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Not sure if you have it, we have this cheap carbonated drink, called "lemonade" (nothing to do with lemons), but It would be a fun home project to recreate :D
Use a microplane "upside down" so you're holding the lemon still with one hand and moving the microplane on top with the other hand. The zest collects on the microplane and you can actually see what part of the lemon you're removing.
Professional chef here: please get an actual, original, Microplane. It's only 20ish euros and easy to find in stores, and it works way better than the one you got. It's incredibly sharp and efficient and if treated properly will last for years.
I’ve accidentally made sprite at home before. It’s lemon, lime, sugar and soda. Tastes exactly like what you can get in the store as long as you have the correct ratio of ingredients. The key is using the zest
I wish Andong would do a soda factory part 2. I wanna see ginger beer, root beer and dr pepper. Maybe a part 3 with mtn dew, apple soda and cactus cooler.
As a time traveleler from 2043 it's so interesting to see the humble beginnings of Andong's products. Back in your time I think nobody could have ever guessed that all the things you make actually made it onto the shelves in the supermarkets.
12:15 Sidenote for U.S. viewers: cassia bark is what we call cinnamon. Cassia bark and true cinnamon are technically different things, but since companies are legally allowed to sell cassia bark as "cinnamon" in the states, most of the "cinnamon" we buy is actually cassia bark.
Is the US the only country to do this? It's weird that we are able label foods like Pumpkin filling (squash), Wasabi (horseradish), and Crab (polluck and other fish) when that's not what they really are.
@@ramadjones Don't think so, US packaging is able to be misleading but a sharp eye can tell the difference and there are legal standards against false advertising. Canned pumpkin being squash is kind of a missed point considering pumpkin is a squash and that the type that is used is, legally and culinarily, indistinguishable from pumpkin. Wasabi is mostly horseradish but wasabi is included in the package even for cheap stuff, if it isn't then it would probably include some sort of qualifier like "wasabi sauce". The most common purveyors of wasabi, at least stateside, would be S&B which markets their wasabi as "prepared wasabi" (i.e. it is shown that it has had treatment) and Kikkoman which also calls theirs "wasabi sauce." The wasabi you get at Japanese restaurants (probably S&B) tends to not be even brought up on the menu, it's just an additional thing that is given as a complement like the ginger that is served with sushi. I know that imitation crab is something that is marked as imitation crab, or sometimes krab. The most clear cut example is that a lot of processed cheeses are marked not as cheese but as a "cheese product" because they legally aren't allowed to market themselves as cheese because they have too many additives. You might think it's silly but really the only thing the packaging is required to do is set expectations and even with how overly sensitive the legal standards are on what can be placed on the front of the box, if someone is truly concerned about the specifics there always will be the list of ingredients to reference.
@@ramadjones No, this is pretty universal. Cassia is closely related to cinnamon, so it gets a pass pretty much everywhere. True cinnamon AKA ceylon cinnamon is rare and expensive.
I think that's everywhere, here in Brasil the Cassia bark is The "china cinnamon" and The true cinnamon is The "índia cinnamon", and its more spensive... Like 3 times spensive
@@CosmicOdeum rare, expensive and not really worth it from what I've heard. I've never tried it myself, but I've heard it's basically just a milder more "nuanced" cinnamon flavor, whereas cassia is more upfront and overpowering. If that's the case, I'd rather just have the cassia because you don't need to use as much to get the desired flavor. Kinda like wasabi, where horseradish gets you the spice and palate cleansing properties with far less work and money.
It also depends on the country. German Fanta is different from Italian, which is different from Norwegian and so on. I am German but I've had Italian Fanta a few years back and liked it more than the German one. But who knows, maybe they changed recipes.
this might be just some marketing thing cause i watched a video on orange juice that talks about how companies put made with 100% real oranges, but they just use the molecules or something of an orange (idr what its exactly called) which still counts as real. idk tho
at th rigin fanta was mad by cocacola company germany because they cannot get the ingredients for making coke during WW2 and they used the "ERZATZ" culture developped in germany during ww2 to developpe FANTA
I recommend boiling the zest in the fluid part (water/Juice) before adding sugar, because the more viscous the fluid, the less aroma it will take from the zest. Also, for "Sprite" you could add the juice of a lime instead of adding citric acid. It is sour enough to make the syrup stable and actually tastes great.
