This Stuff Needs a Less Cool Name

[@internetshaquille]

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

[@watareyoutalkingabout]

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.

[@philipfahy9658]

@@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.

[@Galluchh]

please stop being so hot and knowledgable in your videos it makes it really hard to focus on what youre saying

[@IjeomaThePlantMama]

Maybe if it's diluted with olive oil?🤔

[@intraum]

maybe stir into the pan drippings for a reduction? less likely to burn that way

[@andybaldman]

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.

[@zb3645]

ok

[@NoComment030]

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

[@internetshaquille]

Excellent line of questioning I hope someone smart shows up to respond

[@rachelt2415]

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.

[@wintermute5974]

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.

[@Xiphos86]

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.

[@tissuepaper9962]

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.

[@divine_potato]

This is also used for Korean tea called yujacha (유자차)! Never knew there was a word in English for the technique.

[@yjs1098]

Oh shit this was why 유자차s are so freaking delicious

[@EzraTF2]

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.

[@verycarla67]

well, technically it's Latin… ;)

[@L1ttlef0ot]

I love yuja tea💛

[@nabihanuha6196]

@@EzraTF2 citron fruits like what really?

[@davidbliss5220]

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!

[@KayElayempea]

Living far up in the northern US, I am jealous!

[@Lagravia]

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

[@Lagravia]

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.

[@scorpleeon]

Scream with rage lol

[@maksrambe3812]

“Take a whole knob of ginger” British ginger people:😰

[@JoWe2012]

Also you can use the peels by chopping them up and using them in cakes or other sweet baked goods!

[@gatekeeper84]

Shaq, as someone who subbed in the early days, I am glad your channel took off. You deserve it.

[@cynthiakeller5954]

Same!

[@favii91]

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.

[@MP-im7un]

You didnt think of putting the ginger in a chopper or processor on order to automate the action of grating it?

[@favii91]

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.

[@danthelambboy]

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.

[@svenlauke1190]

@@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

[@seffor]

Had to stop milking my creature to watch this

[@TyGently]

@Ele their creature

[@OGSumo]

@Ele *la criatura*

[@briana.9030]

As a northerner, this makes me wishing for summer while snowflakes fall outside my window.

[@ruminationstation4200]

I'm so incredibly jealous of people who can grow citrus

[@DevinAK49]

@@ruminationstation4200 same here. There aren't a lot of fruit trees that grow in alaska, period let alone citrus.

[@SaidAlSeveres]

It’s 70 in Ohio today. I wish you warmth soon!!

[@Jason-fp7vi]

@@SaidAlSeveres wow... I want to live somewhere warm like Ohio lol

[@deez_nu1s]

Yes, yes

[@stuntmonkey00]

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.

[@internetshaquille]

Very interesting thank you

[@erinmartin1646]

This is such a cool and informative comment, hope more people see this.

[@SIRslipperyasp91]

So if the oil in citrus isn't water soluble, is it alcohol soluble then?

[@stuntmonkey00]

@@SIRslipperyasp91 OIls are soluble in alcohol, and there are other alcohol like compounds in citrus oil as well.

[@wintermute5974]

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.

[@Epicnaab]

"WRONG! We're making cocktails out of 6-sillable ingredients right now" 🤣🤣🤣

[@Anasuper1850]

your videos are always so concise but so entertaining and original please NEVER stop what you do man

[@williambencher2466]

Dude is honestly impressive.

[@robertmcdonald5090]

I do this for rose syrup yearly as well, highly recommend! Way to spread the word as always

[@zoehead8029]

What do you do for rose syrup? The petals?

[@robertmcdonald5090]

@@zoehead8029 yes, layer sugar and petals, close the lid and wait for a month. the less air inside the better

[@roondog9965]

Just turned on notifications a few hours ago and already another useful video I’ll actually use. God bless papa shaq

[@chandlermiller3944]

I always enjoy learning about the most practical ways to be pretencious. Keep up the awesome work my dude!

[@rishikowalski6484]

Used a lemon oleo saccharum in place of sugar for a kombucha brew last year, came out amazing.

[@realdealteal111]

ANOTHER HIT OUT OF THE PARK SHAQ BABY

[@SenpaiKai9000]

Heard it's great for the hairline, hot damn, look at that line up Shaq

[@prateek523]

He said fuck your maturing hairline mine's going in reverse

[@JafacaksWasTaken]

the hispanic hairline is too powerful for me

[@amaansiddiqui2376]

@@prateek523 Some people have all the good hair genes :(

[@cynthiakeller5954]

Chump change next to my abuelo's Eddie Munster's widow's peak

[@816aidan]

Senpai Kai comments are always peak

[@williamvouk2911]

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!

