[Sca-cooks] weight of orange peel

[Ron Carnegie]

At 04:38 PM 9/23/02 +0000, you wrote:
>
>'prepared the peel', meaning, boiled it in simple syrup.  For one orange it
>was not a very lengthly process, only about 25 minutes till translucent,
>then drained, put in the dehydrator till lightly tacky then tossed in
>granulated sugar.  The only danger I can see from this is getting splashed
>with the syrup, which is not at all advisable.  Or burning up your pan
>because you boiled out the syrup.
>Olwen
>
\

   Sorry I didn't read prepared as boiling..  By prepared I thought you
meant peeling, cutting, and maybe the pre-soaking.  The boiling is candying.

   Splashed is what I meant by dangerous, as the syrup goes from simmering
to over boiling very FAST!!   Boiling syrup hurts, but you only usually make
that mistake once!

         As far as length, I meant length. All the receipts a can find show
the orange peels being soaked for several days prior to boiling, I suppose
this may have to do with oranges soaked in brine, but I have always followed
the reccomendation.  Boiling times are listed at about an hour not that
long. I have never used a deydrator in the process at all.

    Here at home my wife and I do have  a few pre-1600 receipts, usually
listed as "Preserving Oranges".  They are the same as the 18th century ones
that I am familiar with, though most use Rose water in the syrup and some
call for additional spices, one for wine.

Ranald de Balinhard,


Ron Carnegie
r.carnegie at verizon.net
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