@@RaspK I once tried that, but did not get the right amount of sugar. It did not get spoiled, but way too wet and later so hard, I could not get the sugar out of the glass. Still, this is the method I use making elderberry syrup and sometimes I put a few boiled stripes of lemon-/orange- or lime peel in sugar, there is still enough Aroma left for flavoring sugar, you can use for baking, etc
Just a quick tip: You get more juice if you put the fruit in the juicer the other way. It sounds weird, but put the cut part face down and press. You get more juice per fruit.
I'd really love to see you make some self-carbonated soda. Last year I made ginger beer from scratch and it was amazing! For that i kinda make a sourdough starter for gingerbeer, a so called Ginger Bug which was then desolved in the sirup. After botteling it, the bug "eats" the sugar and you end up with a fizzy, slightly alcoholic but really refreshing beverage. I believe this exactly the chalange for you and for this summer
Glen from the channel Andong linked, "Glen and Friends Cooking", already did a fantastic ginger beer guide. He seems to be a fan as well, so Andong probably knows about it haha
3 года назад
Yas! Indeed. Bottle-fermented spicy ginger! Perhaps with a touch of chinchona bark to also make a tonic water. See Henry as flavor reference!
For all 3 methods ( as they are fundamentally the same) instead of zesting I use a peeler to remove the skin of the fruit (as I haven't noticed any notable differences, and it takes less time) and put all the skins and spices (and citric acid) into cheese cloth bags and place the bag into the sugar syrup. It also speeds up cleaning and reduces the particles from the spices. To put it all together, I have the bag open in a chinese container so I don't need to hold the bag open. For cola, I substitute a portion of the sugar for honey as I prefer the smoothness of pepsi vs coke's harshness. When adding ginger, just skin and slice it up and add as is.
When you really want to extract citrus peel aroma, go for a technique called "oleo saccharum" (oil sugar). You zest the citrus as usual, then mix the zest with sugar, muddle it a bit, and let it sit for 4-24 hours, which draws out all the essential citrus oils, freeing all that aroma. This also works well with vegetable peeler-thick strips of zest for the zesting-challenged. Then you boil sirup as usual using your oilsugar. This technique was used to make Punches in ancient times, where the citrus had to stand up to copious amounts of navy strength rums and brandys used for them at the time. If you add the juice back it also makes really nice Cordials.
Yes but Mirinda is a Pepsico product (and I like it better than the Nazi orange drink, yes they made it so that coca cola co. could still make money out of Germany during the war{ bad coke, bad coke})
@@dariuszrutkowski420 So your computer is also a nazi computer XD?, just because it was invented by germans during the 2ww it doesnt mean its a nazi orange drink dafuq
@@Yunoo21 Germans didn't invent the computer so no, My PC in not a nazi. The british invented the computer by massivly upscaling the Polish "bomba" that was used to crack the Enigma. The transistor was invented by Americans and is the basis for microprocessors used in PC's. So there you have it.
@@dariuszrutkowski420 The first programmable computer got invented by the germans. and that matters, because its the first computer which resembles our computers nowadays. Yet u didnt explain why its a nazi drink
Only learnt recently, actually here on RU-vid. Zest the citrus the other way. IE citrus zester on top of fruit. Bring the zester to the fruit not the wrong method of fruit underneath/to the zester. That way you can see which areas to zest next, and can keep fingers away from sharp bits. The zest collects (as designed) on top. Then flip zester over then tap on pot edge to drop last bits of zest then move onto next citrus. NB citrus meaning lime/lemon/orange etc.
