[Sca-cooks] weight of orange peel

[Stefan li Rous]

Lady Olwen the Odd commented:
> 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.
I thought we were talking about dried orange peels that had been

soaked/dipped multiple times in sugar syrup, not simply dried
sugar peels that had been rolled in sugar. I wouldn't expect the
dried sugar to add much wieght. On the otherhand, I would expect
the dried orange peel to soak up the sugar syrup. But this may also
depend on how much of the white pith remains and how much has been
scrapped off leaving only the orange stuff.I imagine the white pith
soaks up a lot more syrup than just the thin orange layer.

--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas          stefan at texas.net
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