SC - candied peel question

[Jane M & Bj Tremaine]

I make candied orange peels, I find the best way to get your peel is to use
a vegtable peeler, no pith.

My husband then uses the leftover water for liquors.

jana

> -----Original Message-----
> From: owner-sca-cooks at ansteorra.org
> [mailto:owner-sca-cooks at ansteorra.org]On Behalf Of UnruhBays, Melanie A
> Sent: Wednesday, December 27, 2000 11:01 AM
> To: 'sca-cooks at ansteorra.org'
> Subject: RE: SC - candied peel question
>
>
> First of all, I've never tried to freeze the peels to keep them. I have
> found out that if you boil the peels and then refrigerate them a
> day or two
> before candying them, they become slimy and fragile - very difficult to
> scrape the pith out without tearing them. I haven't tried this with
> mandarins, so I don't know how they'll work.
> I often get peels when doing a feast and needing freshly squeezed
> orange or
> lemon juice. They *must* be boiled - I boil them three times - to cook the
> pith, because you can't effectively get it out otherwise. If you
> freeze the
> peels, you'll have to thaw them before candying, if only to boil them to
> remove the pith. Don't leave the pith in them - they become tough and
> bitter. I use a thin spoon and a wooden cutting board to scrape peels. The
> spoon scoops the pith out, and the cutting board kind of "grabs"
> the outside
> of the peel.
> Hope this helps-
>
> Maredudd
>
> > -----Original Message-----
> > From: Gerekr at aol.com [mailto:Gerekr at aol.com]
> > Sent: Wednesday, December 27, 2000 11:23
> > To: sca-cooks at ansteorra.org
> > Subject: SC - candied peel question
> >
> >
> > I've had an enthusiasm to try candying (orange) peel for a
> > while (have
> > collected several versions of the process from list and net
> > sites, thank
> > you kindly), but I don't (!) eat oranges, let alone large volumes of
> > them.  So, any ideas on a practical way to accumulate peel, short of
> > buying a box and keeping only the peel?  THAT $ound$ not too great a
> > $trategy.
> >
> > However, at Christmas, I LOVE fresh mandarins, and have gone
> > through two
> > 5# boxes this year, throwing the peels into a freezer
> > zip-bag.  They seem
> > to freeze very quickly, probably because they're so thin?, no
> > drying or
> > discoloration, so I think I may be on to something.
> >
> > Anyone know how well this "accumulate in the freezer"
> > actually pays off?
> > Tricks for optimum de-frost??  Do you defrost them at all or
> > just dump
> > them in the syrup still frozen?
> >
> > Since mandarin skins are so much thinner than orange peel, any tricks
> > there?   How do you get the white pith off something as thin
> > as mandarin
> > peel -- VERY carefully, or is there something easier?  i.e. can you
> > scrape pith with a spoon edge while peels are still frozen?
> > etc., etc.
> >
> > Hmm, I seem to be coming up with some possible solutions,
> > don't I.  But
> > would anyone out there know whether they work??
> >
> > Thanks in advance,
> > Chimene
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