Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

Deryn

Deryn

I hope Andiesenji will pipe in here since she is probably the forum expert on candied peels.

 

I always use the pith (but still attached to the peel) when I do candied citrus of any kind - but yes you do have to boil them several times. You might try it with a pomelo or perhaps a thick skinned grapefruit and use just the pith (which, by the way, I believe is actually very good for you nutritionally) if you can't find thick skinned lemons. The Jacques Pepin video posted by IndyRob is the basic 'fast' procedure though. I roll mine in sugar too when the candying part is finished.

Deryn

Deryn

I hope Andiesenji will pipe in here since she is probably the forum expert on candied peels.

 

I always use the pith when I do candied citrus of any kind - but yes you do have to boil them several times. You might try it with a pomelo or perhaps a thick skinned grapefruit and use just the pith (which, by the way, I believe is actually very good for you nutritionally) if you can't find thick skinned lemons. The Jacques Pepin video posted by IndyRob is the basic 'fast' procedure though. I roll mine in sugar too when the candying part is finished.

×
×
  • Create New...