If you’re looking for cassia for this recipe: cinnamon sold at the grocery store is usually cassia. It comes from the plant Cinnamomum cassia. “True” cinnamon comes from Cinnamomum verum but hasn’t been common since the 1900s, in the USA at least
In Germany we call it Ceylon-Zimt and Cassia-Zimt (Zimt = cinnamon). And you can buy both types according to your preferences. Ground Cassia is about 16-ish euro per 1000g. Whole Cassia sticks are about 40-60 euro per 1kg. Ground Ceylon is about 26-ish euro per 1000g. Whole Ceylon sticks are at 60+ euro per 1kg.
If you're zesting for these purposes, you could probably just make twists with a peeler and then chop them up finer as may be needed. You could also make old-style ginger beer or sarsaparilla and skip buying a carbonator and CO2
I would love to see a mainstream soda company release all their drinks with HALF the HFCS that they normally put in their syrups. When I was working at 7-11 I fiddled with the soda machine settings one time and put half the normal amount of syrup in my Sprites. Actually had some interesting results. A couple guys asked if I had mistakenly put diet Sprite in the normal Sprite. My response of I don't think so... Is it worse? They said no, they actually liked it better and wondered if it was a new diet drink. I went and "tested" the mix in front of them and said that it looked like the mix was off. "Fixed" it and got them a replacement... They said the "proper" mix was way too sweet afterwards. My thoughts exactly.
So I've done research on this, as I've had to mostly cut off sugar for a while then the soda's where all super sweet afterwards. here's the thing I've been poking around at Coke's product line, (and Pepsi's Mt Dew line as well) They have released versions that don't have all that sugar for most of their flavors. But there's no way to order them direct, and finding a store that will stock more then one or two of the sugar free variants is the problem. Coke even has two different diet low sugar variants one that actually manages to taste like an improved version of the classic [Coke Zero], and one with a unique slightly off kilter flavor [Diet Coke]. often not to had to find both on a Grocery store shelf, but in the restaurant scene unless they have a freestyle machine the your usually get stuck with Diet and not Zero. Also I've tried Mt Spark Zero, it's awesome. But most places seem only carry the regular Spark if they have that flavor at all. Same with Sprite Lymonade, again the Zero version is quite nice, I know they make it but even when I can find a place selling the sugar version canned they don't also sell the other version. very Frustrating.
The reason that the regular sprite is so much sweeter is they are using high fructose corn syrup. This stuff is cheaper than real cane syrup, but I like the real cane syrup taste. It’s more balanced in its sweetness. In the soda stream versions of sodas, they are using sugar, sucralose and inverted sugar. If you get a larger canister of CO2 for your soda stream maker and drilled a hole in the rear, you could have one large canister of CO2 that equals 5 1/2 canisters of their CO2 bottles. You could probably run the hose through another drilled hose outlet in your cabinet or sink.
Hey Andong! As a cola addict, I’ve always wanted to make my own cola but found the effort and ingredients requires a bit too much. But now I think I could try making my own citrus sodas instead! As for getting the flavor out of citrus skins without using a grater or microplane, you might want to try a classic technique/syrup from bartenders called “oleo saccharum.” You basically get the citrus flavors and oils infused in a sugar syrup without having to use a grater.
Tip one: If you microwave citruses for a moment they'll release their juice more easily. (They'll get hot, handle with care!) Tip two: try flipping that orange half around in that juicer press: it will squeeze the orange inside out and you'll get even more juice out of it. Tip three: lay that zester against the pan and push firmly. You'll get more control over the grating motion and will less likely get literal blood-orange...
There's a local micro soda brewer (is that the correct terminology) in Iceland called "Agla" that makes a cola that I think you'd love. It seems heavily inspired by Chinese 5-spice (perhaps even closer to lo shui?), which seems to combine strangely well. Definitely recommend it if you're into sodas and Chinese flavor notes.
