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Peel vs. Candied Peel
On Mon 07 Jan 2008 06:56:36a, Giusi told us...
> > "Wayne Boatwright" > ha scritto nel messaggio > 3.184... >> On Mon 07 Jan 2008 05:34:08a, Dee.Dee told us... >> >>> >>> "Dee.Dee" > wrote in message >>> ... >>>> >>>> <sf> wrote in message >>>> ... >>>>> On Sun, 6 Jan 2008 18:31:12 -0500, "Dee.Dee" > >>>>> wrote: OK, I was getting mixed up. You don't want to know how to >>>>> candy whatever it is... you want to know what it is that you're >>>>> buying (like candied citron) when you make panettone? >>>>> >>>>> OK. Did a little digging.... >>>>> >>>>> It's just semantics. What you're buying is the peel, not the flesh, >>>>> when you buy candied citrus. Candied cherries and pineapple are >>>>> flesh, of course. >>>>> >>>>> Here's a candied citrus recipe anyway. It's easy to make, so save >>>>> your peels in the freezer and make a batch when you have enough to >>>>> make it worthwhile. >>>>> http://www.cookingdebauchery.com/coo...6/03/candied_c >>>>> it rus_.html >>>>> >>>> >>> >>> >>> Thanks again, sf. >>> I understand that the grapefruit peels will be large, but will the >>> orange or lemon peels pick up size? >>> >>> So -- the little fruit squares one buys in the little boxes are >>> usually peels? IOW 'candied peels'? >>> >>> Oh, I hope this is so! ;-)) >>> Dee Dee >>> >>> >>> >> >> Absolutely. There was a day when one could often find whole lemon, >> orange, and citron peels, beautifully candied and ready to be cut in >> any size you wanted. Haven't seen that in at last 30 years. >> >> -- >> Wayne Boatwright > > That I can get, and something enormous called cedro. I used to know > what it was, don't recall, but it's so big that it is sold by the half. > Candied peel hasn't been a problem, it's the fruit that disappeared. I > had some of the best dried fruit of my life this year. I was a date and > fig hater, now I am a convert. > Unless you order it from a specialty company, it's very difficult to get any kind of candied peel in the US except around the holiday baking time. Getting whole pieces is practically impossible. General availability of these items seems far more widespread in the UK and Europe. -- Wayne Boatwright ******************************************* Date: Monday, 01(I)/07(VII)/08(MMVIII) ******************************************* We're lost, but we're making good time. ******************************************* |
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Posted to rec.food.cooking
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Peel vs. Candied Peel
"Wayne Boatwright" > wrote in message 3.184... > On Mon 07 Jan 2008 06:56:36a, Giusi told us... > >> >> "Wayne Boatwright" > ha scritto nel messaggio >> 3.184... >>> On Mon 07 Jan 2008 05:34:08a, Dee.Dee told us... >>> >>>> >>>> "Dee.Dee" > wrote in message >>>> ... >>>>> >>>>> <sf> wrote in message >>>>> ... >>>>>> On Sun, 6 Jan 2008 18:31:12 -0500, "Dee.Dee" > >>>>>> wrote: OK, I was getting mixed up. You don't want to know how to >>>>>> candy whatever it is... you want to know what it is that you're >>>>>> buying (like candied citron) when you make panettone? >>>>>> >>>>>> OK. Did a little digging.... >>>>>> >>>>>> It's just semantics. What you're buying is the peel, not the flesh, >>>>>> when you buy candied citrus. Candied cherries and pineapple are >>>>>> flesh, of course. >>>>>> >>>>>> Here's a candied citrus recipe anyway. It's easy to make, so save >>>>>> your peels in the freezer and make a batch when you have enough to >>>>>> make it worthwhile. >>>>>> http://www.cookingdebauchery.com/coo...6/03/candied_c >>>>>> it rus_.html >>>>>> >>>>> >>>> >>>> >>>> Thanks again, sf. >>>> I understand that the grapefruit peels will be large, but will the >>>> orange or lemon peels pick up size? >>>> >>>> So -- the little fruit squares one buys in the little boxes are >>>> usually peels? IOW 'candied peels'? >>>> >>>> Oh, I hope this is so! ;-)) >>>> Dee Dee >>>> >>>> >>>> >>> >>> Absolutely. There was a day when one could often find whole lemon, >>> orange, and citron peels, beautifully candied and ready to be cut in >>> any size you wanted. Haven't seen that in at last 30 years. >>> >>> -- >>> Wayne Boatwright >> >> That I can get, and something enormous called cedro. I used to know >> what it was, don't recall, but it's so big that it is sold by the half. >> Candied peel hasn't been a problem, it's the fruit that disappeared. I >> had some of the best dried fruit of my life this year. I was a date and >> fig hater, now I am a convert. >> > > Unless you order it from a specialty company, it's very difficult to get > any kind of candied peel in the US except around the holiday baking time. > Getting whole pieces is practically impossible. General availability of > these items seems far more widespread in the UK and Europe. > > -- > Wayne Boatwright Cedro is citron, AFAIK. This is what I want for pannetone. I think I'm going to have to order it from Italy. If I can find it. My problem is that I don't want anything sulphured -- even harder. Dee Dee |
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Peel vs. Candied Peel
On Mon 07 Jan 2008 08:37:22a, Dee.Dee told us...