[@gretchling5012]

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.

[@igamecasually]

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!

[@m.f.3347]

Made an oleo last night, making lemonade today. Will update

[@m.f.3347]

it was good

[@Remaxnolan]

Internet Shaq living in and embracing Phoenix is great. This must be what it’s like to watch Adam Ragusea and live in Atlanta

[@anadacosta4043]

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!

[@Venus_beenus]

I could sit and listen to you explain absolutely anything to me for hours

[@intraum]

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

[@samuelmoehring3783]

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.

[@fluidthought42]

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.

[@Blackdiamond2]

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.

[@ARSZLB]

i can’t wait until warm weather when i will be making use of this just about every night for margaritas

[@mattymattffs]

Btw, that Jamaica video changed my life. That stuff is amazing. Had some plain and used some for kombucha!

[@Blargaha]

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

[@moonbox1266]

straight up my lemon tree doesnt stop pumping

[@cynthiakeller5954]

Oof, I had a Charlie Brown looking grapefruit tree that would lean over with all the grapefruit it produced

[@Lvl2farmer]

Most educational video out there. So much info packed in one! Love it❤️

[@cherubalthz]

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

[@TheEuantf]

Fuckin hell mate you're superb Love you to bits Thanks for this amazing polysyllabic citrus hack ❤ 👏

[@benlink202forever]

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.

[@SIRslipperyasp91]

Pepper as in black pepper?

[@benlink202forever]

@@SIRslipperyasp91 actually, red pepper corn. I kinda left it discreet because it's a technically our "secret ingredient" in our recipe.

[@carteryo]

Meyer lemons take over my life every winter. Good to have another method of using them.

[@Schnargl]

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

[@ststst981]

Cant fool me, this is just Chef John's State Fair lemonade recipe.

[@vinstinct]

You are the Internet Shaquille of your peeled lemonade yield.

[@anam6011]

This looks amazing, thank you!!

[@insecurecow4419]

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

[@ZaneKyber]

It's absolutely crazy you made a video on this stuff. I've been researching oleo saccharum a lot recently

[@enricocillario9375]

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

[@tissuepaper9962]

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.

[@varizza]

Thank you for the lesson daddy. Now I can get hammered with better tasting cocktails.

[@joshuaschwartz3443]

Thanks for the cocktail tips! I will be making this for an old fashioned tonight

[@MoKiShea]

You can also save the peels after and dry them in the oven to make some awesome candied garnishes

[@finitesound]

Best food / cooking channel on KZbin. Highly informative, full of examples, but short and to the point with recipes that aren't exclusive to people with more time than I.

[@easypete7920]

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!

[@MacaroniDemon]

Get it even more potent by gently heating the sugar peel mixture over a double boiler Once it’s all extracted.

[@wintermute5974]

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.

[@RelaxedBearNA]

Dope. Keeping this for summer. Thanks!

[@Isamu27298]

Thanks mate!

[@JonathanQShrimpling]

Internet Shaquille has the best outros it's great

[@lemonysnick5171]

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!

[@evancurhan4121]

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.

[@thecretchman]

Love it! Making some today. Also Kettle and Fire is great stuff.

[@lunchpin403]

Cannot thank you enough for this. I keep making this lemonade for my boyfriend and he absolutely LOVES it

[@vintage_houston]

Love it Shaq. A lot of potential applications w this one too 🏀🏀🏀

[@ash3021]

Bro you went through that recipe in ten seconds. Bless your soul

[@kevinjohnston4923]

You can also use citrus peels to make liqueur with Everclear.

[@Hannah-kk7wp]

I LITERALLY JUST BOUGHT A CITRUS FARM. This is perfect, thank you 😅

[@sliccslacc]

Could you use Xylitol or Erythritol instead of sugar?

[@SaidAlSeveres]

I love oleo old fashions

[@McSwift0421]

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.

[@eewag1]

Just call it by its translation from Latin to English, “sugar oil” 😂

[@cranktherider4302]

Hey my only question is how to seperate the O.S. from the peels once processed? Most videos I see suggest just pouring some hot water or simple syrup over the peels to shock out the rest of the flavor, but I feel like there's an easier solution.

[@Xaltotun]

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.

