I never thought to turn my zester upside down. I always work the fruit back and forth on top of it!... you also gave me a thought, can you do a KC episode on knives?! there's so many, chef's knife, santoku, paring knife, etc... what are each good for? how do you store them? sharpen them? would love to see that.
Thomas I have seen almost the whole playlist of Conundrums and I am loving it! You have become my favourite UA-cam person! I love your videos and the way you explain everything so clearly, I am indeed learning SO much from you. What an excellent teacher you are!!! Thank you so much Chef!!! Greetings from Switzerland
Love this! Thank you! I am a citrus fanatic. I am growing my own citrus collection. lol. I defiantly give you thumbs up and i will be coming back to this video
I knew most of this, but as usual, watching you is never a waste of my time. I didn't know proper zesting and always used my zester to the white parts. I know better now, thanks!
+jason engler They are my favorite. I pick them up all the time, just to eat or for juicing. Look for them, and pick up the ones with the reddest skin, you won't be disappointed.
Be sure to thoroughly wash your fruit before zesting, especially if they are not organic. They have coatings on the skin to give them a longer shelf life in the store. There could also be pesticides present.
Could you guys do more videos on ingredient choosing? Like what we should look out for when buying ingredients n stuff:) if possible, please do one on matcha!! I have bought matcha a couple of times but they all come pretty dull both in taste n colour://
+TheJoulification I agree. These "oranges" are very prevalent this time of year and learning how many different dishes they can be used in would be helpful.
+TheJoulification Clementines are usually sweeter than mandarines but they have more pith you have to get rid of before eating, at least that's what my local fruit vendor told me :)
Don't you guys have Saathukudi? Otherwise known as a sweet lime? It's green on the outside, yellow on the inside and deliciously sweet and soothing. And then there's Nagpur orange which has loose skin that's green and yellow and is bright orange on the inside and could be sour or sweet.
Omgg thank youuu for making this video! T-T I have another conundrum which is on spices. How do you use them like for example, how does each spice like cinnamon flavour a dish?
Hello Thomas ! I have a conundrum on shortbread: when I bake mine, they tend to bubble up, is it my oven that is too warn or my dough that isn't combined enough with the butter ? I'm always wary of over mixing them. Thank you and Merry Christmas !
i enjoyed your program very much, and ile be trying to purchased citrus trees here in philippines do you know buy chance where i can buy citrus trees ........ regards barry scofield
Hi, I have a home tree, called Red Centre Lime, a native lime tree. It s a small one but got lovely fruit allready. It is a Dutch citrus produkt. Question is:When can this fruit, now about 5 cm and red inside, be eaten?
my friend's father used to tell me.........he said, if you grow whatever, you will get whatever it is in return........doesn't matter if it is color, smell, and taste.......and he said there aren't many varieties out there........he said it all because of miss understanding..........that's why sometime I think life is so stupid....too many varieties make people frustrate.............
Just a thought from a sound design person: Do you edit a room tone into these videos? There was a hard cut near the two and a half or so minute mark that was really jarring. I don't notice this in Sarah's videos, but sometimes when there are hard cuts either in the same video angle or from one camera to another, there's a noticeable sound burst. In any case, I love Thomas's longer videos. Thanks for this!
@ 2:40 "pick a lemon with no blemishes" WTF? i get my lemons full of blemishes and they taste perfect! great video but stop promoting that fruits should look prefect, they shouldn't that is rubbish.
Masha Bitar Citrus grown in very cold places have blemishes and brown spots even when still in the tree. Being in the citrus native the tropical climate always produces perfect looking citrus here. And blemishes only occurs when they are degrading or if kept for a long time. You should know which category yours belong. Blemishes due to cold or high humidity or blemishes due to longer storage.
IKR! the reason you don't see FL citrus in the grocery store nearly as much as CA citrus is because of the blemishes that form on the fruit in the humid FL climate. However, they are only cosmetic, and the fruit tastes FINE! In fact, many people agree that FL citrus tastes much better than CA's.
I live in CA and we have this fruit that's as big as a grapefruit but it's green. It has a very thick pith but the flesh is very refreshing. It's almost floral. Anyone know its name or how to use it?
You know there are so many citrus fruits in countries like Brazil. They're like the leading orange juice supplier of the world. The States rejected their orange juice because of a fungicide that they said the Brazilian farmers sprayed on the oranges. Well, if Brazil gets a surplus then the farmers there will give the States the orange juice for free. Right?
