[Sca-cooks] weight of orange peel

[Phlip]

Olwen skrev:

> Good morning all.  Well, I got a California navel orange (not the kind
with
> the really fat peel) and I peeled and scraped the skin.  It weighed just
> under an ounce.  I prepared the peel and dried it and rolled it in sugar
> and, surprize, it weighed the same.  So.  The answer to the question is,
> just shy of one ounce.  I would have thought it would weigh more after all
> the sugar was added.  I guess I never really thought how much the oils and
> water content weighed.

Tell you a secret, Olwen. If you have two materials of roughly the same
density and volume, they're going to weigh roughly the same. That's why I
had said to weigh out a fresh peel, and add that weight of candied peel to
whatever they were making- I figured they's be very close, and the variance
of about a gram I expected was due to the vagaries of candying- some folk
are happy with a little more sugar, some a little less.

Simplify life, floks. It's always good to measure and check- it would be
even better if Olwen had measured and checked a hundredweight of both,
because I'm sure some differentiation would appear in those quantities, with
an accurate scale, but when you're talking the weight of (count 'em) one
orange, the volumetric variance isn't enough to worry about.

Phlip