There are a few dishes in the Persian Cuisine where orange peel is used. I love the taste of orange peel, even more so when it is covered in chocolate!!! When cooking with orange peel it is extremely important to remove the bitterness from the peel.
Here is how I sliver orange peel. I take my good and trusted vegetable peeler and go around the oranges and try to remove the peel as thinly as possible leaving behind all the white stuff. Make sure to remove any excess white with your knife. Then sliver the peel.
Place orange peel in a sauce pan cover with a generous amount of water and bring to a boil. Let boil for 10 minutes.
Strain in a colander. Then once again place in a sauce pan and repeat the two steps above two more times.
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Who knew? That’s a pretty cool technique, lady!
Why thank you darling!! You may have the cool make-up techniques, but I have a couple of tricks up my sleeves in the kitchen!!! haha!!
Hi,
the technique you describe must be a sort of smart “shortcut”
I recently prepared orange marmalade and removing the bitterness from the orange peel was a 4 day process where you start punching lightly the oranges all over the surface using a toothpick and then you keep them under water or 4 days, changing the water every day. This method seems to work fine as i finally got a marmalade without any trace of bitterness while retaining most of the white part, that i like very much.
Bye!
Tlaz
Wow Tlaz,
I had never heard of such a long process. One thing that I absolutely hate is when marmalades are bitter. Did you do the oranges whole? I once received a marmalade as a gift there the person who made it had curled the peel. It was the most delicious marmalade ever. I have to say I always read that they say to only boil the peel for 10 minutes. But I have found that doing it once doesn’t make any difference at all.
I agree, boiling for 10 minutes doesn’t make any difference.
If you absolutely want to process the whole oranges or other citruses as well, the immersion in water is the way to go (after punching the fruit). Lemons may take longer because when i prepared limes with coconut in the Mexican style, i had to keep them under water for a week.
Bye!
Tlaz
Tlaz, since you are pretty knowledgeable about Mexican food, do you know what to do with fresh Guava? I have a tree in my backyard and they all go to waste. I know you can make jam, I just don’t seem to find anyone who has a recipe for it. Also, while we are at it, do you have any tips on what to do with Loquats? My Loquats are small and green right now but I never know what to do with them either. I know you can make liquor out of it too…
Good question
Guayaba is not one of my favorite picks, i like most the guanabana.
For sure is used for preparing fresh juices (aguas) so you simply strain the juice with some water and ice and then you drink it. In Mexico there is plenty of shop selling instantly made fresh fruit juices.
I love Loquats, but, again, i eat them raw when they are ripe.
I also love them in fruit salads, italian style, that is with added sugar and lemon juice, mixed with other season’s fruit.
Let me see if i get some recipe with guavas in the literature
Bye!
I knew I could count on you Tlaz!!!
Salam.
Thank you for all the delicious meals.
I got lost a little here and I can not find at what stage to add the reshteh to the rice.
Hamed.
The rice and reshteh are cooked together. I am sorry if I didn’t make it clear!
Boiling the peel a few times and discarding the water is also a way of making sure that any pesticide treatment will have been eliminated. Brushing the fruit with a nail-brush before peeling is an additional step for eliminating eventual chemical treatments if no organic fruits are available.