What you call Navel n we call it Thomson in my country , and we don't make juice out of it , it is eaten as is. we make juice of the bloody soar one , we call it Bird Tong , because of bird tong like red stripes in it
Navel orange doesn't have seed because they are genetically forced to start growing inside of fruit and form this mini orange that looks like navel from the outside?
I never thought to turn my zester upside down. I always work the fruit back and forth on top of it!... you also gave me a thought, can you do a KC episode on knives?! there's so many, chef's knife, santoku, paring knife, etc... what are each good for? how do you store them? sharpen them? would love to see that.
Thomas I have seen almost the whole playlist of Conundrums and I am loving it! You have become my favourite UA-cam person! I love your videos and the way you explain everything so clearly, I am indeed learning SO much from you. What an excellent teacher you are!!! Thank you so much Chef!!! Greetings from Switzerland
this is so helpful, thank you!!!
really love your videos! You're so informational!
Very informative! Thank you!
Thank you for this information!! 🍊❤️
Love this! Thank you! I am a citrus fanatic. I am growing my own citrus collection. lol. I defiantly give you thumbs up and i will be coming back to this video
I think Kitchen Conundrums is my favorite segment. Thanks Thomas!
Thomas, you are awesome! Thanks, Scott
Great idea about the lime infused salt!
Thanks teacher, i learn a lot from this clip. Very nice!
What a great video!!! Thank you!!!
I love this channel! I always learn something new!
I knew most of this, but as usual, watching you is never a waste of my time. I didn't know proper zesting and always used my zester to the white parts. I know better now, thanks!
i really wanna try a blood orange now :O
+jason engler They are my favorite. I pick them up all the time, just to eat or for juicing. Look for them, and pick up the ones with the reddest skin, you won't be disappointed.
They are really good
you should, they're the best type of orange
love the reminder about using zests.. citrus zests are also fab on fish and in marinades!!!
Thanks for the video 🍊
Loved this video!
Great tips!
Be sure to thoroughly wash your fruit before zesting, especially if they are not organic. They have coatings on the skin to give them a longer shelf life in the store. There could also be pesticides present.
I made the mistake of eating grapes before washing them, 😵 mad headaches.
Love citrus. Favourite is to segment and mix them all for a citrus salad.
very helpful video thank you, you are awesome :)
wow good to learn
hmm.... im already know how to make my orange jam! thank you!
i love citrus so this was a really interesting video!
Thomas, could you make a video explaining all the tipes of cream? nice video as always :)
I'd love to see some christmas dishes using citrus!
Many of these are available in my markets. There are also Yuzu and Sudachi which are basically Japanese lemon and lime like fruits.
In Mexico we like to eat/use key lime when they’re green instead of yellow
Thanks for all of the advice 😊
Hi, ur information help me a lot. Could tell hw to make veg stock?
Could you guys do more videos on ingredient choosing? Like what we should look out for when buying ingredients n stuff:) if possible, please do one on matcha!! I have bought matcha a couple of times but they all come pretty dull both in taste n colour://
Why is there nothing about Clementines / Mandarines? I always confuse them, or are they the same just different names? :D
I endorse this comment
+TheJoulification I agree. These "oranges" are very prevalent this time of year and learning how many different dishes they can be used in would be helpful.
+TheJoulification Clementines are usually sweeter than mandarines but they have more pith you have to get rid of before eating, at least that's what my local fruit vendor told me :)
TheJoulification There's this thing called Google. I use it to find out information about things I don't know anything about. Hope that helps! :-)
@@helpfulnatural You don't make a recipe with those you just eat them and peel them by hand.
this was amazing
Don't you guys have Saathukudi? Otherwise known as a sweet lime? It's green on the outside, yellow on the inside and deliciously sweet and soothing. And then there's Nagpur orange which has loose skin that's green and yellow and is bright orange on the inside and could be sour or sweet.
I love citrus fruits!
Awesome
watching this and i am from Philippines makes me so envious about countries who has this great variety of citrus
Neety Nayd come to the United States man
sooo true, especially if you're into baking and experimenting >_
Omgg thank youuu for making this video! T-T I have another conundrum which is on spices. How do you use them like for example, how does each spice like cinnamon flavour a dish?
It's really a preference thing and is quite dependant on the dish. Use a sprinkle and add more if necessary.
Hello Thomas ! I have a conundrum on shortbread: when I bake mine, they tend to bubble up, is it my oven that is too warn or my dough that isn't combined enough with the butter ? I'm always wary of over mixing them. Thank you and Merry Christmas !
i enjoyed your program very much, and ile be trying to purchased citrus trees here in philippines do you know buy chance where i can buy citrus trees ........ regards barry scofield
Citrus is a gift from God to refresh. What would the world be without them? Not complete.
