Go to the Recipe: Bitter Orange Juice
ice ball source?
I was thinking the same thing....also, love the outakes at the end of the video. More of those!
Laid back, with my mind on my money and my money on my mind
I have these and like them, fyi - http://www.amazon.com/Tovolo-S...Just curious what they use.
Anyone know was effect the pectinase has on the vitamin content of the orange juice? Just wondering if the fructose/citric acid/Phosphoric acid were being added because of something that was being lost, or what the thought process was being those additions.
http://www.cocktailkingdom.com...
- originally posted by Grant Lee Crilly
Don't think the pectinase would effect the vitamin c at all. The acids even present in the natural juice of the orange can destroy the vitamin C though. We add the acids here for flavor.
of course. a 300 dollar ice ball maker. Why didn't I figure that one out? haha
Looks awesome (especially with the ice ball). I'd like to make this for christmas and use it for a cocktail. Do you have suggestions for an alcoholic cocktail with this bitter orange juice? Just add gin?
Am thinking serving for six to eight and I’d like to make a day or so before serving, what’s the best way to do that? Would it be to (a) vacuum the pectinase/juice/peels and then strain & combine with the acid/sugars before serving or (b) make just hold until ready to serve?
This is what I've got, only in red. It works ok, and is sufficient for my home needs.http://www.cocktailkingdom.com...Cant wait to make this juice!
Why both the citric and phosphoric acid? How do they taste different?
- originally posted by idea_org
It seems like gin would pair amazing with this.
Interesting use of bitters. I'm excited to see them pop more into recipes.
My juice does not clear very well, I am using powered Pectinase, does this make a difference? How long should it be blended for?
You can use Pectinex Ultra SP-L?
Thanks. My order turned up today. Testing it now
Hey Chef Steps, I love this idea but was wondering how long the juice would last in the fridge?
I'm having a problem where a batch of juice I made is both intensely bitter and intensely sweet, in an unpleasant way (because I tried to use additional fructose to unsuccessfully mask the bitterness). Is there a chemical or method of eliminating bitter compounds without introducing additional fructose? Would milk washing help?
Would this be able to be carbonated in the whipping siphon?
yep
Why do you use Fructose instead of regular sugar???
How long does this juice keep?
