[3 - 3] hey guys it's dan and i'm coming to you
[3 - 5] live this isn't live but i'm coming to
[5 - 7] you from my house um staying home and
[7 - 10] staying safe um i wanted to reach out
[10 - 11] and answer some questions from the lemon
[12 - 13] video you guys had a ton of awesome
[13 - 15] questions but before we get into those i
[15 - 17] have to bring up something that isn't a
[18 - 20] question it isn't even a comment
[20 - 24] it isn't even a comment it's a wrap that uh brian klaus posted
[24 - 26] no i can't rap so i'm not even going to
[27 - 29] want to encourage you to go check out
[29 - 31] the comments and read it i think it's up
[31 - 34] at the top uh it's an amazing rap
[34 - 36] it goes to rapper's delight and it's
[36 - 39] called raspers delight so
[39 - 40] that's the first tribute song for a
[40 - 43] what's uniden episode yet and
[43 - 45] i'm flattered humbled
[45 - 47] and now i just want more of them so
[47 - 48] let's get some more wraps going for the
[48 - 50] future ones all right so let's let's
[50 - 51] think into some questions that are
[52 - 54] actual questions this first one um i saw
[54 - 55] a couple of times this one came from lee
[55 - 58] anderson ii uh no it came from the
[58 - 60] anderson two weeks ago and the question
[60 - 62] is what did he pour into the preserved
[62 - 64] lemons jar was it lemon juice uh and so
[64 - 67] the answer is yes to that it was
[67 - 69] meyer lemon juice so that goes in there
[69 - 70] so it's basically you pack the lemons
[70 - 72] with the salt they go in the jar and
[72 - 75] then you add some more meyer lemon juice
[75 - 76] and what's amazing is the lemons
[76 - 78] themselves transform but that juice also
[78 - 80] changes it picks up tons of flavor it
[80 - 81] gets really funky
[82 - 84] from the fermentation
[84 - 86] and i use that i take spoons of that and
[86 - 87] add it to vinaigrette add it to pan
[87 - 89] sauces uh it's just really really nice
[89 - 92] stuff it's packed with citrus oils so um
[92 - 93] so it's pretty amazing so i hope you
[93 - 94] guys make those now is a great time to
[94 - 96] do it if you haven't yet
[96 - 100] um the next one i got into this was this
[100 - 101] was kind of a long question but i'll
[101 - 105] summarize it it comes from um ash belev
[105 - 108] i think i probably butchered that um
[108 - 110] but a friend who mentioned that a friend
[110 - 111] was getting into baking and made some
[112 - 114] scones that didn't have a lot of lemon
[115 - 116] flavor or citrus flavor and they were wondering
[116 - 118] or citrus flavor and they were wondering if maybe it was because of the dairy
[118 - 120] proteins which i mentioned in the lemon
[121 - 122] tart was a problem so using the oil you get
[122 - 125] was a problem so using the oil you get more lemon flavor there
[125 - 126] with a scone where it's got so much
[126 - 130] flour and so much other stuff going on
[130 - 131] my guess is it's not necessarily the
[131 - 134] butter alone that's muting it
[134 - 135] my recommendation wouldn't necessarily
[135 - 137] be to swap over to
[137 - 139] oil with scones you know cutting butter
[139 - 140] into them and getting that kind of rough
[140 - 142] flakiness is really important so
[142 - 143] switching to oil i think would be a
[143 - 145] little bit tricky you could do it but i
[145 - 145] think you might get something that's a
[146 - 148] little bit dense and greasy
[148 - 149] so my first recommendation would be just
[149 - 151] go up on the amount of zest any time
[151 - 153] that you don't have enough lemon flavor
[153 - 156] going up on lemon zest is your key
[156 - 157] you know as i mentioned in the video
[157 - 159] going up on on the juice itself is going
[159 - 161] to give you more acidity and a little
[161 - 162] bit of lemon flavor but really the the
[162 - 164] most flavors in the zest so that you can
[164 - 166] easily ratchet up and down without
[166 - 168] messing with the ph and and how things
[168 - 169] bake so that would be my top
[169 - 171] recommendation for that one
[172 - 174] uh next one is
[174 - 176] uh so this is from kevin strickland and
[176 - 178] he says damn my mind is blown with this
[179 - 181] recipe i'm talking about the the olive oil
[181 - 182] i'm talking about the the olive oil lemon tart
[182 - 184] i bake and cook a lot and it never
[184 - 186] occurred to me that i could swap butter
