Comments on: Gift from a Foodie: Candied Orange Peel Variations http://www.browniepointsblog.com/2007/12/23/gift-from-a-foodie-candied-orange-peel-variations/ a good girl's notebook of her culinary world Sat, 13 Mar 2010 18:56:45 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Dabbled » Blog Archive » How to Make Candied Lemon Peel http://www.browniepointsblog.com/2007/12/23/gift-from-a-foodie-candied-orange-peel-variations/comment-page-1/#comment-142921 Dabbled » Blog Archive » How to Make Candied Lemon Peel Wed, 19 Aug 2009 15:43:31 +0000 http://www.browniepointsblog.com/2007/12/23/gift-from-a-foodie-candied-orange-peel-variations/#comment-142921 [...] Brownie PointsI’ve been wanting to try this since this post last year. Check it out, lots of good info and [...] [...] Brownie PointsI’ve been wanting to try this since this post last year. Check it out, lots of good info and [...]

]]> By: Dabbled » Blog Archive » How to make Candied Citrus Peel – A Dabbled Re-run http://www.browniepointsblog.com/2007/12/23/gift-from-a-foodie-candied-orange-peel-variations/comment-page-1/#comment-142920 Dabbled » Blog Archive » How to make Candied Citrus Peel – A Dabbled Re-run Wed, 19 Aug 2009 15:41:49 +0000 http://www.browniepointsblog.com/2007/12/23/gift-from-a-foodie-candied-orange-peel-variations/#comment-142920 [...] Brownie PointsI’ve been wanting to try this since this post last year. Check it out, lots of good info and [...] [...] Brownie PointsI’ve been wanting to try this since this post last year. Check it out, lots of good info and [...]

]]> By: Heather http://www.browniepointsblog.com/2007/12/23/gift-from-a-foodie-candied-orange-peel-variations/comment-page-1/#comment-92657 Heather Sat, 02 Feb 2008 17:07:18 +0000 http://www.browniepointsblog.com/2007/12/23/gift-from-a-foodie-candied-orange-peel-variations/#comment-92657 I make candied citrus peel several times each winter: we save the peels after we eat the fruit, I slice it and boil it several times before simmering it in simple sugar. I love the idea of additives: I made a basic simple syrup once and highly recommend the lemon/basic combination. One thing to watch out for: eat only the organic peels because so many pesticides accumulate on them. I make candied citrus peel several times each winter: we save the peels after we eat the fruit, I slice it and boil it several times before simmering it in simple sugar. I love the idea of additives: I made a basic simple syrup once and highly recommend the lemon/basic combination.

One thing to watch out for: eat only the organic peels because so many pesticides accumulate on them.

]]> By: Brownie Points » Gift from a Foodie: Pretzel Pralines http://www.browniepointsblog.com/2007/12/23/gift-from-a-foodie-candied-orange-peel-variations/comment-page-1/#comment-85172 Brownie Points » Gift from a Foodie: Pretzel Pralines Thu, 27 Dec 2007 15:31:48 +0000 http://www.browniepointsblog.com/2007/12/23/gift-from-a-foodie-candied-orange-peel-variations/#comment-85172 [...] this flavor inspiration, if you are new to Sahale’s flavors: please join us! Flavors: add chopped candied orange peel, toasted walnuts, one shot of Worcestershire sauce, and plenty of salt and pepper. Check out [...] [...] this flavor inspiration, if you are new to Sahale’s flavors: please join us! Flavors: add chopped candied orange peel, toasted walnuts, one shot of Worcestershire sauce, and plenty of salt and pepper. Check out [...]

]]> By: susan http://www.browniepointsblog.com/2007/12/23/gift-from-a-foodie-candied-orange-peel-variations/comment-page-1/#comment-84450 susan Mon, 24 Dec 2007 05:54:26 +0000 http://www.browniepointsblog.com/2007/12/23/gift-from-a-foodie-candied-orange-peel-variations/#comment-84450 If I'm reading you post correctly, with the long method you're going to want to "peel" off as much as the white pith from the inside of the rind as you can, yes? A paring knife doesn't seem like the right tool; it's flat and straight and you want to scrape a convex curve. A melon baller would be a great tool for this. It's sharp and it's curved in just the right way. <blockquote>Ahh, no. The peel is straight and flat at the step in which you are cutting off the pith. One holds the strip against a cutting board and pares away the pith with a gentle sawing motion of the knife. It's like filleting a fish. (Have no fillet knife- perhaps that will work very well too). I tried a melon baller for this step- which didn't work well simply because I couldn't sharpen it as I worked through the peels. Also, as the melon baller wasn't very sharp, it tended to scrap across the pith which often resulted in a ragged surface. It did help with preparing the "naval" pieces though as those little disks were concave. An additional note- some people like to leave a touch of the pith on. It will add another dimension of flavor to the peel. I suspect that if you are an IPA drinker, then leaving a touch of pith intact will be up your alley ;) Cheers Susan --McAuliflower</blockquote> If I’m reading you post correctly, with the long method you’re going to want to “peel” off as much as the white pith from the inside of the rind as you can, yes? A paring knife doesn’t seem like the right tool; it’s flat and straight and you want to scrape a convex curve. A melon baller would be a great tool for this. It’s sharp and it’s curved in just the right way.

Ahh, no. The peel is straight and flat at the step in which you are cutting off the pith. One holds the strip against a cutting board and pares away the pith with a gentle sawing motion of the knife. It’s like filleting a fish. (Have no fillet knife- perhaps that will work very well too).

I tried a melon baller for this step- which didn’t work well simply because I couldn’t sharpen it as I worked through the peels. Also, as the melon baller wasn’t very sharp, it tended to scrap across the pith which often resulted in a ragged surface. It did help with preparing the “naval” pieces though as those little disks were concave.

An additional note- some people like to leave a touch of the pith on. It will add another dimension of flavor to the peel. I suspect that if you are an IPA drinker, then leaving a touch of pith intact will be up your alley ;)

Cheers Susan
–McAuliflower

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