How do you make a juice of parsley?

Answer 1

Chop parsley and separate stalks put finely chopped leaves into a saucepan of salted boiling water (can use a stock such as vegetable, chicken or fish stock).

Mix some flour with water and whisk and add to saucepan.

Add a spoon of white vinegar and a little white pepper.

The trick is to thicken the liquor and I find that adding some arrowroot helps and gives the glazed effect that is found in Pie & MASH shops.

I've tried various other methods including making a roux with plain flour and butter - adding mustard, garlic, using water from boiling potatoes as a base - but none have been satisfactory - too much potatoe water leaves visible granular potatoe residue in the liquor. I've also tried green food dye - mashed peas - all of which have been mentioned in blogs on the internet - but I can't recommend any of these.

The nearest I can get to the range of liquors found in the London eel pie and mash shops is the simple ingredients I've mentioned but the arrowroot seems to add the edge to thickening and achieving the glazed finish.

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I've had second thoughts about my answer above since becoming convinced that mash potatoe was used in some liquor

My improved recipe uses dried parsley only and some instant mash to thicken:

In a measuring jar:

Whisk 2-3 heaped tablespoons of plain flour in cold water

Whisk in 1-2 heaped tablespoons of Arrowroot

Add 1 tablespoon of white vinegar

Some white pepper

Some sea salt

Add about one third of a small jar of dried parsely (in date - leafy and fresh)

Add a little green food colouring

Add the contents of the jar to a saucepan

Top up with potato stock

It will thicken as it heats but can be improved with potato:

Thicken as necessary with a little instant potato mixed with boiling water

Answer 2

http://www.ehow.com/how_4492315_make-garlic-oil.html

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5. How to Make Garlic Oil

How To

How to Make Garlic Oil

Making your own garlic oil is not only easy, it's economical, tasty and useful for so many dishes, raw or cooked. Here's how I do it.

Things You'll Need:

• 2 heads/bulbs of fresh garlic (even better if you grow your own!)
• 2 quarts extra virgin olive oil
• Wooden cooking skewers
• Containers
• (Optional funnel if you want to transfer it into a bottle when done)

1. Step 1

Peel the cloves in roughly 2 bulbs of garlic. You can use more or less to suit your taste buds.

1. Step 2

Slide 4 - 8 cloves on each of four to five wooden skewers.

1. Step 3

Use healthy, un-marred garlic cloves.

1. Step 4

Set them in a container and pour approximately 2 quarts of extra virgin olive oil over them, filling the container and submersing the garlic.

1. Step 5

Let steep for 10 days, then remove the garlic. I re-use most of the garlic in cooking. I also decant the olive oil into a more convenient container; a bottle.

1. Step 6

Keep garlic oil in a cool place or the refrigerator as the garlic in the oil shortens the room-temperature shelf life. I keep a small bottle available outside the refrigerator and top it up from the chilled supply when needed. And I have to admit to going through great quantities since I hardly ever use olive oil without the garlic any more!

Answer 3

An electric home juicer or food processor may be used. Squeeze any pulp through a sieve to extract all the juice. Prepare parsley juice fresh as needed, and store in clearly labeled glass containers. Keep refrigerated.

Answer 4

4 oz of finely-cut fresh or powdered dry herb with 1 pt of brandy, gin, or vodka in a glass container. There should be enough alcohol to cover the plant parts and have a 50/50 ratio of alcohol to water. Place the mixture away from light

Answer 5

Place 2 oz of fresh parsley leaves or root in a warmed glass container. Bring 2.5 cups of fresh nonchlorinated water to the boiling point and add it to the herbs. Cover and infuse the tea for about ten minutes, then strain.