[186 - 188] for oil in a curd like that
[188 - 190] but very important question does it have
[190 - 192] to be extra virgin olive oil and the
[192 - 193] answer to that is no you could
[193 - 195] absolutely do it with a neutral you know
[195 - 198] flavorless oil like veg oil canola
[198 - 200] whatever you'd like to choose
[200 - 202] the reason it's extra virgin olive oil
[202 - 203] and that recipe is we really like that
[204 - 206] flavor so andrea geary on
[206 - 207] cookstillstream who developed that
[208 - 211] recipe she just masterfully balanced the flavor
[211 - 212] she just masterfully balanced the flavor of the lemon and the olive oil so you
[212 - 214] get a little bit of grassiness and a
[214 - 216] hint of bitterness but it's really just
[216 - 219] balanced out so nicely with the lemon
[219 - 220] so it's not over the top peppery or
[220 - 222] anything like that but if you wanted
[222 - 224] something super neutral or you didn't
[224 - 225] want the expense of the olive oil you
[225 - 227] could absolutely go with a neutral oil
[227 - 229] so that's a great question
[229 - 231] um all right next one here
[231 - 234] um so this is a question that doesn't
[234 - 236] apply to me now because i'm at my house
[236 - 238] but um the question is uh is the
[238 - 241] background while you're at your desk um
[241 - 244] in the videos is that um real or is it
[244 - 247] green screen is it a real room and i saw
[247 - 248] the comment a bunch on this video and
[248 - 250] not i hadn't really seen that before um
[250 - 254] but no it's it's real and um
[254 - 256] a couple folks on on the team
[256 - 259] magda and simon who uh shoot and produce
[259 - 261] uh and and edit a ton of what's in it
[261 - 264] and they do a killer killer job uh they
[265 - 267] actually collage it basically so they go through
[267 - 269] collage it basically so they go through and and pull tons of awesome cool images
[269 - 270] of whatever it is i'm gonna be talking
[270 - 272] about they cut them out put them up and
[272 - 274] that's actually a conference room um at
[274 - 276] the test kitchen that i work in and they
[276 - 278] basically transform it into my office i
[278 - 280] wish that were in my office all the time
[280 - 281] but it's but it's not it's kind of a set
[281 - 283] for the show but uh but yeah it's
[283 - 285] amazing it's it's a bunch of effort but
[285 - 286] it ends up working out really well and
[286 - 288] if you zoom in you can see all these
[288 - 290] really cool summer antique photos some
[290 - 292] stuff from our websites
[292 - 294] um so that's a good question but it's
[294 - 296] it's real it's real stuff
[298 - 300] and then the final question is comes
[300 - 303] from lily starr and it's how do i store
[303 - 305] citric acid for a long time
[305 - 307] well the good the good news about citric
[307 - 310] acid is it's just the isolated um it
[310 - 311] just comes in an isolated powder form
[311 - 313] and it's shelf stable so you really
[313 - 315] don't have to do anything special you
[315 - 317] can buy it you can stash it in your
[317 - 319] cupboard and you always have it around
[319 - 320] as i mentioned in the in the video it's
[320 - 324] a really nice way to to sub in for um
[324 - 325] for lemon juice when you don't have it
[325 - 327] on hand or you know you're just going
[328 - 331] you don't care about lemon flavor at all
[331 - 333] um it's it's so much cheaper and it's
[333 - 335] just a lot easier to work with so
[335 - 337] i also really like any cocktails and
[337 - 339] again now is a really great time to
[339 - 341] drink cocktails so
[341 - 342] you know a little bit of that you can
[342 - 344] add you know say orange juice to a drink
[344 - 346] where you might normally use lemon juice
[346 - 348] and then you can adjust the acidity back
[348 - 349] to where it should be by using a little
[349 - 352] bit of citric acid so you know think
[352 - 354] about that lime juice and and lemon
[354 - 355] juice you can sub in orange or
[355 - 357] grapefruit and then adjust the acid back
[357 - 358] so that's kind of a fun technique that
[360 - 361] maybe it's the right time to play with
[361 - 364] so stay home stay safe and um play with
[364 - 366] citric acid all right thanks for the
[366 - 368] question guys i'll be back soon with
[368 - 370] another what's eating dan some of it
[370 - 375] shot right in my home here all right bye