candied fruit | |
Anonymous Coward User ID: 10393879 United States 11/11/2012 02:04 PM Report Abusive Post Report Copyright Violation | |
Thor's Hamster User ID: 26648182 United States 11/11/2012 02:17 PM Report Abusive Post Report Copyright Violation | |
phoenixe User ID: 27117723 Germany 11/11/2012 02:17 PM Report Abusive Post Report Copyright Violation | [link to www.kochenrussisch.de] can´t embed pic, but looks (and tastes) awesome! go for it! (but i prefer them coated in chocolate) |
Thor's Hamster User ID: 26648182 United States 11/11/2012 02:20 PM Report Abusive Post Report Copyright Violation | |
Anonymous Coward (OP) User ID: 27439738 United Kingdom 11/11/2012 02:26 PM Report Abusive Post Report Copyright Violation | [link to www.kochenrussisch.de] Quoting: phoenixe can´t embed pic, but looks (and tastes) awesome! go for it! (but i prefer them coated in chocolate) Thanks for picture - I see there pineapple and cherries as well. I could coat them in melted chocolate, it sounds good - I had the idea to try to use them in a cake or pudding. |
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Anonymous Coward User ID: 25672410 United States 11/11/2012 02:34 PM Report Abusive Post Report Copyright Violation | Next I'm planning on candling citrus rind. Always looking to preserve vitamin c. Did it before and ate them all before I had enough to can. Id be willing to share recipes if you are. Also, I used to make tons of mini sweet breads with fruit and nuts. Freezes well and makes really neat Xmas gifts. |
Anonymous Coward (OP) User ID: 27439738 United Kingdom 11/11/2012 02:42 PM Report Abusive Post Report Copyright Violation | I've canned fruits...jelly, jam, butter etc Quoting: Anonymous Coward 25672410 Next I'm planning on candling citrus rind. Always looking to preserve vitamin c. Did it before and ate them all before I had enough to can. Id be willing to share recipes if you are. Also, I used to make tons of mini sweet breads with fruit and nuts. Freezes well and makes really neat Xmas gifts. i'm kind of experimenting, so I'll see if it turns out ok before I give you a no-good recipe, but sure, if its ok, I'll share.I'm planning on trying it in the next few days.(looking online for help as well), but also going to try flavoring the sugar water with cloves, nutmeg, etc. |
Anonymous Coward User ID: 25672410 United States 11/11/2012 03:25 PM Report Abusive Post Report Copyright Violation | Flavoring sugars (and oils) is awesome iF you have enough of use for that it's,. E.g. Basil and garlic in olive oil is great if you drizzle it on pizzas and salads often enough. Like pApa johns garlic butter USED to be good. Vanilla sugar is fine, adds a bit extra kick, but you can buy vanilla sugar (Oerkter brand - sp?) but I find that it just takes up too much space in the cabinet for something that can just be preplanned for the need. I do tons of canning, my speciality is meats and soups because of inflated costs, the need for a filling meal, AND I plan to share with others in need. It helps when you are hunkie (eastern European whose parents were in Stalinist Russia and nazi Germany and learned how to survive) and a son who is a gourmet. Speaking of, my son and I have the next project of smoking meats. Can't wait. |
Anonymous Coward User ID: 25672410 United States 11/11/2012 03:27 PM Report Abusive Post Report Copyright Violation | |
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Just Some Guy User ID: 1235825 United States 11/11/2012 03:40 PM Report Abusive Post Report Copyright Violation | |
Anonymous Coward User ID: 25672410 United States 11/11/2012 03:41 PM Report Abusive Post Report Copyright Violation | Don't discard your citrus rind!!", Whatever you do with the juice and juice and pulp but the rindis good too. Lots of recipes call for orange/lemon zest. You can peel the rind, take off as much of the white pith (that is where the bitterness is) and dry the rind in a dehydrator or the oven as used when a recipe calls for it. When dried like this it can be crumbled or pulverized for the recipe. Another is to....boil the full rind, spill out the water as it is bitter, boil the rind again (keep doing this until it is not bitter) spilling out the water. When it is citrus, but not bitter, boil the rind with Sugar water on low heat so sugar absorbs into the rind. strain the rind.....use the sugar water for tea or citrus water....and let the rind dry. You can always shake the rind in a Baggie with sugar. Excellent source of vitamin c without the chemicals. You can also add your dried sugar rind Into teas. |
Anonymous Coward (OP) User ID: 27439738 United Kingdom 11/11/2012 03:43 PM Report Abusive Post Report Copyright Violation | Don't discard your citrus rind!!", Quoting: Anonymous Coward 25672410 Whatever you do with the juice and juice and pulp but the rindis good too. Lots of recipes call for orange/lemon zest. You can peel the rind, take off as much of the white pith (that is where the bitterness is) and dry the rind in a dehydrator or the oven as used when a recipe calls for it. When dried like this it can be crumbled or pulverized for the recipe. Another is to....boil the full rind, spill out the water as it is bitter, boil the rind again (keep doing this until it is not bitter) spilling out the water. When it is citrus, but not bitter, boil the rind with Sugar water on low heat so sugar absorbs into the rind. strain the rind.....use the sugar water for tea or citrus water....and let the rind dry. You can always shake the rind in a Baggie with sugar. Excellent source of vitamin c without the chemicals. You can also add your dried sugar rind Into teas. interesting and useful to know, especially about the tea. |
Anonymous Coward User ID: 11223885 United States 11/11/2012 03:47 PM Report Abusive Post Report Copyright Violation | |
phoenixe User ID: 27117723 Germany 11/11/2012 03:58 PM Report Abusive Post Report Copyright Violation | [link to www.kochenrussisch.de] Quoting: phoenixe can´t embed pic, but looks (and tastes) awesome! go for it! (but i prefer them coated in chocolate) Thanks for picture - I see there pineapple and cherries as well. I could coat them in melted chocolate, it sounds good - I had the idea to try to use them in a cake or pudding. I would just use them on top as decorations, not inside. when you do the candying the right way, it is so hard it will maybe break someones tooth when he bites in there unexpectedly. but as decorations it is really nice ! melted chocolate is the easiest way, what i like best is fresh (not from the can!) pineapple with dark chocolate (70% cacao!) and some chili flakes on it. grapes are easy to coat in chocolate (look at the little skulls here on my halloween cake) IMAGE ( [link to img542.imageshack.us] ) |
Anonymous Coward (OP) User ID: 27439738 United Kingdom 11/11/2012 05:36 PM Report Abusive Post Report Copyright Violation | I would just use them on top as decorations, not inside. Quoting: phoenixe when you do the candying the right way, it is so hard it will maybe break someones tooth when he bites in there unexpectedly. but as decorations it is really nice ! melted chocolate is the easiest way, what i like best is fresh (not from the can!) pineapple with dark chocolate (70% cacao!) and some chili flakes on it. grapes are easy to coat in chocolate (look at the little skulls here on my halloween cake) IMAGE ( [link to img542.imageshack.us] ) aaahhhhh good warning for the teeth. |
Half Past Midnight User ID: 781996 United States 11/11/2012 05:36 PM Report Abusive Post Report Copyright Violation | |
1 | Fresh fruit is cheaper than candy | 09/10/22 |