Lu shui is basically 5 spice water. Black ones have brown caramel, light and dark soy sauces added. And five spice, especially the southern varieties have cinnamon, star anise, nutmeg, dried orange peel and fennel seeds or cloves.
Pro tip, milk works great as an adhesive for labels, print them on regular paper, spray with clear coat paint, use a slightly damp sponge to apply milk and slap it on.
Andong, try to use a vegetable peeler if you want to infuse a syrup with citrus zests, a little of the piff is going to come off but if you chop your peels finely the extraction should be comparable to a zester. If you'd want to make zesting more efficient and less daunting try getting a microplane, I know they're expensive but they are worth it.
the veggie peeler works great, but for the super quick extraction that I do here it doesn't give me enough surface area. I use that technique for anything that has longer cook times though!
@@mynameisandong i have to agree with you on that one, definitely, as I said, try the microplane brand, the only decent grater in my opinion. By the way, thank you for the idea of the Kevlar Glove, I cut myself too often when zesting in the past 😅. I actually did not know such gloves were a thing in the food industry, the ones I know are chain link and Kevlar was always a Motorcycle gear specific material for me, but i am going to consider getting one of these gloves, so thanks Andong.
thank you! would peeling it with a vegetable peeler and then grinding it with spice grinder work? it would theoretically make it small enough to give big enough surface area for quick recipes like these.
@@mynameisandong try holding the citrus fix, and do the moving with the zester/microplane. Just like you would peel an apple, you don't move the apple, but the peeler.
Microplanes that are on an actual cheese greater work way easier than a handheld one. Mine was under $30 Australian and has 4 sides including the microplanes for parmesan etc.
i am super late to this so im not sure if this will even get seen but there is a better way to get the syrup that does not involve zesting and tastes better. here is the recipe (Amounts shown are for large batch): super juice: 8 limes peeled (Would work for most citris fruit) citric acid- 83.5 grams malic acid- 42 grams Put peels into a container with lid and shake to cover peels in acids. Let sit for few hour. 2105g water into acid and peel mixture and blend Juice the limes and add to mixture. Strain through fine strain (Cheese cloth) tada! very strong tasting juice now just use this with your sugar to make the syrup.
I have made the Fanta and Sprite syrups (although I also added the lemon and lime juice for the sprite, because I had no other use for it) and it came out really great. Have made another 2 bottles of syrup since and both syrups will be a mainstay in my fridge.
i know this is 2 years old but a zest tip if you still need it, or for anyone els. Try using the zest scraper as a potato pealer. Holding the fruit still and just moving the scraper of its surface.
For the lemon-lime syrup I'd probably go with a different method. Grating the zest into sugar and leaving it overnight in the fridge (covered). The oils and flavours will be extracted by the sugar and get you off to a great start on making the syrup itself. Then just add some boiling water, reduce to the right consistency, steep, and strain to get the last of it out.
When I first got my sodastream, I tried to recreate things, but it was SO much easier to create something I preferred to the originals. I think the sodastream brand syrups are all about 2x the sweetness that I prefer, so I almost exclusively use half of what they recommend. I think the major soda brands have for a long time used industrial chemicals to produce cheaper versions of their flavors, so don't get tricked into duplicating modern flavors. You could probably get a marketable soda just from sodium benzoate and phosphoric acid, mixed with whatever is the cheapest sweetener.
Soda stream brands have sucrulose in them. From the samples I got on two separate occasions I got the luxury of a splitting headache between the eyes. Toxic to me.
Believe it or not, a very simple way to make cola that tastes very good is 1 Grab a can of unsweetened seltzer 12 ounces. I like Grapefruit flavor. 2 Grab your favorite dried ice tea mix like 4C or even a store brand. 3 Pour the unsweetened seltzer into a 16oz to 1 liter bottle type container. 4 Take 1 heaping scoop of the dried ice tea mix and pour it in carefully. Now expect it to foam up and over the mouth of the container because it will. So do this in the kitchen sink. Once the foam settles down, gently swirl everything ( do NOT shake or stir! Because you want it to remain carbonated ) so gently swirl everything until the sugar melts into the seltzer. Enjoy! Simple cola, which tastes very good!
