This Chef I follow on Instagram has been freeze-drying and extracting Shiso leaves, but everytime someone asks them a question about their process they just tell them to go work for a food scientist or start messing around on their own, but doesn't provide a lot of insight into how they are doing it personally.
So I was curious if anyone here has done Solvent extractions before? I assume that it would just involve using ethanol and the freeze dried herb in a soxhlet extractor then filtering what comes off and letting the ethanol evaporate?
Are there other methods you would use to extract flavor oil at home, or is your best bet just doing a pressure infusion?
Are there any good books or resources for this?
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