This Stuff Needs a Less Cool Name
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- Опубликовано: 4 мар 2022
- Oleo-Saccharum is a clear runny syrup that's absorbed all the flavorful oils from fresh citrus peels. It's the most important ingredient in a good lemonade, but it's also the thing that makes you sound like a pretentious jerk when you have to answer the question "why does this lemonade taste so good?"
🔗 @TheEducatedBarfly's Super Juice Video: • Super Juice, is it rea...
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Do you think brushing a lemon-thyme oleo-saccharum on a chicken for the last 5 minutes of roasting would be any good? These are the sorts of questions that get asked at www.patreon.com/shaq
sugar burns pretty quickly and the last five minutes of roasting a (presumably skin on?) chicken is a good time to up the heat for browning. Not sure that would work well, it's not quite a glaze.
@@watareyoutalkingabout You could always water it down a bit, and do a few layers of brushing to prevent burnage and create a bit of a thicker layer of browning.
please stop being so hot and knowledgable in your videos it makes it really hard to focus on what youre saying
Maybe if it's diluted with olive oil?🤔
maybe stir into the pan drippings for a reduction? less likely to burn that way
I love how he says ‘Kettle and Fire has paid to be mentioned at the end of this video”. That’s about as honest and transparent as you can get.
ok
“Take a whole knob of ginger”
British ginger people:😰
Had to stop milking my creature to watch this
@Ele their creature
@Ele *la criatura*
My Grandparents live in Glendale and they have two lemon trees, an orange tree, two grapefruit trees, a fig, and three pomagranates.
Needless to say, every time I squeese fresh citrus, I'm reminded of visiting them. Next time I go, I'll be making some of this!
Living far up in the northern US, I am jealous!
This is also used for Korean tea called yujacha (유자차)! Never knew there was a word in English for the technique.
Oh shit this was why 유자차s are so freaking delicious
This but we use citron fruits specifically and honey. Literally the perfect tea to drink when you're sick and have a sore throat. When I was younger my mother used to make it for me when I stayed home from school and was ill. Probably the only good thing about getting sick haha.
well, technically it's Latin… ;)
I love yuja tea💛
@@EzraTF2 citron fruits like what really?
I like the idea of oleo saccharum-infused sour cocktails, but I’m suspicious of the claim that using super juice reduces overall material waste. Where does pure citric and malic acid come from? What plant or mineral is it extracted from and how much waste is produced during the industrial extraction process? I wouldn’t be surprised if the industrial process for producing pure citric acid is more wasteful than simply juicing a fresh lemon and throwing away the peel, but I really don’t know
Excellent line of questioning I hope someone smart shows up to respond
I think it's all about the same tbh. If you have a citrus tree, obviously making it with peels is the least waste producing option. But once you have to take in transport waste, I think it doesn't matter. Maybe malic and citric acid is better since they are easier to transport.
I did a little googling, and it seems like both citric and malic acid are industrially produced by fermenting sugars or sugar byproducts (like molasses). Malic and citric acid are very common biologically, citrus is just one of the most concentrated forms people naturally encounter them in.
If we’re talking about waste from fruit (like citrus) to extract citrus oil (not citric acid), I know that large fruit producers rarely waste things like skin. Florida Natural juices the fruit, and uses the orange skins to extract oil, and then the skins are compacted and pelletized for animal feed. I’d imagine this still uses a lot of water and energy, but very little of the fruit is wasted.
Source: Visited a citrus grower and saw the industrial processes in action to learn about the safety concerns for said industrial processes.
Edit: Mixed up citrus oil and citric acid.
Citric acid is produced industrially by fermentation of sugar byproducts with Aspergillus niger, which is a fungus. No citrus fruit are involved in the process.
A few years ago, I had to make two beer kegs of lemonade for a beer festival (for the kids). I tried all sorts of tricks to make it taste as much as lemon and lime as possible. I muddled the shit out of the peels and thought I did well, but seeing this video made me almost scream with rage. It was so close! It was so simple! I am a fool! Thanks, Shaq, will use this technique next time xx
Also in case you’re reading this, I suggest you could probably take a look at some legit carbonization techniques for future videos. It’s a lot of fun to bring out various fizzy drinks (or water) in a summer garden party.
Scream with rage lol
As a northerner, this makes me wishing for summer while snowflakes fall outside my window.
I'm so incredibly jealous of people who can grow citrus
@@ruminationstation4200 same here. There aren't a lot of fruit trees that grow in alaska, period let alone citrus.
It’s 70 in Ohio today. I wish you warmth soon!!