An important thing to keep in mind: you should stick a label to all the bottles with the date of elaboration. And since it is a sweet treat of yours, brew just the amount of bottles you would drink in 10 days or so, so you don't drink more than you would like to.
Since he didn't add any preservatives to the syrup, how long do you think it's going to keep before it goes bad? Assuming it's kept refrigerated, both the soda and the syrup.
@@generalrubbish9513 sugar is quite good to conserve things. Home made jams can last years without problems. So I wouldn't be worried about the syrup if it is in closed container and not exposed to direct sunlight.
@@generalrubbish9513 Sugar syrup alone is indefinitely shelf stable at room temp. Citric acid is also a mild preservative. Certain spices used in the cola also have mild antibiotics in them that increase shelf life, so that one would probably last even longer. You could probably mix up soda using and it would still be safe to drink even after years of storing the syrup with no refrigeration; it just might have muted flavors. Basically what I'm saying is that you can keep it as long as you think it still tastes fine.
I do have a tip to avoid the zesting process. You can throw the whole fruit (lemon, lime or orange) in a pot of boiling water and let it boil for a full hour, adding hot water as needed. Do NOT cut the fruits. After that, let them cool then blend the entire fruit and you will get none of the bitter taste with the full flavor still in place. You may need to cut the fruits before blending to fit and to remove seeds which will be the only slightly bitter part now. This is the method used in bakeries to make citrus fruit flavored cakes, and I have tested it and can confirm it works. Give it a try.
Tip for zesting! Flip your way of working. Instead of moving the citrus on the zester, move the zester on the citrus! Face your left hand up, and place the lemon in it. Take the zester in your right hand, and face it down on the lemon. You'll see exactly where you're zesting. It gets a little getting used to, but I swear by that method. Another tip, but for the citrus press you're using. Those are great, but you're using it upside down! It's a little weird and not intuitive. When you half your citrus, place the flat side in the round side. I swear this sounds weird, but you'll get way more juice that way! The press essentially flips the citrus inside out. Great video, it was super interesting!
I somehow stumbled on this channel a while back while searching for Chinese food recipes, and I'm so glad I found it. You've always got the best variety of random videos that somehow always manage to stay interesting. Keep up the awesome work!
The smile one your face as you pour your home made sodas is gonna keep me going for at least a week, you're so proud of it and i find it really wholesome. Great job once again :)
I don't know how many people have told you this but... you need to put the orange/lemon/lime in the other way -- the bulge of the squeezer needs to press against the bulge of the fruit rather than the flesh of the fruit, to extract as much juice as possible. COLA is made with Kola nuts. You will probably not be able to find them but they're where the caffeine comes from. You also don't need to use coca leaves as they stopped allowing that over a hundred years ago.
You might try to replace the citric acid by phosphoric acid in cola. If you taste diluted phosphoric acid your first thought will be: this is sugarfree cola.
This. Coke/pepsi's superpower and addictive qualities can be heavily attributed to it's acid bite. There's other addictive aspects for sure, just, it has so much phosphoric acid. It cuts grease, it's memorable, etc. I would love to know more about why our evolved brains have us addicted to battery acid flavor which is a gateway to metabolized refined sugars. I love diet coke, and I know it's bad for me bc it's rotting my teeth w acid. It doesn't even have the sugar that would reinforce my metabolic 《》psychological drive!
Nice video! On a note, sodas tend to have a lot of sugar in them so we can still taste the sweetness when cold, since cold supresses the sweetness. Maybe the ones you tasted were a little warm, and that makes them extra sweet.
