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Pare or grate orange rind
I've got a recipe for venison stew that says pare the orange rind and cut
into strips. What would be the difference if I just grated it (besides the obvious, that I wouldn't have strips to add a bit of texture). Thanks Doug -- Doug Weller -- A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com Doug's Archaeology Site: http://www.ramtops.co.uk Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/ |
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