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Recipe: Root Beer Syrup

culinaryteam

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Comments

douglas_bd

Look forward to what you do with this next. Also, curious on your thoughts about sassafras as a food additive.

Chris_Young_80640

Sassafras is delicious. What is the specific concern?

douglas_bd

@Chris - I'll start a forum thread to discuss.

Charlie_Dorney_54094

or more simply bottle of root beer and add a thickener like agar or xanthan gum have to see if it works but got to be an easier way than practically making root beer

Anonymous_1

You could for sure, but this recipe was tailored to have an even more intense flavor then the average root beer you find at the store. Plus we just like making things from scratch.

- originally posted by Nicholasgav

ipreferale

Finally got around to making this, waiting for ingredients to arrive and such, and I really like the taste. Any suggestions for a starting point ratios on how much sweetener-vs-water-vs-syrup to make soda?

Ben_Humphrey_18779

What does the brief sous vide step contribute? Could you accomplish the same results with a longer cold brew method?

Rich_McDonough_67546

Great stuff!

Terrence_S__272779

I had heard at some point that you should only use processed Sassafras extract because the root naturally contains carcinogens that are removed in processing. Are you assuming people will use extract, or does the acid and cooking break down undesirable compounds in the Sassafras root, or has that concern been invalidated? (I believe the Scouts stopped making Sassafras tea on camping trips decades ago because of concerns about the carcinogens.)

primekhan

The studies that caused the concern were based on mice being fed copious amounts of safrole oil--which is also found in nutmeg, basil, anise, cinnamon. If you're ok with the risks associated with searing or not cooking meat to full pasteurization, this would probably be an acceptable risk too.

debbieoverman

can you explain what the phosphoric acid does in this recipe? It is an industrial solvent and used for etching metals? I am sure it says do not ingest on the label? Can you leave it out?

katie

If you click on the ingredients there are explanations. Phosphoric acid makes soda taste like soda, balances out the sweetness, but I'd bet you can leave it out.