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Our Lady's Loom, Larder, and Laundry
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Topic: orange peel

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hsmom
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Posted: Dec 23 2008 at 8:12am \| IP Logged

When grating for orange peel can I include some, or even lots of the white pithy part or should it just be the outer orange part of the organge? I know I should know this by now! Thanks, Hsmom

Angi
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Posted: Dec 23 2008 at 8:20am \| IP Logged

I think if it calls for zest, it is just the orange part, but orange peel includes both. But I am not positive about this.

Natalia
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Posted: Dec 23 2008 at 8:35am \| IP Logged

I have heard Rachel Ray saying that the white part is bitter and to only use the orange part.

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stefoodie
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Posted: Dec 23 2008 at 9:25am \| IP Logged

What recipe?

Some recipes call for orange PEEL (includes the white part), some call for orange ZEST (only the colored part)... although if it's orange peel, usually it calls for candied orange peel, which is also easy to do (or at least i like doing it) or you can use store bought.

candied orange peel has a bitterish taste that is really nice in things like fruitcake and steamed pudding or pannetone.

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stef

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CrunchyMom
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Posted: Dec 23 2008 at 1:21pm \| IP Logged

stef, can you post your recipe for candied orange peel?

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Lindsay
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hsmom
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Posted: Dec 23 2008 at 3:06pm \| IP Logged

Thanks. It called for zest, so we'll just eat the rest of the orange. I was just thinking of trying to get the most zest I could. I'll just zest more oranges.

Have a blessed day.

stefoodie
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Posted: Dec 23 2008 at 5:04pm \| IP Logged

CrunchyMom wrote:

stef, can you post your recipe for candied orange peel?

this is the one i used last time i had to make some -- i did the blanching 3 times at 3 minutes each.

how to test for sugar syrup stages without a thermometer

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