[@sylvanwho176]

This is the kind of nerdy cooking video science mastery that I know will actually improve my life and cooking. Hell yeah.

[@AminalCreacher]

I always wondered how the sugar draws the oil out of the peel. Most sources say that sugar is not soluble in oil, so it probably wouldn't be the same process as the osmosis that causes water to be drawn from, say, a piece of meat during dry brining.

[@richardstilettos420]

Me, wanting to make my oleo saccharum to last longer: "I am still living with your ghost."

[@flammablehat]

What's the ginger syrup yield from 1 knob + 1/2 cup of sugar, out of curiosity? Trying to make a gift for a friend and your little sieve didn't look like it had a full mason jar to fill up there. Which is fine; just wondering if I should double or maybe triple the ingredients to fill up a small pretty jar. Thanks!

[@hand-jobs]

Ooo I've used kettle and fire!

[@JeanneNey99]

Shaq went off with this one

[@caglioso]

If you experience Oleo-Saccharum for more than 3 hours please consult your physician.

[@OGSumo]

“Doc, you gotta get over here! This lemonade is fucking killer!”

[@withnail-and-i]

Side effects include asafoetida

[@christineb8148]

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.

[@hannahfreedman8295]

I used your recipe for The Good Lemonade for a church potluck and it was a big hit! Thank you! One question, though: is there any way to prevent the development of bitterness in the lemonade over time? It seems that when I first take the lemonade off the stove, the stuff is pure ambrosia-just so, so, SO perfectly sweet and tart. But when I chill it in the fridge and bring it to the potluck the next day, it's still very good, but with a mild bitterness that kind of diminishes it. Is there any way to prevent this and keep it tasting perfect?

[@internetshaquille]

Did your zest have any of the white pith in it? That pith is a major source of bitterness.

[@somefishhere]

An ad for bone broth that I can find in a store. Love it! The ad game is evolving. The future is now!

[@brickchains1]

you did the cool one hand behind the back move while pouring the sugar.. but you spilled some

[@senatorviewmaster]

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?

[@fredskull1618]

Worked like a charm! Sidebar: Oleosaccharum sounds like a Spider-Man villain.

[@unintentionallydramatic]

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.

[@SS-wi4tm]

Can you use splenda for the same product? Or would the chemistry not work? Love citrus but just don't need that much sugar in my life.

[@OGSumo]

I’m imagining yes, but also that’s just a guess. Another comment here talked about how they think this is working and basically it’s osmotic pressure caused by the sugar then drawing out the water. This then desiccated fruit peel releases its oils. So, theoretically anything that’s water-soluble where you’re able to make this hypertonic situation on the outside of the peel should do the trick. Maybe even salt, though that would be gross probably.

[@chibichan1802]

As a citrus lover my mouth watered the entire video

[@tobibatiste7859]

Made some super juice yesterday, its incredible

[@valf156115]

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

[@nickorrell576]

Nice video, where did you get the double walled cup in the ad portion of the video?

[@therealtom]

Guess I'll move to Phoenix then.

[@sarcasm-83]

I had never really tasted real lemonade before (some half assed store bought lemon-juices aside) until last summers particularly hot days when my body was just screaming for something ultra refreshing. Found the recipe for the oleo saccharum lemonade and I'm a believer. No doubt that I'll end up making it every damn summer. Such a huge difference and really brings out an almost candy-like lemon flavor that just isn't found in the lemon juice itself. But yeah, hadn't really thought of experimenting further. The oleo-s & herbs combo sounds interesting... as well as alcoholic beverage usage. Lime and mint oleo for a mojito is a thing I gotta try at least.

[@nyan2317]

So you're telling me that i can make fruity syrup with orange peels that i usually throw at my neighbor's goat. Cool.

[@earlystrings1]

I live in the Rockies where they aren’t giving away free citrus. You may have just blessed me with an expensive new hobby.

[@saxmastergq]

I watch your sponsored segment because I trust you.

[@benmathews2762]

Ohmygawd the lemonade idea... 🤯

[@cerebrumexcrement]

first time hearing this stuff. pretty cool

[@freealter]

Oleo-saccharum: Sweet Oil

[@tonma]

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

[@internetshaquille]

I guess it would just depend on the pH being acidic enough to cook the fish

[@Anxietyoffline]

Man you know your lemonade! Subscribed👍👌🔥

[@Fozes]

Internet Shaq getting that chubbiness of success, love to see it