[Sca-cooks] weight of orange peel

[Olwen the Odd]

>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

Hum.  You must not have gotten to the message where I said that when I said
"prepared the peel" I meant scrape all the pith off, boil it in sugar syrup,
let it set in the syrup, drain it, put it in the electric food dryer till
slightly tacky and finally toss in sugar to coat.
Olwen

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