Now I know the difference of a Meyer Lemon vs reg lemon, will need to buy one & taste
Thanks for the video! How about pomelo? In general it seems like you skipped citruses, which are more popular in Asia.
wow!
I love this guy :)
Hi, I have a home tree, called Red Centre Lime, a native lime tree. It s a small one but got lovely fruit allready. It is a Dutch citrus produkt. Question is:When can this fruit, now about 5 cm and red inside, be eaten?
Satsuma mandarin is my new favorite
a video like this about mushrooms would be amazing!!
Where are you guys located at? Amazing variety of oranges, never got to see so many different types.
+athirson1000 Probably New York.
Idk where they are but here in California we have all of these and more!
YAS citrus queen! Go off!
how about kalamansi, dalandan?
Me cae muy bien este wey
my friend's father used to tell me.........he said, if you grow whatever, you will get whatever it is in return........doesn't matter if it is color, smell, and taste.......and he said there aren't many varieties out there........he said it all because of miss understanding..........that's why sometime I think life is so stupid....too many varieties make people frustrate.............
WOW
Valencia ❤️❤️
Just a thought from a sound design person: Do you edit a room tone into these videos? There was a hard cut near the two and a half or so minute mark that was really jarring. I don't notice this in Sarah's videos, but sometimes when there are hard cuts either in the same video angle or from one camera to another, there's a noticeable sound burst.
In any case, I love Thomas's longer videos. Thanks for this!
Make a video on old fashioned fudge
you need your own show
Jeruk medan gak ada bang?
Ngiga manang ui
cara cara is the best fr
Soo much Citrus!
Nice video
Thanks!
@ 2:40 "pick a lemon with no blemishes"
WTF? i get my lemons full of blemishes and they taste perfect! great video but stop promoting that fruits should look prefect, they shouldn't that is rubbish.
Masha Bitar He never told that every lemons in the world with blemishes taste sucks. He's giving you a tip not promoting something.
Masha Bitar
Citrus grown in very cold places have blemishes and brown spots even when still in the tree.
Being in the citrus native the tropical climate always produces perfect looking citrus here.
And blemishes only occurs when they are degrading or if kept for a long time.
You should know which category yours belong. Blemishes due to cold or high humidity or blemishes due to longer storage.
fruit without blemishes usually have tons of pesticides.
IKR! the reason you don't see FL citrus in the grocery store nearly as much as CA citrus is because of the blemishes that form on the fruit in the humid FL climate. However, they are only cosmetic, and the fruit tastes FINE! In fact, many people agree that FL citrus tastes much better than CA's.
I live in CA and we have this fruit that's as big as a grapefruit but it's green. It has a very thick pith but the flesh is very refreshing. It's almost floral. Anyone know its name or how to use it?
pomelo
+JackieDee eat it just like a grapefruit
GRAPEFRUIT INTERFERES WITH MANY MEDICATION WHICH IS WHY i DO NOT EAT GRAPEFRUIT. I LOVE GRAPEFRUIT!
the summer's so sad because all you can get are Valencias
❤
You forgot about pomelo
i hope none of the cut fruits went to waste....
You know there are so many citrus fruits in countries like Brazil. They're like the leading orange juice supplier of the world. The States rejected their orange juice because of a fungicide that they said the Brazilian farmers sprayed on the oranges. Well, if Brazil gets a surplus then the farmers there will give the States the orange juice for free. Right?
Citrus 101
What you call Navel n we call it Thomson in my country , and we don't make juice out of it , it is eaten as is. we make juice of the bloody soar one , we call it Bird Tong , because of bird tong like red stripes in it
There is one citrus in the phllipines called calamansi
Navel orange doesn't have seed because they are genetically forced to start growing inside of fruit and form this mini orange that looks like navel from the outside?
where's calamansi?
you missed "Calamansi"
They look like your navels too right? HAHAHAHA I CRACKED
WHERE IS THE POMELO
I was eating a tangerine while watching this....
So?
I dont get it
@@saminyasarridom5686 I made this comment 3 years ago lmao
@@HxpeIsGone lol
All this citrus and you're still sour.
My life is a whole lie I was using lime as lemon from so many years
Just liked it so it wouldn't be 666 likes 👌
Limau purut xde ke? Macam bohong je
Almost all of them aren't natural