Oranges are orange-colored fist-sized citrus fruits. Use this tag for questions about selecting, identifying, storing, preparing, replacing or cooking with oranges as an ingredient. Questions about dishes which include oranges, but are not focused on oranges, should not use this tag.
Just what the title says, I don't enjoy getting my fingers all messy and I don't like getting a lot of pith. Is there a better way than just...peeling?
This evening I tried different ways (taken from other cooking forums) of removing the wax coating from lemons. Pouring boiling water over In a bowl with (initially) boiling water for five minutes ...
At first glance this question might look like a duplicate of this one: How can I intensify the orange flavour in orange cake? it isn't. I'm making this cake for the second time:Orange Olive Oil Cake ...
I am anosmic (do not have a sense of smell) and therefore am reduced in my perception of flavours to the flavours my tongue can detect, every time I zest a citrus fruit I always hear everyone talk of ...
I've got a "sanguino moro" (bloody/red) orange, but it appears to be only half-bloody, as in the photo below. However all figures I've found on the internet show oranges that are purely red inside, ...
I made this clementine cake a while back, and very much appreciated the fact that it uses the entire fruit. I found a good deal on clementines today, and was thinking of trying to do something similar ...