@@SaidAlSeveres wow... I want to live somewhere warm like Ohio lol
Yes, yes
THANK YOU, fucking finally a recipe for actually spicy ginger sirup that doesnt require a centrifugal juicer - yet another 200$ tool I wasnt aware of before it was apparently indispensable for one specific recipe - or spending about 4 hours peeling and grating ginger. Will try asap, tomorrow if I can get my hands on some ginger. Saigon Mule and Sushi here I come.
You didnt think of putting the ginger in a chopper or processor on order to automate the action of grating it?
If I threw 1 bigger ginger piece in my food processor like shown here, I would spend even more time waiting and scraping then I would grating by hand. The idea of adding sugar seems to solve that problem in two ways - by adding mass while keeping the batch size small enough for an almost single purpose cocktail ingredient and by drawing out water/ oils/ flavor in the 15 minute waiting period. I have seen the sugar idea for strawberry sirups and the like as well as oleo-saccherum but never thought about ginger.
I'm going to do similar but I'm considering adding a touch of salt and also lemon juice in order to make a cordial ready for dilution with warm water as a refreshing uplifting alternative to a cup of tea. Perhaps the salt also helps draw out the ginger juice but I do not know.
@@favii91 can you help me? I tried the ginger sirup, but despite adding tons of sugar all I get is ginger juice. the viscosity is no different from regular "ginger juice" without sugar
Shaq, as someone who subbed in the early days, I am glad your channel took off. You deserve it.
Same!
Also you can use the peels by chopping them up and using them in cakes or other sweet baked goods!
I do this all the time and this is one of the cases where I think the conventional "food science" reason is wrong, like how we used to say that searing meat seals in juices.
Sucrose is polar, oils are not. Specifically the key compound in citrus oil is Limonene (~90% in orange oil) which is not soluble in water. So what is happening here? Citrus oil is a mixture of lots of different things and the structure of the peel does has water in it. So if I were to hazard a guess, it's not that the sugar is pulling out the oil, it's drawing out the water from the peel structure which releases the oil.
Upshot is that I prefer to do my extraction covered in the fridge with just enough sugar to keep the peels covered rather than on the countertop at room temperature. This will take days, not hours, but with a moderate amount of daily stirring, by the end the peel is completely dessicated and the syrup only has as much sugar as it needs. Plus, since it's cold and sealed, you minimize the oxidation of the solution. Preventing oxidation is the key to preventing spoilage.
Very interesting thank you
This is such a cool and informative comment, hope more people see this.
So if the oil in citrus isn't water soluble, is it alcohol soluble then?
@@SIRslipperyasp91 OIls are soluble in alcohol, and there are other alcohol like compounds in citrus oil as well.
I've also had a lot of success using a smaller amount of sugar and leaving it in the fridge for a couple of days.
"WRONG! We're making cocktails out of 6-sillable ingredients right now" 🤣🤣🤣
straight up my lemon tree doesnt stop pumping
Oof, I had a Charlie Brown looking grapefruit tree that would lean over with all the grapefruit it produced
your videos are always so concise but so entertaining and original please NEVER stop what you do man
Dude is honestly impressive.
Cant fool me, this is just Chef John's State Fair lemonade recipe.
You are the Internet Shaquille of your peeled lemonade yield.
I could sit and listen to you explain absolutely anything to me for hours
I always enjoy learning about the most practical ways to be pretencious. Keep up the awesome work my dude!
Internet Shaq living in and embracing Phoenix is great. This must be what it’s like to watch Adam Ragusea and live in Atlanta
Thanks for the cocktail tips! I will be making this for an old fashioned tonight
Most educational video out there. So much info packed in one! Love it❤️
Just turned on notifications a few hours ago and already another useful video I’ll actually use. God bless papa shaq
ANOTHER HIT OUT OF THE PARK SHAQ BABY
I've worked at hot dog on a stick, and our recipe was 1 pound of sugar, 400-500ml of lemon juice, and water to fill a gallon. It felt weird adding a 5 pound bag of sugar for 5 gallons of lemonade but it works. Add some pulp and peel for extra flavor!
Just do what I did when I did bartending at a better bar. Peel some good lemons, measure up sugar, put everything in a vacuum bag, seal it with a vacuum sealer, and let lay in the fridge for... 4-5 days, turning and massaging every other day or so. Vacuum sealing makes almost all extraction processes much faster, including this one.
You have absolutely effortless, beautiful oleo saccarum, which is a fantastic addition to both desserts and cocktails
This looks amazing, thank you!!
Used a lemon oleo saccharum in place of sugar for a kombucha brew last year, came out amazing.
