| glacé fruits and candied peel [message #61596] |
Mi, 06 April 2005 07:41 |
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Hi,
I've been making candied peel. And I've been wondering at some of the
processes as stated in recipes, compared to my lassez faire methode
Loki .. ;-)
Like they talk about tossing out the water when you've boiled the
peel, but that'll take away flavour and nutrients won't it? Even to
do it 3 times.
Then they scrape away the pith, what?? they don't want a counter to
all that sugar we're going to add?
Anyways I thought there may be a few glacé people out there with
ideas.
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]
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| Re: glacé fruits and candied peel [message #61597 ] |
Mi, 06 April 2005 08:48 |
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On Tue 05 Apr 2005 10:41:46p, Loki wrote in rec.food.preserving:
> Hi,
> I've been making candied peel. And I've been wondering at some of the
> processes as stated in recipes, compared to my lassez faire methode
> Loki .. ;-)
>
> Like they talk about tossing out the water when you've boiled the
> peel, but that'll take away flavour and nutrients won't it? Even to
> do it 3 times.
The point is to eliminate/diminish the bitterness of citrus peel. I'm not
sure 3 times is necessary. You don't seriously think candied peel is going
to be that nutritious anyway, do you?
> Then they scrape away the pith, what?? they don't want a counter to
> all that sugar we're going to add?
Undesirable texture and added bitterness.
> Anyways I thought there may be a few glacé people out there with
> ideas.
>
--
Wayne Boatwright
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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| Re: glacé fruits and candied peel [message #61598 ] |
Mi, 06 April 2005 20:15 |
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il 6 Apr 2005 08:48:35 +0200, Wayne Boatwright ha scritto:
> On Tue 05 Apr 2005 10:41:46p, Loki wrote in rec.food.preserving:
>
> > Hi,
> > I've been making candied peel. And I've been wondering at some of the
> > processes as stated in recipes, compared to my lassez faire methode
> > Loki .. ;-)
> >
> > Like they talk about tossing out the water when you've boiled the
> > peel, but that'll take away flavour and nutrients won't it? Even to
> > do it 3 times.
>
> The point is to eliminate/diminish the bitterness of citrus peel. I'm not
> sure 3 times is necessary. You don't seriously think candied peel is going
> to be that nutritious anyway, do you?
Sure, plus a looooot of extra calories. hehe. I've eaten raw lime
peel after all and lived. The bitterness goes after a bit of soaking
in a glass of water (which gets drunk anyway)
>
> > Then they scrape away the pith, what?? they don't want a counter to
> > all that sugar we're going to add?
>
> Undesirable texture and added bitterness.
Oh i dunno, i think the teeth marks are a kinda cute texture. ;-))
I eat the orange quarter first then save the peel you see. It is
called the laissez faire method after all. I must have a higher
tolerance for the bitterness and appreciate the contrasts in
flavours.
>
> > Anyways I thought there may be a few glacé people out there with
> > ideas.
The real difficulty is to still have some peel left in the pan after
some days of doing this. The quantity get less and less each time I
inspect how they're doing. Just as well I only try this once a year.
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]
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| Re: glacé fruits and candied peel [message #61599 ] |
Mi, 06 April 2005 21:55 |
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Loki wrote:
> The real difficulty is to still have some peel left in the pan after
> some days of doing this. The quantity get less and less each time I
> inspect how they're doing.
Resist the urge for 'quality control.'
B/
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| Re: glacé fruits and candied peel [message #61600 ] |
Mi, 06 April 2005 22:47 |
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In article <99571121145462781.NC-1.61.loki [at] news.clear.net.nz>,
"Loki" <loki [at] aotearoa.invalid> wrote:
> Hi,
> I've been making candied peel. And I've been wondering at some of the
> processes as stated in recipes, compared to my lassez faire methode
> Loki .. ;-)
>
> Like they talk about tossing out the water when you've boiled the
> peel, but that'll take away flavour and nutrients won't it? Even to
> do it 3 times.
>
> Then they scrape away the pith, what?? they don't want a counter to
> all that sugar we're going to add?
I start out using a vegetable peeler to separate the outer rind from the
pith; I pretty much get exactly the part I want that way. The rind goes
into the slow cooker with just enough water to cover plus a bit more,
and it is cooked on low for a couple of hours with the lid on. I then
toss that water and cook in a 50/50 sugar/water solution for a few
hours, covered, until tender.
The drained peel is then dried off (I use a dehydrator) until just a
little damp and tossed with sugar. Comes out very tasty.
BTW, last time I made this, I saved the syrup and used it to make orange
sorbet (adding some orange juice, plus lemon juice to cut the
sweetness). It proved to be popular.
--
to respond (OT only), change "spamless.invalid" to "optonline.net"
<http://www.thecoffeefaq.com/>
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