Got inspired by this video so I decided to design my own soda flavour. I thought something inspired by cola would be good, so I made a spiced, citrusy drink with a different spin. Rather than using actual citrus fruits I used dried hibiscus for the main flavour, colour and tartness, and accented it with coriander seeds. These were the main ingredients. Since for me soft drinks are all about cooling down, I wanted to use ingredients that all have natural cooling properties, so I added some fennel seeds, green cardamom, clove and a touch of ajwain seeds. I also wanted it to have some mineral flavour, so I added some baking soda and extra citric acid. The ajwain was a mistake, it made it way too "dried herb"-y, and the fennel felt out of place, but other than that it did taste pretty decent. The colour was also a gorgeous red from the hibiscus. It was like cola, but from another dimension. In the future I might replace the fennel with maybe anise, and the ajwain with some other citrusy ingredient.
@@ardi1effendi Nope. Basically it's just a lot of hibiscus, a lot of coriander, and a little bit of everything else. To give at least some specifity, I'd say it was maybe 3 tbsp hibiscus leaves, 2 tbsp coriander, 4 cardamom pods, 2 cloves, 1 tsp fennel seeds and 1/4 tsp ajwain seeds. The sugar and water I just eyeballed, but it was probably somewhere in the same ballpark as Andong's recipe. I ended up using maybe 1 scant tbsp citric acid also, and 1/3 tsp baking soda. Keep in mind that I did make this 2 weeks ago, so the measurements might have been slightly different. I started by boiling everything other than the hibiscus for a while, and then added the hibiscus afterwards so as to not over extract it (but I don't know if that was really necessary.) If you want to make it, don't treat this comment as a recipe but more as a starting point, if you make something inspired by this (or even something completely different) I'd appreciate it if you let me know how you did it and how it went. Looking back on it, I would simplify this by removing all of the spices other than cardamom, because that was the only one that I _really_ liked.
I just added organic molasses to water to drink it because it's rich in magnesium. It tastes almost exactly like coke but without the fizz and is exactly the same color. I think this is the true origin of coke. Perhaps add a little bit of lemon juice to carbonate it and you'll have the real item. Lemon juice and baking soda give you instant carbonation. So this would account for the molasses flavor with a hint of lemon.
Zesting tip: Just don't return it on the grinder. Always grind zest in one direction, then bring it up from the grinder, and do it again. Your return on the grinder is making it wobble in your hand. And at the end, I am just amazed how bad you are at it 🤣 But we are all different. I can zest things like a pro, but you create really cool videos. 🤜🤛
Also isn't it a good idea to zest upside down? That is, with the micro-plane on top of the fruit, and move the plane rather than the fruit? The plane is easier to control than the orange, and the zest then all gets caught on top of the plane and can easily be dumped where you want it. Lastly for this specific use case I wouldn't even use a zester, I'd use a vegetable peeler (being careful not to get any pith). You don't care about disbursing the zest throughout the dish, which is what you need a zester for. You just care about extracting the oils from the skin. You can do that just as easily with long strips of zest as you can with tiny flakes, and it strains easier.
@@georgekolontaevsky1023 Ronaldo just confirmed what science was telling us. We're not following him because he is overpaid. But it's nice to see athletes agreeing with science.
a couple hours ago i made the sprite syrup. i didn’t have too much zest so i had to use a 3:10 ratio instead of a 1:10 and it tastes SPOT ON to sprite. even the sweetness and everything is so accurate, thanks for making this video!
In the States Fanta Orange is nothing but synthetic orange flavor. Now in Greece the Fanta Orange tastes more like an orange juice carbonated but I have slowly noticed that it is being altered into a fake orange soda. From what I understand about the Coca Cola company they will vary the flavors of each product based on what part of the world a product is marketed to. Years back I had read an article about their main offices in Atlanta Georgia. They have (maybe had ) machines in their offices that dispensed 100 different products from all over the world. There is a size difference between caps for bottles made in the USA and those made in the EU. The cappers are specific to American or European bottles.