Love it! Making some today.
Also Kettle and Fire is great stuff.
Dope. Keeping this for summer. Thanks!
It's absolutely crazy you made a video on this stuff. I've been researching oleo saccharum a lot recently
I’ve made this lemonade multiple times now, and damn does it hit the spot. Only thing is that it’s about as sweet as Minute Maid, which is a little sweeter than ideal for me. Given enough time in a glass of ice it’s perfect, but last time I made it I used a little less sugar and preferred those results. Obviously everyone’s different, but I thought I’d share!
used this technique for the first time to make limoncello over Xmas, something i've done (the boring way) every year for a few now. absolute gamechanger
definitely gonna try the ginger syrup, what an excellent idea
I do this for rose syrup yearly as well, highly recommend! Way to spread the word as always
What do you do for rose syrup? The petals?
@@zoehead8029 yes, layer sugar and petals, close the lid and wait for a month. the less air inside the better
I just made oleo saccharum from an orange and the biggest lemon I had ever seen which was gifted to my mom. It is so effortless, I love it! I also made the lemonade, adapting it so I wouldn't use up all my oleo and adding fresh peppermint (a must in lemonade). I don't drink much alcohol so I'll be googling what to do with the rest, probably had it on some dessert! Thank you Shaq!
Best food / cooking channel on RUclips. Highly informative, full of examples, but short and to the point with recipes that aren't exclusive to people with more time than I.
You can also save the peels after and dry them in the oven to make some awesome candied garnishes
Heard it's great for the hairline, hot damn, look at that line up Shaq
He said fuck your maturing hairline mine's going in reverse
the hispanic hairline is too powerful for me
@@prateek523 Some people have all the good hair genes :(
Chump change next to my abuelo's Eddie Munster's widow's peak
Senpai Kai comments are always peak
Thank you for the lesson daddy. Now I can get hammered with better tasting cocktails.
I soaked some lemon peels in vodka for a week and used said peel, plus a few more, to make an ole- syrup and put that back into the vodka
It was certified yummy
Thanks mate!
Meyer lemons take over my life every winter. Good to have another method of using them.
Just call it by its translation from Latin to English, “sugar oil” 😂
Bro you went through that recipe in ten seconds. Bless your soul
I've taken to adding a teaspoon or two of citric acid to my oleo saccharum. It doesn't extend the shelf life quite as much as high proof alchol, but it does help. It also brings more of the tangy element that my brain expects citrus flavoured things to have that's not very pronounced in oleo saccharum normally. Obviously not needed if you're going to be mixing it back in with the juice, but good for stuff I'm keeping around for other drinks or baking.
Btw, that Jamaica video changed my life. That stuff is amazing. Had some plain and used some for kombucha!
Cannot thank you enough for this. I keep making this lemonade for my boyfriend and he absolutely LOVES it
Internet Shaquille has the best outros it's great
i can’t wait until warm weather when i will be making use of this just about every night for margaritas
You can also use citrus peels to make liqueur with Everclear.
I've tried that super juice mentioned near the end of the video. It's pretty good. Tastes like citrus juice. Very impressed with the idea. Great video!
you can also use the same principle to draw a syrup out of fruit leftovers like mango peel and core or pineapple, just go 1:1 by weight of fruit to sugar
Love it Shaq. A lot of potential applications w this one too 🏀🏀🏀
at home we love to make this thing but using whole lemons and not just the skins
the juice and the oils mix with sugar and make lots of delicious syrup and the lemon flesh absorbs it and you can eat these lemon slices on their own in a couple of days
but the best way is to put it in your black tea ofc
Ohh… im guessing this is what korean recipes mean when they say 올리고당 (oligodang). As a korean american i figured that it was just one of those things i cant get here. This was a super neat video, thank you!
Me, wanting to make my oleo saccharum to last longer: "I am still living with your ghost."
I love oleo old fashions
Get it even more potent by gently heating the sugar peel mixture over a double boiler Once it’s all extracted.
finally made the lemonade in this video recently, it slaps. try brown sugar (or just some molasses) for making the oleo-saccharum, the extra depth of flavor is really nice. be aware you will have a drink that looks like iced tea, though.
Made an oleo last night, making lemonade today. Will update
it was good
As a citrus lover my mouth watered the entire video
I tried this out - you wouldn't think it works, but it does! Just did it for fun, but made a kinda bad orange-ade using it. Also tried with grated peel, and it works better.
Nice video, where did you get the double walled cup in the ad portion of the video?
