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65

Yes! I just came across this, and it just so happens I could use an orange in a slaw I'm making right now. Tablespoon Orange Hack Simply lop off the ends, make a small incision in the side and carefully open to reveal easy-to-eat orange segments. (Or as I prefer to call it, an orange caterpillar.) I did it with my orange, and I had never peeled an ...


24

How about using orange zest instead of the juice? That way you'll get a lot of the aroma and flavor we think of as "orange" without really changing the sweetness or acidity.


21

In theory, yes you can. Whether you want to is a completely different question. The segments are "peeled" by soaking them in hydrochlorid acid. Which sounds worse than it is, because the concentration is somewhere between 1% and 0.3% (sources vary). (1) Once the outer skin is dissolved, the acid is neutralized by dumping them in a lye bath (sodium ...


17

This is fairly easy, and completely safe, to do with pectinex enzyme. ...and yes, you want to! It is how modernist chefs remove the pith from citrus. You can order Pectinex Ultra-SPL from Modernist Pantry (modernistpantry.com). See this link for the science and technique.


14

Orange zest is where most of the oil is. This can be removed with a grater and some patience, or a peeler if you have a light touch, but the best way is a zester. They are fairly expensive and only do one thing, but they are the best tool for the job. Mircoplane makes a nice line, and I have no complains about mine. You want to avoid scraping the white pith ...


10

You might try zesting the orange, reducing the juice a bit, and then adding the zest to the syrup and then cooking it down a bit more. You may or may not wish to strain it after letting the zest cook for a minute or so. If you do this, take care. I believe cooking it too long will make the zest overly bitter. Alternatively, you could use frozen orange ...


8

The best way to remove wax from citrus is simply to wash it with dish soap under warm, running water. Don't obsess about how long you should wash the fruit; usually the wax application is very thin and quickly removed. There is no easy way to tell whether you have removed the wax, so if you return citrus to fridge after removing the wax, you might want to ...


8

While many pictures show them deep red (perhaps for the dramatic effect?), even orange flesh wih only some red tinge is normal. Even the wikipedia link you gave in the question states: The Moro is a "deep blood orange" meaning that the flesh ranges from orange-veined with ruby coloration, to vermilion, to vivid crimson, to nearly black. The color of ...


7

For special guests you can 'segment' citrus, but I've always found it a thankless chore that wastes a lot of fruit, so I don't undertake the process lightly. This process is especially nice if you are using the citrus in something like a dessert or salad where the texture of the tough membrane can throw off the dish. However, as is the case with a citrus ...


7

Sure, you can juice with a blender, as long as (a) the blender is of reasonably good quality and (b) you're not expecting the same kind of yield or quality you'd get with a juicer (electric or manual). You'll also need a very fine strainer, or cheesecloth if you're like me and hate any amount of pulp. You'll have to peel them first, and try to remove the ...


7

First i roll it a few times on the table while pressing it gently. This loosens the skin from the meat. Then i make 4 (shallow!) incisions and peel at least 2 of them away including the top and bottom. (so let these stay attached somewhat) Since the skin is already loose, they almost fall off. All pieces stay whole. I then unroll the pieces, and voila. I do ...


7

You could always just use an Orange Peeler. It's a simple, easy-to-use tool you can find in many kitchen convenience stores. For those who can't follow the link - an orange peeler is a tool (usually orange, appropriately enough) with a hook on one end that digs into the orange peel, and a long partly-bent 'lever' at the other end. How you use it is ...


7

You have a couple of solutions: Make it thicker with agar agar instead of starch Use something like jam or marmalade The latter might be to close of the sugary paste you dislike. However agar agar contrary to starch has a really wide range of thickening. You can just make things from a tiny bit thicker than water to jelly. More over the boiling needed ...


6

There is unlikely to be any single answer to my question since the coating can be any one of a number of substances including, Natural or synthetic resins Carnauba wax Shellac Tall oil Paraffin Oxidised polyethylene Candelilla wax Beeswax Corn, soy or milk proteins These may be disolved in a petroleum based solvent, emulsified with a detergent or ...


5

you know better than I do, it depends on the orange and type of orange. My mom, an executive chef, used to say that you'd allow 1-2 lb of oranges for 1 drinkable cup of orange juice. I really think, that it's highly dependent on the type of orange. I know naval and blood oranges are the juiciest compared to other varieties.


5

Another option: confit the orange peel in a mix of vegetable oil and white wine, say for 30 minutes at 200F. This peel could then go in closer to the end of when your cooking as its going to be soft and more edible directly.


5

I've made a similar cake before - note that it uses clementines, not just any oranges. This is an advantage because their skin is thinner and less bitter than larger oranges. The cooking softens the peel enough to puree smoothly, and helps release the orange flavor from the peel. It's not really about reducing biterness; some of the bitter flavor may be ...


5

Whole fresh oranges, refrigerated, should last 1-2 months per Eat By Date. You can freeze orange peels (or any citrus) very successfully. When you have a sufficient quantity, you might choose to candy them, which should last at least several weeks if stored in a cool, dry environment, probably months if well dried as part of the candying process. You can ...


5

Speaking of dehydration, it is possible to dry out a piece of orange peel. If you do it properly so it does not rot or get moldy, it will last for years, although it will gradually use its aroma. The problem is that it will shrink when dehydrating, resulting in a worse-looking surface and possibly distorting the signature. A largish section is also ...


5

I'm from the garden/landscape section of the site, but post your question there anyway, regardless of my answer - you may get a better/different one! Navel oranges, technically, are parthenocopic, which means they produce fruit without fertilisation, and that's why they are seedless. However, if the blossom is pollinated by a suitable donor, then seeds may ...


5

The skin is the outer thick orange-coloured cover; obviously as you're not told to remove it this would include the pith (the white fibrous material) as well. The pips are the seeds inside the fruit: pip noun plural noun: pips 1. a small hard seed in a fruit. synonyms: seed, stone, pit


5

The only good way I know of to concentrate fresh orange juice and maintain the flavor is by removing the water. But not by heating it, as the heat will destroy the flavor. You need a vacuum distiller or freeze dryer for your orange juice. Pulling a vacuum will boil the juice at room temperature, removing the water without adding any heat.


4

Orange oil. It also comes in lemon and lime - it's far more concentrated then extracts.


4

Triple Sec, Grand Marnier, or Blue CuraƧao


4

Depends on how fine you have shaved the rind/zest, you can consider candying it (boil it in syrup till it become very transparent) or dip it in chocolate after candying it. if it is too fine, then add it into your next chocolate recipe to get orange-flavoured chocolate....


4

A medium sized orange will have roughly 2 oz of juice.


4

First I would recommend viewing the episode of Good Eats, Orange Aid. While there is not a direct answer to your question Alton does talk about getting the maximum orange flavor as well as how to avoid the pithy flavor. (This link to Orange Aid will take you to Amazon Prime, where if you are not an Amazon Prime member you may purchase for $2.99...) The take ...


3

The problem you are presenting is that "all fruit" that can be juiced covers a lot of ground. Nearly all fruit has some parts that need to be discarded, but it varies by fruit. As you noted, for oranges (and grapefruit, and lemons, and tangerines) it is the peel. For apples and pears, it is the peel and the core. For apricots and peaches, the pit. And ...


3

I like the OXO good grips citrus juicer. It has a reamer for fruit the size of orange which flips over for smaller fruit such as lemons. I think it beats a wooden hand reamer because it holds the juice and filters out seeds. No peeling is necessary. It's manual, but I think that is easy.



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