7:38 you might notice that your fruit really sticks to the squeezer there. The trick is to put in your fruit the other way around. Much easier to get all the juice out that way, because it doesn't come out of the top
I saw that my guy like many others scrape the fruit against the zester. I however take my microplane and rake it or “shave it” against the fruit. Try it, hasn’t failed ME yet.
I just loved how genuinely happy and proud you were of your efforts. Seeing you be so glad of how things worked out was was intense that i felt so good watching you feel a sense of achievement. Absolutely loved this Vedio 👏
I got a question about the sprite recepy in the video he shows 3 limes and 2 lemons but in the description he wrote 2 limes and 3 lemons witch is it please i nead to know beacous i only bought two limes. Please!
Thank you for the real description!! It's such a pet peeve of mine to open the description on a video and for it to just be like a small advertising section. Thank you for putting in the recipes, and for making such high quality videos. New to your channel but I'll definitely watch more!!
Oh nice, capitalistic drinks! We used to have these places, where you bring a glass bottle and they fill it up with a nice cold capitalistic drink back in the day! Good times and great video, Andong!
"Capitalistic"? Never thought of drinks as evoking specific economic systems. Then again the origins of Fanta, if not the modern orange one have close links to a certain economic and political system. Vodka is, erroneously tied to Communism.
Happy memories of my father and his adventurous spirit! He went through a home brewing and wine making phase, with soda for us kids. The ginger beer was sooo good! It used dry and fresh ginger, citrus, and some other things I haven't been able to figure out. Maybe brown sugar? Just be careful-- there's a fine line between carbonation and alcohol. 'Dad, this soda makes me dizzy' Oops! 😲
I didn’t read through all the comments, but a key ingredient to cola ( to my understanding) is the addition of the kola nut in some form. It is a caffeine producing ingredient that gives cola its unique taste. If you could find it you might be able stay from all of the oils you mentioned in your episode.
Kola nut actually tastes like a mixture of nutmeg and cardamom. It's the main flavor of some organic cola brands (especially in Germany where I live), but not that necessary for producing a Coke-like softdrink. I experimented a lot on my own and more important seems to be the ratio between cinnamon and nutmeg / alternatively pimento, which must not be more than 3:1 on one side.
Years ago my daughter and I played with a science kit called Pop Science. It taught exactly how to make sodas, very interesting! I seem to recall that "cola" was made with lime, vanilla, nutmeg, and cinnamon! I don't remember what else. I'm still watching your show. You are working on sprite, so I'm looking to see what you came up with for cola!
So, something to consider with the cola, there is an actual thing called the kola nut where cola gets it's name, and often times it's flavor. If you tried adding some of that to your syrup you might find something closer to what you're looking for flavor wise
Not really, the original did have Cocaine, and Kola Nut in it, which is where it got its name from; however those were used as 'acticve ingredients' (i.e. only used for medicinal purposes, provided by Cocaine, and Caffeine respectively). Since it was only really used for the Caffeine, and also since we now know Kola nut is carcinogenic, it is not a good idea to add it.
Very cool experiment! I honestly felt Coke would be the hardest one to replicate from the start since I've tried many off brand colas and none have ever tasted close to it really. Most will give a too highly or too lowly carbonated Pepsi vibe for me
I know this is a late addition here, but Placing the microplane across the pan would give you a stable surface from which to grate; it would take less force and there would be fewer 'cuts.' If you think it may slide, place a little cling film, kitchen towel or tea cloth on the edges then place the grater onto the pan. Of course, this would be done when cold and not over the heat.
For those in the states looking for a less-sweet "cola" type soda, I really love the Fentiman's Burdock & Dandelion soda. Really wonderful and herbal without the overpowering sweetness of coke. Looking forward to trying these and more myself!
