3: The Future of Processed Foods
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Philippe Massoud grew up on Lebanese white coffee.
The star ingredient, orange blossom water, is touted throughoutLevantine culturesas having a soothing effect on thedigestive system.
Its made by simply mixing orange blossom water with warm water.
Unlike orange tea, it doesnt have tannins and its very light in terms of flavor.
Still, Massoud says the taste can be a bit overwhelming to newcomers.
Philippe Massoud is the executive chef and owner of Ilili, a Lebanese-Mediterranean restaurant in New York City’s Flatiron District.
Theyre caught off guard because it has that perfumy, flowery taste to it, says Massoud.
And theyre like, Oh, well this tastes like soap or it tastes like perfume.
And many American guests that Ive had, at first theyre like, Woah, this is too much.
But then after the third or fourth sip, they go, Wow, I really get this.
Im really enjoying it.'
Massoud says the best place to get orange blossom water is from his cousins farm in Lebanon.
Massoud also recommends the brandsAl Wadi($16) andMymoune($16).
you might also take it to the next level by adding flavors like chamomile or mint.
Oh my God, it is heavenly in lemonades, says Massoud.
It will take your lemonade to a whole new dimension with some fresh mint.
However you decide to use orange blossom water, Massoud says to have fun.
The ingredient itself is extremely healthy and has a lot of benefits, says Massoud.
Get acquainted with it.
And then let your inner chef allow you to experiment.
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