> > "Wayne Boatwright" > wrote in message > 3.184... >> On Mon 07 Jan 2008 06:56:36a, Giusi told us... >> >>> >>> "Wayne Boatwright" > ha scritto nel messaggio >>> 3.184... >>>> On Mon 07 Jan 2008 05:34:08a, Dee.Dee told us... >>>> >>>>> >>>>> "Dee.Dee" > wrote in message >>>>> ... >>>>>> >>>>>> <sf> wrote in message >>>>>> ... >>>>>>> On Sun, 6 Jan 2008 18:31:12 -0500, "Dee.Dee" > >>>>>>> wrote: OK, I was getting mixed up. You don't want to know how to >>>>>>> candy whatever it is... you want to know what it is that you're >>>>>>> buying (like candied citron) when you make panettone? >>>>>>> >>>>>>> OK. Did a little digging.... >>>>>>> >>>>>>> It's just semantics. What you're buying is the peel, not the flesh, >>>>>>> when you buy candied citrus. Candied cherries and pineapple are >>>>>>> flesh, of course. >>>>>>> >>>>>>> Here's a candied citrus recipe anyway. It's easy to make, so save >>>>>>> your peels in the freezer and make a batch when you have enough to >>>>>>> make it worthwhile. >>>>>>> http://www.cookingdebauchery.com/coo...6/03/candied_c >>>>>>> it rus_.html >>>>>>> >>>>>> >>>>> >>>>> >>>>> Thanks again, sf. >>>>> I understand that the grapefruit peels will be large, but will the >>>>> orange or lemon peels pick up size? >>>>> >>>>> So -- the little fruit squares one buys in the little boxes are >>>>> usually peels? IOW 'candied peels'? >>>>> >>>>> Oh, I hope this is so! ;-)) >>>>> Dee Dee >>>>> >>>>> >>>>> >>>> >>>> Absolutely. There was a day when one could often find whole lemon, >>>> orange, and citron peels, beautifully candied and ready to be cut in >>>> any size you wanted. Haven't seen that in at last 30 years. >>>> >>>> -- >>>> Wayne Boatwright >>> >>> That I can get, and something enormous called cedro. I used to know >>> what it was, don't recall, but it's so big that it is sold by the half. >>> Candied peel hasn't been a problem, it's the fruit that disappeared. I >>> had some of the best dried fruit of my life this year. I was a date and >>> fig hater, now I am a convert. >>> >> >> Unless you order it from a specialty company, it's very difficult to get >> any kind of candied peel in the US except around the holiday baking time. >> Getting whole pieces is practically impossible. General availability of >> these items seems far more widespread in the UK and Europe. >> >> -- >> Wayne Boatwright > > > Cedro is citron, AFAIK. This is what I want for pannetone. I think I'm > going to have to order it from Italy. If I can find it. > My problem is that I don't want anything sulphured -- even harder. > Dee Dee > > > Most dried fruit is sulphured, but I wasn't aware that candied peel was. But whatta I know. :-) -- Wayne Boatwright ******************************************* Date: Monday, 01(I)/07(VII)/08(MMVIII) ******************************************* Be excellent to each other ******************************************* |
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Peel vs. Candied Peel
"Wayne Boatwright" > wrote in message >> > > Most dried fruit is sulphured, but I wasn't aware that candied peel was. > But whatta I know. :-) > > -- > Wayne Boatwright http://tinyurl.com/2q7dor shows sulphured. http://tinyurl.com/2ou8t6 shows unsulphured. Dee Dee |
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Posted to rec.food.cooking
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Peel vs. Candied Peel
On Mon 07 Jan 2008 10:45:22a, Dee.Dee told us...
> > "Wayne Boatwright" > wrote in message >> >> >> Most dried fruit is sulphured, but I wasn't aware that candied peel was. >> But whatta I know. :-) >> >> -- >> Wayne Boatwright > > > > http://tinyurl.com/2q7dor > shows sulphured. > > http://tinyurl.com/2ou8t6 > shows unsulphured. > > Dee Dee > > > > > > > Thanks! Learn something everyday! -- Wayne Boatwright ******************************************* Date: Monday, 01(I)/07(VII)/08(MMVIII) ******************************************* Whoso would be a man, would be a nonconformist --- Ralph Waldo Emerson ******************************************* |
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Posted to rec.food.cooking
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Peel vs. Candied Peel
On Mon, 7 Jan 2008 10:37:22 -0500, "Dee.Dee" >
wrote: >Cedro is citron, AFAIK. This is what I want for pannetone. I think I'm >going to have to order it from Italy. If I can find it. >My problem is that I don't want anything sulphured -- even harder. >Dee Dee sounds like you need to plant a citron tree!  -- See return address to reply by email remove the smiley face first |
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