Candied Citrus Peel - The Topic
Posted 21 November 2002 - 02:46 PM
Posted 21 November 2002 - 07:53 PM
Posted 21 November 2002 - 08:00 PM
Posted 21 November 2002 - 10:46 PM
Recent WorldTable posts include: comments about reporting on Michelin stars in The NY Times, the NJ proposal to ban foie gras, Michael Ruhlman's comments in blogs about the NJ proposal and Bill Buford's New Yorker article on the Food Network.
My mailbox is full. You may contact me via worldtable.com.
Posted 21 November 2002 - 11:08 PM
Doesn't untreated = ogranic? Many mainstream grocery stores now carry organic produce, including oranges. It is usually labeled as such and kept separate from the conventionally grown selection.
I don't mean to be an alarmist and occasionally use a lemon, lime or orange peel in a recipe, but I've noticed in France that every time a recipe calls for citrus peel, they specify non traitee or something to that effect, meaning you should use the peel from a fruit that wasn't treated with pesticide or other toxic materia. I've also noticed in better supermarkets, those hypermarches that offer an incredible array of goods and run for country miles in the middle of either nowhere or a new shopping center, there is often an array of different grades of lemons, or oranges and some are definitely labeled as untreated. Here in the US, that kind of labeling is only required on the carton, if at all, and the local shop need not mentioned it on the display of oranges removed from their shipping cartons. I usually wash the skin if I'm going to use the peel, but some of those topical sprays can be absorbed. I figure I don't eat much of it in the long run, but it is a concern, especially as almost all the cartons I've seen say treated with some long name I can't fathom.
Posted 22 November 2002 - 09:14 AM
Posted 22 November 2002 - 09:37 AM
Posted 22 November 2002 - 09:52 AM
Posted 22 November 2002 - 10:02 AM
No sugar needed. The onions release a lot of sweetness as they cook
Simon this sounds wonderful. Stupid question, but should any sugar be added?
It is very very simple
Sweat two finely sliced red onions with one chopped green chilli and the zest of two ( in this case) oranges in a little oil and butter
Do this over a low heat for at least an hour ( more if needed )
The end consistency is jam like and has a wonderful sour sweet quality that works with all fish I have found ( oily fish is especcially good, try it with grilled sardines )
it also works as a side with roast duck
Posted 22 November 2002 - 10:13 AM
Posted 23 November 2002 - 02:45 PM
Hollywood - That recipe for the sugared Walnuts sounds great! I had some fabulous walnuts in the UK but would really like to try them with the addition of orange peel. After that I would try dipping then in a thin coating of Lindt chocolate.
Posted 23 November 2002 - 05:53 PM
I wash, in mild detergent, and thoroughly rinse just about every fruit and vegetable that we use -- even those with peels that are discarded and not eaten. I understand that the pesticides used on tropical fruits such as bananas are so potent that transfer from hand to fruit is inadvisable.
If we were to avoid eating skins that have been exposed to pesticides then we would not be eating sugar snap peas, snow peas, strawberries, asparagus, tomatoes, baked potatoes, etc, etc, etc.
IMHO, it's wise to be cautious but not paranoid.
Posted 24 November 2002 - 12:25 AM
Posted 04 June 2003 - 09:11 PM
Posted 04 June 2003 - 09:54 PM
Posted 04 June 2003 - 09:57 PM
Posted 04 June 2003 - 09:58 PM
I have never had that problem. Maybe there is something off in your recipe? Or something off in the environment? If you have to force them to dry try an oven set to 200F.
Does anyone know if you can make candied orange peel dry faster? Maybe put them in the oven?
Posted 05 June 2003 - 07:18 AM
The Dairy Show
Special Edition 3-In The Kitchen at Momofuku Milk Bar
Posted 05 June 2003 - 08:08 AM
You mean a dehydrator?
How about one of those food dryer machines--you know the kind a lot of people use to accelerate fruit drying. Damnit, I don't remember brand names or anything. There are these big circular pans you sit stuff in, you plug the sucker in, and come back a day or two later when its leached all of the moisture from everything.
Posted 05 June 2003 - 12:34 PM
You might want to increse the amount of sugar slightly to compensate.
thanks everyone. It was pretty humid in my place, so that was a problem. I tried putting one batch in the oven at 200 and left the other out by a cool fan. The one in the oven did dry a little faster.
Posted 05 January 2005 - 11:44 PM
I generally use thick skinned oranges (organic when possible) that I juice, scrape the pulp and membrane out of, cut in 1/4's and blanch the usual 7 times (changing the water). I go by the tenderness of the peel to decide if I have blanched enough as well as tasting to see how bitter it is. Correct?
My syrup is much lighter than that which is used for making garnishes or dipped in sugar. Generally I use 1 part water : 1/2 part sugar and poach for about 10 -12 minutes.
Ialso recycle the old orange syrup with the new if it is fairly recent.
Anything I can do to make this better????
Posted 05 January 2005 - 11:57 PM
Posted 06 January 2005 - 12:11 AM
Believe me the Sevilles, Blood Oranges and Meyer lemons will get a good work out now that marmalade season is just about here.
Posted 06 January 2005 - 12:35 AM
and have you ever thought ove making and orange syrup by pureeing the orange peel, straining and boild down with a little simple syrup to hard ball stage. Then coat the orange peel with that. you could also get an orange extract. I use that some times.
"If all you have to eat is an egg, you had better know how to cook it properly" ~ Herve This
Pastry Chef: One If By Land Two If By Sea
Posted 06 January 2005 - 01:46 AM
Posted 06 January 2005 - 11:38 AM
Posted 06 January 2005 - 11:53 AM
I have been doing this for some time and find that the flavor is more intense.
Try it with just a small amount, one orange will do.
cut the peel as usual, put it in at least a 1 quart pyrex bowl or measure - fill with water to the quart measure.
put in microwave and depending on the strength of your oven set it for 8 to 10 minutes, enough to get it boiling.
let it set for 5 minutes then pour off the water and refill, and repeat the process.
If the rind is quite thick, do it a third time and drain.
mix your syrup 1 to 1, sugar to water and pour over the peel.
Set the timer for 5 minutes (8 for low-power ovens)
allow it to rest for 10 minutes
set it again for 5 minutes
rest for 10
another 5 minutes
now allow it to cool completely -
microwave for 8 to 10 minutes.
The entire piece, including the white part should be translucent and show orange color.
Remove from syrup and place on a rack to drain.
Save the syrup to make more peel or use it to make zest syrup, cooking grated zest in the syrup and storing in the refrigerator for flavoring ices, ice cream, in salad dressing or marinades, etc.
Posted 06 January 2005 - 12:35 PM
The first problem is : I don't have a microwave although I could obviously get access to one (and will try it)... and the batch size is a bit small.
I usually make batches of 18 oranges at a time and leave the peel in the syrup until needed . I then drain and chop.
That aside do I need to use so much sugar if the peel is going to be removed from the syrup and cut up for baking?
When blanching the peel, what am I looking for in "doneness" before proceeding to the syrup stage? It sounds like my 7 blanches are overkill.
Something I just thought of (and will try): What about using some of the orange juice to make the syrup or will this give a "cooked" flavor?
Posted 06 January 2005 - 12:57 PM
just for the sake of trying the technique without first committing to a large number of orange peels or can this be done with a much larger number of peels?
Try it with just a small amount, one orange will do.