent" to give it some thickness as it will be watery with cellulose fibers dispersed throughout (I imagine it looks like a broken pesto sauce correct?). A few pieces of apple perhaps. 

post #24 of 26
Thread Starter 
Quote:
Originally Posted by Dobzre View Post

Do you have access to a vitamix? That will do the trick, no chemicals, no oil required. Basil + hot water. You may need a "bulking agent" to give it some thickness as it will be watery with cellulose fibers dispersed throughout (I imagine it looks like a broken pesto sauce correct?). A few pieces of apple perhaps. 


 



vatamix...ok i will search.
ok here is the results :

http://upload7.ir/images/80453073127374097988.jpg

this one is blenched basil and oil and

http://upload7.ir/images/61193467490414029898.jpg

this one is same thing with potato

actually i mix them in a blender instead of food possessor(food prossessor was busy:d ) as you can see with out potato its running around the plate and with potato added its very lumpy.(by the way i got the idia when i was watching gordon ramsay's best restaurants,italian restaurants episode,casamia restaurant )
post #25 of 26
Thread Starter 
Quote:
Originally Posted by KaiqueKuisine View Post

Why not just make a basil sauce and thicken it with roux or corn starch since you want it to taste like fresh basil ( even tho it would be alot easier just making a sauce in my opinion )



 



Remebering the more ingredients you add the more it will take from the dish and alter the flavor.


 



ok ..about the basil sauce , how do u suggest me to make it ?!
post #26 of 26

Basil Coulis : Basil ( alot ) 1 large bunch should be good , garlic glove , green onions , and EVO , salt and pepper to taste.... ( if grainy pass through a sieve )

If you want it cremeir , dissolve corn starch in water and mix with the sauce over low heat till you notice a change in consistency. You can add Worcestishire sauce if u wish ( for taste ), but i dont recomend it. 

 

You could always make a basil oil , which well will just use up 2 ingredients and some time. 

 

Again if you want this to have a strong basil flavor i would probably use these. 

Not that you cant incorparate cream , mayo or other spices , but i kept it simple because well , thats what you seem to be looking for , that and its 3am here and im falling a sleep. 

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