[Sca-cooks] OOP: Weight of candied orange peel?

[Ron Carnegie]

At 04:35 PM 9/17/02 -0400, you wrote:
>Do we need to adjust for variance amohng difference varieties?  Some
>peels are as tick as sole leather,
>while some are delicate and whispy.  Just stirring a little.  I figure
>the final answer wil be "till it be enough".
>
>pacem et bonum
>niccolo difrancesco
>
    Talked to my wife and she suggested much as I thought.  Guestimation.
She would take what looked like about an orange worth and add it, there ya
go!  Frankly, the same as it would have been in period.  (Heck oranges are
not all the same size).   As far as science Elias, cooking aint no science,
it's an art.

        That is the problem with this discussion is we have been trying to
treat an art as a science.  Keep adding orange peel until you have added
enough, and thats how much to add  ;).

I remain,
Ranald

Ron Carnegie
r.carnegie at verizon.net
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