Picking The Right Citrus For Every Recipe – The Big Guide | Epicurious
Join Chef Adrienne Cheatham for a deep dive into everything you’d ever need to know about working with citrus in the kitchen. From the origins of each cultivar to using the right variety for every occasion, Chef Adrienne breaks it all down, giving you the knowledge and confidence needed to unleash your inner fruit ninja.
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0:00 Introduction
0:19 Navel Orange
0:35 A Brief Note On Crossbreeding
2:05 Moro Blood Orange
3:33 Seville Sour Orange
4:19 A Brief Note On Seeds
5:23 Bergamot
6:53 Citron
8:03 Buddha’s Hand
9:12 Lime
10:43 Lemon
10:57 A Brief Note On Fruit Seasons
12:08 Finger Lime
12:56 Meyer Lemon
14:16 Pomelo
15:13 Red Grapefruit
15:41 A Brief Supreme Tutorial
16:27 Mandarin
17:27 Kishu Mandarin
18:07 Satsuma Mandarin
19:15 Kumquat
20:20 Calamondin
21:44 Conclusion
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Picking The Right Citrus For Every Recipe – The Big Guide | Epicurious
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Oh god
Try Calamondin + Soy Sauce + Chili Oil as a dip for dimsum and deep fried fish or meats 🙂
you have to eat the whole citron, white part is not bitter as other
* puts hand directly into fire *
I just realised that the most of the "oranges" that are sold in India are actually Mandarins and probably Tangerines. I almost never buy the actual orange shown in the video because it is super tricky to peel the fruit out. Always preferred Mandarins but they are marketed as Orange. Lol 😆
I remember my school accidentally gotten blood orange then the normal ones
Ah, and i use it's skin as makeshift car as a kid 14:52
I have never seen someone eat an orange like this, I usualy just peal the skin off and eat it in its segments
If you’re going to cook with a pomelo I would suggest zesting it, cutting it in slices, getting out the pulp, and saving the juices. Then take the pith with no zest or pulp and wash it under cold water a few times before boiling water and blanching it about 5-8 times changing the water in between to rid the bitterness. Then take the juices zest and sugar (and a little water) and mix it up under heat and adding the pomelo pith and stirring to let cook till soft and tender which should be easy after letting them boil for a few minutes 5ish times and then serve it over like ice cream or even by itself is delicious. You could even take the same technique and make a savory sauce or cut it into thin strips, lots of room for changing it up !!
It is an injustice that she didn't mention braised pomelo skins. If you are buying pomelos you gotta try it. It is a great way to use all of the fruit and is a blank slate to absorb flavors.
Where are you getting that pomelo, the ones I get have way more pulp and barely any pith
That's cool 🔥🔥
Calamondin is usually used as lime in tea shop in China, so we have calamondin lemon (black) tea. We also make them as marmalade.
This is so funny. In Mexico, if you ask for limon, you are asking for lime and not lemon. They don't even have lemon in Mexico. It's not something you would usually find. But there was a fruit there called Lima limon, which looked like a lemon but you could eat the entire inside. It was neither sweet nor sour. It tasted like air.
I never expected to learn citrus fruits are all related and the history of them than actually learning how to cut fruits.
This lady is fun
Those dried lines are horrifying
Finger limes are native to australia
In Brazil we call those sour oranges… Lemons. They're just lemons that happen to be orange and you make lemonade with them
For us Brazilians, the lime is called "Tahiti lemon" and the lemon is called "sicilian lemon". And mandarines, depending of the region, are called tangerine, bergamota, ponkans.
We also use the lime here as the basse of our national drink, the "caipirinha", that includes cachaça, sugar and ice