You should definitely make a ginger ale! So great with a bit of rum and fresh lime juice, it's my favourite to make at home. Peel the ginger (Spoon method OP), run it through a garlic press, grate it or slice into small slices and add into the syrup, strain and bottle. So easy :)
The orange and lemon lime syrups are easy to make. Peel the zests lemon and limes, and submerge them with the granulated sugar. Let them sit for 2 hours to let the oils extracted. Then add boiling water, and mix to lemon lime syrup. You can add lemon and lime juice, if you want to the syrup. Make your carbonated water in your soda stream. We're making old fashioned soda pop during the Prohibition era in early America of 1920s. COMBINE 80ml lemon lime syrup and 150ML carbonated water.
when I was a child, my grandmother used to make Fanta Orange for us! It was a very similar recipe, but she blended 3-4 carrots with the citrus juices before making the syrup, and also used the juice of an orange-colored lemon that grew in her yard (we call it Limão Capeta, or Devil Lemon, and it's very common in Brazil, but I've never seen it abroad). I always hated most fruit sodas, except for Guaraná, but really liked her Fanta juice...
look at chef johns state fair lemonade he peels them with a potato peeler (sparschäler) and lets the peel sit in sugar over night (i did that several times you just got to be a little carefull to get as few white stuff as possible but it works for almost every citrus fruit)( also you can harvest all the oils from the fruits because it desolves in the sugar .Edit: its called …what @DLORD 3000 said)
that's a good method. thank you for sharing it. i have a question though. would peeling it with a potato peeler and then finely blending it in something like spice grinder work?
@@disgsteng6755 The sugar pulls oils out from the peel, I would imagine that mincing it in a spice grinder would destroy most oil sacs giving you a lower yield of oleo saccharum. There are better videos on how to make oleo than chef john's lemonade video if you look it up on youtube.
@@disgsteng6755 i think the bits will sink to the bottom of the glass also most of the flavour shoud be disolved in the sugar so i dont think they add much to the taste or texture but i suppose you could put some sugar on them after cooking and eat them as a snack/cake topping. but let me know if you tried it, i'm curious if you can use them any other way.
My grandmother taught me how to make root beer like they did during the great depression of 1929. I'm thinking about marking it this summer. You can yield about 12 to 15 1970's coke size bottles per batch.
When he said, "The centerpiece of this," and pulled out the huge box, I first thought it was full of sugar. After all, that's the main ingredient in every Coca-Cola drink.
Love the videos! I only make your version of hummas. Just a note that you are using your juicer the wrong way. The half orange /lemon/line should be insertrd reverse which gets out more of the juice. Keep crushing it!
That’s funny that in Germany you also call Coca-Cola cola. I’m from Poland and we call it cola also, and everywhere else (travelling or even here on RU-vid) I was only hearing people call it coke. btw, good job! We’ll be definitely trying Fanta :D
@@cyanl.2245 No, soda can be any soft drink as well as just soda water. Cola is narrower. Fanta and Sprite are sodas but they're not colas. A cola is a soft drink like Coca Cola or Pepsi Cola or any other brand of cola.
For the cola, I think you were missing some ginger, and kola nuts - I'm pretty sure they gave cola its name, not the other way around. As for other drinks, I'd love to see you attempt to recreate the latest of hipster fads (which I also enjoy a lot): Mate soda. It's based on Mate tea, but for some reason, the carbonated drink took off without its inspiration. Or you could go 18+ and try to make your own kind of flavoured liquor.
Andong's videos are so entertaining, look and sound so good and he is such positive and professional host that if I couldn't see the subscription count I'd say he has like 6 or 10 million subs. Definitely my favorite RU-vidr. Keep up the excelent work :)
If you use the zester "up side down" and move that what you want to zest. This way you can see what you are doing and not go too deep. After you can just dump the built up zest and continu if needed.
Love ❤️ the bottle choice. I grew up guzzling soda pop by the liters. Sadly I can't anymore 😪. But I still enjoy soda on occasion, I quit alcohol and always order a soda when I eat out
That’s really cool for you to take care of your health but still enjoy a treat occasionally I would have the hardest time doing that awesome willpower indeed