I LITERALLY JUST BOUGHT A CITRUS FARM. This is perfect, thank you 😅
This is the kind of nerdy cooking video science mastery that I know will actually improve my life and cooking. Hell yeah.
Hell yeah dude, I just got into fruit syrups with Korean cheong, very similarly done but using sliced fruit (skin and pulp rather than just the peels) and I can't wait to give this one a shot! This summer I'll be sipping the shit out of that lemonade, maybe with an added shot of gin
And if you're concerned about all the sugar, just put two shots in each glass lol. Either you'll drink half as many glasses, or you won't be as concerned anymore.
Made some super juice yesterday, its incredible
Man you know your lemonade! Subscribed👍👌🔥
Ooo I've used kettle and fire!
Fuckin hell mate you're superb
Love you to bits
Thanks for this amazing polysyllabic citrus hack ❤ 👏
Worked like a charm!
Sidebar: Oleosaccharum sounds like a Spider-Man villain.
I played with this a bit during the spring, but I just made my first lemon cake with it and holy shit...
I'm going to be making this a fuckload this summer.
If you experience Oleo-Saccharum for more than 3 hours please consult your physician.
“Doc, you gotta get over here! This lemonade is fucking killer!”
Side effects include asafoetida
The bar that I work fully juices their ginger and then blends it in with some sugar/honey, lime zest, and pepper to make an amazing multipurpose syrup. So if you ever get a juicer I always recommend you juice your ginger! It also goes well in smoothies for a punch in your face kick.
Pepper as in black pepper?
@@SIRslipperyasp91 actually, red pepper corn. I kinda left it discreet because it's a technically our "secret ingredient" in our recipe.
Shaq went off with this one
This technique is also fantastic as a way to use pineapple peels and cores to create pineapple syrup. Mix in some gum Arabic and you basically have the classic ingredient pineapple gomme.
So you're telling me that i can make fruity syrup with orange peels that i usually throw at my neighbor's goat. Cool.
first time hearing this stuff. pretty cool
i have never made a recipe from a youtube video until this one! thanks for the video! if i am doing this with a food scale, is it safe to say the general rule is a ratio of 2g citrus peels to 1g sugar?
thank you internet man!
An ad for bone broth that I can find in a store. Love it! The ad game is evolving. The future is now!
Internet Shaq getting that chubbiness of success, love to see it
Could one make the ginger thingy in a Vitamix? I don't have a food processor and I know they sometimes are not interchangeable with blenders.
I watch your sponsored segment because I trust you.
Thank u
The issue for me is that I live a place where you cannot grow citrus fruits. So all citrus fruits I can get are sprayed against insects and thus the peel is not really safe for consumption even after cleaning it thoroughly with a brush.
Ohmygawd the lemonade idea... 🤯
Is there a written version of the ginger syrup scheme you mention in passing? Cause I have a really cursed ginger-lemon-mint soda idea this may work even better for than the infused simple syrup deal I had in mind.
Oleo-saccharum: Sweet Oil
I live in the Rockies where they aren’t giving away free citrus. You may have just blessed me with an expensive new hobby.
Do you think oleo-(saccharum/citrate) is actually extracting much peel oil or are we getting fooled by the thick syrup produced by the sugar osmotically pulling out the water in the peels?
There could be some extraction by contact of peels with the syrup, and I get both improved frangrace and some obvious oily material in the lemonade I make this way, so maybe this is a distinction without a difference. The abrasion during mixing might also be enough to break the oil vesicles.
As another commentor suggested, it may be a byproduct of the sugar drawing out water, and as a result drawing out the oils with it. Same with citric acid, as like sucrose it's polar and thus binds with water, not oil.
I watched the super juice video you linked and it left me wondering if you could use it for ceviche, I mean it's not like limes are ultra expensive but still it would be a lot cheaper
I guess it would just depend on the pH being acidic enough to cook the fish
Spontaneously generate pectoral follicles…
So, a ginger syrup that’ll give you chest hair 😆
It makes the absolute best juice
you did the cool one hand behind the back move while pouring the sugar.. but you spilled some
I did this and even rly tried not to get any white peel but i found the lemonade bitter…and i read that addding the oleo saccarin in the hot water isnt best because the heat isnt good for the oils
Just last week I was trying to remember the name of this thing, but google didn't help. Many thanks.
I wish I knew this 10 years ago when we had more lemons than we knew what to do with, better late than never shaq
Next bumper crop make limoncello. Use Tito's vodka from the great state of Texas. Very easy and delicious!
I didn't hear anything you said, I couldn't stop starting at that gold chain 👌🥵
Yo! I live in Phoenix too.. cool