This is easily the most satisfying video I've over seen. Pith is the only reason I don't eat oranges. I love the flavor, the smell, the nutrients, all of it... except that bitter, chewy, disgusting pith!
Like everyone else on earth, I don't like it either, but there's so little? If there's some huge chunk you can obviously just remove it with your fingers, but besides that you can't even taste it?? Also don't eat ones that aren't ripe yet, they're a lot more sour in general, but also the pith is much more adhered.
AWSHIT I thought it was gonna be some new way to melt all that fuzz off that orange! Nothing like wasting my time with tweezers, I could have been in the shower already!
Came looking for this. Thinking no way someone thinks this is how mandarin oranges are made. Imagine a whole factory of little kids in china with tweezers doing this method before canning them. Lol
@@sarahcontento9516 Pectinase is the enzyme that breaks down pectin. Pectin is a naturally occurring starch found in fruits and vegetables. Pith is made of a lot of pectin. So when you use pectinase in a solution and soak the fruit, the pectin gets broken down with time. You can buy pectinase in powder form (aka Pectic Enzyme).
This is something you do at work right before you quit. Show up with a bag of oranges and a tweezer. Drive your boss insane. What are you doing??? Yeah yeah yeah,,, pipe it down Sparky I’m workin over here.
Due to my sever ocd I legitimately cannot eat orange with the white part of the membrane on it and I take HOURS to peel enough to last me a week All and all this makes me happy
Seems tedious just to eat a orange by itself. But when baking or using in salad this is almost a necessity. That pith and membrane dull the flavor of it
